1 pound Ground Meat - Beef (pictured), Pork, Turkey, Chicken, your choice
1/2 teaspoon Kosher Sea Salt
1 teaspoon cracked Black Pepper
2 minced Garlic Cloves
2 teaspoons ground Cumin
2 teaspoons dried Oregano
2 teaspoons ground Smoked Paprika
1 teaspoon Chili Powder - your choice depending on the heat you'd like
3/4 cup of fine diced White Onion
3/4 cup of sliced Black Olives
3/4 cup of brined Jalapeño slices - optional - I divide the mixture and half and mix the Jalapeño in half to make half our tacos spicier
8oz grated or 16 slices of Cheddar Cheese
16 Corn Tortillas
Corn or other oil for heating tortillas
In a small bowl mix together salt, pepper, garlic, cumin, oregano, paprika and chili powder.
Brown ground meat in a skillet over medium high heat.
If there is excess grease, strain ground meat and return to the skillet.
Add garlic and spice mixture to the cooked meat and sauté for 2-3 minutes.
Cut heat and stir in diced onion, olives and Jalapeño. Set aside.
Warm tortillas in a skillet. Brush the skillet with oil and heat tortillas through on both sides to make pliable and to gently coat with oil from the griddle.
Preheat oven to 425 degrees.
Assemble tacos and place onto parchment lined cookie sheets for crisping.
On one tortilla place a slice of cheese or about 1/2 oz grated cheese.
Top with ground meat mixture.
Fold tortilla in half pressing down gently.
Place on to the prepared cookie sheet and weigh down with oven safe flatware to keep folded during baking.
Bake tacos in the oven for 13-15 minutes, until crisp and browned.
Makes 16 standard tacos