Taco Meat

This is the best Taco Meat I have ever had!! When I make it I like to make my own crunchy taco shells in the oven. (See directions below.)

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:

1. 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.
   
2. 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:

1. Preheat oven to 450 degrees.
2. Lay corn tortilla's on a rimmed baking sheet, they can overlap slightly.
3. Brush EVOO on one side of the tortilla and crack coarse salt over them.
4. Place in the oven for 4 mins, then flip them over.
5. Cook for another 3 mins, but watch so they don't burn. They should start to curl a little on the sides.
6. 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!
7. Fill the shells with desired insides and eat over a plate or bowl, because the shells sometimes crack.