One of my favorite meals.  This taco filling is not too spicy so the kids are big fans of it.  You can always add hot sauce if you want to kick it up a notch.  My family is in love with “Sriracha Hot Chili Sauce”, which is an Asian hot sauce found in most stores.  A way to stretch this recipe is to add another can of beans.  You can get the taco shell pans on the internet.  Amazon carries them.

Taco Salad

 

Meat Filling

1 T olive oil

1 medium onion chopped

4 garlic cloves chopped

2 T chili powder

1 1/2 tsp. ground cumin

1 ½ tsp. ground coriander

1 ½ tsp. dried oregano

1/2 tsp. cayenne pepper

1 1/2 lb. ground beef sirloin

1 can tomato paste

2 can black beans (drained and rinsed)

1 C chicken broth

2 tsp. brown sugar

3 T sherry or white or red wine (optional) or cider vinegar

 

Shells and Toppings

8 flour tortillas (12”)

1 or 2 C shredded cheddar or Monterey Jack cheese

2 C shredded iceberg lettuce or romaine

3 tomatoes chopped

1 C scallions or chives

1 avocado diced

top with sour cream

2 T chopped fresh parsley or cilantro leaves

 

Heat oil over medium heat and saute the onion for a couple of minutes.  Add garlic and spices and some salt and cook stirring constantly, until fragrant, about one minute.  At this point add the ground beef and cook for an additional 5 minutes, until no longer pink.

Then add tomato paste, broth, brown sugar, and wine.  Simmer for 10 minutes.  Then add drained beans and blend.  Keep warm on simmer and add broth if needed.

 

Spray

the inside of the bowls with PAM, as well as, on the outside of the tortilla.  Place these in a 375* oven for 15 minutes, just to heat and brown them.  Check after 10 minutes just in case.

Place the meat in the in each tortilla bowl and place on the toppings.  Use extra hot sauce if you like it hot and spicy!

 

Serves 6-8.