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×A recipe by coffeebean.
$1.53 per serving
1 likes
Ready in 35 minutes
Spoonacular Score: 53% 
The recipe Ancho Ground Beef Tacos could satisfy your Mexican craving in approximately 35 minutes. Watching your figure? This gluten free recipe has 418 calories, 20g of protein, and 28g of fat per serving. This recipe serves 5 and costs $1.44 per serving. If you have cherry tomatoes, avocado, water, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. Try Ancho Chile Ground Beef Tacos, The Best Ground Beef Tacos, and Ground Beef Tacos for similar recipes.
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The MacMurray Ranch Russian River Reserve Pinot Noir with a 4.3 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.
MacMurray Ranch 2011 Russian River Valley Reserve Pinot Noir offers elegant flavors of cherry, pomegranate, lavender and spice. A blend of the finest lots from our premier Russian River Valley vineyards, this wine fits together seamlessly with a rich texture, silky tannins and a well-integrated mouthfeel.
» Get this wine on Wine.com
1. Slice open the dried chili and remove the seeds/pith. Place the dried chili pepper in a warm skillet (medium heat) and press it flat with a spatula to toast it for a few seconds per side (be careful not to burn it!). Be sure to wear gloves or wash your hands directly after handling the chili pepper.
2. Remove the dried chili and put it in a bowl or sauce pan. Pour about a cup of boiling water over it and leave it to soak for at least 15 minutes.
3. Meanwhile make your guacamole by mashing 1 avocado and mixing it with the minced garlic, chopped onion, and chopped tomatoes. Season with salt, pepper, and hot sauce to taste.
4. Saute the mushrooms in olive oil over medium heat. Transfer to a separate bowl.
5. Increase the heat to medium-high and add the ground beef.
6. While the beef is frying, blend the chili pepper you've been soaking with 1 tablespoon of tomato paste and as much of the soaking liquid as you like. You want to create a sauce that you can use to flavor/moisten the beef, so you don't want it too watery. Taste your sauce and add hot sauce if needed/as desired.
7. Season the beef with cumin and salt and pepper. Once it is as crispy as you like, add the mushrooms back in along with the chili sauce. Mix together until the beef and mushrooms are thoroughly coated.
8. Serve each taco with shredded cheese and a generous scoop of guacamole.
Note: the recipe says 5 servings - that's because it makes 5 tacos. We were two people and devoured them all :)
You can choose lean ground beef or switch to ground turkey or ground bison if you prefer less fatty meat.
Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
The price of ground beef is going up. Beans and lentils, on the other hand, are both cheap and filling. Depending on the recipe, you might be able to add beans or lentils to stretch out your beef.
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.
Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!
Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)
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gluten-free
