1 lb. ground beef
1 large onion, grated or pureed
salt and pepper
water or beef broth
Bear's Salsa (recipe follows)
shredded lettuce
shredded longhorn cheese
taco shells
cayenne pepper (optional)

In a skillet large enough to hold the meat and onion, put several tablespoons of oil (more or less) and add the grated onion (juice and all). As it begins to fry, crumble in the ground beef and brown well, constantly stirring and pressing the meat to get it as finely fried as you can.

Now, when the meat is no longer pink and it's as fine as you can get it, salt and pepper it to taste. Now, add water or beef broth to just cover meat and turn down heat to simmer and let simmer from 20 to 30 minutes, covered.

Check and stir during cooking to check on liquid (never let it boil dry). After about 20 - 30 minutes, uncover and check on liquid. At this point you can cook out some of the liquid or leave it wet.

Bear's Salsa:

Next, take a regular size can of tomatoes (juice and all), 1 - 2 cloves of garlic, about 1/2 teaspoons of salt and about 3 - 4 Chili d'arbol's (or any dried chili of your choice) and chop them together in a food processor or a blender, set aside.

Take a taco shell and pile on the meat, stuff it with shredded lettuce, top with salsa (extra cayenne if you're me) and lots of shredded Longhorn cheese, make about 4 or 5 tacos (again if you're me) grab a bottle of beer, head for the front porch and chow down on those tacos.

I started making tacos this way because these are simple with out all the spices usually called for in tacos yet they contain a lot of heat. These are perfect with beer (but now the morning after, well, your on your own there)!

-- Bear

Submitted by: "Bear" Sargent