More Tacos

One of my favorite comfort foods is tacos.

Heat up about 3/4 inch of oil in a cast iron skillet. Better to have a candy thermometer to measure temp to 350°. Don’t put it on much past medium or it could catch fire. If your cooking with gas…be really careful about spillage. Oil absorbs heat very slowly. Be patient. With 6 being halfway, I put mine on 7 until temp is reached, then back down to 6.

While your oil is heating, get your tortillas ready. When the oil reaches temp, begin putting them in the hot oil, one at a time for maybe 5 seconds each side. Place them on a plate with paper towel and allow to cool. Count on 4 tacos per person.

Meanwhile, cook your ground beef in another skillet. If you have a family, brown two pounds. I use McCormick taco seasoning available at your grocer. A whole pack is plenty. I also cook an onion in the pan with some olive oil then the beef. Add seasoning and stir until mixture is browned.

Additional condiments are grated cheddar or American cheese, chopped lettuce, chopped tomatoes, picante sauce, Ranch style beans, there is no limit of possibilities.

As long as we’ve got a skillet full of hot oil, you can fry tortilla chips. You can cut them like Doritos in wedges, strips, or whole for chalupas. Fry them until there is almost no bubbles coming up and salt and paprika them when removed. I place them in a large bowl with paper towels. Strips or wedges go in a 9X13 pan lined with paper towels.

Smear on your refried beans, then top with jalepeno or grated cheese, and put into toaster oven or broiler in your oven until cheese melts, then finish with lettuce tomato or picante sauce.

The best chips are home fried especially when you make the queso dip.

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