West coast tacos

Yield: 1 Servings

Measure Ingredient
1 pounds Lean ground beef
1 \N Salt
½ teaspoon Ground cumin
1 dash Black pepper
¼ cup Ketchup/bottled chili sauce
½ cup Lard/oil
10 eaches Corn tortillas
½ slice Onion
1 \N Shredded lettuce
1 each Tomato cut in thin wedges
1 \N Shredded jack cheese
1 \N Sour cream or cream
1 \N Bottled salsa
1 small Avocado halved and peeled
2 teaspoons Minced onion
1 dash Of garlic powder
½ teaspoon Salt
¼ teaspoon Black pepper
1 teaspoon Lemon juice
1 each Chopped small tomato


Cook meat until browned, stirring to crumble. Season to taste with salt and add cumin and pepper. Stir in ketchup. Heat through. Heat lard or oil in skillet. Fry each tortilla until softened, then fold in ½ and cook on each side until crisp. Drain Fill each taco shell with heaping tablespoon of meat. Add few slices of onion, generous amount of lettuce, little tomato and cheese. Top with guacamole, sour cream and salsa, if desired. GUACAMOLE: Mash avocado and blend in onion, garlic powder, salt, pepper and lemon juice. Fold in tomato.

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