south of the border beef tacos

1 lb

ground beef

1

medium onion, chopped

1

clove garlic, minced

1 Tbsp

chili powder

1 tsp

dried oregano

½ tsp

ground cumin (optional)

¼ tsp

dried red pepper flakes

1/3 cup

skim milk powder (optional)

1 cup

milk

1/3 cup

tomato paste

salt and pepper to taste

taco shells

assorted taco toppings

Preheat oven to 400°F (200°C). In large non-stick skillet, cook ground beef over medium heat until browned. Drain off fat. Add onion, garlic, chili powder, oregano, cumin and red pepper flakes; cook until tender, about 5 min. Stir in skim milk powder, milk and tomato paste, mixing well; simmer for 5 to 10 min or until most of the liquid is absorbed. Season with salt and pepper. Spoon into serving dish. Meanwhile, heat taco shells upside down on baking sheet in oven for 3 to 5 min. To serve, spoon beef mixture into each shell and top with shredded lettuce, chopped tomato, chopped sweet green pepper, salsa, sour cream and shredded Cheddar or Monterey Jack Cheese.