Tacos, Enchiladas, Tamales, Tostadas



Crunchy Beef Tacos | Print |
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Makes about 8 tacos, serving 3 to 4

  • 1 pound ground beef chuck
  • 1 onion, chopped
  • 1 pouch (8ounces) Frontera Texas Taco Skillet Sauce for beef
  • 8 hard taco shells
  • Chopped onion, tomatoes, shredded lettuce and fresh cilantro
  1. Brown Beef & Onion: Put beef and onion into 10 or 12- inch nonstick skillet over high heat. Cook, stirring occasionally, until beef is cooked through and nicely browned, about 8 minutes.
  2. Combine & Heat: Stir sauce into skillet; heat through, about 1 minute.
  3. Serve in hard taco shells topped with garnishes.

 

1 small onion, cut in half and thinly sliced 

1 pound boneless skinless chicken breast or thigh, cut into ½ inch cubes 

1 pouch (8 ounces) Frontera Green Chile Enchilada Sauce

Warm tortillas

Shredded cheese

Chopped fresh cilantro