Mom Florence's Tacos

6
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"This is how our family makes tacos. It was one of the first things I learned to "cook". It seems so easy it shouldn't even be posted. The hardest part is finding enough bowls so everyone can fill the tacos the way they want. Leftovers can be a nice taco salad--if there are any."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (513.4 g)
  • Calories 682.2
  • Total Fat - 41.4 g
  • Saturated Fat - 17.1 g
  • Cholesterol - 172.9 mg
  • Sodium - 831.8 mg
  • Total Carbohydrate - 20.5 g
  • Dietary Fiber - 6.2 g
  • Sugars - 7.8 g
  • Protein - 57.5 g
  • Calcium - 483.2 mg
  • Iron - 6.6 mg
  • Vitamin C - 24.1 mg
  • Thiamin - 0.3 mg

Step 1

Shred the cheese in one bowl.

Step 2

Chop the onion into one bowl.

Step 3

Place the olives into one bowl.

Step 4

Put the sour cream in one bowl.

Step 5

Put salsa in one bowl. (See the theme of the night?).

Step 6

Put refried beans in microwave bowl and top with a little cheese and a little salsa. Heat until hot.

Step 7

In one pan, brown the ground beef and, of course, put in bowl when everyone is at table and all bowls are on table too.

Step 8

Heat about inch of oil oil in another fry pan and fry the corn tortillas about 1 second on each side (not very long or they will be hard shell). Use tongs to turn tortillas and put on plate with paper towels. These don't hold very long, so serve immediately.

Step 9

Cook should eat 1 taco first to get jump on everyone else--lol!

Tips & Variations


No special items needed.

Related

Maito

Made a light version of these with ground turkey, less cheese and toasted corn tortillas - still excellent. We made some vegetarian too, and those were equally delicious. Taco salad is a definite must with the leftovers!

review by:
(26 Mar 2015)