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Tacos

Yield 24 tacos

Ingredients

  • 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
  • Hot Sauce

How to Make It

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

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

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

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

Oxmoor House Homestyle Recipes