Ingredients Jump to Instructions ↓

  1. 1 pound boneless beef chuck, cut into 1-inch cubes

  2. Vegetable oil

  3. 1 to 2 teaspoons chili powder

  4. 1 clove garlic, minced

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon ground cumin

  7. 1 can (14-1/2 ounces) diced tomatoes, undrained

  8. 12 (6-inch) corn tortillas*

  9. 1 cup (4 ounces) shredded mild Cheddar cheese

  10. 2 to 3 cups shredded iceberg lettuce

  11. 1 large fresh tomato, seeded, chopped

  12. Cilantro for garnish

Instructions Jump to Ingredients ↑

  1. Brown beef in 2 tablespoons hot oil in large skillet over medium-high heat 10 to 12 minutes , turning frequently. Reduce heat to low. Stir in chili powder, garlic, salt and cumin. Cook and stir 30 seconds.

  2. Add canned tomatoes with juice. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 1-1/2 to 2 hours until beef is very tender.

  3. Using 2 forks, pull beef into coarse shreds in skillet. Increase heat to medium. Cook, uncovered, 10 to 15 minutes until most of liquid has evaporated. Keep warm.

  4. Heat 4 to 5 inches of oil in deep fat fryer or deep saucepan over medium-high heat to 375°F; adjust heat to maintain temperature.

  5. For taco shells, place 1 tortilla in taco fryer basket;** close gently. Fry tortilla 1/2 to 1 minute until crisp and golden. Open basket; gently remove taco shell. Drain on paper towels. Repeat with remaining tortillas.

  6. **Taco fryer baskets are available in large supermarkets and in housewares stores.

  7. Layer beef, cheese, lettuce and tomato in each taco shell. Garnish, if desired.


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