Fresh Mexican Tacos Recipe

Name: Fresh Mexican Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs to 2 lbs ground beef; 4 oz. canned or fresh roasted green chilles; 8 oz can of tomato sauce; 2 table spoons ground chili powder (or less to taste); salt; Large package of uncooked 6 inch corn tortillas; corn or canola oil; romaine lettuce (1 bunch); 1 cup medium cheddar cheese (shredded); 1 cup monterey jack cheese (shredded); 3 local farm tomatos (diced); 1 15 oz can of pinto beans or you can use dry beans and cook them; 3 ripe avocados; 3 green onions (cleaned & chopped); garlic salt; tabasco sauce; sour cream if desired

Servings: persons

1.5 lbs to 2 lbs ground beef
4 oz. canned or fresh roasted green chilles
8 oz can of tomato sauce
2 table spoons ground chili powder (or less to taste)
salt
Large package of uncooked 6 inch corn tortillas
corn or canola oil
romaine lettuce (1 bunch)
1 cup medium cheddar cheese (shredded)
1 cup monterey jack cheese (shredded)
3 local farm tomatos (diced)
1 15 oz can of pinto beans or you can use dry beans and cook them
3 ripe avocados
3 green onions (cleaned & chopped)
garlic salt
tabasco sauce
sour cream if desired

1
Start with the avocados. Remove shell and save the seed. Cut into cubes, add the chopped green onion and 1 of the diced tomatos, about 1/8 teaspoon of garlic salt and about 1 teaspoon of tabasco (you may want more or less depending on your taste). Stir together but don't cream. Chunky is really great & place seeds back in, cover & refrigerate.
2
Brown hamburger, remove grease, add diced chilles, tomato sauce & chili powder and simmer low at least 20 minutes.
3
Mix both cheeses together for maximum flavor.
4
Put about 1/4 inch oil in a skillet 6-9 inches big. Get it hot. Place tortillas in one at a time cooking about 1 minute each side (not hard) but a but crispy but bendable. Place on plate on paper towel to soak up excess oil. Layer a couple of tortilla's to paper towels and press to get extra oil.
5
Warm or prepare pinto beans.
6
I set out buffet style. But make by tortilla adding small amount of beans (I leave whole), meat, lettuce, cheese, tomato & guacamole. Be careful and don't overstuff your tortilla and overstuff yourself!

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1.5 lbs to 2 lbs ground beef, 4 oz. canned or fresh roasted green chilles, 8 oz can of tomato sauce, 2 table spoons ground chili powder (or less to taste), and more.

Yes, Fresh Mexican Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Mexican Tacos

How did you like this recipe?

Frequently Asked Questions