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In a blender or food processor, place the garlic, chili powder, paprika, chipotle pepper, pineapple juice, vinegar and 1/2 cup of the pineapple chunks. Puree until smooth, 1 to 2 minutes.
In a large skillet over medium-high heat, add the onion and beef and cook, breaking it up with a wooden spoon until the meat is no longer pink, about 10 minutes.
Bring the heat down to low and add the pineapple sauce, remaining cup of pineapple chunks ( I like to dice these a bit smaller), and jalapeno. Simmer for about 10 minutes until the sauce is reduced and coats the beef. Taste and season with salt if desired.
Remove from heat and fold in the shredded cheese and cilantro. Serve with the warmed tortillas and toppings.