Ingredients
1
lb lean ground beef
1
medium onion, chopped
1
teaspoon chili powder
1/2
teaspoon salt
1/2
teaspoon garlic powder
1
can (8 oz) tomato sauce
1
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
1 1/2
cups shredded Cheddar cheese (6 oz)
2
cups shredded lettuce
2
medium tomatoes, chopped
3/4
cup Old El Paso™ Thick ’n Chunky salsa
3/4
cup sour cream, if desired
Preparation
Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.
