Cinco de Mayo Tacos
A quick spice mix with a hint of heat gives the ground beef in these tacos an unmistakable kick. Make a large batch of these for the crowd to keep the party going strong. For a healthier taco, go easy on the cheese and hold the sour cream.
- 1 box hard-shell corn tortillas
- 2 Teaspoons ancho chili powder
- 1/4 Teaspoon ground cumin
- 1/8 Teaspoon dried oregano, preferably Mexican oregano
- 1/8 Teaspoon garlic powder
- 1/8 Teaspoon onion powder
- 1/8 Teaspoon paprika
- Pinch of cayenne
- 1/2 Teaspoon kosher salt
- 1 Pound ground beef, preferably grass-fed
- 1/2 Cup frozen corn kernels, thawed
- Grated Monterey Jack, for serving
- Tomatillo or tomato salsa, for serving
- 1 ripe avocado, pitted, skinned, and sliced thinly
- Sour cream, for serving
Preheat the oven to 350 degrees.
Lay the taco shells on baking sheet and place on the center rack in the oven.
Meanwhile, mix together the chili powder, cumin, oregano, garlic powder, onion powder, paprika, cayenne, and salt in a small bowl. In a large nonstick skillet, sauté the ground beef over medium-high heat in a large skillet, breaking it up with a wooden spoon. After 1-2 minutes, season with the spice mixture and stir until the meat almost loses all of its pink.
Add the corn and cook 1-2 more minutes. Remove the shells from the oven and fill each with the desired amount of beef, cheese, salsa, avocado, and sour cream. Enjoy.