Recipe by Jenny Frenny
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.
- 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 See How It's Made
- Heat oven to the "warm" setting to keep the cooked tacos warm while frying the bunch.
- 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.
- Cover the finished stack with a slightly damp paper towel to keep the tortillas from drying out around the edges.
- 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.
- 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.
- 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.
- Once finished serve with toppings.