Another favorite from the Harley Biker’s Cookbook
This is a great meal to multiply and use as a freezer meal that makes a super easy, quick and delicious weeknight meal. I like to make a double portion of beef and then freeze half of it. And because we usually have just a bit of beef left over after dinner, we make taco salads the next day with the leftover lettuce and tomatoes. Just a small amount of beef is perfect for two big salads. Don’t forget to add the tortilla chips or crushed taco shells to your salad too.
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- oil for frying
- 1 onion chopped
- 3 cloves garlic finely chopped
- 1 pound ground beef
- 1 teaspoon cayenne
- 1 teaspoon oregano
- 1 teaspoon Cumin
- 1 teaspoon chili powder
- Salt and pepper
- 8 flour tortillas or taco shells
- Garnishes
- refried beans
- shredded lettuce
- chopped tomatoes
- grated Monterey Jack or Cheddar cheese
- chopped jalapeno chilies
- bottled hot sauce
- guacamole
- sour cream or homemade Ranch dressing
Ingredients
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- In a large skillet, pour in some oil and gently cook the onion for about 5 minutes. Add the garlic and meat to the onion and fry for a few minutes. Add the spices and herbs with salt and pepper to taste, and mix well, continuing to fry until the meat is fully cooked. Drain and keep warm.
- If you are using tortillas, wrap them in tin foil and warm in a low oven for a few minutes until soft.
- Spread beans on the tortilla and spoon some of the meat mixture on top of the beans. Put the "drier" items on first, followed by the "wetter" ones. Fold the tortilla over and eat. It is important not to overfill the tortillas or it all falls apart.
- If you are using taco shells, follow the same procedure (except for the folding bit) and caution. The most interesting way to eat these is to vary the toppings so that each taco is a new taste sensation.
- Serve with Mexican rice, beans and rice or black beans and a beer.
