Mexican Beef Tacos
- 1 lb lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2 cup tomato sauce
- 1/4 cup water
- 12 taco shells – either hard shells or small 6-inch soft flour tortillas will work
- Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
- Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
- Warm the taco shells according to their package directions.
- Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, sour cream, guacamole, taco sauce, etc.