1 Tablespoon of olive oil
1 Large onion, chopped
1 1/4 pound ground beef (I use ground sirloin.)
2 Cloves of garlic, finely chopped
1 Tablespoon chili powder
2 Teaspoons of ground cumin
Salt and pepper
1 10 to 14.5 oz can of petite cut diced tomatoes with chiles (like Rotel) (You can also use plain diced tomatoes.)
8 Hard taco shells, warmed
Lettuce, tomato, cheese, and sour cream, if desired.
1. Heat oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, about six to eight minutes.
2. Increase the heat to medium-high. Add the beef, breaking it up with a spoon, until brown, five to six minutes. Stir in the garlic, chili powder, cumin, and 1/2 teaspoon each of salt and pepper and cook, stirring, for two minutes.
3. Add the tomatoes and their juices and simmer until heated through, about two minutes.
4. Fill taco shells with beef. Add lettuce, cheese, tomatoes, and sour cream, if desired.