Based on a recipe from Joy of Cooking, Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, 2006, Simon & Schuster, Inc, NY, p 188.
Total Time45 minutesmins
Course: 30 - 45 Minutes to Table, Gluten Free, Main Course - Beef
Servings: 78" tacos
Author: Catherine Christiano
Ingredients
1tablespoonscanola oil
3/4cupchopped yellow onionabout one medium-small onion
1poundlean ground beef
1teaspoonminced garlicabout one average clove
1tablespoonchili powder
2teaspoonsground cumin
2teaspoonscoriander
1/4teaspoonsalt
1cupcanned unsalted tomato sauce
1/4cupwater
1jalapeno chile pepperseeded and minced
126 inch flour tortillasor seven 8 inch flour tortillas. Use corn tortillas for gluten free version.
Toppings
2cupsshredded lettuce
1cupshredded Monterey jack cheeseCheddar, or queso fresco
salsa
sour cream
Instructions
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.