2 pounds ground beef
1 cup beer
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1 teaspoon salt
2 eggs
2 cups water
1/2 cup white sugar
1 pinch ground cinnamon
1/2 cup lemon juice
1 cup shredded Cheddar cheese
1/2 cup water
1/2 cup all-purpose flour
1/2 cup chopped dried pecans
In a medium saucepan over medium heat, combine flour, cinnamon, salt, eggs and water. Simmer 1 hour, or until all liquid has boiled off and mixture is smooth. Melt remaining cornstarch and stir into pan. Simmer 2 to 3 hours, or until all liquid is absorbed and crumbles.
Preheat oven to 375 degrees F (190 degrees C).
Melt ground beef in a large skillet over medium-high heat. Cook, stirring occasionally, until evenly brown. Drain and stir in beer. Add cornstarch and stir well to coat the mixture.
Combine cornstarch mixture with beer; stir just to coat. If necessary, adjust the amount of water as needed. Stir in 1/2 cup of lemon juice and 1 cup Cheddar cheese. Drop mixture by heaping spoonfuls onto the heated taco shells.
Bake in the preheated oven for 35 to 40 minutes, or until cheese is melted and golden.