Chocolate Espresso Sauce

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INGREDIENTS:

4 Old El Paso soft tortilla taco boats

1/4 cup butter, melted

1 tablespoon butter

1 tablespoon grapeseed oil

1/2 onion, chopped

1/2 pounds ground beef

1 can chopped chilies, drained

1 cup green enchilada sauce

1 1/2 cups Mexican cheese

Salt to taste

Tortilla chips, for serving

Cilantro

Sour cream

METHOD:

Preheat oven to 350°F.

Melt 1/4 cup butter and brush on taco boats.
Bake for 6-8 minutes.
Set aside.

Heat 1 tablespoon butter and oil in a medium pot.
Add onion and cook 5 minutes.
Set aside.

Stir in ground beef and cook until brown.
Add chilies and sauce and bring to a simmer.
Turn off heat and stir in 1 cup of cheese until melted.

Fill each boat with the mixture and sprinkle with more cheese.
Bake an additional 5 minutes, until cheese is melted.

Garnish with sour cream and cilantro.
Serve with chips for dipping.

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