1 small onion, minced
1 clove garlic, minced
2 Tbsps. water
3 cups chopped cooked lean beef (or chicken or turkey)
1-2 Tbsps. chili powder
3/4 cup plain or spicy tomato juice (or light beer)
1 tsp. cumin seeds
Pinch of dried oregano
Corn tortillas

Coat a large non-stick skillet or electric frying pan with cooking spray. Add onion, garlic and water. Cook and stir over high heat until water evaporates and onion begins to brown. Stir in meat, juice, cumin, chili powder and oregano. Simmer, uncovered, stirring often, until most liquid evaporates, about 10 minutes. Meanwhile, gently heat tortillas, a few at a time, on a non-stick skillet over moderate heat, about 20 seconds per side. Spoon meat mixture into soft tortillas and roll. Serve immediately.