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Picnic Tacos

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  Taco shells/Other taco shells 8
  Ground beef 1⁄2 Pound
  Garlic clove 1 Small, minced
  Salt 1⁄4 Teaspoon
  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

Prepare Taco Shells.
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

Recipe Summary

Difficulty Level: 
South American

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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 mg93.7%

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

Picnic Tacos Recipe