Ingredients
| 3 lb | beef chuck roast, ground coarse |
| 2 medium | onions (yellow or sweet), diced |
| 1 (8 oz) can | tomato paste |
| 1 C | water |
| 2 Tb | paprika |
| 2 Tb | cumin |
| 1 Tb | chili powder (medium or hot) |
| 1 Tb | Mexican oregano |
| 1 Tb | salt |
Method
- Brown the ground beef and onion in the large pot until the beef is fully cooked and the onions are beginning to caramelize. Drain if necessary.
- Add tomato paste, seasonings, salt, and water; stir to combine. Reduce heat to medium. Cook over medium heat until most of the water has evaporated and the ingredients have fully combined, about 15 minutes.
- While the taco meat finishes cooking, prepare the fillings and bake the taco shells according to package directions.
Serving suggestions
- tomatoes, seeded and diced
- lettuce, chiffonaded
- cheese, grated
- hard and/or soft taco shells
- sour cream
- taco sauces
Serve buffet-style for large parties. Make sure to provide a wide variety of taco and hot sauces.