|90% lean ground beef||12 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned diced green chili peppers||4 Ounce, drained (1 Can)|
|Chili powder||2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Bottled hot pepper sauce||6 Dash|
|Shredded lettuce||1 1⁄2 Cup (24 tbs)|
|Chopped tomatoes||2 Small (To Make 1 Cup)|
|Shredded low fat cheddar cheese/Monterey jack cheese||2 Ounce (1/2 Cup, Natural)|
|Taco sauce||1⁄2 Cup (8 tbs)|
Heat the taco shells according to the package directions.
Meanwhile, for filling, in a large skillet cook meat, onion, and garlic till meat is brown and onion is tender.
Drain off fat.
Stir in the chili peppers, chili powder, cumin, and, if desired, hot pepper sauce.
Fill each taco shell with some of the meat mixture.
Top with lettuce, tomatoes, cheddar or Monterey Jack cheese, and taco sauce