Ingredients
1 tablespoon canola oil
1 large onion, finely chopped
1 jalapeno chile, minced
Coarse salt and ground pepper
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 pound ground beef
1 can (14 1/2 ounces) diced tomatoes, with juice
8 (6-inch) corn tortillas
Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream
Pico de Gallo, optional
Guacamole, optional
Preparation
Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.
