In a large skillet, cook the beef, onion and garlic over medium-high heat, stirring with a wooden spoon to break up the beef, until no longer pink, 5-8 minutes.
1.5 lbs lean ground beef, 1 medium while onion, diced, 2 cloves garlic, minced
Use a slotted spoon to transfer to a 4 quart slow cooker. Add the chiles, cumin, oregano, chili powder, coriander, salt and pepper. Stir to combine.
2 Anaheim chile peppers, seeded and finely chopped, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp chili powder, 1 tsp coriander, 1 tsp salt, 1 tsp black pepper
Cover and cook on high for 2 hours.
Serve the taco meat on top of the chopped lettuce.
1 head chopped romaine or head lettuce
Stir your infused olive oil into the jar of salsa or the portion for each serving.
salsa, infused olive oil
Top servings with green onions, tomatoes, jalapenos, cilantro and salsa.
3 green onions, sliced, 2 jalapeno peppers, sliced, seeded if desired, 2 tomatoes, diced, 1/4 cup chopped fresh cilantro
Serve with lime wedges.
2 limes, cut into wedges