Spicy Sonoran Beef Tacos with Cranberry Pico




Spicy Sonoran Beef Tacos with Cranberry Pico

Spicy Sonoran Beef Tacos with Cranberry Pico
Total Recipe Time:  20 minutes
Makes 4 servings


1-1/2 pounds ground roundSalt and pepper1 cup sweetened dried cranberries1 to 2 serrano chilies, coarsely chopped2 tablespoons fresh lime juice8 flour tortillas (6 to 8-inch) or crisp taco shells, warmed


  1. Heat large nonstick skillet over medium heat until hot.Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippins; season with salt and pepper, as desired.
  2. Place cranberries, cilantro leaves, chilies and lime juice in food processor container. Cover; process, pulsing on and off, until ingredients are finely chopped.
  3. Add 1/2 of cranberry mixture to beef; mix well. Fill each tortilla evenly with beef mixture; top evenly with remaining cranberry mixture. Garnish with cilantro sprigs, lime wedges and lime peel strips, if desired.


Jalapeño peppers may be substituted if serrano chilies are not available. For milder flavor, remove interior membranes and seeds from chilies or peppers.Cook's Tip:  Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Nutrition information per serving: 719 calories; 27 g fat; 103 mg cholesterol; 952 mg sodium; 76 g carbohydrate; 40 g protein; 6.1 mg iron.This recipe is an excellent source of protein and iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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