FRESCO CRUNCHY TACOS
Taco Bell Restaurant Copycat recipe
1 1/2 tablespoons masa harina
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon beef bouillon powder
1 1/3 pounds lean ground sirloin
12 taco shells
1/2 head iceberg lettuce, shredded
1 cup Taco Bell Pico de Gallo
To make the Beef Filling: Mix together all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well.
Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat. Dump the meat into a strainer in the sink, rinse with hot water, and drain off the water and grease from the beef. Return the beef to the pan. Stir in the spice mix and 3/4 to 1 cup water. Simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove from heat before the meat is completely dry.
To build the Tacos: If you like, you can refresh the taco shells in the oven at 350 degrees for 7 to 10 minutes. Top tacos with plenty of fresh lettuce and pico de gallo.