Shredded cheese, Shredded iceberg lettuce, Salsa, f
Cilantro, Sliced radishes, Avocado, Sour cream
Instructions
Heat olive oil in a large frying pan over medium-
high. Add onion, garlic, jalapeno and a pinch of
salt. Cook, stirring occasionally, until vegetables
are softened, about 4 minutes (do not let brown.)
Crumble in the beef and cook, using a wooden spoon
to break up lumps, until meat is no longer pink,
about 6 minutes.
Add tomato paste, chili powder, oregano, salt and
water. Bring to a simmer, reduce heat to medium low,
and cook, stirring occasionally, until taco filling
is heated through. Remove from heat and stir in
vinegar.
Spoon a scant 1/3 cup taco filling into each
tortilla and serve with desired toppings.
Originally Submitted
4/26/2012
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