INGREDIENTS
Mexicali Chili Rub
1/4
cup chili powder
3
tablespoons garlic salt
2
tablespoons ground cumin
2
tablespoons dried oregano leaves
1/2
teaspoon ground red pepper
Tacos
2
pounds 90% lean ground beef
1
large onion, chopped
3
tablespoons Mexicali Chili Rub
3/4
cup water
2
tablespoons tomato paste
16
packaged crispy taco shells
2
cups (8 ounces) shredded Monterey Jack or taco-flavored cheese
2
cups shredded lettuce
1
cup chopped tomatoes
1
cup diced ripe avocado
1/2
cup light or regular sour cream
Salsa
PREPARATION:
- For rub, combine chili powder, garlic salt, cumin, oregano and ground red pepper in small bowl; mix well. Transfer to container with tight-fitting lid. Store in cool dry place up to 2 months.
- Brown beef and onion in large deep skillet over medium-high heat, stirring to separate meat. Drain and discard fat. Sprinkle chili rub over beef mixture; cook 1 minute. Reduce heat to medium. Add water and tomato paste. Cover; simmer 5 minutes.
- Spoon beef mixture into taco shells; top with cheese. Arrange lettuce, tomatoes, avocado, sour cream and salsa in bowls. Serve tacos with toppings as desired.
Serving Suggestion
Serve with refried beans or Spanish rice.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
1774 mg
Protein
51 g
Fiber
2 g
Carbohydrate
27 g
Cholesterol
171 mg
Total Fat
46 g
Calories
732
DIETARY EXCHANGE:
Fat
4-1/2
Meat
7
Vegetable
1
Starch
1-1/2
