Best Beef Tacos – by Barbara Day

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!