|Corn tortillas||10 Ounce (1 Package, Preferably Blue Corn)|
|Lean ground beef||1 Pound|
|Red wine vinegar||2 Tablespoon|
|Scallions||6 , chopped (White And Tender Greens)|
|Ground cumin||1 Teaspoon|
|Chili powder||2 Tablespoon|
|Tomato sauce||8 Ounce (1 Can)|
|Hot pepper sauce||2 Drop|
|Chopped tomatoes||4 Tablespoon|
|Salsa||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Grated cheddar cheese||1⁄4 Cup (4 tbs)|
|Chopped cilantro leaves/Watercress/arugula||1 Tablespoon|
|Cayenne pepper||To Taste|
Preheat oven to 350°.
Wrap tortillas in aluminum foil and warm in oven while meal is prepared.
Heat skillet over medium-high heat, add beef, and brown.
Drain fat and add remaining ingredients.
Stir and cook 15 to 20 minutes over medium heat.
Serve with tortillas and generous amounts of toppings on the side; let everyone assemble his or her own tacos.