Ingredients
3 pounds of ground turkey or beef
1 large onion
4 garlic cloves
1 jalapeno (seeds and membranes removed)
3-4 tablespoons of The Spice Apothecary El Taco Seasoning
1/2 cup of water
3 tablespoons of Gravy Master
2 tablespoons of chopped fresh cilantro
2 tablespoons of extra virgin olive oil
Taco shells
8 ounces of cheddar cheese for the taco shells
Your favorite toppings
Directions
Peel and chop the onion as well as the garlic. Cut the stems off the jalapeno pepper, then slice in half lengthwise, then remove the membrane and seeds by easily pulling the tip of a teaspoon along the inside of the pepper, finely dice the peppers
Heat 2 tablespoons of extra virgin olive oil over medium heat. Add in the onions, garlic and jalapeno, and cook 8-10 minutes or until they start to soften
Next add in the ground meat. Break up into smaller pieces using a spatula, until cooked through, around 10-12 minutes
Add in 3-4 tablespoons of The Spice Apothecary El Taco Seasoning to the meat along with a 1/2 cup of water and 3 tablespoons of Gravy Master and stir to combine. Allow to cook another 5-6 minutes, so the flavors are incorporated. Remove from the heat and sprinkle with some fresh chopped cilantro. Taste and adjust seasoning with kosher salt and ground black pepper if needed
Place some taco shells in the bottom side of a muffin tin between the cups. Sprinkle cheddar cheese in each shell and bake according to the package directions. Add in the taco meat and toppings of your choice.