KILLER'S TACOS RECIPES

Steps:

• Skin and dice tomatos, put in bowl on table.
• Shred lettuce and add chopped green onion with part of stems, mix well and put in bowl on table.
• Put Parmesan cheese in bowl on table.
• Cook meat and diced onion until done, leave on simmer.
• When the tortillas are almost done, heat salsa on low or simmer * Pace picante sauce is my favorite.
• Now to the tortillas! Pre-heat the tortillas so they don't break, either one at a time on the stove or all at once in the microwave, wrapped in a towel.
• Add enough cooking oil to a large pan to come up one inch from the pan bottom. If you use a large pan, you can cook two at a time. The oil must be smoking hot. Take a tortilla and fold it in half. Holding it with tongs, lay it in the pan for just a second until the outside blisters and puffs a bit, quickly turn and repeat. As you cook the tortillas, lay them on a plate with a doubled paper towel. Cover with an additional towel if you wish to keep really warm. As you cook the tortillas, add oil as needed.
• The tortillas will be soft inside, with a great but not hard "crunch" on the outside.
• Serve with guacamole and sour cream if desired.

Steps:

• Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.