Rachael Ray's Hard-Shell Red-Eye Tacos

• 1 tbsp. olive or vegetable oil
• 1 lb. ground beef (80% lean)
• ½ lb. bulk spicy breakfast sausage
• Salt and pepper
• 2 tbsp. chili powder (I like Gebhardt)
• 1 ½ tsp. ground coriander
• 1 ½ tsp. ground cumin
• 1 tsp. dried oregano
• 1 onion, finely chopped
• 1 large or 2 medium jalapeño chiles, seeded and chopped
• 3 cloves garlic, chopped
• ½ cup strong coffee, leftover from breakfast or freshly brewed
• 8 large hard square-bottom corn taco shells (such as Old El Paso Stand ’n Stuff)

Toppings

• Shredded pepper Jack and/or cheddar (about 2 1/2 cups)
• Shredded iceberg or Little Gem lettuce
• Diced tomatoes or store-bought taco sauce
• Sliced pickled jalapeño peppers
• Chopped white onions, rinsed

• Step 1 Heat a large skillet over medium-high. Add the oil, one turn of the pan. Add the beef and sausage. Cook, stirring often and breaking up the meat with a spoon, until browned, about 5 minutes; season with salt and pepper. Stir in the spices and oregano. Add the onion, chiles, and garlic. Cook, stirring often, until the onion is softened, 7 to 8 minutes. Stir in the coffee and 1/2 cup water. Reduce heat to medium-low. Cook, stirring occasionally, until the liquid is absorbed, about 2 minutes.
• Step 2 Preheat the oven to 375°. Bake the taco shells on a baking sheet until warm, about 5 minutes.
• Step 3 Fill the taco shells with the cheese. Top with the meat filling, lettuce, tomatoes, pickled jalapeños, and onions.