Native American Tacos
A modern variation of traditional, indigenous Indian tacos from the southwest. Seasoned ground beef, beans and hominy served over fluffy flatbread with taco toppings.
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Cook Time: 35 Minutes
Servings: 6
Ingredients: 16
Ingredients
Preparation
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Step 1
Heat large skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Stir in onion, garlic, cumin, pepper, salt, allspice and chile powder.
Cooking Tip: Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 2
Add beef stock, chile pepper, pinto beans, hominy and masa. Cook and stir 3 to 5 minutes or until mixture is thickened.
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Step 3
Meanwhile, heat second skillet over medium heat until hot. Add half of oil; lightly toast pita bread 1 to 2 minutes or until golden brown and puffed on both sides. Repeat with remaining oil and pitas.
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Step 4
Top pitas with equal amounts of beef mixture. Sprinkle with toppings, as desired.
Nutrition Information
435 Calories
3.8g SAT FAT
25g PROTEIN
4.5 mg IRON
4.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 2/3 cup meat mixture on flatbread: 435 Calories; 110.7 Calories from fat; 12.3g Total Fat (3.8 g Saturated Fat; 0.4 g Trans Fat; 1.5 g Polyunsaturated Fat; 4.7 g Monounsaturated Fat;) 45 mg Cholesterol; 1124 mg Sodium; 54 g Total Carbohydrate; 2.5 g Dietary Fiber; 2.4 g Total Sugars; 25 g Protein; 0 g Added Sugars; 116.5 mg Calcium; 4.5 mg Iron; 492 mg Potassium; 1 mcg Vitamin D; 0.4 mg Riboflavin; 9.2 mg NE Niacin; 0.3 mg Vitamin B6; 1.4 mcg Vitamin B12; 261 mg Phosphorus; 4.9 mg Zinc; 30.2 mcg Selenium; 57.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, Vitamin B6, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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