Tag Archives: Ground beef

Taco Salad with Crispy Tortilla Bowl

My current job has a really fun Taco Tuesday tradition. Somehow I didn’t know about this into well into my time there but on Tuesdays, the line practically runs out the door while people wait for their yummy lunchtime tacos. Unfortunately I’m moving on and won’t be there for any more Taco Tuesdays. So, in homage to the cafeteria, PLUS to feed my hungry child, I decided to make my own tacos. In addition, my husband is always a fan of those taco salads that come in the edible tortilla bowl so I decided to surprise him with that treat for dinner too. Success all around! This dinner will satisfy your hungry family for sure!

Taco Salad with Crispy Tortilla Shell

To make the tortilla bowl, I placed medium sized flour tortillas into a brioche pan. I’ll be honest, I have no idea why I have brioche pans because I’ve never made (and possibly never even eaten) brioche (though I want to, after all, it is bread). But anyway, I put the tortillas into the pans, sprayed a light coating of nonstick olive oil spray on them, and baked them in a moderate (300 degree) oven for 25 minutes until crispy and lightly golden. Keep an eye on them because your oven may be quicker than mine and you don’t want a charred taco shell. If you aren’t lucky enough to be cluttering your kitchen cabinets with brioche pans, other pans will work too to create the shell, possibly a small metal (oven-safe) bowl. A quick pinterest search showed me that some people use an inverted muffin tin to get the right shape. So you have options. Or just use the taco filling for soft tacos, it’s still awesome!

Tortilla Shell

For the filling, I cooked onions in a large skillet until softened, then added garlic, chili powder, cumin, and coriander. You can use a jalapeno too if you prefer extra spice. Then I added ground beef and cooked it until it was browned. Finally, I added in a can of crushed tomatoes and let the mixture cook until the liquid was evaporated because no one needs watery tacos!

Taco Salad with Crispy Tortilla Shell

The last step is decorating your taco salad with all your favorite toppings. I stuck with veggies, just some chopped lettuce, tomato, and onions but feel free to dress it up with guacamole, cheese, sour cream, or whatever floats your boat! Picky eaters will love to adorn their own individual tacos.

Taco Salad with Crispy Tortilla Shell

Don’t forget, Cinco de Mayo isn’t too far off…this would be a perfect way to celebrate–with a large margarita of course!


Taco Salad with Crispy Tortilla Bowl (adapted from Everyday Food)

Yield: serves 6-8

6-8 medium flour tortillas

nonstick cooking spray

1 tablespoon vegetable oil

2 1/2 cups finely chopped onion (I used 4 small onions)

1 tablespoon minced garlic (about 6 cloves)

1 jalapeno chile, minced (optional)

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander

2 pounds lean ground beef

1 can (28 ounces) crushed tomatoes

salt, to taste (I used 3/4 teaspoon)

fillings for taco salad such as lettuce, tomato, onion, olives, black beans, salsa, guacamole, sour cream, cheese, etc. (your choice!)


1. For the taco shell, place the tortillas into a brioche pan, on an inverted muffin tin, or in any oven proof bowl. Lightly coat with the nonstick spray. Bake at 300F for 20-25 minutes, checking frequently to ensure not too browned. Let cool slightly in pan.

2. Heat the oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes. Then add in the garlic and other spices, stirring the mixture together.

3. Add the ground beef to the pan, breaking it up with a spoon, and cook until no longer pink, about 5 minutes. Stir in the tomatoes and cook, stirring frequently to avoid sticking, until the liquid has evaporated, about 15-20 minutes. Season with salt to taste.

4. Carefully remove the taco shells from the pan and place onto a plate. Fill the shells with the beef mixture and your toppings of choice.


Easy Spaghetti and Meatballs

Since my son started eating “real” food, meatballs have become one of the most frequently served dinners in our household. I like to mix it up, sometimes using beef, sometimes turkey, and I use a variety of seasonings and sauces. But sometimes it’s nice to stick with traditional Spaghetti and Meatballs. This recipe doesn’t require hours of your time. It’s fast enough to make for a weeknight dinner though still hearty and satisfying so you feel like you’re sitting down for a relaxing family meal.

Easy Spaghetti & Meatballs

The meatballs include standard ground beef, onion, breadcrumbs (I used panko), garlic, salt, pepper, oregano, and an egg white to help bind everything together. Easy so far. I’ll admit this recipe “cheats” a little and includes jarred tomato sauce. I love to make everything from scratch but I have my hands full with a full time job and a toddler and sometimes (okay, realistically, always) there just aren’t enough hours in the day sometimes to do it all. So jarred sauce it is.

Easy Spaghetti and Meatballs

After forming the meatballs from the ground beef mixture, I lightly browned them in a nonstick skillet coated with a little olive oil cooking spray. I then added the prepared tomato sauce, spiced it up with a little basil, and let simmer for 10 minutes. I made the pasta while the sauce was simmering and the dinner was ready before I knew it, about 40 minutes max. Save time after work by chopping the onions in advance or preparing the meatballs in advance and refrigerating the uncooked meatballs until you’re ready to brown them. I bet this would freeze well too!

Easy Spaghetti and Meatballs

Like all the meatballs I’ve shared here, my son was a HUGE fan! No leftovers for us! He’s only 18 months old but I’m sensing my grocery bills are going to be nuts when he’s a teenager since he can already down quite a bit! But I love cooking for him. And seeing his excitement when he finds something really yummy, like these Easy Spaghetti and Meatballs, is so worth it!


Easy Spaghetti and Meatballs (adapted from Cooking Light Five Star Recipes)

Yield: serves 4

1 pound ground beef

1/4 cup minced fresh onion

2 tablespoons panko bread crumbs

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon oregano

1 large egg white, lightly beaten

1 jar (about 25 ounces) of tomato sauce (tomato and basil flavor works great), divided

cooking spray

1/2 tablespoons dried basil

8-12 ounces uncooked spaghetti


1. In a mixing bowl, combine the beef, onion, bread crumbs, garlic, salt, pepper, oregano, egg white, and 2 tablespoons of the tomato sauce. Shape into 20-24 meatballs, about 1.5-2 inches in diameter.

2. Coat a large nonstick skillet with cooking spray and place over medium heat. Brown the meatballs on all sides for 6 minutes. Pour in the remaining tomato sauce and add the dried basil, reduce heat to low, cover, and simmer for 10 minutes.

3. While the sauce is simmering, boil water and prepare the pasta according to package directions. Serve meatballs over spaghetti. Garnish with basil or cheese if desired.


Curry Meatloaf with Spicy Sriracha Peanut Glaze

I was so excited to participate in this monthly recipe swap through “What’s Cooking?” because I finally met the minimum number of recipes. Just barely but hey, it counts! I was assigned to try a recipe from Ashley of Cheese Curd in Paradise. I immediately went to her blog to check it out and spent an hour reading through her recipes as well as the fun stories about her life that she intersperses throughout. Her son is only a few months younger than mine so I loved that we have similar challenges when it comes to cooking for our families now. I had a hard time choosing which recipe to prepare because several really caught my eye to include the Indian Spiced Meatballs and Red Velvet Cheesecake but I eventually settled on Curry Meatloaf with Spicy Sriracha Peanut Glaze because the flavors sounded really interesting and I know my son does well eating foods with ground meat. It did not disappoint!

Curry Meatloaf with Spicy Sriracha Peanut Glaze

I made a few changes to the original recipe, using panko breadcrumbs instead of crushed up saltines and coconut milk instead of cow’s milk to keep it dairy free. Unfortunately once I took it out of the oven and sliced it there were still some slightly pink parts within so I had to put it back in the oven for another 10 minutes but that was really the only snafu.

Curry Meatloaf with Sriracha Peanut Glaze

The meatloaf was moist and flavorful and the glaze was delicious. The sweet combination of peanut butter and orange juice coupled with soy sauce and a hint of sriracha was fantastic. It was definitely not overly spicy. My son loved it. He had thirds! Can we say growth spurt anyone?! Anyway, we very much enjoyed this unique twist on meatloaf and will definitely make it again. Thanks Ashley at Cheese Curd in Paradise for sharing your delicious recipe with me!



Curry Meatloaf with Spicy Sriracha Peanut Glaze (adapted from Cheese Curd in Paradise)

Yield: 1 meatloaf

For the meatloaf:

nonstick cooking spray

2 pounds ground beef

2 tablespoons minced green bell pepper

2 tablespoons minced white onion

1/2 cup panko bread crumbs

1 egg

1/8 cup unsweetened coconut milk (can use regular milk if you prefer)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon paprika

1/8 cup finely chopped fresh cilantro

1/4 teaspoon ground ginger

1 teaspoon curry powder

1/4 cup ketchup

For the glaze:

1/3 cup peanut butter

2/3 cup fresh orange juice

1 tablespoon light brown sugar, packed

1 teaspoon soy sauce

1 1/2 teaspoons sriracha

pinch of salt and pepper



1. Preheat the oven to 375F. Coat a 9×5-inch loaf pan with cooking spray.

2. Combine all of the meatloaf ingredients in a large mixing bowl and mix by hand until well combined. Press the meatloaf mixture into the loaf pan.

3. Bake for 45 minutes.

4. Meanwhile, combine the ingredients for the glaze in a small mixing bowl.

5. After 45 minutes, remove the meatloaf from the oven, drain any grease that may be there, then top the meatloaf with the glaze.

6. Return to the oven for an additional 15-20 minutes or until the center is no longer pink.

7. Let sit for 10 minutes before slicing and serving.


If you like this recipe, also check out Cheese Curd in Paradise for more recipes from Ashley! Thanks to Sarah from A Taste of Home Cooking for hosting!

Three Bean Chili & Homemade Chili Seasoning

The Super Bowl is almost here and while football is not really my thing, any “holiday” where food features prominently is worth celebrating, I suppose. Chili is certainly a popular football game day dish judging by the zillion or so recipes for chili I found on a Pinterest search. So why is mine worth a try? Well, your whole family can eat and enjoy it. Your mouth will not be ablaze with the fire of 10 million habaneros, however your taste buds won’t be bored either. There is a touch of spice, yes, but the spice level was more than tolerable enough for my toddler, yet the chili was full of flavor thanks to my original spice blend. Also, this chili is quick to make. It doesn’t have to sit in a crockpot all day while you’re waiting to eat. You can certainly let it simmer on the stove for a bit to let the flavors meld or keep it in a crockpot on warm after cooking but if you want to make this chili after work for a weeknight dinner, no problem.

Three Bean Chili with Homemade Chili Seasoning

So here goes…brown ground beef, onion, and chopped bell pepper in a large stockpot or Dutch oven. Drain off any excess grease then add in tomatoes and the three beans. To be clear, that’s three types of beans: black beans, red kidney beans, and pinto beans. Then it’s time to add the spice.

Three Bean Chili

The original version of this recipe called for store bought chili seasoning. I opted to create my own. Another Pinterest search revealed a number of posts on homemade chili seasonings so I took the the best from each of them and ended up using dried minced onions, garlic, oregano, cumin, smoked paprika, salt, chili powder, ground black pepper, cayenne pepper, cinnamon, and some brown sugar to balance out the smokiness of the paprika.

Homemade Chili Seasoning

Homemade Chili Seasoning

After all the ingredients were in the pot, I brought the chili to a boil, then let it simmer for 20 minutes. Garnish with whatever toppings you prefer. I just like crushed tortilla chips for the crunchy contrast but sour cream, shredded cheese, or diced jalapenos would all work great. Enjoy the game!

Side note: this recipe serves about 8-10 but if you’re not feeding a crowd, the leftovers freeze really well. Just thaw in the fridge overnight then reheat in a pot on the stove.

Three Bean Chili


Three Bean Chili

Yield: serves 8-10

2 pounds lean ground beef

1 small yellow onion, chopped

1 red or green bell pepper, chopped

2 – 16 ounce cans dark red kidney beans

2 – 16 ounce cans pinto beans

2 – 16 ounce cans black beans

1 – 14.5 ounce can diced tomatoes with chiles

1 – 6 ounce can tomato paste

homemade chili seasoning (one batch, or to taste) or 2 packages store bought chili seasoning

1 tablespoon dark brown sugar, packed

crushed tortilla chips, sour cream, or shredded cheese to garnish


1. In a large pot or Dutch oven, brown the ground beef, onion, and bell pepper. Drain excess grease.

2. Add the beans, tomatoes and tomato paste, chili seasoning, and brown sugar. Bring to a boil.

3. Cover and reduce heat to low and simmer for 20 minutes.


Homemade Chili Seasoning

Yield: enough seasoning for 2 pounds of beef/8 servings of chili

2 tablespoons dried minced chopped onions

1 1/2 teaspoons granulated garlic

1 teaspoon oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon salt

1 tablespoon chili powder

1/8 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

1 teaspoon ground cinnamon


Mix together all the spices in a bowl. Use right away for chili or store in a sealed jar for future use.


Ground Beef Two Ways: Part 2-Fajita Meatballs

I needed to figure out something to do with the other pound of ground beef we bought this weekend. I happened to be sitting on the couch while meal planning and was flipping through a recent edition of Parents magazine where they had a spread on various meatball concoctions. The fajita meatballs sounded like something that would fly in my household so I proceeded. They were super fast to make! I had them prepped and ready to bake well before Ground Beef the first way, the Cottage Pie, was even out of the oven.

In my mini Cuisinart food processor, which by the way, is a really useful appliance and for small things saves a lot of time over dragging out the full sized Cuisanart, I chopped up half a green bell pepper and half a yellow bell pepper. Altogether I had about a cup of chopped pepper, the specific color doesn’t really matter, those were just what I had on hand. I also chopped up about a third of a red onion and then tortilla chips, to end up with half a cup of finely chopped tortilla chips. The tortilla chips are subbing in for the typical breadcrumbs in this meatball recipe. If you don’t have a food processor, you can chop the veggies by hand and put the tortilla chips in a ziplock bag and crush them with a rolling pin or something.

I combined the peppers, onion, and tortilla chips in a medium bowl and added a pound of ground beef, a teaspoon of chili powder, an egg, and a little bit of freshly ground pepper. I mixed them together by hand and formed them into a dozen meatballs.

I placed the meatballs, touching each other, in an 8×8 baking dish that I had coated with a tablespoon of olive oil and baked at 450F for 30 minutes, until they were cooked through, without any pink.


I think these meatballs have a lot of potential but as I made them, lacked a bit in flavor. Next time I would add more seasoning, possibly a fajita or taco spice blend. Also, I would have liked to have drizzled a little salsa on top to add some color and moisture. I plan to try them again sometime soon and will update when I do.


UPDATED December 6, 2013: Made these meatballs again tonight and with a little tweaking they were SO much better! I’ll edit the recipe below the reflect the new and improved Fajita Meatballs but in short, this time I used half a red and half a yellow bell pepper and blue corn chips (neither of those changes were really critical, just what I had on hand). The main change was that I added 1 1/2 teaspoons of fajita seasoning which made all the difference. You can use pre-mixed/store bought fajita seasoning or you can make your own. My husband made a bunch of fajita seasoning a while back so I just used that. Success! Easy, relatively quick (at least the hands-on part), and kid friendly meal.


Fajita Meatballs (adapted with minimal changes from Parents magazine, November 2013)

1 tablespoon olive oil

1 cup finely chopped bell pepper (any combination of colors is fine)

1/3 cup finely chopped red onion

1/2 cup chopped tortilla chips

1 pound ground beef (I used 93% lean)

1 egg

1 teaspoon chili powder

freshly ground black pepper, to taste

1 1/2 teaspoons fajita seasoning

salsa and tortilla chips, for garnish

The Recipe

1. Preheat the oven to 450F. Coat an 8×8 baking pan with the olive oil.

2. Finely chop, by hand or food processor, bell pepper to equal 1 cup, and red onion to equal 1/3 cup. Then crush tortilla chips to equal 1/2 cup.

3. Add the pepper, onion, and tortilla chip crumbs to a medium bowl. Combine with the ground beef, egg, chili powder, ground black pepper, and fajita seasoning.

4. Form into 12 meatballs.

5. Place the meatballs in an 8×8 baking pan. They will be touching each other.

6. Bake for 25-30 minutes until they are full cooked through. Serve with tortilla chips and salsa.

Ground Beef Two Ways: Part 1-Cottage Pie

While flipping through Joy of Cooking, I found a recipe for shepherd’s pie that looked appealing (and kid friendly) so I bookmarked it and decided to make it using half of the two pounds of ground beef I had bought today. I later learned that shepherd’s pie is technically, by definition, made with lamb and not beef so what I really wanted to make was actually a cottage pie. It piqued my curiosity a little since the name shepherd’s pie makes sense but cottage pie not so much. A little googling got me one answer, that cottage pie was actually the original dish, and for cottage pie back in the 1700s, sliced potatoes were used on top instead of the mashed potatoes we are accustomed to today. The sliced potatoes resembled the shingles on the roof of a cottage. Whether that’s true or not, I really don’t know. But it sounds good. Nonetheless I used mashed potatoes for this meal, making it a hybrid I suppose.

I preheated the oven to 400F and coated a pie dish with nonstick spray.

For the mashed potatoes, I peeled and quartered four medium russet potatoes and brought them to a boil in a pot of water on medium heat. I cooked them for 15 minutes until fork tender then drained them, reserving half a cup of the cooking water. I mashed them with a tablespoon of margarine and the reserved water, and a little salt, freshly ground black pepper, and a pinch of garlic powder and beat them with a wooden spoon until they were smooth.

Then for the filling I finely chopped a medium yellow onion, a celery rib, and a peeled carrot and cooked them in a large skillet at medium-low heat in a tablespoon of vegetable oil until they were softened, about 10 minutes. I added in a pound of ground beef and raised the heat to medium, cooking until it was browned. I added in a tablespoon of flour to help thicken the filling, then chicken broth, dried thyme, dried rosemary, nutmeg, and some salt and freshly ground black pepper and I cooked it for another 5 minutes on low heat.


I transferred the filling to the pie dish then smoothed the mashed potatoes on top. I dotted the potatoes with a tablespoon of margarine.


After baking for 30 minutes it looked like this.


Delicious!! It was a satisfying fall meal for all of us. Next time I think I would add a cup of frozen peas in to the ground beef mixture for some color (and to see if I could get my kiddo to eat peas in that form) and season the meat more, maybe with some dill or a bit more pepper.

Another great thing about this meal is that during the 30 minute bake time I was able to prep part 2 of Ground Beef Two Ways for another night. Stay tuned…


Ground Beef Two Ways: Part 1-Cottage Pie (adapted from Joy of Cooking)

Serves 4

1 1/2 pounds russet potatoes, peeled and quartered (about 4 medium)
Freshly ground pepper
Garlic powder, to taste
2 tablespoons margarine (if going dairy free) or butter, divided
3 tablespoons vegetable oil
1 medium yellow onion, finely chopped
1 carrot, peeled and finely chopped
1 rib of celery, finely chopped
1 pound lean ground beef (I used 93% lean)
1 tablespoon flour
3/4 cup chicken or beef broth
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Pinch of ground or grated nutmeg
1/2 cup frozen peas (optional)

The Recipe
1. Preheat the oven to 400F. Coat a pie dish with nonstick cooking spray
2. Put the potatoes in a pot of water at medium heat and bring to a boil. Then cook for 15 minutes more, until fork tender.
3. Drain the potatoes, reserving 1/2 cup cooking water and transfer to a bowl. Mash with 1 tablespoon margarine, the reserved water, and salt, pepper, and garlic to taste. Beat with a fork or spoon until smooth and somewhat fluffy. Set aside.
4. Coat a large skillet with the oil and add the onion, carrot, and celery. Cook on medium-low heat until softened, about 10 minutes.
5. Raise the heat to medium. Add the ground beef and cook until browned. Stir in the flour then add the broth, thyme, rosemary, nutmeg, salt and pepper to taste (as well as any other seasonings you might prefer). Also add in the peas at this point, if using. Reduce heat to low. When it has thickened up a little, after about 5 minutes, transfer the meat mixture to the prepared pie dish.
6. Spoon the mashed potatoes atop the meat and smooth it out. Dot with the remaining 1 tablespoon margarine cut into small pieces.
7. Bake for 30 minutes. The top will be slightly golden.

Sweet and Sour Sloppy Joes with Sesame Slaw

This is my first ever blog post! I’m excited to share this tasty and quick dinner recipe.

I came across this recipe in Real Simple magazine a few months ago. I often pull recipes from magazine pages and add them to my “file” (that is, a big box of recipes that I moved halfway across the country a few years ago and never sorted through). But we’ve already made this one several times, so I guess it’s a keeper. This is a quick and tasty take on the old standby, sloppy joes. We like Asian food and the soy sauce and sesame oil add a slight Asian flavor to this good ol’ American meal. It cooks up quickly so it’s helpful to have everything measured and prepped ahead of time.


I started with a tablespoon of vegetable oil in my wok. I like Smart Balance products because the research for them was done at my alma mater, Brandeis University (actually I was a guinea pig for some of it, but that’s another story…). Any vegetable oil will work though. Chop up a bunch of green onions (I used 7 of them) and mix together with a tablespoon of grated fresh ginger. We keep ginger root in the freezer, just peel the portion we need for a particular recipe, and grate it frozen. It lasts forever this way and no more moldy ginger hiding in the back of my refrigerator produce drawer.

I heated the oil in the wok on medium-high heat and added the green onions and ginger and cooked until softened, about 2-3 minutes. Next I added about a pound of ground beef. This time we used 93% lean beef but it’s really up to you. There’s plenty of moisture in this recipe so even if you use a leaner beef it shouldn’t be too dry. I cooked the beef, breaking it up into little pieces, until it was browned all over and cooked through. It took about 5-6 minutes.

The last step for the meat part of the dish was adding in the sweet and sour flavors, a quarter cup of soy sauce (we use low sodium), a quarter cup of tomato paste, a quarter teaspoon of freshly ground black pepper, and three tablespoons of packed light brown sugar. I added in a half cup of water, stir everything together, and let it thicken up a little bit for a minute or two (I actually turned the burner down to low to let it simmer a bit while I prepped the slaw).

Then I moved onto the side dish, a sesame coleslaw. The original recipe calls for half a small head of cabbage, thinly sliced, and 2 carrots, grated. I’ve made it this way and it comes out fine but we are really busy people so any shortcuts that allow me to get dinner on the table faster are so helpful to us. It was so much quicker and easier (and honestly not too much more expensive) to buy the coleslaw salad mix in a bag. I threw in a handful of packaged matchstick carrots and saved myself a good 5-10 minutes of slicing. I also added a handful (about half a cup, loosely packed) of chopped fresh cilantro. The dressing is a quarter cup of fresh lime juice (I got more than enough from one lime), another tablespoon of vegetable oil, 2 teaspoons of toasted sesame oil, and pepper and salt to taste (I omitted the salt altogether). Toss everything together in a large bowl.


Serve the sweet and slow sloppy joes on your buns of choice. This time we used little slider buns because they were on sale and looked good but we have used other types in the past as well. Even my 13 month old enjoyed this dinner….surprisingly the sesame slaw was his favorite part! This meal serves 3-4 adults. It was more than enough for me, my husband, and toddler with probably another portion left over. Hands on time was about 30 minutes, maybe even less with the packaged slaw.



Sweet and Sour Sloppy Joes with Sesame Slaw (adapted from REALSIMPLE.COM, May 2013)

Serves 4

2 tablespoons vegetable oil, divided

1 bunch green onions, chopped

1 tablespoon grated fresh ginger

1 pound ground beef

1/4 cup low-sodium soy sauce

1/4 cup tomato paste

3 tablespoons light brown sugar

1/2 cup water

salt and freshly ground black pepper, to taste

pre-packaged bag of coleslaw mix (or 1/2 small head cabbage thinly sliced)

1 cup grated or matchstick carrots

1/2 cup fresh cilantro leaves

1/4 cup fresh lime juice (about 1 lime)

2 teaspoons toasted sesame oil

4 buns (8 if using sliders), split


1. Heat 1 tablespoon of vegetable oil in wok or large skillet at medium-high heat. Add the chopped green onions and ginger and cook until softened, about 2 to 3 minutes.

2. Add the ground beef to the wok and brown it, breaking into little pieces, until cooked through, about 5-6 minutes.

3. Add the soy sauce, tomato paste, pepper (about 1/4 teaspoon), brown sugar, and water. Stir everything together and let thicken for 1-2 minutes (can simmer on low heat while preparing the slaw).

4. For the slaw: in a large bowl mix together the cabbage or packaged coleslaw mix, carrots, cilantro, 1 tablespoon vegetable oil, lime juice, sesame oil, and salt and pepper to taste. Toss together.

5. Top the buns with meat and serve with the slaw.


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