Taco Tuesday just got sweeter with this inspired recipe featuring a hint of HERSHEY'S Cocoa that balances out your richly seasoned taco meat. Serve these as a chef's special for taco night or add this protein option to a taco bar. Either way, it'll give customers something delicious to "taco bout."
Blend onion powder, lemon pepper, red pepper flakes, cayenne pepper, chili powder, beef bouillon, HERSHEY'S Cocoa, cumin, garlic powder and cornstarch in small bowl. Set aside.
Cook beef in large heavy-bottomed skillet over medium high heat, stirring occasionally, until no longer pink. Drain off fat; stir in taco seasoning mix and water. Heat to boiling, stirring occasionally. Reduce heat to medium, cook uncovered 5 minutes, stirring occasionally.
Heat taco shells according to package directions. Spoon meat mixture into taco shells. Top with shredded lettuce, shredded cheese, chopped tomatoes and green onions, if desired.