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Western Beef Taco

American.Kitchen's picture
  Lean ground beef 1 Pound
  Onion 1 Medium, finely chopped
  Chile powder 1 1⁄2 Teaspoon (Or To Taste)
  Oregano leaves 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Rosemary leaves 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Prepared taco sauce 3 Tablespoon (Hot One)
  Worcestershire sauce 2 Teaspoon
  Salad oil 2 Tablespoon
  Corn tortillas 12
  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.

Recipe Summary

Main Dish

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