Go Back


5 servings
Author The Food Nanny


  • 1 pound lean ground beef
  • 1 to 2 tablespoons chili powder
  • 1/4 teaspoon garlic salt
  • 3/4 cup canola oil
  • 10 corn or taco-size flour tortillas
  • Toppings:
  • 2 cups shredded Cheddar cheese
  • Sour cream
  • Shredded iceberg lettuce
  • 2 vine-ripened tomatoes diced
  • Fresh Salsa p.125


  1. Put the meat in a medium saucepan and add water to make the meat a little mushy. Stir in the chili powder and garlic salt and place the pan over medium heat. When the mixture comes to a boil, decrease the heat and simmer until the meat is completely cooked. Add water is necessary; the meat should still be a little mushy when you serve it. Add salt to taste.
  2. Meanwhile, heat the oil in a small skillet over medium-high heat and preheat the oven to 300 degrees. Fry one tortilla: With tongs turn it once to cook both sides, then quickly fold halfway over and cook for a few more seconds to make the taco shape. Drain on paper towels. Place the tortilla on a plate in the oven. Repeat with the remaining tortillas.
  3. Put the cheese, sour cream, lettuce, tomatoes, and salsa in separate bowls for serving.
  4. When ready to serve, fill each taco with the meat. Place the filled tacos on a platter. Pass with the toppings.
  5. Serve with chips, Mexican Rice with Fresh Tomatoes page 123, and refried beans.
  6. Variation: Brown and cook the meat, omitting the water, chili powder, and garlic salt; drain the fat. Stir in the 1/4 cup ketchup and keep warm until ready to serve. Add salt and ground black pepper to taste.