Ingredients:
- Tea Rubs: 2 tablespoons (A blend of black tea, green tea, and any other fragrant tea leaves)
- Ground Beef: 1 lb
- Onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Tomatoes: 2 medium, diced
- Jalapeño: 1, seeded and finely chopped (optional, for heat)
- Canned Black Beans: 1 can, drained and rinsed
- Canned Corn: 1 can, drained
- Taco Shells: 8 (hard or soft, as preferred)
- Shredded Lettuce: For topping
- Shredded Cheddar or Monterey Jack Cheese: For topping
- Salsa: For topping
- Sour Cream: For topping
- Guacamole: For topping (optional)
- Lime Wedges: For topping
- Olive Oil: 2 tablespoons
- Salt: To taste
- Pepper: To taste
Instructions:
Prepare the Tea Rubs:
- Crush the tea leaves finely using a mortar and pestle or a spice grinder.
- Mix the crushed tea leaves with salt and pepper to taste to create a rub.
Season the Beef:
- Pat the ground beef dry with paper towels.
- Rub the tea mixture evenly over all the ground beef.
Brown the Beef:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned beef and cook, breaking it up with a spoon, until browned and cooked through.
Add Aromatics and Vegetables:
- Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent.
- Stir in the diced tomatoes and jalapeño (if using), and cook for another 5 minutes.
Add Beans and Corn:
- Add the drained black beans and corn to the skillet, stirring to combine with the beef and vegetables.
Simmer the Filling:
- Reduce the heat to low and let the mixture simmer for about 10 minutes to allow the flavors to meld.
Warm the Taco Shells:
- Warm the taco shells according to the package instructions, either in the oven or a dry skillet.
Assemble the Tacos:
- Place a spoonful of the beef and vegetable mixture into each taco shell.
- Top with shredded lettuce, cheese, salsa, sour cream, and guacamole (if using).
- Serve with lime wedges for a squeeze of freshness.
- Enjoy your flavorful Mexican Tacos with a unique twist from the Tea Rubs!