Taco Bloody Marys
Rating
Taco Bloody Marys are EVERYTHING you've ever wanted for brunch.
Ingredients
- FOR THE TACOS
- 8 small flour tortillas
- 1 tbsp. extra-virgin olive oil
- ½ lb. ground beef
- ½ tsp. taco seasoning
- Kosher salt
- Freshly ground black pepper
- Shredded cheddar, for topping
- Shredded lettuce, for topping
- Diced tomatoes, for topping
- FOR THE BLOODY MARY
- 3 c. tomato juice
- 1 c. vodka
- 2 tbsp. Worcestershire sauce
- 1 tbsp. prepared horseradish
- 1 tbsp. hot sauce
- Juice of ½ lime
- Freshly ground black pepper
- Lime wedges, for rimming
- Taco seasoning, for rimming
- Ice
Instructions
- Make tacos: Use a 4” round cookie cutter to cut flour tortillas. Fold tortillas like a taco and place in a toaster and toast for 2 minutes or until tortilla holds its shape.
- In a medium skillet over medium heat, heat oil. Add ground beef and cook until no longer pink, 5 minutes. Add taco seasoning and season with salt and pepper. Divide beef between taco shells and top with shredded cheese, lettuce, and tomatoes.
- Make Bloody Marys: In a large pitcher combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lime juice, and black pepper.
- Rim 4 glasses with lime wedges. Place taco seasoning on a small plate and dip glasses in seasoning, turning to coat. Fill glasses with ice and pour in Bloody Mary.
- For each Bloody Mary, poke a wooden skewer through 2 tacos and place in drink, leaning tacos against rim. Garnish with a lime wedge.