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• 2 pounds ground round
• 1 teaspoon canola oil
• 3 tablespoons minced white onion
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon Oregano
• 1 teaspoon minced fresh serrano chile OR jalapeño
• 1-1/2 cup tomato sauce
• 24 taco shells
• shredded iceberg lettuce
• finely chopped ripe tomato
• shredded Longhorn cheese

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, chiles 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.

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Note: 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. You'll find that this particular recipe isn't terribly spicy. If you'd like to intensify the heat, use more chiles. If using pickled jalapeños instead of fresh, you may want to double the quantity.

Read our article Hot Holiday Appetizers

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