1 lb. lean hamburger
1 (13 oz.) can Bean with Bacon Soup
1/8 cup water
8 corn tortillas
1/4 cup Canola oil for frying
Toppings:
1/2 cup green onions chopped
1/2 cup green onions chopped
lettuce, shredded
tomatoes
Colby-Jack cheese, shredded
Brown
hamburger in skillet. Add Soup and water. Stir and cook until heated
through about 7 minutes. Fry corn tortillas one at a time in 1/4 cup
Canola oil in small skillet over medium heat. Use tongs to turn tortilla
once when starts to bubble. Place on plate and cover with tin foil
while finish frying. To serve, place 1/4 cup taco meat on top of
tortilla followed by cheese, lettuce, and tomatoes.
On that same note, the neighbor kids and my five children rate this recipe number one of all the food I make. It's incredibly popular with children and men.
For a fun little variation from the traditional taco, skip frying corn tortillas and fill an individual size Frito bag with a 1/2 cup of the meat mixture followed by the toppings. Voila! You have taco in a bag for busy families on the run.
