Best Beef Tacos – by Barbara Day
Ingredients
- 3/4 lb. extra lean ground beef
- 1/2 jar spaghetti sauce
- 1 to 2 tablespoon salsa roja to taste; optional, or other hot sauce
- 1 box corn taco shells organic
- shredded cheese or shredded carrots as a topping
- Tomatoes as a topping, or tomato-based salsa, chopped/diced
- squeeze lemon or lime juice as a topping
- 1/2 Bermuda onion chopped, sweet
Instructions
- Brown the ground beef thoroughly with the chopped onion.
- (Add the onions when the beef is about halfway cooked to prevent burning.)
- Once the meat is very well done, add the tomato sauce and salsa roja or hot sauce (optional).
- Use 1 to 2 tablespoons of salsa roja or hot sauce to taste.
- (The goal is to add chile flavor without overpowering the tomato-based flavor of the sauce.)
- Reduce heat and set the meat mixture aside.
- Prepare your corn taco shells and toppings.
- Fill each shell with 2 to 3 tablespoons of the meat and sauce mixture.
- Squeeze a little lemon or lime juice onto the meat mixture to enhance the flavors.
- Add desired toppings:
- If watching calories, use shredded carrots instead of cheese for added nutrition and crunch.
- Alternatively, use your favorite shredded cheese or both cheese and carrots.
- Top with a few chopped or diced tomatoes or tomato-based salsa.
- Serve the tacos as a meal or alongside a tossed salad and/or white or yellow rice.
- This recipe serves four people. Enjoy!
