Easy Classic Tacos


Ingredients, for 8 tacos:

8 small corn tortillas
1/2 Tbsp. butter or olive oil
1 lb. lean ground beef
1 to 2 tsp. chili powder, depending on desired heat
1/2 t. black pepper
1/2 t. salt
2 t. minced garlic
1 8oz. can salsa
1 cup shredded cabbage or iceberg lettuce
1 4oz. can sliced black olives
1 c. shredded cheddar or monterey jack cheese

1 frying pan, 1 plate, 4 cereal-size bowls


1. Pour salsa into one of the bowls and mix in the cabbage. Pour the olives and cheese into separate bowls.

2. Fry ground beef over high heat while adding chili powder, salt, pepper and garlic. When browned, drain excess grease and pour the meat into the remaining bowl. Cover bowl with foil to keep warm.

3. Turn the heat down to low, place a small portion of the butter in the pan and place a tortilla over it. Fry while moving the tortilla around the pan slightly to distribute butter over the surface. When warm and slightly sizzling, turn over and fry the other side. Repeat for other 7 tortillas, transferring them to a plate when done (Keep the plate of warmed tortillas covered with a small towel to retain heat.)

3. Assemble tacos with a couple spoonfuls of meat first, then add cheese, olives and salsa mixture.

Options: Grilled fish, ground pork, shredded pork or chicken, and skirt steak are all excellent substitutes for the ground beef. 4 large flour tortillas can be used instead of the 8 small corn tortillas; fry in 1-2 Tbsp. oil until slightly golden and crispy, fold into shape while frying. Refried or black beans, sour cream, guacomole, and pickled jalapenos are additional filling/topping options. These tacos go great with margaritas or Negro Modelo beer.