Serves 6, makes 12 tacos:
12 taco shells, warmed in the oven or microwave (I bought the flat bottom ones, so its easy to fill).
2 cups shredded lettuce
1 medium white onion, chopped
1 medium tomato, diced
1 cup finely chopped cilantro
1 cup shredded Mexican cheese
2 cups sour cream or yogurt
For the bean filling, if you prefer vegetarian:
A 15-oz can of cooked beans of your choice
1/4 tsp chili powder
1/4 tsp cumin powder
1 tsp olive oil
1 tsp yogurt
1 tsp lemon juice
For the meat filling:
2 lb turkey, pork or other ground meat
2 Tbsp yogurt
1/2 tsp cumin powder
1/2 cup red onions
2 tsp thick tomato paste
1/2 tsp chili powder
2 tsp olive oil
Prepping beans:
Drain and mash the beans, add the powders, oil, yogurt and lemon juice. Combine. Divide the bean mixture among the taco shells. Top with lettuce, onion, cheese and sour cream; serve warm.
Cooking meat:
Cook the ground meat, onion and chili powder large skillet over medium-high heat until the meat is well browned, stirring often. Pour off the fat, once it separates from the meat.
Stir in yogurt and tomato paste; cook until the mixture is hot and bubbling. Reduce the heat to low. Cook for 5 minutes or until the meat is cooked, stirring often.
Divide the meat mixture among the taco shells. Top with lettuce, onion, cheese and sour cream; serve warm. Enjoy!