Prep 15 mins
Cook 45 mins
I just learned that this recipe originated with my great-uncle Nacho. It has been a tradition in my family for a very long time - definitely not health food, but it sure is good. My grandfather used to cook these on an old cast-iron griddle over open coals, frying the tortillas in the fat released by cooking the burgers, but lately we've taken to making these indoors and frying the tortillas in vegetable oil instead, which I guess makes it somewhat healthier. The pepper jack cheese is also a recent change. Originally they were made with cheddar or american cheese.
- 1 lb ground beef
- salt and pepper
- 4 slices monterey jack pepper cheese
- 8 corn tortillas
- 1⁄4-1⁄2 cup canola oil
- 1 large avocado, sliced
- Season ground beef with salt and pepper.
- Form into 4 patties, slightly smaller than the corn tortillas.
- Cook as desired, either on the grill or in a pan on the stove.
- When patties are the desired doneness top each patty with a slice of cheese and set aside, keeping warm.
- Heat canola oil in a small skillet. It needs to be about 1/2 inch deep.
- Fry corn tortillas in the oil. You can either just leave them in long enough just to soften and warm them or cook them until they're a little crispy. Just be sure they're soft enough to fold in half.
- Drain fried tortillas on paper towels.
- Cut each patty in half and place half patty on corn tortilla. Add sliced avocado, fold in half like a taco and ENJOY!