Catalina Tacos

Makes 10
  • 1 1/2 lbs. lean ground beef
  • 1 cup chopped onion
  • 1 cup chopped fresh tomatoes
  • 2 jalapeños, diced in brine
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • - salt
  • 10 (7") flour tortillas
  • - vegetable oil
  • - chopped lettuce
  • - salsa
  • 12 oz. Cacique Queso Fresco or Cotija cheese
  • 15 oz. jar Cacique Crema Agria

In large skillet, brown ground beef and onion over medium heat; drain. Stir in tomatoes, cumin, chili powder and jalapeños; continue cooking until all ingredients are well blended. Season to taste with salt. Fill each tortilla with 2 tbsp. meat filling. Fold tortilla in half; secure ends with toothpick. Lightly brush both sides of tortilla with oil; arrange on jelly-roll pan. Bake in a preheated 425° oven 10 min.; turn and continue baking until golden-brown (about 5 min.). Remove toothpicks; open and fill with lettuce, salsa, cheese and Cacique Crema Agria.