While these tacos blend some expected flavors from the American Southwest, many unexpected tastes await to tempt your tongue!
12 Old El Paso hard taco shells
1 pkg. or 2 cups of Kraft Mexican blend shredded cheese
1 bottle of Mild Old El Paso Taco Sauce
¼ cup minced garlic
2 Tbsp. olive oil
1 lb. 15% ground round
1 Tbsp. fresh cilantro
1 Tbsp. ground cumin
1 Tbsp. paprika
½ Tbsp. salt
½ Tbsp. pepper
½ Tbsp. ground onion powder
½ Tbsp. ground cayenne pepper
1 Tsp. ground chipotle pepper powder
1 Tsp. oregano
¼ cup Stag's Leap "Artemis" Cabernet Sauvignon
¼ cup Japanese Ponzu sauce
No nutrition information available
Pre-heat oven to 300 degrees.
In a large pan add olive oil and place over medium heat.
Stir for about 3 minutes until garlic begins to brown.
Add ground round.
Pour in Ponzu and Cabernet slowly over meat.
Add herbs, salt, & pepper.
Break meat apart with a wooden spoon or fork as it browns. Combine meat, herbs, and liquids evenly.
Let simmer, while stirring occasionaly, for 20 minutes or until liquid has just completely reduced and meat is sufficiently browned.
When meat is completely cooked through, let cool for 3 minutes.
Place taco shells in pre-heated oven for 3 minutes or until as warm as desired.
Place 3 large spoonfulls of cooked meat into warmed taco shells.
Add taco sauce and then chees ein that order so that cheese will stay in taco.
Bend neck to take a bite and enjoy!