See Also: Double Duty Tacos(recipes)
double duty(dictionary)
Double-Hearty, Double-Quick Veggie Chili(recipes)
Double-Skate Double-Pole - Skiing(gambling)
Double-Stride Double-Poling - Skiing(gambling)
Turkey Tacos(recipes)
Speedy Tacos(recipes)
Tacos Dorados(recipes)
Fish Tacos(recipes)
Arturo's Tacos(tourism)

Double Duty Tacos (recipes)


Double Duty Tacos

Make-Ahead Time: up to 2 months in cool dry place

Final Prep and Cook Time: 19 minutes

Yield: Makes 8 servings



Ingredients:



1/4cup chili powder

3tablespoons garlic salt

2tablespoons ground cumin

2tablespoons dried oregano leaves

1/2teaspoon ground red pepper

2pounds 90% lean ground beef

1large onion, chopped

3tablespoons Mexicali Chili Rub

3/4cup water

2tablespoons tomato paste

16packaged crispy taco shells

2cups (8 ounces) shredded Monterey Jack or taco-flavored cheese

2cups shredded lettuce

1cup chopped tomatoes

1cup diced ripe avocado

1/2cup light or regular sour cream

Salsa









Preparation:





1.For rub, combine chili powder, garlic salt, cumin, oregano and ground red pepper in small bowl; mix well. Transfer to container with tight-fitting lid. Store in cool dry place up to 2 months.2.Brown beef and onion in large deep skillet over medium-high heat, stirring to separate meat. Drain and discard fat. Sprinkle chili rub over beef mixture; cook 1 minute. Reduce heat to medium. Add water and tomato paste. Cover; simmer 5 minutes.3.Spoon beef mixture into taco shells; top with cheese. Arrange lettuce, tomatoes, avocado, sour cream and salsa in bowls. Serve tacos with toppings as desired.







Serving Suggestion:

Serve with refried beans or Spanish rice.





Nutritional Information:







Serving Size:







Sodium

1774 mg







Protein

51 g







Fiber

2 g







Carbohydrate

27 g







Cholesterol

171 mg







Total Fat

46 g







Calories

732









Dietary Exchange:







Fat

4-1/2







Meat

7







Vegetable

1







Starch

1-1/2