You will need: Hard taco shells, onion powder, dried oregano, garlic powder, paprika, cumin, chili powder, salt, black pepper, lean ground beef, cayenne pepper, 1 onion, 1 tomato, red onion or shallots, 1 jalapeño pepper, fresh cilantro, lime juice, lettuce, shredded cheese, sour cream

Instructions:

• For every pound of meat you will need:
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 dried oregano
• 1/2 teaspoon of paprika
• 1.5 teaspoons of cumin
• 1 tablespoon of chili powder
• 1 teaspoon of salt
• 1/2 teaspoon black pepper
• 1/4 cayenne pepper
• I used 3 pounds of 85% lean ground beef
• Add the chopped meat to a heated skillet
• Add 1 tsp of salt
• Add 1/2 tsp black pepper
• Break up the meat with back of a wooden spoon
• Once the meat is browned, add 2 tablespoons minced garlic
• Stir to the mix the garlic in
• Add the taco seasonings and mix
• Add 1 cup of taco sauce, if not available use tomato sauce instead
• Cook meat with the sauce for 3 minutes
• Add 1 cup of beef stock
• Lower heat, cover and let it simmer until the sauce has thickened, about 15 minutes
• Once the meat is completely cooked, take it off the heat and set it aside for 20 minutes. This allows the meat to absorb all of it’s juices so that the tacos aren’t soggy
• While the meat is cooking make the Pico de Gallo
• In a mixing bowl, add some chopped red onion or shallots
• Add some chopped deseeded Jalapeño pepper
• Add chopped tomato
• Add 1 tsp minced garlic
• Chop some fresh cilantro
• Add chopped cilantro to the bowl
• Add salt to taste
• Add some lime juice
• Mix everything together
• Assemble the tacos
• Add the fillings in the order you like. (I like to put shredded lettuce first)
• Then add meat
• Then add some sour cream and shredded cheese
• Add Pico de Gallo and more shredded cheese
• Enjoy!