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Sloppy Tacos

From: bonappetit.com
SERVES 6

Lime sour cream
1 cup sour cream
1 Tbsp. finely grated lime zest
¼ cup fresh lime juice
2 Tbsp. chopped fresh cilantro
1 Tbsp. unseasoned rice vinegar
Kosher salt
Filling and Assembly
2 Tbsp. olive oil, divided
2 lb. ground beef chuck
1 small yellow onion, chopped
6 garlic cloves, finely chopped
14-oz. can whole peeled tomatoes
12-oz. bottle tomato-based chili sauce (such as Heinz)
¼ cup Worcestershire sauce
3 Tbsp. ancho chile powder or chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. brown sugar
1 Tbsp. ground cumin
12 crisp taco shells, warmed
Shredded Wisconsin cheddar, lettuce, pico de gallo, cilantro, and lime wedges (for serving)

Lime sour cream

Mix sour cream, lime zest, lime juice, cilantro, and vinegar in a medium bowl; season with salt. Cover and chill at least 1 hour or up to 1 day.

Filling and assembly

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 1 Tbsp. oil in skillet. Add onion and garlic; cook, stirring occasionally, until just beginning to brown, about 5 minutes.

Preheat oven to 400°. Add tomatoes to skillet; cook, breaking up with a spoon, until thickened, 8–10 minutes. Add beef; chili and Worcestershire sauces; chile, garlic, and onion powders; sugar; and cumin. Cook, stirring, until flavors meld, 10–12 minutes. Spread in a 13x9x2” baking dish; bake until a crust forms, 30–40 minutes. Serve filling in shells with toppings.