Sunday, July 26, 2015

Greasy Tacos

You can stop putting off making Cilantro Lime Rice, because here are the greasy tacos to go with it. Chef Mo helped me with the shells.


1 lb. ground beef mixed with 1 pkg taco seasoning mix

Canola Oil

Corn Taco Shells (we're using white corn shells here)

Shredded Colby Jack Cheese (about a cup)


Heat a griddle at 250 degrees. Pour a tablespoon of canola oil on the warmed griddle and spread it with a paper towel or a spatula. Place taco shells on the griddle and cook for about one minute. Turn the shells and sprinkle a little shredded cheese onto each shell. Put a small amount of taco meat on one half of the shell on top of the melting cheese. Fold each taco in half (still on the griddle) and press down with the flat of the spatula until it sticks, about 10 seconds. Remove tacos from griddle and place on a paper towel-lined plate. Serve with Cilantro Lime Rice, guacamole, and sour cream.

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