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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slowly brown the ground beef over low heat, using a wooden spoon to chop and smoosh the meat, keep it very fine and smooth. | 2. When the beef is brown, drain the fat. | 3. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture, creating a smooth texture. | 4. Add the salt, chili powder, and 2 tablespoons of the taco sauce to the mixture; remove from the heat. | 5. In another skillet, heat 1/4 inch of oil until hot (test with a small piece of tortilla, it should bubble when dropped into the oil). | 6. Place 2 tablespoons of oil in the bottom of a frying pan, and heat the oil slightly, place the tortillas one at a time in the frying pan warming both sides, remove the heated tortilla ( this will help to reduce cracking on the tortilla when you fold it over.). | 7. Spread 1/12 of the beef mixture on the center of each corn tortilla. | 8. Fold the tortillas over and press so that the beef filling acts as an adhesive and holds the sides together. | 9. Drop each taco into the pan of hot oil and fry on both sides until crispy. | 10. When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler. | 11. Pry open each taco slightly; add 1/2 slice of American cheese (cut diagonally) and some lettuce; top with about 1 1/2 teaspoons of the remaining taco sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.