Yield:Ingredients
- 1 lb ground beef, 90% lean
- 2 cloves garlic, crushed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 tablespoons tomato paste
- 3/4 cup low sodium beef broth
- 8–10 hard, corn taco shells
- 1/2 cup shredded cheddar cheese
taco toppings:
- diced tomato
- sliced scallions
- shredded iceberg lettuce
- fresh cilantro
- lime wedges
- Vermont Creamery Creme Fraiche
Instructions
- Preheat oven to 375F degrees.
- Heat a large sauté pan over medium heat. Add ground beef and cook, breaking meat up, until ialmost cooked through about 6-8 minutes.
- Add crushed garlic, dried oregano, chili powder, salt, cumin tomato paste and beef broth; stir to thoroughly incorporate. Reduce heat to low and simmer for an additional 10 minutes. Remove from heat.
- Line a 9×13 baking dish with taco shells. Fill each shell with approximately 1/3 cup of meat mixture. Top each taco with a healthy pinch of cheese.
- Bake tacos for 15 minutes. Remove from oven and top with shredded lettuce, diced tomatoes, scallions, fresh cilantro and a healthy dollop of creme fraiche.
- Enjoy!