Tex-Mex Beef Tacos

When my youngest sister got engaged, she requested Tex-Mex Beef Tacos with all the fixings for her engagement party. It was going to be held in Tulsa, OK and I was ecstatic about the whole event. Between my other two sisters and I, we made it happen. At the end of the day we were tired, but I was satisfied to know that my sister and her fiance were happy (and so were her guests!) Every time we visit, these tacos are expected and so is a crowd.

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My youngest sister and I at her engagement party.
October 2011
This recipe serves two.

First dice all your vegetable toppings:

Diced Roma Tomato Mix

Romaine lettuce, shredded

Cheddar Cheese, shredded

Other toppings we add are salsa and guacamole, queso fresco or sour cream.

 Below I have a tomato/cilantro mix which includes Roma tomatoes, cilantro, splash of lime juice and a pinch of salt.

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Second, prepare the taco shell. You’ll need 1/2 cup of olive oil and yellow corn tortillas. I like to use the brand La Providencia because they give a delicious flavor and are great for a crispy shell.

In a small frying pan, heat the olive oil to medium high heat. Place tortilla in the pan one at a time. Warm each in the oil. Carefully fold the tortilla in half (bring one side to another). If you desire a crunchy/crispy shell, allow the tortilla to stay longer in the oil. Place in a glass baking dish and keep warm in the oven.

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Third, the beef!

Meat Seasoning:

1 lb. lean beef

2 tablespoons yellow onion, minced

1 teaspoon salt

1 1/2 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon chili powder

pinch ground black pepper

Brown the meat and onions on medium heat. Once onions are tender, season the meat and allow for all the ingredients to incorporate well.

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Finally, assemble the tacos as follows: meat, lettuce, tomato mix and last cheese.

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I hope you enjoy and have a party of your own!

As always may you and yours be warmed and fed,

Liz Ray

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