Creole Tacos

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 12.0 tacos

• 1 ½ lbs ground beef
• 3 tablespoons chili powder
• 2 tablespoons cumin
• 2 chicken bouillon cubes or 2 teaspoons chicken bouillon powder
• ¼ cup grated bell pepper
• grated sharp cheddar cheese
• shredded iceberg lettuce
• 1 medium tomato , diced
• 12 large taco shells
• taco sauce, piquante or salsa , recommend medium

Directions:

1. In a skillet over medium heat, brown the ground meat.
2. Sprinkle in the seasonings, use 6 oz.
3. water to dissolve the bouillon cubes in the microwave, add the cumin slowly and taste.
4. Meat should be slightly wet; keep it warm over very low heat.
5. Preheat taco shells in oven at 200 degrees F for about two minutes.
6. Fill each shell half full of meat, dribble about 1 to 2 tsp.
7. salsa over the meat, sprinkle lightly with the grated bell pepper, add the lettuce and cheese, and top with the tomato.
8. Get out the napkins cause it’s gonna get messy, and enjoy!

Reviews

[Susie in Texas]

Miller, the taco meat is seasoned just perfectly! I hesitated on that 2nd tablespoon of cumin, but did as you suggested and added half a tablespoon first; tasted, then threw in the other half. This recipe is different and we liked it very much. Only thing we added was a dab of sour cream on each finished taco. Thanks for sharing!