1. In a nonstick skillet, cook the ground beef over medium-high heat until browned.
2. Transfer the beef to a plate. Serve buffet-style with the taco shells, tomato, lettuce, salsa, and hot sauce.
Wine Pairing(s)
Vina Cremaschi Pinot Noir Reserve
Casa Lapostolle Cuvee Alexandre Merlot
Mendel Malbec
Lokoya Cabernet Sauvignon 'Mount Veeder'
Cono Sur Pinot Noir
Casa de la Ermita Monasterio de Santa Ana
La Crema Pinot Noir 'Russian River'
Jim Jim Shiraz
Eagle Eye Cabernet Sauvignon
Martin Ray 'Saratoga Cuvee' Cabernet Sauvignon
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