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Crispy Fried Tacos

Crispy Fried Tacos
My mother has been making these for more than 30 years. Frying the filled tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.—Catherine Gibbs, Gambrills, Maryland
12 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • Salsa:
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) sliced jalapeno peppers
  • 1 small onion, quartered
  • 1 teaspoon garlic salt
  • Tacos:
  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 12 corn tortillas (6 inches), warmed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 4 cups shredded lettuce

Directions

  • In a blender, combine the salsa ingredients; cover and pulse until
  • salsa reaches desired consistency. Transfer to a large bowl; cover
  • and refrigerate.
  • In a large skillet, cook beef over medium heat until no longer pink;
  • drain. Sprinkle with salt. Meanwhile in another large skillet, fry
  • tortillas in oil just until softened; drain on paper towels.
  • Fill tortillas with beef; sprinkle with cheese. Fold in half. In an
  • ungreased skillet, fry tortillas on both sides until crisp. Serve
  • with lettuce and salsa. Yield: 12 tacos.
© Taste of Home 2012

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Crispy Fried Tacos (continued)

Nutrition Facts: 1 serving (1 each) equals 257 calories, 16 g fat (5 g saturated fat), 29 mg cholesterol, 546 mg sodium, 18 g carbohydrate, 3 g fiber, 11 g protein.
© Taste of Home 2012