Beef Tacos With Avocado And Cheddar
|Ground beef||1 Pound|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Chili powder||1⁄4 Teaspoon|
|Garlic salt||1⁄4 Teaspoon|
|Cooked taco shell||12|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Shredded lettuce||1⁄4 Cup (4 tbs)|
|Chopped fresh tomatoes||1⁄4 Cup (4 tbs)|
|Diced avocado||1⁄4 Cup (4 tbs)|
Crumble beef into a deep 1-quart glass casserole.
Microwave, uncovered, for about 5 minutes on high or until meat loses its pink color, stirring after 3 minutes.
Add onions, tomato sauce, chili powder, salt, and garlic salt.
Cover casserole with a paper towel.
Cook for about 5 minutes on high, or until sauce is blended and thickened.
Spoon filling into taco shells.
Place tacos in a straight-side glass dish so they will stand upright.
Microwave, covered with waxed paper, for 1 1/2 minutes on high, or until tacos are piping hot.