Ingredients
1 pound 85% lean ground beef
1/2 white onion , diced
2 cloves garlic , pressed or minced
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoons garlic salt
1 teaspoons salt
1 teaspoons pepper
2 cups tomato juice
1/4 cup yellow corn meal
12 taco shells
2 cups cheddar cheese , shredded
Optional Toppings:
sliced lettuce
chopped tomatoes
avocado
onion
sour cream
Instructions
- Add the ground beef to a large skillet over medium high heat and cook until browned, about 10 minutes, breaking into small pieces as it browns.
- Add the onion and garlic and sauté until the beef is well browned and the onion is translucent.
- Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often.
- Stir in the tomato juice and cornmeal and simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps.
- Place the taco shells on a baking sheet or in a baking dish and spoon about 1/3 cup taco meat into each shell and sprinkle with cheddar cheese. Broil in a toaster oven or oven until the cheese melts.
- Garnish the tacos with fixings and serve.