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Smash Beef Tacos
Makes 4


Step 1
In a large bowl, combine cabbage, red onion, vinegar, sugar and half the salt and pepper. Squeeze and massage about 2 min. to soften the cabbage and quick pickle the slaw. Cover and refrigerate until ready to serve. (Tip: Make up to a day ahead.)
Step 2
In a bowl, mix together the ground beef and taco seasoning. Divide into 4 portions; roll each into a ball. Place a ball in the centre of each tortilla. Cover with a piece of parchment or waxed paper and press the meat mixture into a flat even layer reaching the edges of the tortilla. (Tips: Use the bottom of a heavy pan or mug to press. These can be made up to 4 hr. ahead and chilled.)
Step 3
Brush the meat mixture with canola oil and season with the remaining salt and pepper. Grill over medium heat, meat-side down, 5 to 6 min., or until the beef is browned and reaches an internal temperature of 71°C (160°F). Flip over and grill about 30 sec. to lightly toast the tortillas. (Tip: Alternatively, cook in a frypan.)
Step 4
Plate tacos meat-side up (smash mixture will stick to the tortillas). Top with quick pickle slaw, taco sauce, tomatoes, avocado, feta and green onions. Fold over to serve, if desired. Enjoy!

2 cups (500 mL) shredded red cabbage
½ cup (125mL) thinly sliced red onion
2 tbsp (30mL) red wine vinegar
1 tbsp (15 mL) granulated sugar
¼ tsp (1 mL) each salt and pepper, divided
1 lb (500 g) lean ground beef
1/3 cup (75 mL) Compliments Taco Seasoning
4 Compliments Original Tortillas 7-inch
1 tbsp (15 mL) Compliments Canola Oil
1 cup (250 mL) diced tomato
¼ cup (60 mL) Compliments Taco Sauce
1 avocado, thinly sliced
¼ cup (60 mL) crumbled Compliments Feta Cheese
¼ cup (60 mL) finely chopped green onions