Taco Meat

This is from The Joy of Cooking. These tacos are really tasty and not too hot.

Ground Beef Tacos
adapted from Joy of Cooking

Brown 1 lb. ground beef with 3/4 cup chopped onion (about 1/2 medium onion)

Cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 3 minutes. Drain fat.

Stir in:
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander (this is optional - but I love the flavor of coriander!)
Salt to taste (I used about 1/2 to 3/4 teaspoon salt)

Cook, stirring, for 30 seconds. Add:
2-8 oz. cans tomato sauce
1 can black beans (drained) I also like western style beans (undrained) in these.
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether, although I think the meat really needs a little kick and the 1 jalapeno I used wasn't overly spicy)

Cook, stirring occasionally, over low heat for 10 minutes.

Serve meat in taco shells (hard or soft) and your choice of toppings.