Beef Taco With Green Chili Salsa




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Published on Aug 21, 2016

Feeling Mexican for today’s afternoon snack? Get that sombrero on while you prepare the tempting, mouth-watering sound of the traditional Mexican dish… *Drum roll* Taco! Yes, you heard it right. But only with a twist of RAM’s magic touch that would make your family and friends compete for the last piece.

Are you ready? Vamos!

2 tbsp. RAM Cooking Oil
• ½ kilo ground beef chuck
• ½ cup or 1 medium onion, chopped
• 1 clove garlic, crushed
• 2 tbsp. RAM Soy Sauce
• 1 tbsp. Worcestershire sauce
• 2 cups RAM Tomato Sauce
• 12 taco shells
• 1 cup coarsely chopped tomatoes
• 1 cup shredded lettuce
• 1 cup grated cheese

Green-Chili Salsa
• 1 ½ cup tomatoes, blanched, peeled and chopped
• 1 cup chopped onions
• ¼ cup RAM Diced Pimientos
• 2 cloves garlic, crushed
• ½ tsp RAM Refined Iodized Salt


1. In a large skillet, heat cooking oil. Sauté with onion until meat loses its red color.
2. Add garlic, soy sauce, Worcestershire sauce and tomato sauce. Simmer for about 20 minutes to reduce the sauce. Keep warm.
3. Preheat over to 400°F. In each taco shell, arrange in order: a layer of ground beef, about a tablespoon or two of chopped tomatoes, a small mound of shredded lettuce and some grated cheese.
4. Arrange tacos in a shallow baking dish. Bake, uncovered, for 10 minutes or just until cheese melts. Serve with green-chili salsa.

For Green-Chili Salsa:
1. In a medium bowl, combine all ingredients. Mix well. Let stand for about 15 minutes to blend flavor before serving.
2. Make 2 ½ cups.

Makes 6-8 servings

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