Tacos

1 ½ lb. lean ground beef
½ c. water
1 pkg. TACO SEASONING MIX (see this website for the recipe for this)

Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and TACO SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos.

Vegetable oil for frying

12 -15 corn tortillas

8 oz. (2 cups) shredded Cheddar or Monterey Jack cheese

Shredded lettuce

2 fresh tomatoes, chopped

¼ c. chopped green onions

1 c. fresh salsa or 1 (7oz. green-chili salsa)

*Variation

For added convenience, use pre-cooked taco shells instead of forming your own. Or use flour tortillas warmed in the microwave for a soft-shelled taco.

Heat 2 inches of oil to 375 F or (190 C) in a large skillet. Warm taco filling.

Fry tortillas in oil. Use tongs, Fold tortillas in half, immediately open to 45-degree angle. Fry about 1 minute, until crisp. Drain on paper towel. Place 2 tablespoons of taco filling in each cooked tortilla. Top with cheese, lettuce, tomatoes, green onions, and salsa. Makes 12-15 tacos.