BEEF TACOS – October 4 – National Taco Day

Servings 4-6


  • 8 corn tortillas
  • Cooking spray
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 8-ounce can tomato sauce
  • 1 jalapeno, seeded and diced (optional)
  • 1/4 cup sour cream
  • 1/2 cup sharp cheddar cheese
  • 1/4 cup cilantro, diced (optional)


Remove oven rack and preheat the oven to 375 degrees Fahrenheit.  Wrap the tortillas in a slightly damp paper towel and place the corn tortillas on a microwave-safe plate and microwave for 30 seconds.  Remove from microwave and spray each side with the cooking spray.  Place the tortillas over 2 bars of the oven rack and place the rack back in the oven.  Cook for 7-10 minutes, until crispy.  In a pan over medium-high heat add the ground beef.  Cook until done, then remove from heat and drain.  In a separate pan over medium heat add the olive oil, onion, salt, and black pepper.  Cook until the onion is translucent. And add the garlic, chili powder, cumin, coriander, tomato sauce, and hamburger.  Cook for 5 minutes.  When the taco shells are done, remove from the oven and fill with the meat mixture.  Top with jalapenos, if used, sour cream, cheddar cheese, and cilantro, if used.

Tomorrow: National Pretzel Month



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