1 head of lettuce, either romaine or iceberg work well and have a subtle taste, using the larger outer shells
or
8 corn tortillas
Refried Beans
1 can refried kidney beans (I like the Eden organic brand)
1 teaspoon cold-pressed olive oil
¼ teaspoon cumin
¼ teaspoon garlic powder
Beef
1½ lbs extra lean ground beef
1 tablespoon chili powder
1½ teaspoons cumin
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon sea salt
¼ teaspoon black pepper
Tomato Salsa
2 medium vine tomatoes, deseeded and chopped finely (around 1½ cups)
2 tablespoons lime juice (from 1 lime)
2 tablespoons red onion, chopped finely
1 tablespoon fresh cilantro, chopped finely
½ jalapeño, minced (seeds removed for less heat)
⅛ teaspoon sea salt
Corn Quinoa Salsa
1½ cup corn
¾ cup cooked quinoa
2 tablespoons lime juice (from 1 lime)
1 tablespoon red onion, chopped finely
½ jalapeño, minced (seeds removed for less heat)
⅛ teaspoon sea salt
Cilantro Lime Sour Cream
½ cup regular sour cream
1 tablespoon lime juice (from ½ lime)
¼ cup fresh cilantro chopped finely
1 dash sea salt
Toppings
½ cup aged cheddar cheese, shredded
1 avocado, sliced
DIRECTIONS:
Beef
Start cooking the beef first because it takes the longest. Heat a large skillet over high heat and once warmed add in the beef and all the spices. Sautée until fully cooked (no pink left) and slightly browned, around 10 minutes.
Refried Beans
Place all the ingredients in a small sauce pan, stir to combine and heat on the stove over low heat, stirring occasionally so the bottom does not burn.
Both Salsas
Combine the ingredients for each into their own medium sized bowls and stir until combined.
Cilantro Lime Sour Cream
Combine all ingredients in a small bowl and keep refrigerated until serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/beef-tacos/