TOPPINGS: Guacamole chopped green onion grated cheddar cheese shredded lettuce Preheat grill for 10 minutes. In large cast iron skillet or frill safe baking dish, combine ground beef and onion. Cook and stir at high with hood open until beef is no longer pink, 10-12 minutes. Drain. Stir in olives, cumin, salt, garlic powder and pepper. Place taco shells on upper cooking rack. Cook meat mixture with hood closed for about 5 minutes longer. Stir in tomato. Reduce heat setting to low and serve from grill with toppings. Makes 12 tacos Origin: Back of Barbecue Manual Shared by: Sharon Stevens.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 221 (63%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 56.7mg||17 %|
|Sodium 155.4mg||5 %|
|Potassium 260.6mg||7 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 16.1g|
|Protein 14g||20 %|
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Calories per serving: 350
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