Beef Tacos with Green Chili Salsa
|Ground round steak||1 Pound|
|Onion||1 Medium, chopped to make 1/2 cup|
|Tomato sauce||8 Ounce (1 Can)|
|Soy sauce||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Shortening/Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Tortillas||1 Can (10 oz)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Tomatoes||2 Medium, chopped|
|Chopped romaine lettuce||2 Cup (32 tbs)|
|Green chili salsa||1⁄4 Cup (4 tbs)|
1 Mix ground round steak and onion; shape into a large patty.
2 In a large frying pan,add butter or margerine and brown the patty,5 minutes on each side,then break up into chunks.Stir in tomato, soy, and Worcestershire sauces, then garlic; simmer for 10 minutes. Keep hot.
3 In a deep fat fryer or a large frying pan,melt enough shortening or pour vegetable oil to a depth of 1 inch; heat to 375 degrees farenheit.Drop tortillas, 1 at a time, into hot fat and heat for 1 to 2 minutes. Using two pairs of tongs, pick up each tortilla and lift out, bending into a U shape; hold several seconds until crisp; drain well on paper towels.
4 Spoon the beef mixture into each tortilla; sprinkle with shredded cheese and stand in a baking pan. Heat in a hot oven at 425 degrees farenheit for 5 minutes, or until the cheese melts.
5 Spoon chopped tomato, then romaine over cheese in each tortilla.
6 Serve with Green Chili Salsa.