Double Duty Tacos
Make-Ahead Time up to 2 months in cool dry place
Final Prep and Cook Time 19 minutes
Makes 8 servings
|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|
|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|
- 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.
- 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.
- 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.
Serve with refried beans or Spanish rice.
|Total Fat||46 g|
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