Serves: 5
Total Calories: 277


1 pound ground beef
1 onion, chopped finely
1 pod garlic, chopped finely
2 small jalapeño peppers, chopped
1 can Ro-Tel tomatoes with chilies (or 1 large fresh tomato peeled and grated for pulp)
2 teaspoons cumin
1 teaspoon Lawry's seasoned pepper
1 package chalupa shells
1 package Lawry's taco seasoning mix (optional)
1 cup grated Cheddar cheese
1 cup shredded lettuce
1/2 cup chopped, fresh tomato


Mix beef, onion, garlic, pepper, tomatoes, cumin, and seasoned pepper; cook until beef is done. Add Lawry’s seasoned mix, if it is being used, when meat is almost done. Heat taco shells in oven and fill at the last minute with meat mixture. Add grated cheese and top with lettuce and tomatoes.

A wonderful idea for a party is to put all ingredients out and let each person fix their own taco to their liking! Add sour cream to your list of condiments.

Nutritional Facts:

Serves: 5
Total Calories: 277
Calories from Fat: 105

This Tacos recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Tacos, Shed Style
Real Mexican Tacos
Beef Burritos (Rolled Sandwiches)
Chile Relleno Bake
Green Chile Stroganoff
Easy Enchilada Casserole
Ranch Hand Mexican Pie
Texas Tamale Pie
Frito Pie
Cheeseburger Pie
E Z Shepherd’s Pie
Padre Kino’s Favorite Meatloaf
Six Layer Dinner
Mary Ann's Magnifico Meatballs and Spaghetti Sauce
Beaver Street Burgers
Jalapa Hamburgers
Party Tenderloin
Gourmet Pot Roast
New Mexico Pot Roast
Siesta Roast n’ Beans
Babette’s Carnitas
Barbara Harris’ Chicken Fried Steak
Tyrone Steak
Carne con Papas (Potato-Beef Hash)
Bírria (Shredded Beef)
Southwestern Stuffed Flank Steak
Pepper Steak
Bronc Rider Beef Strips
Barbecued Brisket
Brisket Rub
Deluxe Cherry Brisket
Posole I
Posole II
Tequila Marinated Pork Tenderloins
Pork Loin Roast for Four with Cinnamon Applesauce and Roasted Potatoes
Pork Chop Skillet Dinner
Chimayó Red Chile
Sausage con Queso
Ham and Scalloped Potatoes with Green Chile
Lamb Noisettes Janos
Apricot-Prune Stuffed Lamb
Chicken Fried Venison
Burgundy Venison Steak Tips
Venison Sausage and Rice Supreme
Noreen’s Barbeque Sauce
Texas Tech Barbecue Sauce
Jalapeño Jelly

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