These wonderful, but a bit spicy, tacos are also from the wonderful world of Ree Drummond’s Dinnertime book. Pretty easy to keep it not so spicy, but the husband likes it hot so I went for it 😊. This also freezes really well, so her recipe calls for 4 lbs of ground beef. I did 1/2 recipe, so that’s what I’m going to list out below.
In a large skillet brown 2 lbs of ground beef. Drain off most of the fat and return it to the skillet. Add 1 10 oz can of red enchilada sauce, 1 tbsp chili powder, 1/2 tsp cayenne, 1/2 tbsp ground cumin, 1 tsp garlic salt, 1 tsp salt, 1/2 tsp black pepper, and 3/4 C water. Stir it around and set the heat to low. Cover and simmer 30 minutes, stirring occasionally. If freezing it, once to is cooled, separate into regular sized portions and flatten to freeze so it is easy to stack.
While that is simmering, we can make the shells. Using a small skillet (large enough to put the tortilla in without it folding) add about 1/4″ of canola oil and set the heat to medium high. To know if it is hot, put the back end of a wooden spoon in it. If it bubbles around the wood, it is ready. Using tongs and the back end of the wooden spoon fry up white corn tortillas. Start by using the tongs to hold it at the top of the taco shape, and put it in the oil bottom side down and squish it a little so you get a good flat base. Then tip it over and hold the top side with the tongs out of the oi and use the back end of the wooden spoon to keep the other side under the oil. Fry for a little bit till it is somewhat firm, then flip it and to the same. Repeat till it starts to turn brown and the. Turn upside down on a paper towel on a platter to drain off the excess oil. Repeat for the rest of the tortillas you want to cook.
Once done with those, cut up some green leaf lettuce, onion, tomatoes, avocado, and anything else you want. Shred up some cheddar cheese too. For the sauce, mix 1/4 C sour cream, 1/4 C salsa, and a few dashes of tapatio.
Once all is ready, load up your shells and enjoy! I usually do meat, sauce, cheese, other stuff, then lettuce because the lettuce keeps everything else inside he shell.