Kidwell Family Tacos
Kidwell Family Tacos are quick and easy to prepare, and customizable to your tastes. You can use ground beef, bison, turkey - even ground elk! Or go vegetarian, and make them with chopped zucchini and carrots.
Servings: 4 servings
Calories: 647kcal
Ingredients
- 1 to 1 1/4 pound ground elk, preferably with more than 5% suet can also use beef, bison, or turkey
- chili powder to taste (preferably a blend of flavors)
- garlic powder to taste
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 tablespoon dried Mexican oregano or common oregano
- 2 to 2 1/2 tablespoons butter sliced (only use with elk)
- 8 to 10 taco shells preferably home made
- Pico de gallo see Note
- Prepared guacamole see Note
- sour cream
- shredded sharp Cheddar cheese
- chopped green onion
- chopped fresh cilantro
Instructions
- Preheat oven to 325 degrees.
- In a large skillet, cook elk meat over medium heat, breaking up meat with a spatula as it browns.
- Sprinkle a heavy coating of chili powder over the top. Sprinkle with garlic powder to taste, then the cumin, salt, and oregano. Cook, stirring and continuing to break up the meat, until the meat is slightly brown.
- Add butter, stirring until it melts. Sprinkle with another light coating of chili powder and continue cooking until a deep red-brown color (don’t overcook otherwise it will dry out).
- Divide meat equally between the taco shells.
- Place in a baking dish that will hold them snugly in one layer; bake 15 to 20 minutes.
- Serve with pico de gallo, guacamole, sour cream, cheese, onions, and cilantro on the side.
Notes
How to make Pico de gallo: If prepared pico de gallo isn’t available in your area, make your own by chopping and mixing together grape tomatoes, red onion, cilantro and jalapeño pepper. Season with salt and cumin (you can also add some chile powder if you want). Alternatively, substitute purchased salsa.
How to make guacamole: Chop and mix together avocado, tomato, shallots or green onions, garlic, cilantro and jalapeno or Serrano pepper. Stir in fresh lime juice and hot pepper sauce. Season with cumin, chile powder, salt and ground pepper.
Gluten free: Use gluten-free corn tortillas.
Note: This recipe originally appeared in my cookbook A Well-Seasoned Kitchen®.
Nutrition
Calories: 647kcal | Carbohydrates: 27g | Protein: 41g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 149mg | Sodium: 1256mg | Potassium: 827mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1593IU | Vitamin C: 8mg | Calcium: 308mg | Iron: 6mg