Categories: Mexican
Ingredients
- Lime Sour Cream
- 1 cup sour cream
- 1 Tbsp. finely grated lime zest
- 1/4 cup fresh lime juice
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. unseasoned rice vinegar
- Kosher salt
- Filling And Assembly
- 2 Tbsp. olive oil, divided
- 2 lb. ground beef chuck
- 1 small yellow onion, chopped
- 6 garlic cloves, finely chopped
- 1 14-oz. can whole peeled tomatoes
- 1 12-oz. bottle tomato-based chili sauce (such as Heinz)
- 1/4 cup Worcestershire sauce
- 3 Tbsp. ancho chile powder or chili powder
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. brown sugar
- 1 Tbsp. ground cumin
- 12 crisp taco shells, warmed
- Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)
Directions
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Lime Sour Cream
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Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.
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Filling And Assembly
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Heat 1 Tbsp. oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl. Reduce heat to medium. Heat remaining 1 Tbsp. oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.
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Preheat oven to 400°. Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10–12 minutes. Spread in a 13×9×2” baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with toppings.