Adapted from Spoon, Fork, Bacon


Serves 6



2 tbsp olive oil

1 small onion, chopped

3 cloves garlic, minced

1 pounds lean ground beef

2 links chorizo sausage, skins removed

2 tsp smoked paprika

1 tsp chipotle powder, or chili powder

1 tsp cumin

salt and pepper

1/4 tomato paste

1 cup tomato sauce (Add water if needed)

2 tsp red wine vinegar

1 tsp light brown sugar

dash Worcestershire (Optional)



2 tbsp butter

2 tbsp flour

1 tsp mustard powder

1 1/4 cup half and half (Or whole milk)

1/2 cup grated old cheddar

1/2 cup grated jalapeno Monterey jack


6 crunchy taco shells

1 1/2 cups shredded lettuce

cherry tomatoes, quartered




  1. Heat oil over medium high heat and saute onion and garlic until soft.
  2. Add beef and chorizo and saute, breaking up into small pieces and cook for 3-4 minutes
  3. Stir in spices, tomato paste and tomato sauce and stir until combined and meats are cooked through.
  4. Lower heat and simmer for 4-5 minutes. If mixutre is too thick add water to thin. Remove from heat and set aside.
  5. For cheese sauce, melt butter over medium heat. Add flour and mustard powder and whisk together cooking for 2 minutes. Whisk milk into mixture and continue to whisk until no lumps remain and mixture thickens. Whisk cheeses into mixture one at a time allowing cheese to melt completely before adding more. Remove from heat.
  6. Assemble, fill tacos with ground beef followed by cheese sauce, lettuce and tomato. Serve immediately.