INGREDIENTS

INSTRUCTIONS

CONDIMENTS
Let tortillas come to room temperature before attempting to use them. Use a
well seasoned iron skillet for frying.
Filling: Crumble hamburger into a skillet and add onion and garlic. Cook
unitl meat is browned and onions are verging on translucent. Add mashed
potatoes and stir in. Add garlic salt and pepper to taste. When all is hot
and potatoes are well incorporated, turn burner to low and keep warm.
To Fry: Heat skillet with oil about 1/16 to 1/8 inches deep. You will need
to add more as you cook.  You should be able to cook at least two tacos at
a time in an average size skillet. Just be sure to watch as they will burn
quickly.  When a drop of water sizzles, begin to fry. Take a stack of
tortillas and place a heaping spoonful of filling in the middle. Fold (like
a taco :>) and place fold in hot oil to set. When it holds the shape lay on
it's sde and fry one side.  Use tongs to place in oil and to turn. When it
is just crispy, turn to other side, and finish frying. Remove to plate
covered with paper towels to soak up excess oil. While you are waiting for
each batch to brown, spoon the filling for the next batch onto tortillas so
you have them ready.
Putting it all together: Add cheese first, then whatever more liquid
ingredients you prefer (salsa, guacamole, etc)then the small chuncky
ingredints and end with shredded lettuce (it sorta holds al the good stuff
in).  Eat and enjoy. They are pretty messy, but it's worth it
:>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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