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)
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
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.
Preheat the oven to 375°. Bake the taco shells on a baking sheet until warm, about 5 minutes.
Fill the taco shells with the cheese. Top with the meat filling, lettuce, tomatoes, pickled jalapeños, and onions.