Prep 5 mins
Cook 25 mins
Make your tacos teeny so you can help yourself to more-but they're terrific served at any size.
- nonstick cooking spray
- 1 lb ground beef or 1 lb raw ground chicken or 1 lb ground turkey
- 1⁄2 cup bottled salsa
- 1⁄2 teaspoon dried oregano, crushed
- 4 lettuce leaves
- 24 miniature taco shells or 8 regular-size taco shells
- 3⁄4 cup finely shredded cheddar cheese (3 ounces)
- sour cream
- chopped tomato
- salsa, if you like
- If using chicken or turkey, lightly spray a skillet with cooking spray. Put ground beef, chicken, or turkey in the skillet; use a wooden spoon to break up the meat. Put the skillet on a burner. Turn the burner to medium-high heat. Cook until no pink color is left in the meat, stirring now and then with the wooden spoon. This will take 6 to 10 minutes. Turn off burner. Remove skillet from burner.
- Place a colander over a bowl. Spoon meat into the colander and let the fat drain into the bowl. Put fat in a container to throw away.
- Stir 1/2 cup salsa and the oregano into the meat. Cover skillet and put skillet on a burner. Turn the burner to medium heat. Cook for 5 minutes, stirring with the wooden spoon after 3 minutes. Turn off burner. Remove skillet from burner. Put meat in a bowl.
- While meat mixture is cooking, tear or cut lettuce into bite-size pieces. Use kitchen scissors to open the package of taco shells.
- To make tacos, spoon meat mixture into taco shells. Add lettuce and cheese. Top with sour cream, chopped tomato, and extra salsa, if you like.
- Serve with fresh orange sections and a glass of milk.