Search
by Ingredient

Tex-Mex Style Tacos

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by HKmary

YIELD

12 tacos

PREP

10 min

COOK

40 min

READY

1 hrs

Ingredients

2 907.2
POUNDS G BEEF
ground
1 1
MEDIUM MEDIUM ONIONS
chopped
½ 2.5
TEASPOON ML SALT
4 6E+1
TABLESPOONS ML CHILI POWDER
12 12
½ 226.8
POUND G CHEDDAR CHEESE
1 1
LARGE LARGE TOMATOES
chopped
3 7.1E+2
CUPS ML LETTUCE
shredded

Directions

Brown the ground beef and chopped onion in a large skillet.

There should be enough fat in the beef to eliminate any need for extra oil and also to sauté the onions at the same time.

While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned.

Onions should be limp and translucent but not brown.

Drain off as much fat as possible.

Add salt and chile powder and continue to sauté until the chile is completely incorporated into the meat mixture.

Cover skillet and leave on extremely low heat, just enough to keep the meat hot.

Put about ½ inch of vegetable oil in a small skillet, and heat it.

Test the oil for proper temperature by putting in a small piece of tortilla.

When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the taco shells.

This is important because there is nothing worse than a soggy taco shell (which results from the oil not being hot enough).

Using tongs, put the tortillas in the oil, one at a time, and cook for 30 to 60 seconds until the underside just starts to become crisp.

With the tongs, turn the tortilla over and, using a spatula, bend in half to form the shell.

Cook each side of the bent tortilla until crisp, about 30 to 45 seconds per side.

Remove the shell from the oil and drain on a newspaper-covered cookie sheet.

The cooked shells can be kept warm in the oven at very low heat.

To assemble, fill each shell about 2/3s full of the meat and top with cheese, tomato and lettuce.

We like to add extra zap with a shot of Tabasco sauce.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 419g (14.8 oz)
Amount per Serving
Calories 907 61% from fat
 % Daily Value *
Total Fat 62g 95%
Saturated Fat 29g 143%
Trans Fat 0g
Cholesterol 255mg 85%
Sodium 870mg 36%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 153g
Vitamin A 66% Vitamin C 23%
Calcium 47% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
More health news

    Email this recipe