Categories: Mexican

Ingredients

• 1 tbsp. olive oil
• 1 lb. ground beef
• 1/2 lb. bulk spicy breakfast sausage
• Salt and pepper
• 2 tbsp. chili powder
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 onion, finely chopped
• 1 large or 2 medium jalapenos, seeded and chopped
• 3 garlic cloves, chopped
• 1/2 cup strong coffee
• 8 large hard square-bottom corn taco shells (such as El Paso Stand 'n Stuff)
• Toppings: Shredded pepper Jack, shredded iceberg, diced tomatoes, Sliced pickled jalapenos, chopped white onions

Directions

1. Heat a large skillet over medium high. Add the oil. Add the beef and sausage. Cook, stirring often and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Stir in the spices and oregano. Add the onion, chiles and garlic. Cook, stirring often, until the onion is softened, 7-8 minutes. Stir in the coffee and 1/2 cup water. Reduce heat to medium-low. Cook, stirring occasionally, until the liquid is absorbed, about 2 minutes.

2. Preheat the oven to 375. Bake the taco shells on a baking sheet until warm, about 5 minutes.

3. Fill the taco shells with the cheese. Top with the meat filling, lettuce, tomatoes, pickled jalapenos and onions.

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