Copycat Taco Bell Tacos

My oh my! These tacos from Foodie Crush are the best tacos I've ever had, aside from more authentic artisan tacos in the Virgin Islands. The extra time required to make these is well worth the end result. In fact, I think I need to make tacos again this weekend.

These are so good. You simply have to try them. And don't skip the process of baking the tacos for the blissful melted cheese. So good.

Copycat Taco Bell Tacos
1 lb. 85% lean ground beef
1/2 white onion, diced
2 cloves garlic, pressed or minced
2 tsp. cumin
2 tsp. chili powder
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
2 cups tomato juice
1/4 cup yellow corn meal
12 taco shells
2 cups Cheddar cheese, shredded
Toppings as desired

Preheat oven to 400°F. Add the ground beef to a large skillet over medium high heat, and cook until browned, about 10 minutes, breaking into small pieces as it browns. (Think really small pieces like Taco Bell.) Add the onion and garlic, and saute until the beef is really nicely browned and the onion translucent. Add the seasonings, and cook for another 1-2 minutes, stirring often.

Stir in the tomato juice and cornmeal. Simmer 10-15 minutes until the juice has cooked down and cornmeal is softened, stirring occasionally. Add more tomato juice or water if the mixture clumps.

Place taco shells upright in a baking dish. Spoon about 1/3 cup taco meat in each shell, and top with cheese. Bake 5 to 10 minutes until the cheese is melted and shells begin to brown slightly. (You can put your shells on top of chopsticks if you like, to raise the shells up a bit and give the grease a place to drain.) Garnish with desired toppings. Makes about 12 tacos.