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I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. I love tacos. SERIOUSLY. I LOVE TACOS!!!!!! —Jami Geittmann, <I>Taste of Home</I> Senior Art Director
1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 teaspoon sugar
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/4 teaspoon celery salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
12 taco shells
Shredded lettuce, chopped tomato, sliced red onion, sliced jalapeno pepper and additional shredded cheddar, optional
SWEET-AND-SOUR DRESSING:
1 cup Miracle Whip
1/3 cup sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce
In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Add the next 11 ingredients to meat mixture. Simmer, uncovered, until liquid is almost completely reduced, stirring occasionally, 10-15 minutes.
Place taco shells open end up in a 13x9-in. baking dish; place a scoop of meat mixture into each shell; top with cheese. Bake at 400° until meat is hot and cheese is melted, 10-15 minutes.
In a small bowl, combine dressing ingredients; drizzle over tacos and serve with desired toppings.
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