*  Exported from  MasterCook  *
                            Tacos-Mexican Style
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ground Beef
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Lb.           lean ground beef
    1      Doz.          corn tortillas
                         salt and pepper
                         shredded lettuce
                         grated cheese
                         refried beans
                         sour cream
                         taco sauce
 Divide uncooked ground beef into twelve equal portions
 with a table knife. Spread a portion on 1/2-inch less than
 half of each tortilla. Keeping 1/2-inch from the center of the
 tortilla makes it much easier to fold them. Do not fold yet!
 Add salt and pepper or a little seasoned salt. Heat 1/2-inch
 oil in a ten-inch skillet until water drops flipped in oil pop
 vigorously. Slip one tortilla into skillet, meat side up and
 towards outside of skillet. Slip another tortilla into the
 other side of the skillet. The parts of the tortillas without
 ground beef on them will be overlapping. Gently press these
 parts of the tortillas into the hot oil until they become soft.
 Now, using metal salad tongs, fold this half of the
 tortilla over the half with the meat on it. Fry 2 to 3 minutes
 on each side for “soft” tacos, longer if you prefer them
 crispier but don't overcook. Stack one taco on top of the
 other when done. Grasp them both with the tongs near the fold.
 Turn them upside down to drain and gently shake oil back into
 skillet. Once you catch on, you can slip two more tacos into
 skillet at this time to reduce spatter.
 Place tacos on plenty of paper towels. Keep oil very
 hot and watch your fingers as they can get fried quite easily.
 Fill tacos with shredded lettuce, grated cheese, tomato,
 refried beans, onion, olives, sour cream, avocado, taco sauce
 and etc.
 If you prefer much less “grease”, you can fix these by
 spreading uncooked ground beef on the entire face of the
 tortilla and putting it meat side down into moderate skillet
 with no oil. As soon as about half the fat cooks out of the
 meat, turn it so the tortilla side is down. When tortilla
 softens, fold and continue cooking. Or, leave it unfolded for
 a tostado.
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