Sweet Heat Street Beef Tacos

Wednesday, 17 January 2018 / Recipe Type , , , ,

Sweet heat street beef tacos and kale tortilla chips with cherry salsa recipes from Bailley McConnell, Lauren MacDonald and Sara Peltier. The team prepared the recipe for the Michigan State University Extension/Isabella County Farm Bureau Teen “Chopped” Competition at the Isabella Community Soup Kitchen on November 4, 2017. The team earned the “Most Creative” award for their creation.

Assemble tacos by layering rice, meat and kale in the soft shell using the following recipes:

Amount Ingredient
¾ lb Beef tips
1 Small yellow onion
2 Beef bouillon cube(s) or powder
1 tsp Chili powder
¼ tsp Garlic powder
¼ tsp Crushed red pepper flakes
¼ tsp Dried oregano
½ tsp Paprika
1 ½ tsp Ground cumin
1 tsp Salt
1 tsp Pepper
1 – 2 cup Water
Directions for meat
  1. Trim excess fat from the beef tips, tenderize, and cut meat into small pieces
  2. Chop ½ of the small yellow onion
  3. Place water, beef bouillon, onion, and beef into a large pan; cook over medium heat.
  4. Combine spices in a small bowl; add to pan with meat and onion; continue to cook over medium heat for 5 minutes and then turn heat to low.
2 Beef bouillon cube(s) or powder
1 cup Water
½ cup Brown rice (whole grain)
Directions for rice
  1. Combine water, beef bouillon, and rice in a medium sauce pan; cover and cook over high heat until contents boil.
  2. Turn heat down to simmer and continue to cook for 20 minutes.
  3. Turn off and keep covered until ready to serve.
Salad and dressing
¼ cup Balsamic vinegar
1/8 cup Maple syrup
½ cup Olive oil
1 tsp Dry mustard
1 Bunch of kale
Directions for salad and dressing
  1. Combine vinegar, maple syrup, olive oil, and dry mustard in bowl; whisk until combined. 
  2. Remove kale from the thick stem; wash thoroughly and remove excess water.
  3. Break kale into bite size pieces.
  4. Pour salad dressing over kale; mix until thoroughly covered. Refrigerate until ready to serve.
Soft shells
4 Large carrots
½ cup Water
5 TBS Flour
3 Eggs
1 cup Shredded cheddar cheese
Directions for soft shells
  1. Peel carrots; shred and place in a microwave safe dish with ½ cup water; microwave for 5 minutes
  2. While this cooking, combine flour and cheese in a bowl.
  3. Remove cooked carrots from the microwave; press water from the carrots.
  4. Add carrots to flour and cheese.
  5. Add eggs to the carrots, flour, and cheese; add more flour if needed for consistency.
  6. Make tortillas out of batter; cook on parchment paper for 15 minutes on 390 degrees Fahrenheit.
  7. Remove from oven and form into shells


  • Time : 45 minutes


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