MEXICAN GROUND BEEF TACOS RECIPES

Steps:

• Roughly chop 1/2 onion.  Saute the onion in a dollop of oil over medium-high heat for a few minutes.  
• Add the ground beef and cook until browned.  Drain any fat if you want.  Add 1 clove minced garlic and saute briefly.  Add 1 minced chipotle, 1 Tablespoon adobo sauce, and 1-2 teaspoons chili powder.  You can optionally add dashes of cumin, oregano and black pepper.
• Add 1/4 teaspoon of salt and a couple Tablespoons of water.  Let simmer over medium heat. By the time you gather all the taco fixings the meat will be ready.  Take a final taste for seasoning (I added another generous pinch of salt to this batch).
• If you want to bake the taco shells, start by warming up the corn tortillas in the oven or microwave. Lightly brush them with a neutral oil (or cooking spray) and drape over two oven rungs for 10-12 minutes at 375F.
• Serve the tacos with diced tomatoes, chopped lettuce, shredded cheese and guacamole (optional).  You can also serve them with a freshly made Salsa.

Steps:

• In a 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika, and enough water to cover meat.
• Bring to a boil.
• Simmer for about an hour.
• Add bell pepper and onion. Continue simmer for 20 to 30 minutes. (Until bell pepper and onion are fully cooked).
• Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.
• Full Corn Tortilla Shells just about 1/2 way full or desired amount.
• Put into a preheated oven (300) for about 10 minutes or until completed heated through.
• Ready to Serve!
• Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . . to be continued.