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Beef Tacos with Green-Chile Salsa

deasia's picture
  Ground beef chuck 1 Pound
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), crushed
  Soy sauce 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Tomato sauce 8 Ounce
  Tortillas 11 Ounce
  Tomato 1 Medium, coarsely chopped (1Cup)
  Shredded lettuce 1 Cup (16 tbs)
  Grated monterey jack/Sharp cheddar cheese 1 Cup (16 tbs)

Make Filling: In hot skillet, saute chuck with onion until meat loses red color.
Add garlic, soy sauce, Worcestershire, and tomato sauce; simmer about 10 minutes.
Keep warm, In heavy saucepan, slowly heat salad oil (at least 3 inches) to 420F on deep-frying thermometer.
Use 1 dozen tortillas from can.
Gently drop a tortilla into hot oil; when it rises to top, grasp it with two tongs, and bend it into a U shape.
Hold in oil until crisp—about 2 minutes.
Remove, and drain on paper towels.
Continue until the 1 dozen tortillas are used, frying one at a time.
Preheat oven to 400F.
In each tortilla, arrange, in order, a layer of filling, a little chopped tomato, a small mound of shredded lettuce, and some grated cheese.
Place in shallow baking dish.
Bake, uncovered, 10 minutes, or just until cheese melts.
Serve with Green-Chile Salsa.
Makes 6 servings.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3022 Calories from Fat 1556

% Daily Value*

Total Fat 172 g265%

Saturated Fat 90.8 g454.1%

Trans Fat 0 g

Cholesterol 491.6 mg163.9%

Sodium 5613.9 mg233.9%

Total Carbohydrates 203 g67.8%

Dietary Fiber 33.8 g135.4%

Sugars 38.7 g

Protein 170 g340.1%

Vitamin A 451.1% Vitamin C 178.8%

Calcium 212.2% Iron 86.3%

*Based on a 2000 Calorie diet

Beef Tacos With Green-Chile Salsa Recipe