Combine chili, bouillon, tomato paste, cumin, garlic and oregano in
one small bowl. Set aside.
Coat large skillet pan with oil. Heat pan on medium. Add onions
and
cook until translucent. Add ground meat and cook until almost
done.
Drain the meat fat. Add meat mixture back into pan. Add the bowl
of
chili ingredients to the pan. Incorporate. Than add Pace salsa
and
incorporate. Let sauce condense. Add cilantro and take pan off
stove.
Layer tortilla shells with meat mixture. Then top with lettuce and
tomatoes. Serve immediately.
Originally Submitted
4/29/2011
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