So, what exactly is this big project that I've always dreamed of working on? Oh, just a little cookbook (about homemade Mexican food and taquería-style tacos) written by yours truly! Squeeeeee!!! Somebody pinch me, because I'm pretty sure I'm dreaming! All kidding aside, the cookbook will be printed and published sometime soon, si Dios quiere (if God willing). As soon as I know more details, I will let you know.
But that's not all that has been keeping me busy. There was also Hope's high school graduation mass, ceremony, and party that also needed my attention. Not to mention the fiasco that arose when the diplomas didn't arrive for any of the students in Hope's class. What a nightmare that was! Thank God, it all worked out in the end, which leads me to today. Hopefully, life has settled down some, and I can now get back to the business of blogging and sharing recipes with all of you. In an effort to share more recipes on a regular basis, I'm going to be posting new recipes every Monday, Wednesday, and Friday throughout the month of August. So please stay tuned! I may even surprise you with a bonus recipe on say a Thursday or Sunday.
Now, a little about these Salsa Verde Ground Beef Tacos with Corn and Nopales. Not only do they have an extremely long title, they are quick and easy to put together with ingredients you probably have in your pantry and fridge. And, they're pretty darn tasty too. Oh, and have I mentioned that these tacos can be cooked and ready to serve in less than 30 minutes? Whether you're craving comida casera (a home-cooked meal) or just want a simple no-fuss dinner to serve your family, these ground beef tacos with salsa verde are just for you.
Salsa Verde Ground Beef Tacos w/ Corn & Nopales
- 2 tablespoons vegetable oil
- 1/2 medium white onion, finely chopped
- 2 garlic cloves, minced
- 1 lb. ground beef
- 1-1/2 cups cooked nopales, sliced or chopped
- 1 cup golden corn kernels, drained
- 1-1/2 cups salsa verde (spicy or mild)
- Corn tortillas
- 1/2 medium red onion, finely chopped (for garnish)
Heat vegetable oil in a large skillet over medium-high heat. Sauté onion for 2 to 3 minutes until translucent. Add garlic and sauté for an additional 30 seconds. Add the ground beef and let cook for 8 to 10 minutes, stirring occasionally to break up the ground beef, until the meat is no longer pink. Stir in the nopales, corn kernels, and 1 cup of the salsa verde. Season with salt and black pepper to taste. Cover and reduce heat to low; let simmer, stirring occasionally, for 10 to 12 minutes.
Heat corn tortillas on a comal, griddle, or non-stick skillet over medium high heat for 30 to 45 seconds per side until soft and pliable. Spoon 3 heaping tablespoons of filling down center of each tortilla. Garnish with chopped red onion and a drizzling of the remaining salsa verde. Enjoy!
Tip: For a mild salsa verde, try my Salsa Taquera Verde.