"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for ROBERTA'S TACOS, by , is from The Minor Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roberta Page (Minor)
Added: Tuesday, May 17, 2005


(Taco meat)
3 lbs ground beef
3 small cans tomato sauce ( no water)
2 pkgs. Zesty Italian dry dressing mix
2 tsp salt
2 tsp pepper

(Salad for Tacos)
3 med tomatoes (diced)
1 head of iceberg lettuce (chopped)
2 tsp. accent
1 1/2 tsp. salt
1 1/2 tsp. black pepper

(Other Topping)
2 large pkgs shredded cheese
3 medium onions

(Taco Shells)
1 large bottle vegetable oil
1 large pkg flour tortillas
1 large pkg corn tortillas

Brown ground beef until well done (drain grease) then add the tomato sauce, dressing mix, salt and pepper to taste and let simmer on low.

Take the next five ingredients and cut up like a salad and put in a large bow and toss.

In separate bowls put diced onions and shredded chesse.
In skillet heat 3 or 4 cups of oil to hot, fry tortillas and drain on paper towels.
Serve with Guacamole and Sour Cream




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