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Beef Tacos with Green-Chile Salsa Recipe
|Ground beef chuck||1 Pound|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Soy sauce||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Tomato sauce||8 Ounce|
|Tomato||1 Medium, coarsely chopped (1Cup)|
|Shredded lettuce||1 Cup (16 tbs)|
|Grated monterey jack/Sharp cheddar cheese||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3022 Calories from Fat 1556
% Daily Value*
Total Fat 172 g265%
Saturated Fat 90.8 g454.1%
Trans Fat 0 g
Cholesterol 491.6 mg163.9%
Sodium 5613.9 mg233.9%
Total Carbohydrates 203 g67.8%
Dietary Fiber 33.8 g135.4%
Sugars 38.7 g
Protein 170 g340.1%
Vitamin A 451.1% Vitamin C 178.8%
Calcium 212.2% Iron 86.3%
*Based on a 2000 Calorie diet
Add garlic, soy sauce, Worcestershire, and tomato sauce; simmer about 10 minutes.
Keep warm, In heavy saucepan, slowly heat salad oil (at least 3 inches) to 420F on deep-frying thermometer.
Use 1 dozen tortillas from can.
Gently drop a tortilla into hot oil; when it rises to top, grasp it with two tongs, and bend it into a U shape.
Hold in oil until crisp—about 2 minutes.
Remove, and drain on paper towels.
Continue until the 1 dozen tortillas are used, frying one at a time.
Preheat oven to 400F.
In each tortilla, arrange, in order, a layer of filling, a little chopped tomato, a small mound of shredded lettuce, and some grated cheese.
Place in shallow baking dish.
Bake, uncovered, 10 minutes, or just until cheese melts.
Serve with Green-Chile Salsa.
Makes 6 servings.