Beef Tacos

• 8 Purchased taco shells
• Beef Filling (recipe follows)
• 2-3 c Shredded lettuce
• 1 avocado, sliced
• 1 c shredded cheddar cheese
• 1 lg tomato, chopped
• 1 sm can sliced ripe olives
• 1 c sour cream

Beef Filling:

• 1 lb ground beef
• 1/4 t ground cumin
• 1 med onion, chopped
• 1/4 t pepper
• 1 1/2 t chili powder
• 1 t Worcestershire
• 1/2 t oregano leaves
• 8 oz tomato sauce
• 12 t paprika
• garlic salt
• taco shells

Crumble beef into fry pan over med heat; cook, stirring to break up, until browned. Discard fat.

Add chopped onion and cook, stirring, until soft.

Stir in chili powder, oregano, paprika, cumin, pepper, Worcestershire and tomato sauce.

Reduce heat and simmer, uncovered, stirring often, until heated through.

Season with garlic salt to taste.

Note: if preferred, you can make your own "giant" taco shells by frying 10-12" diameter flour tortillas in 1/2" hot fat, turning, until bubbly and just golden but still soft and flexible (approx 30 sec).

Lift tortilla out of fat and bend immediately; prop up to hold shape until cool.

If made ahead, store in airtight plastic and reheat for 5 min in 350 deg oven.