What makes these tacos supreme is the preparation of the shells and the array of toppings offered. We heat the taco shells to a point where they are super crunchy. It takes a little practice to achieve this but is not difficult if you watch the shells closely.
If possible be sure to offer as many (or all) of the toppings as you can. The toppings can make the difference between tacos and "supreme" tacos.
Yield: 10 servings
o 1 pound Ground beef (you may substitute chicken, chopped)
o 1 medium onion, chopped
o 1/2 cup enchilada sauce
o 1 tablespoon chili powder
o 1/2 teaspoon cayenne powder (leave out if you do not want spicy)
o 1/2 medium bell pepper, chopped
o Salt and black pepper to taste
o 1 Clove garlic, minced
o 1/2 cup water
o 1 package (10 ea) Taco shells (jumbo size)
1. In a skillet, on medium heat, brown the beef 2 minutes.
2. Add onion, garlic and bell pepper. Cook until onion is tender. Pour off grease.
3. Add 1/2 cup water, enchilada sauce, chili powder and cayenne powder.
4. Reduce heat, bring to a slow simmer, add salt and pepper to taste.
5. Continue to simmer until liquid is reduced to just a few spoonfuls.
6. While simmering the meat mixture in step 5, place taco shells in oven set to 300 degrees (F).
7. Heat taco shells until they begin to turn brown. WATCH CLOSELY, they will burn quickly.
8. Remove shells from oven as soon as they have a slight browning and immediately place a heaping tablespoon or 2 of meat mixture in each shell. Spread shredded cheese on hot meat and serve with toppings listed below.
At the table, provide the following toppings that each guest can add as they desire:
1. additional shredded cheese
2. chopped onions
3. chopped lettuce
4. chopped tomato
5. green chili sauce
6. taco sauce
7. sour cream