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Beef Tacos

There are many versions of tacos, many using meats other than beef, and some meatless or even dessert versions. This recipe, however, is your basic taco recipe, and you can vary it to suit your taste.
  • 2 pounds ground round
  • 1 teaspoon canola oil
  • 1/4 cup white onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 2 tablespoons chili powder
  • 1/2 teaspoon oregano
  • 1 to 2 fresh jalapeño peppers, stemmed, seeded and finely chopped
  • 1-1/2 cup tomato sauce
  • 12 taco shells
  • Shredded green leaf or iceberg lettuce
  • Finely chopped and seeded ripe tomato
  • Shredded Longhorn cheese
  • Sour cream
Preheat oven to 200°F degrees.

In a large skillet over medium heat, brown the meat in the oil. Pour off any excesss oil. (If you're using ground round, there shouldn't be any excess, but drain whatever is there.)

Add the onion, garlic, salt, pepper, spices, jalapeños and tomato sauce, and stir well. Lower heat, cover and simmer for 10 minutes. While filling is simmering, heat the taco shells in the preheated oven.

Fill hot taco shells with meat mixture, and top with shredded lettuce, chopped tomatoes and grated cheese. Serve with sour cream, if desired.
Makes 12 tacos.

Prep time: 20 Min; Cook time: 20 Min; Total time: 40 Min

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Taco Notes

If you'd like to intensify the heat, use more jalapeños or, for more intense heat, use serrano chiles. If using pickled jalapeños instead of fresh, you may want to double the quantity.

The serving dishes in our photograph are Fiesta dinnerware.

Kitchen tools you'll need: Oval Platters, Skillets

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