Short family favorite passed down through a couple generations.
2 Tbls chili powder
3/4 tsp salt
1 tsp oregano
1/2 tsp basil
1 tsp cumin
1/4 tsp black pepper
1/4 tsp white pepper
1/8 tsp cayenne
1 lb ground beef
1 medium onion, chopped
2-4 cloves garlic, minced
8 oz can tomato sauce
10 corn tortillas
10 chunks of cheddar cheese (1/2″ x 1/2″ x 3″)
10 chunks of Monterey Jack cheese (1/2″ x 1/2″ x 3″)
shredded cheese
Directions:
1. Brown beef lightly in a skillet. add onion and garlic cooking until onion is tender but not browned. Add tomato sauce and spice mixture. Simmer for 15 minutes or so adding water or stock if the sauce looks too dry; it should be juicy but not watery.
2. Put a thin smear of butter on a tortilla, place in a medium skillet for a minute or so; turn and continue for another minute. Place on cheddar and one Monterey Jack cheese stick on the tortilla and roll up. Place on the sauce, folded side of tortilla down. Repeat for all tortillas.
3. Top with shredded cheese, cover the skillet and continue to simmer until cheese is melted (about 10 min)
Seasoning mixture makes excellent taco seasoning for other applications.