Grammy's Kitchen · Ground Beef Tacos · Taco Queso Dip
One of 137 ground beef tacos recipes we measured
from www.seriouseats.com
3 cooks on www.seriouseats.com rate it 3.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 137.
| this recipe | typical | |
|---|---|---|
| liquid | 29% | 0% |
| fat | 4% | 1% |
| aromatics | 6% | 8% |
| salt | 0% | 0% |
| thickener | 1% | 0% |
| vegetables and beans | 0% | 17% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1/2 pound Monterey Jack cheese, grated |
| 227 g | 1/2 pound sharp cheddar cheese, grated |
| 8 g | 1 tablespoon cornstarch |
| 27 g | 2 tablespoons olive oil |
| 40 g | 1/4 cup finely chopped yellow onion |
| 15 g | 1 small jalapeño, stemmed, seeded, and finely diced |
| 3 g | 1 teaspoon garlic (about 1 medium clove) |
| 3 g | 1 teaspoon chili powder |
| 2 g | 1 teaspoon ground cumin |
| 1 g | 1 teaspoon dried oregano |
| 227 g | 1/2 pound ground beef chuck |
| 1/4 cup salsa | |
| 142 g | 5 ounces evaporated milk |
| 58 g | 1/4 cup sour cream |
| 12 g | 2 tablespoon chopped fresh cilantro leaves |
| 1/2 teaspoon zest from 1 lime | |
| Kosher salt |
Method: 3 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this and it tasted great but was not as creamy smooth as your pictures. Mine ended up being a little chunkier and felt like it needed more liquid. Got any ideas why that might have happened? I followed the recipe exactly using a scale and everything.” — a cook
“@SonVoltMMA This is pretty different than Velveeta/Rotel. The cheese flavor is sharper from the cheddar and overall it's more earthy and meaty (taco-like) while velveeta & rotel is a more salsa-like from the tomatoes and green chiles.” — a cook