In place of beef, you can substitute ground turkey or chicken. This is much healthier and the man in my house can never tell the difference! :)
Ingredients:
Serves 4
- 1 tablespoon canola oil
- 1 large onion, finely chopped
- 1 jalapeno minced (remove seeds for less heat)
- Coarse salt and ground pepper
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 pound ground beef
- 1 can (14 1/2 ounces) diced tomatoes, with juice
- 8 (6-inch) corn tortillas
Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, sliced tomato, Cheddar cheese, sour cream
Directions:
- Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
Directions for corn tortillas:
- Preheat oven to 450 degrees.
- Lay corn tortilla's on a rimmed baking sheet, they can overlap slightly.
- Brush EVOO on one side of the tortilla and crack coarse salt over them.
- Place in the oven for 4 mins, then flip them over.
- Cook for another 3 mins, but watch so they don't burn. They should start to curl a little on the sides.
- Once they seem a little stiff take them out and immediately curl over so they harden like a crunchy taco shell. Sometimes this is a two man job, because the taco shells are HOT!
- Fill the shells with desired insides and eat over a plate or bowl, because the shells sometimes crack.
1 comment:
Thanks Mandy! We had tacos tonight and they were wonderful!!
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