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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is from the 1981 Southern Living Cookbook. Ingredients:
1 lb ground beef |
1/2 cup onion, chopped |
1 garlic clove, minced |
1/2 teaspoon chili powder |
1/2 teaspoon salt |
1 (8 ounce) can kidney beans |
6 (10 inch) flour tortillas |
vegetable oil |
1 large tomato, chopped |
1 small head iceberg lettuce, shredded |
1 large avocado, peeled and chopped |
1 cup shredded sharp cheddar cheese |
taco sauce |
sour cream |
Directions:
1. Combine ground beef, onion and garlic in a skillet; cook until bef is browned, stirring to crumble meat. Drain off pan drippings. Stir in chili powder and salt; set aside.
2. Heat beans in a small saucepand over medium heat; drain off liquid, and set beans aside.
3. Fry tortillas, one at a time, in 1/4 inch hot oil (375 degrees) 20 to 30 seconds on each side or until crisp and golden brown. Drain on paper towels.
4. Spoon meat mixture, beans, tomatos, lettuce, avocado, and cheese on warm tortillas. Serve with taco sauce and sour cream.
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