Name: Beef Smash Tacos with Spicy Ketchup & Fennel-Arugula Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 fennel bulbs; 1.02 kg lean ground beef; 1 ½ lemons; 2 shallots; 18 small corn tortillas; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; garlic powder; honey; ketchup; salt; Worcestershire sauce

Beef Smash Tacos with Spicy Ketchup & Fennel-Arugula SaladBeef Smash Tacos with Spicy Ketchup & Fennel-Arugula Salad — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 fennel bulbs

1.02 kg lean ground beef

1 ½ lemons

2 shallots

18 small corn tortillas

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

garlic powder

honey

ketchup

salt

Worcestershire sauce

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Juice lemons into a large bowl. Add oil, honey, Dijon, salt, and pepper, then whisk to combine the dressing. Set aside.

Place ketchup, water, Worcestershire, and spices in a small bowl. Stir to combine the spicy ketchup and set aside.

Peel and mince shallots. Place in another large bowl, along with beef and spices, then mix with your hands until well combined.

Arrange tortillas on a flat surface, then divide the beef mixture between them (about 3 tablespoons per tortilla). Using a knife (or your hands), spread the beef mixture over the surface of each tortilla in an even layer.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, add tacos, meat-side down. Cook, pressing down once with the bottom of a spatula halfway through cooking, until the beef is cooked through, about 3 minutes.

Flip tacos, beef-side up, and continue to cook until tortillas are golden underneath, 1 minute more. Transfer to a plate and carefully fold in half to form tacos.

Meanwhile, trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the dressing, along with arugula, and toss to combine the salad.

Divide tacos and salad between plates. Serve with spicy ketchup on the side and enjoy!

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