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1 tbsp. vegetable oil
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1/2 cup chopped onion
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1 lb. ground beef or turkey or chicken
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1 tbsp. chili powder
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1/2 tsp. ground cumin
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1/4 tsp. dried oregano
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1/4 cup water or chicken broth
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Salt and pepper
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1 (15 1/4 oz.) can kidney beans, rinsed
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1 (16 oz.) jar salsa
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Monterey Jack or shredded Cheddar cheese
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chopped tomatoes, shredded lettuce, chopped scallions, sliced jalapenos or olives
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flour tortillas or taco shells
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Preheat the oven to 350 degrees F.
In a large skillet, heat the oil over medium-high heat. Add the onions and cook, stirring with a wooden spoon, for about 3 minutes to soften. Add the beef, turkey, or chicken to the pan and cook, stirring and breaking up with the spoon until the meat begins to lose its pinkness. Pour or spoon off any excess oil in the pan and discard.
Stir in the chili powder, cumin and oregano. Add the water or broth and cook for 5 to 8 minutes longer or until the meat is thoroughly cooked and the flavors are blended. Add kidney beans and salsa. Cook for 5 minutes longer. Season to taste with salt and pepper. Remove from the heat and let cool slighlty.
Meanwhile, prepare the cheese, lettuce, tomatoes, scallions, jalepanos, olives, or avocado. If using corn taco shells, lay them on a baking sheet.
If using flour tortillas, wrap them in aluminum foil.
Heat the tacos or tortillas for about 5 minutes in the oven until nice and warm.
Spoon the meat into the tortillas or taco shells. Top with the fixins' of your choice. Serve with sour cream, guacamole, or salsa -- or all three!
Serving Suggestion: Serve with spainish rice. For dessert, serve with sliced watermelon.
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