Friday, May 16, 2014
Sriracha Beef Tacos
As much as I love to cook, I frankly just don't have the time or the energy lately to make dinners that take a lot of time. The Cassie of Spring 2014 is giving the side eye to the Cassie of Fall 2013 (the girl who made chicken noodle soup completely from scratch and bolognese sauce for days) and wondering just who the heck that girl was, and how the heck she had that much time. Cassie of Spring 2014's days are filled with work deadlines and soccer games and tee-ball games and a multitude of social activities that I am committed to, whether I like them or not. So dinner's gotta be easy. And fast.
These tacos take about 15 minutes to make, start to finish, so they fit into my current food philosophy perfectly. They're just ground beef tacos, yes, but they're taken to a completely new level with the addition of sriracha (one of the world's best ingredients, in my opinion). The sriracha is spicy, but ranch dressing and avocado provide just the right amount of cool creaminess to take the edge off. They're fabulous and simple, and a fun and delicious take on taco night.
Sriracha Beef Tacos
adapted from A Taste of Home Cooking and originally from Sweet Beginnings
1 pound ground sirloin
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion , finely chopped
1/4 cup water
1 tablespoon chili powder
1/2 tablespoon cumin
2 tablespoons sriracha, divided
1/2 cup ranch dressing
8-10 flour tortillas
Shredded cheddar cheese
1. Heat olive oil in a skillet over medium-high heat. Add garlic and onions and cook for 1-2 minutes, until softened. Add sirloin, stir to combine, and cook until browned. Add water, chili powder, cumin and 1 tablespoon sriracha to the meat mixture. Stir, reduce heat, and simmer for 5 minutes.
2. While taco mixture finishes cooking, combine ranch dressing and remaining 1 tablespoon sriracha in a small bowl. Set aside.
3. Warm flour tortillas; spoon taco mixture into tortillas and top with cheese, tomato, lettuce, avocado, and sriracha ranch sauce.