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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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This is how my mom has made tacos my whole life. I always request them when I am home for a visit. Way better than the boxed meal! Make them as little or as spicy as you like with your toppings. I like mine to taste like a cheeseburger. The corn tortillas I use are found in the refridgerated section of the store. Ingredients:
1 lb lean ground beef |
12 -16 corn tortillas |
vegetable oil (for frying) |
shredded lettuce |
diced tomato |
diced onion |
shredded cheddar cheese |
taco sauce or salsa |
Directions:
1. Heat oven to the warm setting to keep the cooked tacos warm while frying the bunch.
2. Take a scoop of hamburger about the size of a golf ball and press it on one half side of a tortilla. Spread it out to cover as much of the half as you can. Do this to each tortilla.
3. Cover the finished stack with a slightly damp paper towel to keep the tortillas from drying out around the edges.
4. In the largest skillet you have, heat about 1/2 inch to 3/4 inch oil. Once it is hot, lay a tortilla (hamburger side up) in the hot oil.
5. After the tortilla has softened in the oil, about 5-10 seconds, use tongs to fold it in half. Let it cook in the oil for about 2-3 minutes. Flip over for another 2-3 minutes.
6. Remove tacos from the oil with tongs and let any excess oil run out one end before placing on a cookie sheet covered with paper towels. Keep these in the oven as you cook the batch.
7. Once finished serve with toppings.
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