Dill Pickle Weeknight Tacos
Servings 4 people
Ingredients
- 1 - 2 lb Ground Beef
- 1 medium Yellow Onion Rough Chopped
- 1 can Roasted Green Chilis
- 3 T Salted Butter
- 3 large Potatoes Boiled & Sliced
- 2 t Garlic Powder Don't be stingy with the measuring.
- 2 t Ground Cumin Don't be stingy with the measuring.
- 2 t Dried Oregano Don't be stingy with the measuring.
- 2 T Paprika Don't be stingy with the measuring.
- pinch Salt
- pinch Pepper
- 2 cans Beer of Choice One to drink, one to cook with.
- 5 Spears McClures Dill Pickles Chopped up
- 1 c Shredded Tillamook Sharp Cheddar Cheese
- Canola Oil For frying tortillas
- Aardvark Hot Sauce For to top.
- Minced White Onions For to top.
- Tortillas of yo' choice
Instructions
- Sautee yellow onion, in butter until onion begins to become translucent. Dump in green chilis and sauteé until liquid is absorbed fully.
- Boil the potatoes until they're fork tender, slice 'em and set aside.
- Add ground beef to pan, browning almost all the way through.
- Dump in all spices, stirring well to incorporate, dump in a can of beer, and the sliced potatoes. Stir well, then simmer until all liquid has been absorbed.
- While the taco meat is cooking, chop up your pickles and the white onion.
- In a hot pan, fry the tortillas until they're done to your liking
- Make yo' tacos and dig in.