Tacos & Tostadas

When I first started cooking this way, I was startled by a thought. "How in the world do you make taco meat without the little packet of taco mix?!" Then I calmed myself down, studied the ingredients on the packet, went to work, adding this and that, tasting along the way, and ole'.

1 lb. ground beef, pork, or chicken
1 onion, chopped
1 1/2 T. chili powder
1 1/2 tsp. salt
1 1/2 tsp. sugar
1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. cocoa powder (trust me)
1/4 c. water
1 can black beans, drained and rinsed
*1 can corn, drained

In frying pan, brown ground beef and onions. Add chili powder, salt, sugar, cumin, onion powder, and cocoa. Mix well over MED heat. Add water, black beans, and corn, if desired. Simmer until beans are warmed through and water has cooked down.

Assembly:

18 count hard taco shells, OR
1 pkg. fajita size flour tortillas, OR
1 pkg. tostada shells, OR
HOME-MADE TORTILLAS
2 c. jack or Colby jack cheese, shredded
1 c. tomatoes, diced
1 recipe MEXICAN CABBAGE SALAD, or
1/2 head lettuce, shredded
1/2 onion, finely diced
1/2 green bell pepper, finely diced
sour cream
salsa

Tacos: Spoon filling into warmed taco shells, or down center of flour tortillas for soft tacos. Add desired toppings. For soft taco, fold up bottom of tortilla over end of filling, fold over sides, keeping bottom tucked.

Tostadas: Heat oven to 300°. Spread filling on tostada shell to edges. Top with cheese. Place on cookie sheet. Repeat to fill cookie sheet. Place in oven for 5 minutes, or until cheese is melted. Pile on toppings as desired.