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Double Duty Tacos


Double Duty Tacos

Double Duty Tacos

Make-Ahead Time up to 2 months in cool dry place

Final Prep and Cook Time 19 minutes

Yield

Makes 8 servings

Ingredients

1/4 cup chili powder
3 tablespoons garlic salt
2 tablespoons ground cumin
2 tablespoons dried oregano leaves
1/2 teaspoon ground red pepper
2 pounds 90% lean ground beef
1 large onion, chopped
3 tablespoons Mexicali Chili Rub
3/4 cup water
2 tablespoons tomato paste
16 packaged crispy taco shells
2 cups (8 ounces) shredded Monterey Jack or taco-flavored cheese
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup diced ripe avocado
1/2 cup light or regular sour cream
Salsa

Preparation

  1. For rub, combine chili powder, garlic salt, cumin, oregano and ground red pepper in small bowl; mix well. Transfer to container with tight-fitting lid. Store in cool dry place up to 2 months.
  2. Brown beef and onion in large deep skillet over medium-high heat, stirring to separate meat. Drain and discard fat. Sprinkle chili rub over beef mixture; cook 1 minute. Reduce heat to medium. Add water and tomato paste. Cover; simmer 5 minutes.
  3. Spoon beef mixture into taco shells; top with cheese. Arrange lettuce, tomatoes, avocado, sour cream and salsa in bowls. Serve tacos with toppings as desired.

Serving Suggestion

Serve with refried beans or Spanish rice.

Nutritional Information

Sodium 1774 mg
Protein 51 g
Fiber 2 g
Carbohydrate 27 g
Cholesterol 171 mg
Total Fat 46 g
Calories 732

Dietary Exchange

Fat 4-1/2
Meat 7
Vegetable 1
Starch 1-1/2

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