• 4servings
  • 1minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Chromium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 80/20 ground beef.

  2. 1/2 head shredded lettuce(or cabbage).

  3. 2 cups shredded sharp cheddar cheese.

  4. 12 crispy taco Shells.

  5. 1 tbsp. garlic powder.

  6. 2 tbsp. new mexican hot Chili powder.

  7. 1 tbsp. ground cumino.

  8. 2' tin foil. Pam cooking spray.

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Crumble ground beef in skillet sprayed with Pam. brown the ground beef ocer medium heat, then add 1 cup water and drain, (this rinses the grease off and moisturizes the beef). Add garlic, chili, and cunino, and cook on low heat until residual water is absorbed and beef seems a little dry, (this keeps shells from getting soggy). Make a tin foil pan: use the taco shell box for sizing the width of the shells, and fold the edges of the foil, if there is extra use it to double the sides. it needs to be about 1.5' long to accomadate all the shells, fold and crinp corners with your fingers. Spray the pan with Pam. Put 2 tbsp meat mixture in each shell, tip with lettuce then cheese, Continue until all shells are filled. Place pan on cookie sheet and place in preheated oven and cook at 350 degrees for 25 minutes. when cheese is melted and shells are slightly brown they are done.


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