"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tacos Recipe

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This recipe for Tacos, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
West U Cooking Course circa 1970's
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground meat
1/2 t lemon-pepper marinade
1/2 t onion powder
1/2 t garlic powder
1 T chili powder
1/2 t camino seeds
1/4 t salt
1/2 c water

Other:
1 ripe avocado
8-10 crisp taco shells
2-3 ripe tomatoes
1/2 head iceberg lettuce
1 small onion
2 c grated cheese

Directions:
Directions:
Crumble and brown meat in large skillet. While browning add spices. When brown and crumbly, add water. Cover and simmer 10-15 minutes, until liquid is gone. While meat is cooking, chop tomatoes, lettuce and onion. Grate cheese. Peel and slice avocado.

Heat oven to 300. Turn off oven. Put taco shells in to heat for 2-3 minutes.

When all is ready, place 2 T taco meat in each shell and fill with other ingredients, according to each person's taste. Serve with picante sauce or sliced jalapenos on the side. A dollop of sour cream may be added to each taco.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 mintues

 

 

 

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