Why is it we love tacos so much? We eat them for breakfast, lunch, dinner, and let’s be honest how many late-night taco runs haven’t we made in college? But maybe the real reason we love them so much is that they are inexpensive, delicious, nutritious, can be found everywhere, offer a variety of tastes and sizes, spicy or sweet, and they go great with tequila!
This recipe is a milder ground beef version that uses enchilada sauce instead of tomato. But what really makes these tacos stand out is the made from scratch flour tortillas. I use the same recipe as I do for my flatbread. The only difference is I divide the dough into 12 equal-sized balls and roll each ball into a 5” round.
While the dough is resting I start the taco meat. In a medium skillet heat 1 tablespoon of vegetable oil over medium heat. Add 1 small minced yellow onion, 2 cloves minced garlic, and 1 minced jalapeno pepper to the skillet. Cook for 2 -3 minutes.
Add 1 ½ pounds of ground beef to skillet breaking up the meat with a wooden spatula while cooking 8 – 10 minutes, or until browned and crumbly. Drain.
Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a 10 ounce can of enchilada sauce. Reduce heat and simmer 10 – 15 minutes.
Shred 2 cups cheddar cheese. Shred 2 cups lettuce. Dice 2 ripe tomatoes. Set aside. Roll out the dough into 12-5” rolls.
Using an oil sprayer bottle filled with canola oil spray a griddle with oil and heat over medium-high heat until hot. You can use any oil, but I like canola. It has a light almost buttery flavor that compliments the bread. Drop the two rounds of dough onto the griddle and cook until golden and bubbly. Turn and do the other side. Remove and cover with a towel until ready to use.
Assemble tacos: Spoon beef mixture down the center of shell, layer with the shredded lettuce, shredded tomatoes, and shredded cheese. Serve with salsa and sour cream.
Serve immediately and enjoy! – Ella
• 1 tablespoon vegetable oil
• 1 yellow onion, chopped
• 1 clove garlic, minced
• 1 jalapeno, minced
• 1 ½ pound lean ground beef
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1(10-ounce) can enchilada sauce
• 2 cups shredded cheddar cheese
• 2 cups shredded lettuce
• 2 ripe tomatoes, chopped
• 3/4 cup salsa, or taco sauce
• 3/4 cup sour cream
• 12 flour tortillas
- Heat the oil in a medium skillet. Add the onions, garlic, and pepper and cook for 2 to 3 minutes over medium heat. Add the ground beef and cook, breaking up the meat until browned and crumbly, about 8 to 10 minutes. Drain.
- Stir in chili powder, cumin, oregano, salt, pepper, and enchilada sauce. Reduce heat to low; simmer 10 – 15 minutes.
- To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each bread. Serve with salsa and sour cream.