Name: Tacos In a Bag
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tbsp. vegetable oil -; 1 small yellow onion, finely chopped -; 1 small jalapeno, finely chopped -; 2 garlic cloves, finely chopped -; 1 lb. ground sirloin -; 2 tbsp. chili powder -; 1 tsp. kosher salt -; 1/2 tsp. ground black pepper -; 1 tbsp. apple cider vinegar -; 8 corn tortillas -; 4 oz. Cotija cheese, crumbled (or other cheese, shredded) -; Sliced baby cucumbers -; Cilantro -; Sliced radishes -; Sliced scallions -; Additional crumbled Cotija cheese -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Tacos In a Bag

1. 1 tbsp. vegetable oil -

2. 1 small yellow onion, finely chopped -

3. 1 small jalapeno, finely chopped -

4. 2 garlic cloves, finely chopped -

5. 1 lb. ground sirloin -

6. 2 tbsp. chili powder -

7. 1 tsp. kosher salt -

8. 1/2 tsp. ground black pepper -

9. 1 tbsp. apple cider vinegar -

10. 8 corn tortillas -

11. 4 oz. Cotija cheese, crumbled (or other cheese, shredded) -

12. Sliced baby cucumbers -

13. Cilantro -

14. Sliced radishes -

15. Sliced scallions -

16. Additional crumbled Cotija cheese -

How to cook deliciously - Tacos In a Bag

1. Stage

Heat oil in a large skillet over medium high heat. Add onion, jalapeno, and garlic and cook, stirring occasionally, until soft, about 4 minutes. Add the beef, chili powder, salt, and pepper and cook, breaking the meat up, until browned and cook through, 6 to 8 minutes.

2. Stage

In a dry nonstick skillet, toast the tortillas, in batches, until slightly crisp and have some browned spots, about 30 seconds per side.

3. Stage

To store, line the tortillas up on a clean work surface. Divide the Cotija cheese and meat mixture among the tops. Carefully transfer the tacos, so the toppings remain on the tortillas, to FoodSaver Vacuum Seal Bags and seal the bags using the vacuum sealing system. (Perhaps one taco per small bag or two per larger bag.) Freeze for up to 3 months.

4. Stage

To reheat, remove tacos from bags and place them, two or three at a time, in a large skillet with a lid. Set skillet over medium heat and cook, covered, until the cheese melts and the meat is heated through, about 10 minutes.