You’ll wish you had done this years ago! I added some delicious chipotle peppers in adobo to our taco meat. “These are the best tacos ever!” Chipotle Beef Tacos will be #onthemenu every week from now on!
I love chipotle. Anything chipotle! Well, almost anything. I’m still not convinced on the chipotle chocolate stuffs. BUT give me some time and just might be convinced to try it at some point.
I mean, we already make chipotle sloppy joes. They’re DA BOMB! Seriously, if you haven’t tried them, YOU MUST MAKE THEM! NOW! Or, well, for dinner at least. If you’re reading this in the AM hours then I wouldn’t suggest making them right now. Unless you’re into that sort of thing. People are eating salads for breakfast now. That blows my mind. I’d understand a fruit salad, but this one is all green and what not.
But back to chipotle, which, for the LIFE of me I cannot type correctly to save my life. Since we already make chipotle sloppy joes, I thought I’d try my hand at chipotle tacos. And let me tell you, I am SO glad I did. They’re fabulous!! S even said so. Said they were the best tacos I’ve ever made. So, you can bet these will be #onthemenu often.
And no, I didn’t even know there was an Emeril show with that title and they’re using that hashtag. I just found that out this weekend. I’m a little disappointed because I wanted to invent a kitchy hashtag. *pout*
These tacos are truly delicious. There’s just a hint of spiciness from the chipotle. PSA: Please, make sure you do a taste test when you open the container. They range in heat levels by can. I don’t want you to go adding a tablespoon full and have it be too spicy and then come yelling at me in my comments telling me it was too spicy to eat. Because I could feel your pain. I’ve don’t that before. TRUST ME! It’s not pleasant.
I forgot to buy tomato sauce. I don’t know why I blanked out on that one in the list making process AND while I was at the store. Usually if I forget to add something to the grocery list, I think of it as I’m shopping. Not this time. Total blank. THANKFULLY, we had some tomato juice left over from chili making this weekend. Let.me.tell.you! It was the best substitution EVER! I was thinking beef broth then thicken with some cornstarch – which is in most taco seasoning mixes mind you.
Oh, and I forgot to bring THAT jar home from work. My taco seasoning has been at work for like a month because I keep forgetting to photograph the mix I made. It has a secret ingredient that most don’t have. It should be a gift from the kitchen post. Hm…
So, I felt FOR SURE that these would just be a fail and we’d choke them down to get to ice cream sammy dessert. But no. He PILED the meat on his plate and scarfed it all down! And I almost did the same, in a lady-like way. The meat was AWESOME!! It was flavorful and spicy and juicy and just … PERFECT.
They were so good, in fact, I will plan on putting them on the menu again. That usually doesn’t happen. There’s usually a change, an adjustment, an alteration to make them bigger better faster stronger! But no. Not this time. These tacos were perfectly delicious. I hope you enjoy them as much as we did.
- 1 pound lean (96/4) ground beef
- 1 cup tomato juice
- 1 tablespoon chopped chipotle in adobo
- 1 tablespoon taco seasoning
- 1 1/2 cups diced onion
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1 cup fat free cheddar cheese
- Heat a skillet coated with cooking spray over medium-high heat. Add 1 cup of onions and saute 1 minute. Crumble in the beef and cooked until browned, about 5 to 7 minutes.
- Add the tomato juice, chipotle in adobo, and taco seasoning and simmer 5 to 7 minutes.
- Fill your favorite taco shells or soft tacos with the lettuce, tomato, onions, beef, and top with cheese and serve with the Spanish rice.