Crispy Taco
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced or pressed, optional |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
chili powder
|
|
| 2 | cups |
tomatoes
diced |
|
| 4 | large |
flour tortillas, whole wheat
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced or pressed, optional |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
chili powder
|
|
| 473 | ml |
tomatoes
diced |
|
| 4 | large |
flour tortillas, whole wheat
|
*
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
Brown together ground beef, onion and garlic in a heavy frying pan over medium heat, stirring until meat loses its pinkness.
Add salt and chili poweder, blending well.
Place ½ cup of the ground beef filling, ½ cup shredded chesse and ¼ cup diced tomatoes onto one half of each tortilla.
Fold other half over filling, pressing it down to remove any air pockets.
Pour oil into large skillet to ¼ inch depth.
When oil is hot, place filled tortillas into pan a few at a time.
Sauté over medium to high heat until golden on each side, about 45 seconds per side.
Remove from pan onto paper towelling.
Cut into wedges to serve.
