Update my dinner status, I'm making this tonight.
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Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
If you don''t have mini tortilla''s, I cut mine with scissors, half of an inch, all the way around. I froze the cut strips for when I make tortilla soup.
Cook the meat with the onions and garlic salt, drain, make sure you mince the meat very fine. I put mine in the food processor to make it minced, then I return it back to the pan and add the taco seasoning mix, beans, cheese, broth or water to thin it out a little, heat for just a few minutes to blend all the ingredients. Set aside
Fry the tortillas in oil to make them soft, a few minutes on each side, then lay on paper towels to drain.
Place 1 Tb of mix on one side of the tortilla''s, fold over and press gently, they will stay closed, the melted cheese holds them to gether.
In a hot skillet, coat pat with little oil, I used a Panini press, you could use a grill pan too, cook the taco''s until they are crispy on the out side, it only takes a few minutes on each side, you want them crispy.
Cheryl''s Guacamole sauce
1 Avacado
A few pieces of white onion
1 or half of a jalapeno, seeded and deveined
Half of garlic, 1 will make it to garlicky
Salt and pepper
Small handful of cilantro
1 cup of water, you may need less
I used a magic bullet, but a blender will work fine. I also blackened my jalapeno a little.
Put all items in the magic bullet and half the cup of water. Blend, add more water to make it a saucy, I add alittle at a time so as to not make it too waterey. This gives you almost 2 full cups. Hint: cut the avocado seed in half and put it in your sauce, it will stay green. This sauce taste like the avocado sauce they have at El Pollo Loco and is great with chips, or a Mexican chopped salad or flautas, taquitos, the choices are endless
