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Picnic Tacos Recipe
|Taco shells/Other taco shells||8|
|Ground beef||1⁄2 Pound|
|Garlic clove||1 Small, minced|
|All purpose flour||2 Tablespoon|
|Chili powder||1 Tablespoon|
|Ground cumin||1⁄4 Teaspoon|
|Beef broth/Canned regular strength beef broth||1 Cup (16 tbs)|
|Frying oil||2 Cup (32 tbs)|
|6 inch corn tortillas||8|
|Drained cooked pinto beans/Half 15 ounce can pinto beans, drained||1 Cup (16 tbs)|
|Lettuce||2 Cup (32 tbs), shredded|
|Tomato||1 Medium, diced|
|Pitted black olives||8 , sliced|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Bottled taco sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 6988 Calories from Fat 5302
% Daily Value*
Total Fat 576 g885.7%
Saturated Fat 137.2 g685.8%
Trans Fat 5 g
Cholesterol 281.1 mg
Sodium 3992 mg166.3%
Total Carbohydrates 313 g104.4%
Dietary Fiber 43.1 g172.4%
Sugars 7.7 g
Protein 115 g229.6%
Vitamin A 318.4% Vitamin C 89.2%
Calcium 141% Iron 119.3%
*Based on a 2000 Calorie diet
Brown ground beef in a medium skillet until no longer pink.
Drain off pan drippings.
Add garlic and salt to beef.
In a small bowl, combine flour, chili powder and cumin; sprinkle over meat.
Stir to combine.
Slowly add broth, stirring constantly.
Bring to a boil, stirring constantly.
Add beans; simmer until heated through, about 10 minutes.
Ladle hot mixture into a warmed thermos.
In a medium bowl, combine lettuce, tomato, olives and cheese.
Sprinkle taco sauce over lettuce mixture if desired; toss lightly.
Place lettuce mixture in an airtight container or plastic bag.
Place cooled taco shells in a plastic container to prevent breakage