Title: West Coast Tacos
Categories: Ethnic
Yield: 1 Servings
| 1 | lb | Lean ground beef |
| 1 | | Salt |
| 1/2 | ts | Ground cumin |
| 1 | ds | Black pepper |
| 1/4 | c | Ketchup/bottled chili sauce |
| 1/2 | c | Lard/oil |
| 10 | | Corn tortillas |
| 1/2 | sl | Onion |
| 1 | | Shredded lettuce |
| 1 | | Tomato cut in thin wedges |
| 1 | | Shredded jack cheese |
| 1 | | Sour cream or cream |
| 1 | | Bottled salsa |
| GUACAMOLE |
| 1 | sm | Avocado halved and peeled |
| 2 | ts | Minced onion |
| 1 | ds | Of garlic powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | ts | Lemon juice |
| 1 | | Chopped small tomato |
Cook meat until browned, stirring to crumble. Season to taste with salt and
add cumin and pepper. Stir in ketchup. Heat through. Heat lard or oil in
skillet. Fry each tortilla until softened, then fold in 1/2 and cook on
each side until crisp. Drain Fill each taco shell with heaping tablespoon
of meat. Add few slices of onion, generous amount of lettuce, little tomato
and cheese. Top with guacamole, sour cream and salsa, if desired.
GUACAMOLE: Mash avocado and blend in onion, garlic powder, salt, pepper and
lemon juice. Fold in tomato.