August 08, 2018
Main Dish, Snacks, Beef,
Ground Beef, Grains, Mexican, Budget-Friendly, Cinco de Mayo, Entertaining, Weeknight Meals, Skillet, Canned Tomatoes, Make it from scratch more
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"Makes 20 tacos. This traditional Mexican recipe is for everyday tacos. Makes the basis for a decent and filling meal."
In a skillet, brown the ground beef, green pepper and onion in the oil until meat is crumbled and cooked.
Add the potato, canned tomatoes, sugar, chile powder, parsley, salt and pepper and stir to blend. Saute for 5 minutes.
Add the olives and cook for 10 minutes, stirring constantly.
Heat each tortilla over an open flame until warm and pliable or in a hot skillet for 5-10 seconds. Add to a kitchen towel to keep warm. Do only a few at a time.
Using a tablespoon, heap two spoonfuls of ground beef mixture on one end of a tortilla. Spread slightly with spoon. Starting at filling end of tortilla, roll into a tight cylinder and then secure taco with a toothpick across seam. Place rolled cylinders seam side down on a plate and cover with plastic wrap and a kitchen towel to keep from drying out.
In a dutch oven, heat 1 inch of oil over high heat until temperature is 350F on a thermometer. Working in several batches, fry tacos seam side down in the oil for 2 minutes. Turn over and remove toothpicks. Fry 2 more minutes until golden brown.
Remove tacos from frying oil and place on wire rack (placed in a baking sheet to catch the grease draining off). Allow to cool slightly.
While tacos are cooling, take lettuce and shred finely. Combine with diced tomatoes and italian dressing. Plate with tacos covered with salad and serve.
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