A fast and tasty chili, cheese, lettuce and tomato taco recipe. A great weeknight meal idea!

The CCLT Taco

Chili Meat Mixture:

1 3/4 cup ground beef, crumbled, browned, drained
2 cups onions, chopped
1 tablespoon chili powder
1/2 tablespoon beef flavor base
1/4 teaspoon ground black pepper
Dash ground cayenne red pepper
1/8 teaspoon oregano leaves, dry, crushed
5 ounces green chiles, mild, diced, with liquid (optional)
1/4 cup tomato sauce
1 tablespoon cider vinegar

12 (6-inch) diameter taco shells, heated according to package directions

 

Accompaniments:
2 cups iceberg lettuce, chopped or shredded
3 cups Wisconsin Monterey Jack cheese, shredded
3 cups Wisconsin Cheddar cheese, shredded
3/4 cup tomatoes, chopped
1/2 cup scallions (green onions), chopped

1. For Chili Meat Mixture: Combine browned, drained ground beef and onions; cook until onions are tender. Stir chili powder, beef flavor base, black pepper, cayenne pepper and oregano into mixture. Add green chiles (optional), tomato sauce and vinegar. Bring to a boil; stir often. Reduce heat; simmer 10 to 15 minutes.
2. To Serve: Fill warm taco shells with chili meat mixture and desired accompaniments.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.