A simple easy meal to serve on those crazy days you have little time to cook.
Serves 4-6
1 tsp canola oil
½ medium onion, chopped
1 clove garlic, minced
1 tsp canola oil
½ medium onion, chopped
1 clove garlic, minced
1 pound extra lean ground beef
3 teaspoons ground cumin
1 teaspoon paprika
½ cup tomato sauce
¼ cup cilantro, chopped (optional)
Salt and pepper, to taste
10-12 Taco shells
Shredded lettuce
Grated cheddar cheese
3 teaspoons ground cumin
1 teaspoon paprika
½ cup tomato sauce
¼ cup cilantro, chopped (optional)
Salt and pepper, to taste
10-12 Taco shells
Shredded lettuce
Grated cheddar cheese
Chopped avocado (optional)
Chopped tomatoes
Tomato salsa (optional)
Sliced black olives (optional)
Sour cream (optional)
Chopped tomatoes
Tomato salsa (optional)
Sliced black olives (optional)
Sour cream (optional)
Heat taco shells in a low heat oven until slightly warm, 5-10 minutes. In a
large skillet heat 1 teaspoon oil over medium high heat and add onions and
garlic. Sauté until soft, about 3-5 minutes. Add beef, turn up heat and stir. Cook
until no longer pink, about 8 minutes.
Add cumin and paprika and stir 1 minute. Add tomato sauce and stir about 1
minute. Mix in cilantro if using. Season with salt and pepper. Spoon ¼ cup of
beef filling into each taco and let everyone layer on their desired toppings.
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