GRAND RAPIDS, Mich. (WOTV) - Looking for a quick weeknight meal fix to feed your family? Chef Amy Sherman shares some great recipes for a homemade Mexican fiesta that you can feel good about!
Gluten Free Taco Seasoning
- 1 TBLS potato starch
- 1 tsp chili powder
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1/4 tsp cayenne
- 1/4 tsp sugar
- 1/8 tsp pepper
- Mix everything together and store in a ziploc bag or sealed container.
1 pound ground beef
1 red pepper, diced
1 cup black beans , rinsed and drained
2 cups shredded jack cheese
1 cup shredded lettuce
12 corn tortillas (crunchy or soft)
If using the beef, sear the beef in a skillet until browned. Drain off the grease. Add the pepper and saute until soft. Add the seasoning mix and 1/2 cup of water. Cook the meat until coated with the seasoning and is nice and thick. Stir in the black beans. Serve with the toppings.
- 2 medium-small round or 4 or 5 plum ripe tomatoes
- 1-2 jalapenos
- A dozen or so large sprigs of cilantro
- 1 large garlic clove, peeled and very finely chopped
- 1 small white onion
- 1 teaspoon ground cumin
- 1 1/2 teaspoons fresh lime juice
- Salt, about 3/4 teaspoon and fresh ground pepper
Core the tomatoes, then cut in half widthwise and squeeze out the seeds if you wish Finely dice the flesh. Scoop into a bowl.
Chop the chiles as finely as you can, then add them to the tomatoes. Carefully bunch up the cilantro sprigs, and, with a sharp knife, slice them 1/16-inch thick, stems and all, working your way down from the leafy end until you run out of leaves.
Scoop the chopped cilantro into the tomato mixture along with the garlic. Next, finely dice the onion with a knife (a food processor will turn it into a mess), scoop it into a small strainer, then rinse it under cold water. Shake to remove the excess water and add to the tomato mixture. Taste and season with lime juice, cumin and salt, and let stand for the flavors to meld before using.
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