Commercial RecipeHomemade Taco Recipe
Details
- Time
- 5 minutes
- Yields
- 36 tacos
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."
Ingredients & Directions
- COOK TIME
- 5 minutes
Ingredients
-
1 Tbsp.onion powder
-
1 Tbsp.lemon pepper
-
1-1⁄2 tsp.dried red pepper flakes
-
3⁄4 tsp.cayenne pepper
-
1-1⁄2 tspchili powder
-
1-1⁄2 tsp.granulated beef bouillon
-
1-1⁄2 tsp.ground cumin
-
3⁄4 tsp.garlic powder
-
1-1⁄2 tsp.cornstarch
-
3 lbs.ground beef
-
16 fl. oz.water
-
36Taco Shells
-
--Shredded lettuce (optional)
-
--Shredded cheddar cheese (optional)
-
--Chopped tomatoes (optional)
-
--Green onions, chopped (optional)
Directions
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.