Taco Meat Tapas {w/Cilantro-Avo Crema}

It’s no secret that I’m obsessed with finger foods.  Food inside food that you can eat with your hands… yes please.  So when I was told ground beef was this week’s Whole Foods One Day Sale, I knew just what to do.  (I currently have a partnership with them where I create recipes each week using their sale item, so people can cook tasty things while also getting the steal!)  I wanted finger foods- handheld snacks- little tapas to devour on the spot.  So I created a taco-style ground beef recipe (of course you could use turkey if you’d like instead), then went mad stuffing things to create three little versions of taco meat tapas.  Finger food heaven, with just one meat filling.  Three recipes in one.  ♥

All are topped with a cilantro-avocado crema and sliced green onions.  Of course if you don’t do diary, skip the crema, but if you are a diary-doer, I’d highly suggest this crema.  It is SOOOO good.

Numero uno… stuffed baby bell peppers.  I love the sweetness of baby bells, but decided to throw in some jalapeños too.  Definitely not something I’d recommend if you don’t like heat (these puppies can be hot), but a fun twist for those who like a kick.

Numero two… loaded plantain chips.  Use store-bought guys if you’d like, or make your own chips as shown below.  A fun crispy little snack… like individually nachos at the tips of your fingers.

Numero three… stuffed baby potatoes.  I love baby Dutch potatoes, so I use them whenever possible.  They’re small, creamy, and on the slightly sweet side.  If you don’t get your hands on some mini taters, just cut your potatoes into two and stuff each half.  I love easy solutions.  It’s like a teeny baked potato in the palm of your hand.

If you’re a finger food lover like me, this is recipe heaven.  😉

INGREDIENTS

for the taco meat (see a simplified version HERE)…

1 lb ground beef (or turkey if preferred)

1 cup finely chopped yellow onion

1 tsp minced garlic

1 cup diced fresh tomatoes

2 tbsp chopped parsley leaves

2 tbsp chopped cilantro leaves

1 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder blend

1/2 tsp dried thyme

1/4 tsp ground chipotle chile powder

1/2 tsp salt, plus more as desired

1/4 tsp black pepper

 .

optional cilantro-avo crema…

1/2 cup sour cream (full fat)

1/4 cup cilantro leaves

1/2 avocado

1 tsp fresh lime juice

1/4 cup chopped green onions (green parts only)

1/4 tsp paprika

1/4 tsp salt

1/4 tsp black pepper

 .

to hold the meat, use all or any of the following…

mini bell peppers, plantain chips, baby potatoes (I like baby Dutch potatoes)

.

garnish: chopped green onions and if desired, grated cheese

DIRECTIONS

To make the crema…

Add the sour cream to a small food processor

Add all remaining ingredients…

Blend until smooth and creamy

Taste and adjust seasonings as desired

Transfer to a small bowl and refrigerate for now

To make the meat mixture…

Chop the onion, garlic, tomato, parsley, and cilantro

Heat olive oil in a large pan over medium heat (I like cast iron)

Add the onion and 1/2 tsp salt

Cook for 5 minutes, stirring occasionally, until onions are soft

Add all remaining ingredients

Continue cooking over a medium heat for about 10 minutes, until meat is no longer pink

You’ll likely have a lot of liquid in there still…

Crank the heat to medium-high for the last few minutes

to evaporate some of that moisture, stirring frequently, as needed

(Some is okay- you don’t want it dry as a desert, but you don’t want a lake either) 😉

Remove from heat, then season to taste- it will need a bit more salt- adjust to your liking

Use the meat however you wish from there… 🙂

  

For plantain chips…

Preheat oven to 350 degrees

To peel plantains, lightly slice a line along the peel three or four times,

making sure not to cut all the way through the skin

(this will create segments, making peeling easier)

Peel the skin off, segment by segment

Using a mandolin (or sharp knife), slice the plantain into even thin rounds

I use the thinnest setting- I believe it’s 1/8″

In a large bowl, toss the plantain slices with a generous drizzle

of oil (you can use avocado oil, coconut oil, or olive oil), salt, and pepper

(You want them all evenly coated- no dry plantains!)

Lay a piece of parchment paper over a large baking sheet

Spread the plantains out in a layer- no overlapping here 🙂

Bake on the middle rack for approx 20-25 minutes, until they are crispy

(If some begin browning earlier, remove them as the rest bake)

If desired, sprinkle them with some salt and pepper then let cool

(If any are chewy rather than crispy, they need longer) 😉

 Now you have plantain chips…!

Lay them out on a plate

Top each one with a mini pile of taco meat

Optional, top with a little grated cheese too

For the crema, I find it easiest to make a piping bag…

Scoop sauce into a ziplock bag, then cut a teeny corner off, and squeeze the sauce over the tops

Alternatively, you could just plop some on with a spoon

 Top with some sliced green onions and dig in!

(Enjoy immediately- if they sit out with the meat for too long, they’ll get soggy)

Extra plantain chips can be enjoyed later with salsa, guacamole, or just as is 🙂

For stuffed baby potatoes…

Preheat oven to 350 degrees

Toss potatoes in a little olive oil, salt, and pepper

Roast directly on the rack (if potatoes are too small use a baking sheet)

for 30 minutes, or until soft

Once done, lay on a surface to cool a bit

Slice a pocket through the center- you may need to squeeze the sides to widen them

(Note: if you cut all the way through the sides, you’ll get potato halves rather than potato pockets) 😉

Sprinkle some salt and pepper over the pockets

Fill each potato with a scoop of taco meat, packing it in to the rim

Sprinkle cheese over the tops of you’d like, then return to the oven for about 5 minutes to warm

Top with crema and some chopped green onion

Enjoy!

 For the peppers…

Preheat oven to 350 degrees

I use mini bell peppers and sometimes add in a few jalapeños too, depending on my eaters

If your crowd doesn’t do heat, I highly recommend just using sweet bell peppers…

the jalapeños definitely have a little kick 😉

For bell peppers, lay them on their flattest side so they sit straight

Then slice the top third off (or wherever seems most natural)

I personally leave the stems ’cause I think they’re pretty, but totally your choice

Remove all seeds and stringy stuff

Jalapeños can be cut right in half since they tend to have a more even round shape…

 

Make sure to get all jalapeño seeds out if you’re using them… they carry the heat

I usually give them a good rinse just make sure they’re nice and clean

Use a small spoon or your fingers or whatever you like to stuff the meat into the little peppers

Place the peppers on a large baking sheet (I line mine with parchment for easy clean up)

Bake for about 10 minutes, until peppers are soft

(Jalapeños may take a bit longer… the more they cook, the less spicy they will be)

Optional, sprinkle cheese over the tops, then bake a few minutes longer to melt

That’s it

Plate…

Then top with some cream (I use the piping bag trick) and a few slices of green onion

Enjoy!

There, three taco meat tapas with just one meat filling!