1 tsp. cayenne pepper (depending on how hot you like it)
Old ElPaso taco sauce
12 Taco Shells TOPPINGS- SEE BELOW
In large skillet saute onions and jalapeno in oil over medium heat for
3 minutes. Add garlic and cook for one more minute. Add beef and
cook until browned. then strain off all but 2 Tbl. of fat. Return to
skillet, Add tomato paste and cook for two more minutes.
Meanwhile, place tequila, corn starch, and all the spices and herbs in
a small bowl and whisk to combine. Set aside.
Add tequila mixture and beef broth to the cooked and strained beef.
Reduce to a simmer and cook for 35 to 40 minutes until all liquid has
evaporated. Mixture should be thick and not runny.
We added a little taco sauce to the beef mixture, just for kick. This is
optional. Toppings- cheddar or jack cheese, shredded lettuce, diced
tomatoes, pico de gallo, guacamole, sour cream, black olives
Makes about 12 soft tacos. We cut the recipe in half for two people.
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