Ingredients
1 1/2 pounds ground beef
1 teaspoon ground cumin
1 1/2 cups jarred salsa
kosher salt
8 taco shells
1 avocado, diced
1/2 cup sour cream
1 cup fresh cilantro
Directions
Heat a skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 6 to 8 minutes. Spoon off and discard drippings.
Stir in the cumin, 1 cup of the salsa, and ¾ teaspoon salt. Cook, stirring occasionally, until heated through, 2 to 3 minutes.
Fill the taco shells with the beef mixture and top with the avocado, sour cream, cilantro, and remaining ½ cup of salsa.
Notes/Variations
I always use chili powder instead of cumin. These tacos are as spicy as the salsa you choose (use “mild” salsa for less spice and “hot” salsa for spicier tacos). We always heat our taco shells in a 350 degree oven for 2-3 minutes before building our tacos. When it comes to toppings, use what you like! We usually just top our meat mixture with sour cream, cheese, and cilantro. Enjoy!
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