"Our family lives and works on a ranch," remarks Ronna Lewis from Plains, Kansas. "I like to fix this nicely seasoned casserole ahead of time and freeze it for later use. It's good with a tossed salad or nacho chips and dip."
My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.—Catherine Gibbs, Gambrills, Maryland
THIS quick-and-easy recipe fits in well with a busy schedule.
Along with a garden salad, it makes a nice light meal for two, but when we want something more filling, I'll serve this potato with a small broiled steak.
-Linda Brausen, Janesville, Wisconsin
When our youngest daughter was in Sunday School, the students put together a cookbook as a fund-raiser. Tis was one of the recipes included. It solves the problem of eating messy tacos by combining all the ingredients in a bowl.—Fay Miller, Denham Springs, Louisiana
My mother-in-law came across this recipe while studying home economics in college. We have always celebrated birthdays and special occasions with these tacos. Radishes and peas are unique additions.—Anita Byars, Geff, Illinois
Instead of using traditional tortillas and salsa, these out-of-the-ordinary tacos feature crispy pita bread and ranch salad dressing. It's an original recipe from my mom.—Wendy Wilhelm, Milwaukee, Wisconsin