Ingredients
- 4 ounces lean ground beef
- 1 small clove garlic, minced
- 1 tablespoon taco sauce
- 2 ounces tortillas (2 6" corn tortillas)
- Salt, pinch of
- Freshly ground black pepper, pinch of
- Ground cumin, pinch of
- 2 teaspoons oil (vegetable oil)
- 1 1/2 ounces grated cheddar
- 3 ounces yellow onion (1/4 medium onion, chopped)
- 4 ounces tomato, chopped (1 tomato)
- 1 cup shredded lettuce
- 1 teaspoon oregano, crumbled (or to taste)
- Crushed red pepper, pinch
How to Make
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Step 1: Heat skillet with 1/4 - 1/2" oil till very hot, cook each tortilla 60 seconds, then flip over and cook 30 seconds on the other side, till slightly crisp.
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Step 2: Remove and fold in paper towel. (If using nonstick skillet, preheat skillet over medium heat.
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Step 3: Cook tortillas one at a time, 1-2 minutes per side or till warm and limp.)
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Step 4: Wipe pan and let cool slightly.
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Step 5: Sauté crumbled meat on low, and add onion and garlic.
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Step 6: Add seasonings. Keep draining the meat.
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Step 7: Add the taco sauce, mix well, and just heat.
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Step 8: Divide the mixture evenly onto the warm crisp tortillas, add the tomato, lettuce, any remaining onion, and finally the cheese.
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Step 9: Run under broiler or toaster oven just long enough to melt the cheese if desired.
We hope you enjoy this recipe!
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