Fully loaded ground beef tacos with jicama sticks

Gluten Free, Soy Free

4 Servings, 540 Calories/Serving

30 – 40 Minutes

If you’ve never had jicama, prepare yourself for a treat. It’s surprisingly sweet and juicy, with an apple-like flavor. Cut into strips and dressed with lime juice and salt, jicama sticks are a popular snack all over Latin America. They’re perfect for munching on while everyone prepares this taco feast.

Ingredients

  • ½ pound jicama
  • 2 limes
  • Fresh cilantro
  • 1 teaspoon sumac
  • 10 Mi Rancho 100% corn tortillas
  • 1 pound ground beef
  • Taco seasoning blend (granulated garlic - sweet paprika - chile powder - onion powder - cumin - coriander)
  • 2 tablespoons tomato paste
  • 1 romaine heart
  • ¼ pound queso fresco
  • 1/3 cup sliced black olives
  • ½ cup Greek yogurt
  • Sun Basket New Mexican chile blend (optional) (dried New Mexican chiles - fresh garlic - coriander - dried Mexican oregano - canola-olive oil blend - salt)

Instructions

1

Make the jicama sticks

Heat the oven to 200°F.
  • Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick sticks.
  • Juice 1 lime.
  • Cut 1 lime into wedges and set aside for serving.
  • Coarsely chop the cilantro; divide into two equal portions, one for the jicama and one for garnish.
In a medium bowl, toss together the jicama, lime juice, sumac, half the cilantro, and 1 teaspoon oil; season to taste with salt and pepper. Snack on them while you make the tacos.

2

Warm the tortillas

Lay a damp kitchen towel on a sheet pan. Arrange the tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use.
While the tortillas warm, prepare the beef.

3

Cook the ground beef

  • Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the beef and cook, breaking up the meat with a wooden spoon or spatula, until browned but not yet cooked through, 2 to 3 minutes. Stir in the taco seasoning blend and tomato paste, season with salt and pepper, and cook until fragrant, about 1 minute. Pour in ½ cup water and cook, stirring to break up any lumps, until the beef is cooked through, 3 to 5 minutes. Remove from the heat.
While the beef cooks, prepare the garnishes.

4

Prep the garnishes

  • Trim off the root end from the romaine; cut or tear the leaves into thin strips.
  • Crumble the queso fresco.

5

Serve

Set out the tortillas, beef, romaine, queso fresco, olives, yogurt, lime wedges, remaining cilantro, and New Mexican chile blend, if using. Invite everyone to assemble their own tacos. Serve any remaining jicama sticks on the side.

Kids can:
  • Juice the lime.
  • Dress the jicama sticks.
  • Tear the romaine.
  • Crumble the queso fresco.
  • Help assemble the tacos.

Nutrition per serving: Calories: 540, Protein: 35 g, Total Fat: 28 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 1.5 g, Saturated Fat: 9 g, Cholesterol: 95 mg, Carbohydrates: 45 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 530 mg,
Contains: milk

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