Tacos

source: https://lakegenevacountrymeats.com/recipes/best-ground-beef-tacos

Hispanic

1 teaspoon salt
1 teaspoon chili powder
0.5 teaspoon cornstarch
0.5 teaspoon ground cumin
0.5 teaspoon red pepper flakes (Optional)
0.25 teaspoon cayenne pepper (Optional)
0.25 teaspoon dried minced garlic
0.25 teaspoon dried oregano

1 white Onion (diced)
1.5 lb Ground Beef
1 can Diced Tomatoes with Green Chilies (10 oz – or sub plain diced tomatoes)
.25 cup Beef Broth (or water)

  1. In large skillet on medium-high heat brown ground beef until fat runs.
  2. Add the diced onion and taco seasoning packet, and cook for about 4-5 minutes until the onions are softened.
  3. Once meat is browned add the can of diced tomatoes with green chilies and beef broth.
  4. Reduce heat to medium-low and cook the mixture uncovered for 15 minutes until most liquid has evaporated.
  5. Oven 375F. Brush corn tortillas with oil then fold them over and hang them on rack in oven. Put pan below to catch oil drippings. Cook 8-10 min.