1 lb. ground beef
3 cups cheddar, shredded
3 tsp. Mild BBQ Rub
1 tsp. Tequila Lime BBQ Rub
1 tsp. Woodfired Garlic
2 tomatoes, chopped
1/4 cup onion, diced
1/4 cup water
1/2 lime, juiced
1/2 cup sour cream
1 chili pepper, sliced (optional)
1 avocado, diced
1/4 cup cilantro, loose for garnish
Pre-heat oven to 375°
On a baking sheet lined with parchment paper or a silicone mat, place 1/3 cup mounds of cheddar 2 inches apart. Spread cheese to make one layer.
Bake until cheese is slightly crispy and melted, 5-7 minutes. Blot grease with paper towel.
Meanwhile, set up 4 stations of two upside-down glasses and a wooden spoon as a bridge. Using a spatula, immediately transfer cheese mounds to wooden spoons to form shells. Let cool.
Combine Mild BBQ Rub, Tequila Lime BBQ Rub and Woodfired Garlic in a small bowl.
In a large skillet over medium-high heat, cook ground beef until no longer pink and cooked through.
Drain grease from the meat. Return meat to skillet and add the Mild, Tequila Lime, Woodfired Garlic mixture and water to skillet. Stir to combine and simmer for 5 minutes.
Assemble tacos by placing beef in shells and top with tomatoes, onions, avocado, and peppers. Drizzle with sour cream. Serve. Enjoy!
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