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Beef Tacos




Source of Recipe


Internet


List of Ingredients




12 corn tortillas
Cooking oil
1 pound ground beef
1 tablespoon ground mild red chile
1/2 teaspoon ground Mexican oregano
1/2 teaspoon ground cumin
1 garlic clove, crushed
1/2 teaspoon salt
1 small onion, chopped
1 fresh tomato, coarsely chopped
2 cups shredded lettuce
1-1/2 to 2 cups grated sharp cheese
Salsa

Recipe



Fry tortillas on both sides in 1/2-inch or more of hot oil. Fry each tortilla on one side until slightly crisp, but still pliable, then turn and fold in half. Allow one side to become crisp, then turn and fry the last side. You may want to fry several shells at one time and freeze the extras.
Crumble beef in skillet, add chile, oregano, cumin, garlic and salt, and fry until browned and thoroughly cooked. Drain excess fat.
Place the meat in the taco shells.
Add the chopped onion, tomato, lettuce and cheese in layers. Heat briefly in a 450-degree oven to melt cheese.
Serve nested with extra lettuce and a side dish of salsa.

Variations: Leftover shredded roast beef may be used instead of ground beef. Refried beans or guacamole may be used in addition to the beef or instead of the beef. For extra flavor or quantity, add 2 cups cooked or canned pinto beans to the beef.

FREEZING HINTS: Freeze taco shells and filling separately. Keep the shells from breaking by stuffing a wadded paper towel or foil inside each shell. Freeze them in a rigid container.
Makes 12

CHICKEN TACOS

Follow the recipe for Beef Tacos.
Use 2 cups boned cooked chicken seasoned with only a bit of salt.
Place the chicken in the fried shells and top with salad mixture which has been mixed together and seasoned with a crushed garlic clove.
Top with Monterey Jack cheese.
Warm until the cheese melts and serve immediately with a side dish of Salsa.