West coast tacos
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| 1 | Salt | |
| ½ | teaspoon | Ground cumin |
| 1 | dash | Black pepper |
| ¼ | cup | Ketchup/bottled chili sauce |
| ½ | cup | Lard/oil |
| 10 | eaches | Corn tortillas |
| ½ | slice | Onion |
| 1 | Shredded lettuce | |
| 1 | each | Tomato cut in thin wedges |
| 1 | Shredded jack cheese | |
| 1 | Sour cream or cream | |
| 1 | Bottled salsa | |
| 1 | small | Avocado halved and peeled |
| 2 | teaspoons | Minced onion |
| 1 | dash | Of garlic powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Lemon juice |
| 1 | each | Chopped small tomato |
Directions
GUACAMOLE
Cook meat until browned, stirring to crumble. Season to taste with salt and add cumin and pepper. Stir in ketchup. Heat through. Heat lard or oil in skillet. Fry each tortilla until softened, then fold in ½ and cook on each side until crisp. Drain Fill each taco shell with heaping tablespoon of meat. Add few slices of onion, generous amount of lettuce, little tomato and cheese. Top with guacamole, sour cream and salsa, if desired. GUACAMOLE: Mash avocado and blend in onion, garlic powder, salt, pepper and lemon juice. Fold in tomato.