Taco House Veggie Recipe
Taco sauce with Beef, Red Onion and Plum Tomato sauce with Mushrooms, garnished with Cheese, Lettuce, Red Onions, Green Peppers, Broccoli, and Black Olives.
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Ingredients
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Sauce & Simmered Veggie-Beef
Fresh Garnishes & Toppings
Shells & Optional Extras
Method
Sauce & Simmered Veggie-Beef
- 1
- 2
Sauté aromatics
Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When oil shimmers, add the diced yellow onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
- 3
Brown the beef
Add the ground beef (or plant-based substitute) to the skillet. Break it up with a spatula and cook 5–7 minutes until browned and no longer pink. Drain excess fat if necessary, leaving about 1 tbs fat for flavor.
- 4
- 5
Build the sauce
Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add the chopped plum tomatoes (or canned crushed plum tomatoes), 1 cup beef or vegetable broth, 2 tbs taco seasoning, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp sugar, 1 tsp salt, and 1 tsp black pepper. Stir to combine.
- 6
Simmer
Bring the mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning (salt, pepper, or taco seasoning) as needed.
- 7
Finish
If sauce is too thin, simmer a few more minutes. If too thick, add up to 2–4 tbs water or broth. Keep warm while you prepare toppings and shells.
Fresh Garnishes & Toppings
- 8
- 9
Blanch broccoli (optional)
Bring a small pot of salted water to a boil. Add the 0.5 cup small broccoli florets and blanch 30–45 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. This keeps broccoli crisp-tender for topping tacos.
- 10
Prepare cheese and lime
Measure 1 cup shredded cheddar cheese and cut lime into wedges for serving.
Shells & Assembly
- 11
Warm shells
Warm 8 soft flour tortillas or taco shells: for flour tortillas, heat a dry skillet over medium and warm each side 20–30 seconds, or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes. For crispy shells, bake per package instructions.
- 12
Assemble tacos
Place a warmed tortilla on a plate. Spoon 1/4 to 1/3 cup of the hot taco sauce with beef and mushrooms into the center. Top with a small handful of shredded lettuce, a sprinkle of shredded cheddar, 1–2 tbs thinly sliced red onion, 1–2 tbs diced green pepper, a few pieces of blanched broccoli, and 1–2 tsp sliced black olives. Add fresh cilantro if desired and a squeeze of lime. Repeat for remaining tortillas.
- 13
Serve
Serve immediately with additional hot sauce or taco sauce on the side. Leftover sauce can be refrigerated up to 3 days and reheated gently on the stovetop.