Ground Beef Tacos
Based on a recipe from Joy of Cooking, Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, 2006, Simon & Schuster, Inc, NY, p 188.
Servings: 7 8" tacos
- 1 tablespoons canola oil
- 3/4 cup chopped yellow onion about one medium-small onion
- 1 pound lean ground beef
- 1 teaspoon minced garlic about one average clove
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 1/4 teaspoon salt
- 1 cup canned unsalted tomato sauce
- 1/4 cup water
- 1 jalapeno chile pepper seeded and minced
- 12 6 inch flour tortillas or seven 8 inch flour tortillas
- 2 cups shredded lettuce
- 1 cup shredded Monterey jack cheese Cheddar, or queso fresco
- sour cream
- In a medium skillet over medium heat, heat vegetable oil
- Add onion and cook, stirring frequently, until softened, 4 - 5 minutes. Increase heat to medium-high and add ground beef. Cook, breaking up meat with spoon, until no longer pink, about 3 minutes. Drain.
- Stir in minced garlic, chili powder, ground cumin, coriander, and salt. Cook while stirring for 30 seconds. Add tomato sauce and minced jalapeno chile pepper. Simmer uncovered over low heat for 10 minutes, stirring occasionally.
- Meanwhile, prepare tortillas, place in separate serving bowls shredded lettuce, shredded cheese, salsa, and sour cream.
- Transfer the meat mixture to a serving bowl. Allow guests to assemble their own tacos.
If doubling recipe, use same amount of oil.