Categories: Mexican
Ingredients
- 1 tbsp. olive oil
- 1 lb. ground beef
- 1/2 lb. bulk spicy breakfast sausage
- Salt and pepper
- 2 tbsp. chili powder
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1 onion, finely chopped
- 1 large or 2 medium jalapenos, seeded and chopped
- 3 garlic cloves, chopped
- 1/2 cup strong coffee
- 8 large hard square-bottom corn taco shells (such as El Paso Stand 'n Stuff)
- Toppings: Shredded pepper Jack, shredded iceberg, diced tomatoes, Sliced pickled jalapenos, chopped white onions
Directions
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Heat a large skillet over medium high. Add the oil. Add the beef and sausage. Cook, stirring often and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Stir in the spices and oregano. Add the onion, chiles and garlic. Cook, stirring often, until the onion is softened, 7-8 minutes. Stir in the coffee and 1/2 cup water. Reduce heat to medium-low. Cook, stirring occasionally, until the liquid is absorbed, about 2 minutes.
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Preheat the oven to 375. Bake the taco shells on a baking sheet until warm, about 5 minutes.
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Fill the taco shells with the cheese. Top with the meat filling, lettuce, tomatoes, pickled jalapenos and onions.