Ingredients:
1 tsp. salt
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. paprika
¼ tsp. Los Chileros Mexican Oregano
3 Tbsp. Hatch Red Chile Powder
1 Tbsp. canola oil
1 small onion, diced
1 lb. ground beef
2 Tbsp. tomato paste
¼ cup water
14 hard taco shells
2 ½ cups cheddar cheese, shredded
garnishes: shredded lettuce, diced tomatoes, sour cream

Directions:
In a small bowl, combine spices and set aside.
Heat oil in a large skillet over medium-high heat.
Add onions and sauté for 5 minutes, stirring occasionally, until soft and translucent.
Add beef, breaking up with a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 6 to 8 minutes.
Add seasonings and tomato paste. Mix thoroughly until tomato paste is completely combined with the meat.
Add water, mix to combine and remove from the heat.
Heat taco shells according to package instructions.
Divide meat mixture into taco shells and top with shredded cheese, lettuce, diced tomatoes, sour cream and your favorite salsa.

Click here for Los Chileros Mexican Oregano

Click here for Hatch Red Chile Powder

Click here for Chimayo Red Chile Salsa