You are here

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.

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (19 votes)


Beef Tacos With Green-Chile Salsa Recipe