Matamoros-Style Beef Tacos

1. 1

   Put the ground chuck in a large skillet and season it with chili powder, paprika, cumin, salt, garlic powder, and garlic. Add enough water to cover. Bring to a boil, then reduce the heat to low and simmer for 1 hour. Add more water as needed while it cooks, and break the meat into small pieces.

2. 2

   Stir the bell pepper and onion into the skillet and keep simmering for 30 minutes. Drain and save the juices. Skim the fat from the juices (or, if not making the tacos right away, put the juices in the freezer until the fat can be easily removed from the top). Stir 5 tablespoons of the remaining juices back into the skillet with the beef and cook until warmed through.

3. 3

   Serve the beef on the tortillas. Top with queso asadero, sour cream, tomato, and lettuce.

• Calories 841.71 kcal High
• Protein 44.74 g Good Source
• Carbs 42.14 g Moderate
• Total Fat 52.81 g High
• Saturated Fat 24.61 g High
• Trans Fat 0.51 g High
• Cholesterol 172.61 mg High
• Sodium 590.89 mg High
• Fiber 5.2 g Moderate
• Sugar 6.18 g Moderate
• Added Sugar 0.12 g Low Source
• Calcium 664.49 mg Good Source
• Iron 4.65 mg Good Source
• Potassium 549.93 mg Moderate
• Vitamin A 152.41 mcg_rae Moderate
• Vitamin C 25.68 mg Good Source
• Vitamin D 0.39 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅