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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Taco Filling

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  • 1 pound ground beef
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 2 teaspoons EACH chili powder & cornstarch
  • 1/2 teaspoon cumin (optional)
  • 1/4 teaspoon garlic powder
  • dash EACH oregano and cayenne pepper
  • 1/2 cup tap water

Fry the hamburger in a large skillet until it is brown. Break it up finely with a fork. When it is cooked, all the way through, drain off the fat if necessary. Measure the seasonings and cornstarch into the skillet with the meat. Mix it up and add the tap water. Bring the mixture to a boil over medium heat. Reduce the heat and simmer for a few minutes. Remove from the heat. Use this to fill hard or soft taco shells. Add tomato, lettuce, sour cream or yogurt, salsa, cheese and what ever else you like.

When I use hard shells, I fill the taco shells with the filling and top them with cheese. Then I arrange them in a baking pan and bake them at 400� for a few minutes to crisp up the shells and melt the cheese. I find it's easier for the kids to assemble their own this way. I almost always double this recipe because they are so popular at my house. I serve Tacos with Army Man Rice, fruit salad (canned is fine), and pudding for dessert.

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