Baked chipotle beef tacos 🌮 Ingredients For the filling 2 lb ground beef (80% lean , 20% fat) 1 cup yellow onion, diced 1 tbsp fresh garlic paste Salt to taste 1 tsp black pepper 1 tbsp garlic powder 1 tbsp paprika powder 1 tsp onion powder 1/2 tsp cumin powder 1 tsp coriander powder 3 tbsp tomato paste 2 tbsp chipotle peppers in adobo sauce, chopped 1 tbsp lime juice 1/2 cup water 1 cup mixed bell pepper 2 tbsp Oil for cooking To assemble 14-16 mini tacos 1 cup mozzarella and cheddar cheese 1 tbsp cilantro, finely chopped For the chipotle taco sauce 1/2 cup mayonnaise 1/3 cup sour cream 1–2 tbsp chipotle peppers in adobo 1 tbsp hot sauce 1 tbsp fresh lime juice 1 tsp honey 1 tsp garlic powder 1/4 tsp cumin Salt to taste Method: Heat oil in a skillet over medium-high heat. Sauté onion for 2–3 minutes, then add ground beef and cook, breaking it up, until browned and cooked through, about 6–8 minutes. Add salt, pepper, garlic powder, paprika, onion powder, cumin, and coriander. Stir in the garlic paste and cook for 30 seconds. Add tomato paste and chipotle peppers. Cook for 2–3 minutes, then add bell peppers and cook for another 2–3 minutes. Add water, reduce heat to medium-low, and simmer for 5–7 minutes until the filling is thick and the liquid has reduced. Turn off the heat and stir in lime juice and cilantro. For the sauce: Mix all sauce ingredients together in a bowl until smooth and creamy. Adjust seasoning to taste. Preheat oven to 400°F (200°C). Lightly warm the tortillas. Brush a baking dish and the tortillas with oil. Fill each tortilla with the beef mixture and place seam-side down in the dish. Top with shredded mozzarella and cheddar. Bake for 15–20 minutes, until crispy around the edges and the cheese is melted and bubbly. Broil for 1–2 minutes for extra browning, if desired. Drizzle with chipotle taco sauce, garnish with cilantro, and serve with fresh lime wedges. #Recipe #beeftacos #chipotle - @iramsfoodstory