The easiest Mexican Food, fix it ahead of time and it is ready to serve in minurtes
When our kids were coming to the river for vacation, I was busy for days clearing brush, mowing and getting ready for them. I always made River Tacos that first evening, I cooked the chili the day before, shredded the cheese, and chopped the onions. Then on the big day, the last thing to do was soft fry the tortillas and cut up the salad. When they drove up, there was lots of sweet hugging and squealing, time to love each other and relax for a few minutes. For supper all I had to do was pour the bubbling hot chili over the salad and we ate. It was a wonderful, easy and delicious meal. Even now when I fix River Tacos, I remember that excitement I felt while waiting for my precious kids.
1 lb. very lean ground meat
3 T Gephardt chili powder
1/2 tsp garlic powder (not garlic salt)
1 tsp salt
1 tsp cumin
1/2 tsp ground oregano
3 c water
Brown meat in skillet with spices, then add water. Cover and cook on med heat for 25 minutes. Skim off all the grease.
Mix together in nice serving bowl
3 c. lettuce, shred fine
3 tomatoes, cut in small cubes
1 avocado, cut in cubes
½ a cucumber, chopped fine
½ bell pepper chopped fine
Soft fry corn tortillas, 4 or 5 for each person plus a few extras) Note: no short cuts here, you need to soft fry the tortillas, don’t just heat them in a microwave~
Heat about ½ c corn oil in skillet, fry tortillas, one at a time, only about 4 seconds on each side.
Drain on paper towels to get off all grease. (I put thick newspaper on the counter, top with three layers of paper towels, lay each tortilla on it as I fry it, and pat it to get all the grease off)
Stack and cover with a towel to keep warm.
Just before serving, heat chili bubbling hot, pour over salad.
Have some shredded cheese, chopped onions and sour cream dressing on the side.
Let everyone make their own by spooning taco salad onto warm tortilla and rolling it up. Messy but hey, pass the paper towels.
This is an unbelievably delicious meal.