Taco Dinner
Brown the beef and mix in the seasoning; fill up the empty seasoning packet with water and mix it in. Set to lowest setting and simmer while prepping the taco toppings. Stir occasionally.
The finer you cut your toppings, the easier it is to pile on, including the lettuce, which should be no wider than 1/4" strips.
Heat the shortening in a frying pan. When it's super-hot, put in a tortilla carefully. Let it bubble up on each side, then fold carefully in half. Move it aside in the pan and put in another one, same procedure. Depending upon the size of your frying pan, you should be able to get up to 3 tortillas going at once, rotating them out and in. The ones that are finished may have a little golden brown on them but will not be crispy. Remove these to a paper towel lined plate, folded side up, so any grease inside can drain out.
Once all your tortillas are done, scoop meat into tortillas, top, feast.
Be sure to use Shortening, not oil, when frying the tortillas. Oil leaves the tortillas greasy. And really, Old El Paso seasoning mix is the very best.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 502 | ||
Calories from Fat: 356 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.5g | 53 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 15.6g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 117.9mg | 36 % | |
Sodium 288.8mg | 10 % | |
Potassium 593.6mg | 16 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 2.6g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 502
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