Recipe: Beef Tacos (using Freeze-Ahead Taco Filling)

BEEF TACOS

3 cups thawed Taco Filling (recipe follows)
12 corn tortillas (6-inches each)
2 cups shredded iceberg lettuce
1/2 cup thinly sliced radishes
1/2 cup shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro
1/2 cup prepared salsa
1/4 cup reduced-fat sour cream (for serving)
Diced jalapeno (optional, for garnish)

Heat Taco Filling in a saucepan over low heat (or in the microwave).

Warm tortillas in a dry skillet over medium heat (or directly over a gas burner), about 30 seconds per side.

TO ASSEMBLE:
Spoon Taco Filling onto tortillas, and top with lettuce, radishes, cheese, cilantro, and salsa. Fold to enclose. Serve sour cream on the side. Garnish with diced jalapeno, if desired.

Makes 4 servings

---

TACO FILLING (FREEZE AHEAD)
Makes 6 cups

"Fold this Mexican-style mixture into corn tortillas for Beef Tacos, or try it in Taco Salad, on top of sweet potatoes, or as a hearty addition to stews."

1 tablespoon vegetable oil
3 cups finely chopped onions (about 3 medium onions)
6 garlic cloves, minced
1 jalapeno chile pepper, minced (seeds and ribs removed for less heat, if desired)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
2 pounds lean ground beef
1 (28 ounce) can crushed tomatoes
Coarse salt

Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes.

Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.

Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.

Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.

TO FREEZE:
Cool filling completely, then divide among small airtight containers; freeze up to three months. If using in the above recipe, freeze filling in two containers, putting three cups in each. Before using, defrost overnight in the refrigerator (or in the microwave).

Source: Martha Stewart Living magazine