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.
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
Recipe editor Patricia Mitchell
Taco NotesIf 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.
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