All the taco goodness without the corn. The Napa cabbage provides the alternate crunch and makes it easy to handle.
1 lb ground chuck
1 tsp salt
2-1/2 tsp homemade chili powder for mild, 1-1/2 T for hotter
2 cloves garlic, finely minced (see this video for easy peeling)
1 small yellow onion, finely diced
1. Brown beef and onions then drain excess fat.
2. Add salt, chili powder and garlic and simmer for 5 minutes, adding a little water if necessary to incorporate spices.
3. Serve on Napa cabbage leaves with your choice of toppings. The Napa cabbage is sturdy enough to pick up the taco and not fall apart.
Might I suggest some refried beans to go with that?
The meat freezes well.