• 1 pound lean Ground Beef, Emu, Turkey, Venison, Elk Or Buffalo meat
  • 1 medium-size Onion, finely chopped
  • 1 ½ teaspoons Chili Powder
  • ½ teaspoon chopped fresh oregano leaves (can be dried as well)
  • ½ teaspoon Paprika
  • ¼ teaspoon fresh Rosemary (dried or powdered is fine as well)
  • ½ tea ground Cumin
  • ¼ tea Black Pepper
  • 1 teaspoon Garlic Salt
  • Prepared Taco Sauce to taste
  • 2 teaspoons Worcestershire Sauce 

Filling is enough to fill 10-12 8 –inch tortilla shells with 2-3 tablespoons of the filling plus condiments: 

  • 1 cup Grated Cheese
  • 2-3 cups Shredded Lettuce (the greener the more nutrients)
  • 2 large coarsely chopped Tomatoes 

In a wide, ungreased frying pan over medium heat, cook meat until brown and crumbly. Add onion and sauté until limp, then stir in chili powder, oregano, paprika, rosemary, cumin, pepper, garlic salt, taco sauce and Worcestershire. Simmer gently, uncovered stirring often until hot all the way through. 

We use the extra leftover filling for taco salads.