|2||tablespoons vegetable oil|
|3||cloves garlic, chopped|
|1||teaspoon ground cumin|
|2||teaspoons chili powder|
|1/4||teaspoon cayenne pepper|
|1||pound ground beef|
|Salt, to taste|
|Juice of 1/2 lime|
|2||tablespoons chopped fresh parsley|
1. Set oven at 400 degrees.
2. In a large skillet over medium-high heat, heat the oil and cook the garlic for 2 minutes, stirring often, or until lightly browned. Add the cumin, chili powder, and cayenne pepper. Cook, stirring constantly, for 1 minute, or until the spices are aromatic.
3. Add the ground beef and a generous pinch of salt. Continue cooking, stirring often, for 6 to 8 minutes, or until the beef is browned and cooked through. Remove the skillet from the heat. Stir in the lime juice and parsley. Taste for seasoning and add more salt, if you like.
TOPPING AND TACOS
|12||hard taco shells or 8 soft flour tortillas (about 8 inches)|
|1||cup shredded iceberg lettuce|
|1||medium tomato, coarsely chopped|
|1||cup shredded Monterey Jack cheese|
|1/2||cup plain yogurt or sour cream|
|4||scallions, thinly sliced|
1. On a rimmed baking sheet, arrange the hard tacos in a single layer. Bake for 5 minutes, or until crisp. For the tortillas, stack the tortillas and wrap them in foil. Bake 5 minutes or until warm.
2. To serve: In separate bowls and plates, place the beef mixture, tacos or tortillas, lettuce, tomato, cheese, yogurt or sour cream, and scallions. Let each person choose toppings. Keri Fisher