Hellooooo Tuesday! This week has started off well, and I’m enjoying one more day of quiet before the storm of our annual conference takes hold. 3 days of busy, busy, busy…up at the crack of dawn, interacting with thousands of attendees during the day and attending various receptions at night, and then being more than happy to crawl into my cozy hotel bed at night. It’s always a whirlwind, and it’s exhausting, but all that hard work makes for a very successful event. Tonight will be the last time I cook a meal this week, and I’m happy to share this delicious taco recipe with you!
The next couple of days will be quiet here at Sweet Beginnings, but Friday and Saturday have some amazing recipes for you so be sure to check back!
converter currency online Greek Beef Tacos
Slightly adapted from Cassie Craves
binäre option kostenloser demoaccound Ingredients
1 pound lean ground beef
- 2 cloves garlic, minced
- 1 14.5-ounce can diced tomatoes, undrained
- 2 teaspoons Greek seasoning (oregano, mint, marjoram, thyme)
- 1/4 teaspoon pepper
- 2 cups fresh baby spinach
- Splash of red wine vinegar
- Flour tortillas
- 1 cup sour cream
- Half of a medium cucumber, peeled, seeded, and shredded
- 1 teaspoon red wine vinegar
- Salt and pepper to taste
- Black olives (I did not use, I hate olives, but left here since olives are essentially a Greek topping!) 😉
- Feta cheese
- Diced cucumber
- In a large skillet, cook beef over medium heat until no longer pink. Drain any excess fat, if any.
- Stir in the tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until thickened. Add spinach and cook, stirring for 2 to 3 minutes, or until spinach is wilted. Add a splash of vinegar, if desired.
- To make the sauce, squeeze as much liquid out of the cucumber as you can. Combine sour cream, cucumber, and vinegar. Add salt and pepper to taste.
- Warm tortillas and spoon some of the beef mixture into the center of each tortilla. Top with sauce and toppings.