Ground Beef Tacos, al pastor -style
These ground beef tacos are cooked al pastor -style with pineapple juice and fresh pineapple. Grated cheese is folded in at end for a tangy, spicy, cheesy filling. Serve with corn or flour tortillas and all the fixings for an easy weeknight meal!
Servings 4 servings
Calories 719kcal
Ingredients
- 1 garlic clove
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 chipotle pepper canned in adobo
- 1/2 cup pineapple juice
- 2 tablespoons distilled white vinegar
- 1.5 cups fresh pineapple chunks divided
- 1 lb lean ground beef
- 1/2 yellow onion thinly sliced
- 1 jalapeno seeded and minced
- kosher salt to taste
- 1/4 cup cilantro chopped
- 1.5 cups cheddar cheese shredded
- 1.5 cups monterey jack cheese shredded
- 12 small corn or flour tortillas warmed
For serving
- chopped red onion
- cilantro
- avocado
Instructions
- In a blender or food processor, place the garlic, chili powder, paprika, chipotle pepper, pineapple juice, vinegar and 1/2 cup of the pineapple chunks. Puree until smooth, 1 to 2 minutes.
- In a large skillet over medium-high heat, add the onion and beef and cook, breaking it up with a wooden spoon until the meat is no longer pink, about 10 minutes.
- Bring the heat down to low and add the pineapple sauce, remaining cup of pineapple chunks ( I like to dice these a bit smaller), and jalapeno. Simmer for about 10 minutes until the sauce is reduced and coats the beef. Taste and season with salt if desired.
- Remove from heat and fold in the shredded cheese and cilantro. Serve with the warmed tortillas and toppings.
Notes
Filling adapted from the Half-Baked Harvest Cookbook
Nutrition
Calories: 719kcal | Carbohydrates: 51g | Protein: 50g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 152mg | Sodium: 683mg | Potassium: 789mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1920IU | Vitamin C: 38.2mg | Calcium: 717mg | Iron: 5.1mg