Ingredients:
1 tablespoon olive oil
1/2 cup chopped onions ( I use white)
1 lb ground sirloin
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper
1 cup shredded monterey jack pepper cheese
1 cup cheddar cheese
1 -2 avocados ( cubed or sliced)
1 cup chopped vine ripened tomatoes
1 cup shredded lettuce
taco sauce ( whatever your like)
2 cups cooking oil ( or more depending on your skillet)
16 taco shells
Directions:
Coat a frying pan with 1 Tbsp olive oil.
Use a food processor or blender to make the onions into a paste and add to hot frying pan.
Saute onion for a minute or so and then add the ground sirloin, cumin & cayenne pepper.
Once browned, add salt and pepper to taste.
Meanwhile prepare the condiments; grate the cheeses (I use the finer grade); cut the avacado, tomatoes & lettuce.
Once you have everything else ready, cook the shell.
Heat the 2 cups (or more, making sure that the shell will be completely submerged) of cooking oil (I use Wesson) in a frying pan.
To test whether it’s hot enough, tear a small piece off the shell and toss in the pan; if it sizzles it’s ready.
Corn shells cook fast, so once you get the shell in the oil, use tongs to shape it into a taco shape; never leave your tacos in oil unattended!
Once you get it to your desired taste, let set upside down to drain off the grease.
Fill tacos with meat and then head over to your taco bar!
Add black olives or even green olives and a dollop of sour cream if you like.
You can also serve beans and rice as side dishes; my husband likes tacos just by themselves.
Servings: 4-6
Time preparation: 15 min.
Time total: 35 min.