You’ve probably never thought about adding collagen to your tacos…but you should! Try our savory, smoky, simple and flavorful recipe for chipotle beef tacos. You won’t even notice the collagen in this dish, but your body will thank you for it!
- Serves: 6-8
- Time: 40 minutes
Ingredients
Chipotle Beef Tacos
- Nonstick cooking spray
- 1 cup chopped onion
- 6 cloves garlic, coarsely chopped
- ¾ cup 50% less sodium beef broth
- ⅓ cup no-salt-added tomato paste
- ¼ cup cider vinegar
- 1 cup Great Lakes Collagen Peptides
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- ½ tsp. ground chipotle chile pepper
- ½ tsp. black pepper
- ¼ tsp. salt
- 2 lbs. 93% lean or higher ground beef or turkey
- 16 (6 inch) whole wheat tortillas, warmed
Tomato-Avocado Pico de Gallo
- 2 cups tomatoes, chopped
- 1 cup avocado, peeled and chopped
- ½ cup snipped fresh cilantro
- ⅛ to ¼ tsp. crushed red pepper
Directions
- Prepare Tomato-Avocado Pico de Gallo: In a medium bowl gently stir together tomatoes, avocado, cilantro and, crushed red pepper. Set aside.
- Prepare Chipotle Beef Tacos: Coat a 12-inch nonstick skillet with cooking spray; heat over medium. Add onion and garlic; cook 5 minutes or just until onion is tender, stirring occasionally.
- Transfer onion mixture to a blender or food processor. Add the next nine ingredients (through salt). Cover and blend or process until smooth.
- In skillet cook ground beef over medium-high until browned. Drain off fat.
- Add onion mixture to meat in skillet. Cook and stir over medium just until bubbly. Reduce heat. Simmer, covered, 5 minutes, stirring occasionally.
- Serve meat mixture in warm tortillas topped with Tomato-Avocado Pico de Gallo.
