Prep Time :10 minutes
Cook time : 30 minutes
Serve : 10
Level Of Cooking : Easy
Taste : Moderate
Author : Ree Drummond
o 1 tablespoon olive oil
o 1/2 yellow onion, diced
o 1/2 teaspoon chili powder
o 1/2 teaspoon cumin
o 1/2 teaspoon paprika
o 1/2 teaspoon salt
o 1/2 teaspoon ground black pepper
o 1/4 teaspoon crushed red pepper
o 20 fajita-sized flour tortillas
o 18 hard taco shells
o 1 pound Cheddar-Jack cheese, grated
o 15 Roma tomatoes, diced
o 1 head green leaf lettuce, shredded
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
For the fixings: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
Serve with the grated cheese, diced tomatoes and shredded lettuce.
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