Oxmoor House
24 tacos


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2 1/2 pounds ground chuck
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 small head iceberg lettuce, shredded
3 tomatoes, peeled and chopped
1/4 cup chopped onion
3 (8-ounce) packages frozen corn tortillas, thawed
Vegetable oil
2 cups (8 ounces) shredded cheddar cheese


Combine meat, garlic, chili powder, salt, and pepper in a large skillet; cook over medium heat until meat is browned, stirring to crumble.

Combine lettuce, tomatoes, and onion in a large mixing bowl; set aside.

Fry tortillas in deep hot oil (375°) until crisp, folding in middle to form taco shell. Drain on paper towels.

Fill each taco shell with 2 tablespoons meat mixture; top with lettuce mixture and cheese. Serve with hot sauce.

Created date

February 2010