- 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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