Sloppy Tacos

By kimvess

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)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

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.

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.

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 13x9x2” baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with toppings.