Sloppy Tacos

By cserumga

•Calories (kcal) 560
•Fat (g) 25
•Saturated Fat (g) 9
•Cholesterol (mg) 110
•Carbohydrates (g) 46
•Dietary Fiber (g) 8
•Total Sugars (g) 16
•Protein (g) 36
•Sodium (mg) 1380

Ingredients

• cup sour cream
• Tbsp. finely grated lime zest
• cup fresh lime juice
• Tbsp. chopped fresh cilantro
• Tbsp. unseasoned rice vinegar
• Kosher salt
• Tbsp. olive oil, divided
• lb. ground beef chuck
• small yellow onion, chopped
• garlic cloves, finely chopped
• 14-oz. can whole peeled tomatoes
• 12-oz. bottle tomato-based chili sauce (such as Heinz)
• cup Worcestershire sauce
• Tbsp. ancho chile powder or chili powder
• Tbsp. garlic powder
• Tbsp. onion powder
• Tbsp. brown sugar
• Tbsp. ground cumin
• crisp taco shells, warmed
• Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 Tbsp. oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.

Preheat oven to 400°. Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10–12 minutes. Spread in a 13x9x2” baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with toppings.