Ingredients
- 1lb lean ground beef (or turkey)
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cornstarch
- 1 teaspoon ground cumin
- Salt, to taste
- 3/4 cup water
- 1 can drained green chilies
- 12 taco shells
- 1 can refried beans
- couple dashes of Tabasco sauce or hot sauce (depending on how hot you like it)
- 1/4 cup water
- Toppings
- Sour Cream
- Shredded Sharp Cheddar
- Diced Tomatoes
- Diced Green Onions
- 1 avocado cut up and “mushed” with just a VERY light drizzle of lemon juice (so it doesn’t turn brown on you)
- Shredded Lettuce
Instructions
- Brown the meat in a saute pan over medium heat all the while breaking it up so you do not have big chunks
- Drain the excess grease and discard.
- Place the meat back in the pan and add in the chili powder, garlic powder, cornstarch, cumin and salt; stir.
- Add the water and turn the heat to high as you want this to come just to a boil.
- Once it comes to a boil, add the green chilies and reduce to simmer for 5 minutes or until the mixture has thickened and there is little ‘water’.
- While the meat is simmering heat the shells on a tray at 350 for 5 minutes laying them on their sides just so the edges overlap. Watch so you do not burn them.
- In a small sauce pan add in the refried beans, the hot sauce and water.
- Heat the beans on medium-low until warmed through.
To Assemble
- Take warm shell and put a layer of beans down
- Next add a layer of smushed avocado
- Add the lettuce
- Next add the cheese and sour cream
- Then a few spoons of the meat dispersing evenly
- Add the tomatoes, green onions a tad more cheese and a small dollop of sour cream