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+ servings

Sloppy Tacos with Lime Greek Yogurt Sauce

Ingredients

  • Lime Sauce
  • 1 cup Greek yogurt
  • 1 Tbsp lime zest (organic is a good idea here)
  • ¼ cup lime juice (fresh is best)
  • 2 Tbsp fresh cilantro, chopped
  • 1 Tbsp rice vinegar
  • pinch sea salt

  • Filling and Assembly
  • 2 Tbsp olive oil, divided
  • 2 lbs ground beef chuck
  • 1 small yellow onion, chopped
  • 6 cloves garlic, chopped fine
  • 1 (28 oz) can diced tomatoes
  • 1 (12 oz) bottle tomato-based chili sauce (I like to use Heinz)
  • ¼ cup Worcestershire sauce
  • 3 Tbsp chili powder (more or less, depending on your tolerance for heat)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • 1 Tbsp ground cumin
  • 12 crisp taco shells, warmed

  • Toppings
  • shredded cheddar, lettuce, pico de gallo, cilantro, and lime wedges

Instructions

  • Lime Sauce
  • Mix Greek yogurt, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to a day.

  • Filling and Assembly
  • Preheat oven to 400° F
  • 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 oil in a skillet.
  • Add onion and garlic; cook, stirring occasionally, until just beginning to brown (~ 5 minutes)
  • Add tomatoes to skillet; cook, breaking up, until thickened, 8-10 minutes.
  • Add beef, chili and Worcestershire sauces, garlic and onion powders, coconut sugar, and cumin. Cook, stirring, until flavors meld, 10-12 minutes.
  • Spread in a 9 x 13" baking dish; bake until crust forms (~ 30-40 minutes)
  • Serve the filling in shells with toppings.