Texas Tacos Recipe
Ingredients
| Ground beef | 2 Pound (Filling) | |
| 1 envelope onion-soup mix | ||
| Tomato juice | 1 Can (10oz) (Filling) | |
| Catsup | 1 Cup (16 tbs) (Filling) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) (Filling) | |
| Vinegar | 2 Tablespoon (Filling) | |
| Worcestershire sauce | 2 Tablespoon (Filling) | |
| Salt | 2 Teaspoon (Filling) | |
| Pancakes | ||
| Eggs | 3 (Filling) | |
| Milk | 1 1/2 Cup (16 tbs) (Filling) | |
| All purpose flour | 1 Cup (16 tbs) (Filling) | |
| Salt | 1 Teaspoon (Filling) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) (Filling) | |
| Butter/Margarine | 2 Tablespoon, melted (Filling) | |
| Dairy sour cream | 2 Cup (16 tbs) (Topping) | |
| Sharp cheddar cheese | 1 Cup (16 tbs), freshly grated (Topping) | |
| 1 medium-size green pepper, cut in thin rings | ||
| Cherry tomatoes | ||
Directions
MAKING
1 For Filling: In a large heavy frying pan,brown the ground beef.Stir in the remaining filling ingredients and mix well.Cover and cook over low heat stirring occasionally for 21/2 hours or until the mixture is thick.
2 For pancakes: In a medium-size bowl, beat the eggs with milk; sift in flour and salt, then stir in corn meal and melted butter or margarine and beat just until smooth.
3 Heat a 7-inch heavy frying pan over low heat; lightly grease with butter or margarine. Pour in a scant 1/4 cup batter at a time; tip pan to cover the bottom completely. Bake until the pancake top appears dry and underside is golden; turn; brown the other side. Repeat, lightly greasing pan before each baking, to make 12 pancakes.
4 Spoon about 1/4 cup filling onto each pancake as it is baked; roll up and place, seam side down in double row in a buttered shallow baking dish. (Save any remaining filling to use for the topping. There should be about 1 cup.)
5 Keep the pancake rolls warm in a very slow oven at 250 degrees farenheit until all are baked and filled. (Or, if made ahead, cover lightly and chill, or wrap and freeze until ready to complete the dish.)
6 For topping: Spoon sour cream down in the middle of pancake rows; sprinkle with grated cheese; spoon saved filling along the edges of sour cream.
7 Bake in a slow oven at 325 degrees for 30 minutes, or until the top is bubbly and pancakes are heated through. (If pancakes have been chilled, increase the baking time to 45 minutes; if frozen, to 60 minutes.)
SERVING
8 Garnish with thin green-pepper rings and tiny cherry tomatoes before serving.
TIP
Long, slow cooking makes the meat mixture mellow and rich-tasting.
1 For Filling: In a large heavy frying pan,brown the ground beef.Stir in the remaining filling ingredients and mix well.Cover and cook over low heat stirring occasionally for 21/2 hours or until the mixture is thick.
2 For pancakes: In a medium-size bowl, beat the eggs with milk; sift in flour and salt, then stir in corn meal and melted butter or margarine and beat just until smooth.
3 Heat a 7-inch heavy frying pan over low heat; lightly grease with butter or margarine. Pour in a scant 1/4 cup batter at a time; tip pan to cover the bottom completely. Bake until the pancake top appears dry and underside is golden; turn; brown the other side. Repeat, lightly greasing pan before each baking, to make 12 pancakes.
4 Spoon about 1/4 cup filling onto each pancake as it is baked; roll up and place, seam side down in double row in a buttered shallow baking dish. (Save any remaining filling to use for the topping. There should be about 1 cup.)
5 Keep the pancake rolls warm in a very slow oven at 250 degrees farenheit until all are baked and filled. (Or, if made ahead, cover lightly and chill, or wrap and freeze until ready to complete the dish.)
6 For topping: Spoon sour cream down in the middle of pancake rows; sprinkle with grated cheese; spoon saved filling along the edges of sour cream.
7 Bake in a slow oven at 325 degrees for 30 minutes, or until the top is bubbly and pancakes are heated through. (If pancakes have been chilled, increase the baking time to 45 minutes; if frozen, to 60 minutes.)
SERVING
8 Garnish with thin green-pepper rings and tiny cherry tomatoes before serving.
TIP
Long, slow cooking makes the meat mixture mellow and rich-tasting.
Chef
