Chef Jonathan Collins is a well-known TV chef but he is also a Le Cordon Bleu graduate who has cooked for presidents, prime ministers, celebrities and even royalty. Enjoy his fresh recipe in your home!
Recipe Yield: 4 Servings | Total Time: 40 Min.
1 each – red, yellow, orange Ontario greenhouse bell pepper
slice sides close to stem, remove ribs, and thinly slice
4 – Ontario greenhouse on-the-vine tomatoes – cored,
quartered lengthways, seeded, and finely sliced
½ – red onion – trimmed, peeled, sliced in half from stem to
root, and finely sliced
4 – Ontario greenhouse mini cucumbers – trimmed,
quartered lengthways, seeded and sliced in half
2 tbsp (30 mL) – extra virgin olive or canola oil
flaked sea salt and fresh ground black pepper to taste
taco seasoning (store-bought), separated
1 pound (450g) – ground beef, chicken, or turkey
- Position rack in the center of the oven, preheat to 350°F (180°C).
- Arrange peppers, tomatoes, onion, and cucumber in a roasting pan or baking tray, drizzle with oil, season with half of the taco spices, plus salt and pepper. Spread the meat on a second baking sheet and sprinkle with some taco seasoning.
- Roast everything for 20-30 minutes, checking and turning half way through. Break up meat and remove any significant excess oil using a large spoon. Roast until meat is cooked and vegetables are nicely browned, or until desired texture. Remove from oven and cool slightly.
- Build tacos and finish with extra toppings like shredded cheese, sour cream, salsa, lettuce, fresh cilantro and lime juice.