Serves: 6     Prep time: 15 minutes  Cook time:  10 minutes

1 1/2 pounds ground beef

1 T Worcestershire sauce

1/4 cup beef stock

1 small can diced tomatoes with green chiles

1 T ground cumin

1/2 T ground coriander

1/2 T garlic powder

1/2 T onion powder

1/2 T chili powder

1/2 T dried oregano

S&P

Taco Shells

1 head romaine lettuce shredded

3 roma tomatoes chopped

1/2 onion chopped

1/4 cup cilantro chopped

1 avacado chopped

1 can sliced olives

sour cream

1/2 cup shredded cheddar cheese

1/2 cup shredded pepper jack cheese

hot sauce

Preheat your oven to 300 degrees.  Set a large skillet over medium high heat.  Once pan is hot add in your ground beef breaking it up into small pieces.  Allow to brown.  Once meat is browned pour off the fat and return to heat.

Pour tomatoes into pan with the meat and mix.  Add cumin, coriander, garlic powder, onion powder, chili powder, oregano and S&P.  Stir and allow to simmer together for 3-4 minutes.  Add in Worcestershire sauce and beef stock.  Bring to a boil and then turn down to a simmer.  Allow to simmer for 10 minutes while you assemble the toppings.

Chop your lettuce, tomato, and onions.  Arrange on a plate and sprinkle onions with chopped cilantro.  Shred your cheese and arrange on a another plate.  Open sour cream, hot sauce and olives.  Either transfer to a serving dish or place next to other plates.

Put your taco shells on a baking dish and bake in a 300 degree oven for 3-4 minutes until just warm.  Allow your family to make their own tacos with whatever toppings they choose.  That is part of the fun.

Ole!