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Smoky Cheddar Beef Tacos with a Spicy Mexican Twist

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Ingredients

Adjust Servings:
vegetable cooking spray
1/4 lb bacon, cut into thin slivers
1 medium onion, chopped
3 garlic cloves, minced
2 large jalapenos or 2 large serrano chilies, seeds and ribs removed and finely chopped
1 egg
1/4 cup whole milk
1/2 cup plain breadcrumbs
1/4 cup grated smoked cheddar cheese
2 tablespoons chopped fresh cilantro
1 tablespoon dried oregano
2 teaspoons ground cumin
1 1/4 lbs ground chuck
salt & freshly ground black pepper
1 cup prepared salsa, for dipping

Nutritional information

401.3
Calories
252 g
Calories From Fat
28.1 g
Total Fat
10.9 g
Saturated Fat
115 mg
Cholesterol
584.2 mg
Sodium
13.1 g
Carbs
1.9 g
Dietary Fiber
3.5 g
Sugars
23.5 g
Protein
1288g
Serving Size

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Smoky Cheddar Beef Tacos with a Spicy Mexican Twist

Features:
    Cuisine:

    Beef mixture can be made up to a day in advance and refrigerated, tightly covered. Or bake the meatballs up to two days in advance and refrigerate. Reheat at 350 degrees, covered, for 10 to 12 minutes, or until hot. From "The Meatball Cookbook Bible," by Ellen Brown.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Spicy Mexican Smoked Cheddar-Beef Meatballs, Beef mixture can be made up to a day in advance and refrigerated, tightly covered Or bake the meatballs up to two days in advance and refrigerate Reheat at 350 degrees, covered, for 10 to 12 minutes, or until hot From The Meatball Cookbook Bible, by Ellen Brown , Beef mixture can be made up to a day in advance and refrigerated, tightly covered Or bake the meatballs up to two days in advance and refrigerate Reheat at 350 degrees, covered, for 10 to 12 minutes, or until hot From The Meatball Cookbook Bible, by Ellen Brown


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    Steps

    1
    Done

    Preheat Oven to 450 Degrees. Line a Rimmed Baking Sheet With Heavy-Duty Aluminum Foil and Spray the Foil With Oil.

    2
    Done

    Place Bacon in a Large Skillet Over Medium-High Heat. Cook, Stirring Occasionally, Until Bacon Is Crisp. Remove Bacon from Pan With a Slotted Spoon, and Set Aside. Discard All but 2 Tablespoons Bacon Fat from Skillet.

    3
    Done

    Add Onion, Garlic and Chiles to Skillet and Cook, Stirring Frequently, For 3 Minutes or Until Onion Is Translucent. While Vegetables Cook, Combine Egg and Milk in a Mixing Bowl and Whisk Until Smooth. Add Bread Crumbs, Cheddar, Cilantro, Oregano and Cumin and Mix Well.

    4
    Done

    Combine Onion Mixture, Bacon and Beef, Season to Taste With Salt and Pepper, and Mix Well. Make Mixture Into 1 1/2 Inch Meatballs and Arrange on the Prepared Pan. Spray Tops of Meatballs With Vegetable Oil Spray.

    5
    Done

    Bake Meatballs For 12 to 15 Minutes or Until Cooked Through. Remove Pan from Oven and Serve With Salsa For Dipping.

    Avatar Of Fernanda Stanton

    Fernanda Stanton

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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