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1 lb |
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500 g |
ground beef |
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Cook and stir over medium-high |
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1 cup |
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250 mL |
diced onions |
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heat until meat is no longer pink. |
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Drain off any liquid. |
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1 can |
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1 can |
chopped tomatoes, drained |
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Add to skillet. Stir. |
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(14oz) |
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(398mL) |
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1 Tbsp |
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15 mL |
chili powder |
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Add to skillet. Stir to mix. |
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1 Tbsp |
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15 mL |
apple cider vinegar |
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Reduce heat to medium-low. |
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1 tsp |
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5 mL |
maple syrup |
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Cover and simmer for 10 min., |
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1 tsp |
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5 mL |
ground cumin |
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stirring occasionally. |
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(If it's still too saucy, remove the |
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lid and simmer for a few more |
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minutes.) |
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Remove from heat. |
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1 cup |
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250 mL |
cheddar cheese |
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Shred and set aside. |
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8 |
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8 |
lettuce leaves |
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8 |
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8 |
taco shells |
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Heat according to package |
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directions. |
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Fill each shell with meat mixture, |
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cheese and lettuce. |
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Top with sour cream or
yogurt |
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and salsa. |
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