INGREDIENTS

INSTRUCTIONS

Brown the ground beef and chopped onion in a large skillet. There
should be enough fat in the beef to eliminate any need for extra oil
and also to saute the onions at the same time. While you are browning
the beef (it should be completely cooked with no pink or red color
left), be sure to break it up so that it is granular in texture, as
opposed to chunky, when completely browned. Onions should be limp and
translucent but not brown.  Drain off as much fat as possible.  Add
salt and chile powder and  continue to saute until the chile is
completely incorporated into the  meat mixture. Cover skillet and leave
on extremely low heat, just  enough to keep the meat hot.  Put about
1/2 inch of vegetable oil in a small skillet, and heat it.  Test the
oil for proper temperature by putting in a small piece of  tortilla.
When the oil reaches the temperature where it immediately  begins to
bubble frantically over the tortilla as soon as it is put  in the oil
and the tortilla piece becomes crisp quite quickly, you  are ready to
cook the taco shells.  This is important because there  is nothing
worse than a soggy taco shell (which results from the oil  not being
hot enough).  Using tongs, put the tortillas in the oil, one at a time,
and cook for  30-60 seconds until the underside just starts to become
crisp. With  the tongs, turn the tortilla over and, using a spatula,
bend in half  to form the shell. Cook each side of the bent tortilla
until crisp,  about 30-45 seconds per side. Remove the shell from the
oil and drain  on a newspaper-covered cookie sheet. The cooked shells
can be kept  warm in the oven at very low heat.  To assemble, fill each
shell about 2/3s full of the meat and top with  cheese, tomato and
lettuce. We like to add extra zap with a shot of  Tabasco sauce.  NOTES
San Antonio, Texas style tacos -- My dad is from east Texas and my  mom
from southern Oklahoma, but they developed their definition of  Tex-Mex
from several years in San Antonio. Since they now live in  D.C., they
feel extremely deprived, none of the chain restaurants  come anywhere
near the taste they developed in San Antonio.  Tex-Mex cooking is based
on peasant-style dishes from the areas of  Mexico bordering Texas.  The
primary ingredients of Tex-Mex cooking  are corn tortillas (the thinner
the better), ground beef, pinto beans  and hot chile powder, sharp
Cheddar cheese and onions.  Yield: 1  dozen tacos.  Don't try to use
instant onion in this recipe.  In San Antonio, people  consider that
the best chile powder is Gebhardt's or Eagle Brand.  : Difficulty:
easy.  : Time:  20 minutes.  : Precision:  measure the spices.  :
Pamela McGarvey  : UCLA Comprehensive Epilepsy Program  :
{ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam  : Copyright (C) 1986
USENET Community Trust  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 219
Total Fat: 24.1g
Cholesterol: 76.5mg
Sodium: 334.3mg
Potassium: 366.4mg
Carbohydrates: 15.5g
Fiber: 2.7g
Sugar: 1.3g
Protein: 20.3g