tacos on plate

Makes 12 servings

Serving Size: 1 taco


  • 1 1/2 lb. lean ground beef
  • 1 small onion, chopped
  • 1/4 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 12 taco shells
  • 2 cups shredded low-fat Monterey Jack or taco cheese
  • 1 cup dark green lettuce, washed and shredded


  1. Wash hands and surfaces.
  2. In a large skillet, brown the ground beef with onion. Drain liquid.
  3. Stir in the spices.
  4. Heat taco shells according to package directions.
  5. Spoon taco mix into shells, dividing between 12 shells.
  6. Top with shredded cheese and lettuce.
  7. Refrigerate leftovers immediately.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)