Cowboy Tacos

Ingredients

1 tsp onion powder

1/2 tsp garlic powder (plus 1 tsp for potatoes)

2 tsp chili powder

1 tsp kosher salt (plus 1 tsp for potatoes)

1/2 tsp oregano

2 1/2 tsp cumin

1/2 tsp paprika

1/4 tsp cayenne pepper

1 lb lean ground beef I use 93% lean 7% fat

8 ounce can tomato sauce

3 tbs vegetable oil

6 cups frozen hash brown potatoes

1/4 cup fresh cilantro chopped (optional)

1 15.5 ounce can pinto beans drained and rinsed

1 15.5 ounce can corn drained

Optional (for toppings and extra deliciousness)

shredded cheese

chopped onions

chopped tomatoes

chopped cilantro

chopped lettuce

corn or flour tortillas

Directions

Stir together garlic powder, onion powder, oregano, cayenne pepper, paprika, cumin, and chili powder. Set aside. Make sure to keep 1 tsp garlic powder and kosher salt set aside for potatoes.
In a large hot skillet add ground beef and break up with spatula. When the beef is cooked. Add spice mixture. Stir and cook together for about one minute. Stir in can of tomato sauce. Continue to cook over medium heat for a few minutes. Remove from skillet and set aside in a bowl.
Add 3 tbs oil to the skillet and heat. Add hash browns, 1 tsp kosher salt, 1/2 tsp pepper, and 1 tsp garlic powder. and cook over medium-high heat until warm and lightly browned. (If adding freshly chopped cilantro: Add in the last 2-3 minutes of cooking potatoes)
Add can of corn and pinto beans to potatoes. Gently stir the mixture together and cook for a few minutes.
Add seasoned ground beef back into the skillet and gently stir into the mixture. Serve hot in a bowl or on tortillas with extra toppings of choice!

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