Catalina Tacos

Makes 10
  • 1 ½ lbs. lean ground beef
  • 1 cup chopped onion
  • 1 cup chopped fresh tomatoes
  • 2 jalapeño peppers, diced in brine
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • - salt
  • 10 (7") flour tortillas
  • - vegetable oil
  • - toppings, to taste: chopped lettuce, salsa, queso fresco, and sour cream

In a 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 sour cream.