Crispy Weeknight Tacos


Serves 5-6

2 teaspoons each: Chilil powder, Cumin, Paprika
1 teaspoon each: Oregano, Garlic Powder, Onion Powder, Black pepper
1 1/2 teaspoons Salt
2 tablespoon Cornstarch
2 pounds Ground Beef
1 onion, chopped
1 cup water
Crispy or Soft Taco Shells
Shredded Cheddar or Pepper Jack Cheese For the Guacomole:
2 avocados, chopped
1 tomato, seeded and chopped
1 garlic clove, minced
1 tablespoon lime or lemon juice
Pinch of Salt


Heat the taco shells in the oven according to package directions
Combine all of the seasonings together in a bowl along with the cornstarch.
Brown and break up the beef in a large skillet, adding the onion once the beef is broken up. Cook until the all pink is gone.
Add the seasonings to the beef and the cup of water, stir to combine. Bring the mixture to a low simmer and cover for 5 minutes, uncover and cook for another 5 minutes.
For the guacamole, mash together the avocados, tomatoes, garlic, juice, and salt until slightly chunky, refrigerate until ready to serve.
Serve the tacos with the guacamole and cheese.