1 lb. ground beef
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup salsa
12 hard taco shells, warmed
For serving:
1 1/2 cups sour cream, divided
1 1/2 cups shredded lettuce
1 large tomato, diced
1 cup Mexican blend cheese, shredded
6 black olives, sliced
Salt and Pepper, to taste
In a large skillet up to medium high heat, brown the ground beef with the chili powder, cumin, cayenne pepper, salt and pepper. When beef is browned, stir in salsa. Remove from heat.
Place 1/2 cup sour cream in a small baggie. Cut a small hole in the bottom of one of the corners. To assemble tacos, scoop 2-3 tablespoons of the ground beef mixture in the bottom of each taco. Add a thin layer of the remaining cup of sour cream, lettuce and a few tomatoes to each taco. Top each one with cheese. Using the bag of sour cream, place two dollops of sour cream on top of the cheese, to look like two eyes. Place two black olive slices in the middle of the sour cream dollops. Serve immediately.
Sponsor: Utah Beef Council
