Smoky Chipotle Ground Beef Tacos with Creamy Avocado Crema

Name: Smoky Chipotle Ground Beef Tacos with Creamy Avocado Crema
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: International
Ingredients: g Ground Beef (lean); count Corn Tortillas; tbsp Olive Oil; count Yellow Onion (small, finely diced); cloves Garlic (minced); count Chipotle Pepper in Adobo Sauce (finely chopped); tsp Adobo Sauce; tsp Chili Powder; tsp Ground Cumin; tsp Smoked Paprika; tsp Salt; tsp Black Pepper; cup Water; cup Romaine Lettuce (shredded); count Roma Tomato (diced); cup Cheddar Cheese (shredded); medium Avocado; count Lime (juice); tbsp Sour Cream (full fat); tbsp Fresh Cilantro (chopped, for garnish)

"Elevate your taco night with these vibrant and flavorful Smoky Chipotle Ground Beef Tacos. Lean ground beef is simmered in a rich, smoky chipotle sauce, perfectly balanced by a cool, zesty avocado crema and served in lightly crisped corn tortillas with fresh toppings. A gourmet twist on a classic, designed for two."

Ingredients

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2 Servings

Ground Beef (lean)
10.6 oz
Corn Tortillas
4 count
Olive Oil
1 tbsp
Yellow Onion (small, finely diced)
0.5 count
Garlic (minced)
2 cloves
Chipotle Pepper in Adobo Sauce (finely chopped)
1 count
Adobo Sauce
1 tsp
Chili Powder
1 tsp
Ground Cumin
0.5 tsp
Smoked Paprika
0.5 tsp
Salt
0.5 tsp
Black Pepper
0.3 tsp
Water
0.3 cup
Romaine Lettuce (shredded)
1 cup
Roma Tomato (diced)
1 count
Cheddar Cheese (shredded)
0.5 cup
Avocado
1 medium
Lime (juice)
0.5 count
Sour Cream (full fat)
2 tbsp
Fresh Cilantro (chopped, for garnish)
2 tbsp

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All Steps

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Step 1 of 6

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

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Heat 1 tbsp olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Add diced onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in minced garlic, chopped chipotle pepper, and adobo sauce. Cook for 1 minute until fragrant.

Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Pour in 0.25 cup of water, bring to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.

While beef simmers, combine diced avocado, 0.5 lime juice, and 2 tbsp sour cream in a small bowl. Mash with a fork or blend with an immersion blender until smooth and creamy. Season with a pinch of salt.

Heat a dry skillet over medium-high heat. Warm each corn tortilla for 15-20 seconds per side, until pliable and lightly toasted. Alternatively, wrap in a damp paper towel and microwave for 30 seconds.

Fill each warm tortilla with the smoky ground beef mixture. Top with shredded romaine lettuce, diced tomato, shredded cheddar cheese, a generous dollop of avocado crema, and a sprinkle of fresh cilantro. Serve immediately.