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Listed in: Tacos
11/2 pounds (680 g) ground beef
21/2 tablespoons (12 g) Arriba! Seasoning
12 crunchy corn taco shells, warmed
11/2 cups (180 g) shredded cheddar cheese
11/2 cups (80 g) shredded iceberg lettuce
Restaurant-Style Salsa
Easy Guacamole
Sour cream
In a large skillet, cook the meat with the seasoning over medium heat, breaking up the chunks with a wooden spoon into small pieces as it cooks. Once cooked, drain off the fat.
To serve, scoop the beef inside each taco shell and top with the cheese, lettuce, salsa, guacamole, and sour cream.
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SLOW COOKER BEEF ROAST TACOS COCONUT-CRUSTED FISH TACOS GREEK STEAK TACOS WITH CUCUMBER SALSA BLACKENED SALMON FAJITA TACOS MEXICAN SHORT RIB TACOS
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