Babysitter Night Tacos
1 tablespoon Vegetable Oil
1/2 cup chopped onion
1 pound ground beef, or turkey or chicken
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 cup water, or beef or chicken broth
Salt and pepper
Monterey Jack or cheddar cheese, shredded
chopped tomatoes, shredded lettuce, chopped scallions, sliced jalapenos or olives
8 to 12 taco shells, or flour tortillas
Preheat the oven to 350 degrees F.
In a large skillet, heat the oil over medium-high heat.
Add the onions and cook, stirring with a wooden spoon, for about 3 minutes to soften.
Add the beef, turkey, or chicken to the pan and cook, stirring and breaking up with the spoon until the meat begins to lose its pinkness.
Pour or spoon off any excess oil in the pan and discard.
Stir in the chili powder, cumin, and oregano. Add the water or broth and cook for 5 to 8 minutes longer or until the meat is thoroughly cooked and the flavors are blended.
Season to taste with salt and pepper.
Remove from the heat and let cool slighlty.
Meanwhile, prepare the cheese, lettuce, tomatoes, scallions, jalepanos, olives, or avocado.
If using corn taco shells, lay them on a baking sheet. If using flour tortillas, wrap them in aluminum foil.
Heat the tacos or tortillas for about 5 minutes in the oven until nice and warm.
Spoon the meat into the taco shells or tortillas.
Top with the fixins' of your choice.
Serve with sour cream, guacamole, or salsa -- or all three!