For lime sour cream- mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl. Season with salt. Cover and chill at least 1 hour or up to 1 day.
Heat 1 tbsp oil in a large skillet over medium-high heat. Cook beef, breaking up with a spoon, until cooked through, about 5 minutes. Transfer to a large bowl.
Reduce heat to medium. Heat remaining 1 tbsp oil in skillet. Add onion and garlic. Cook, stirring occasionally, until just beginning to brown, about 5 minutes.
Preheat oven to 400. Add tomatoes to skillet. Cook, breaking up, until thickened, 8-10 minutes. Add beef, chili and worcestershire sauces, chile, garlic, and onion powders, sugar, and cumin. Cook, stirring, until flavors meld, 10-12 minutes. Sperad in a 13x9x2 baking dish. Bake until a crust forms, 30-40 minutes. Serve filling in shells with toppings.
Originally Submitted
8/30/2013
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