Western Beef Taco
|Lean ground beef||1 Pound|
|Onion||1 Medium, finely chopped|
|Chile powder||1 1⁄2 Teaspoon (Or To Taste)|
|Oregano leaves||1⁄2 Teaspoon|
|Rosemary leaves||1⁄4 Teaspoon|
|Prepared taco sauce||3 Tablespoon (Hot One)|
|Worcestershire sauce||2 Teaspoon|
|Salad oil||2 Tablespoon|
|Iceberg lettuce head||1 Small, shredded|
|Tomatoes||2 , chopped|
|Ripe olives||1 Can (10 oz), chopped|
|Onion||1 Cup (16 tbs), chopped|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Bottled taco sauce||4 Ounce|
Brown beef in frying pan until crumbly; add onion and cook.
Keep stirring until limp.
Drain off excess fat.
Stir in chili powder, oregano, paprika, rosemary, pepper, salt, three tablespoons of taco sauce and Worcestershire.
Blend well and simmer for approximately 20 min.
While the taco filling is simmering, heat 1/4 of salad oil in a large frying pan over high heat.
Fry tortillas, one at a time, for about 15 seconds.
Fold in half and fry on each side until slightly crisp or leave flat if desired.
Fill each shell with 2 to 3 tablespoons of the taco mixture.
Sprinkle with chopped onion, tomato, olives and shredded cheese.
Place under broiler until cheese is melted.