By Luke Ford, Record Searchlight Reader
Cook/prep time: 45 Minutes
Number of servings: 2-6 depending on appetites
- 1 large can whole tomatoes
- 1 bunch green onions, chopped
- 1-1/2 tbsp dry oregano
- 1 lb hamburger
- 12-15 corn tortillas
- grated cheddar cheese
- chopped iceberg lettuce
- vegetable oil
Squish the tomatoes with your hands until broken into small chunks. Add the green onion and oregano; mix. Put in the refigerator to chill while making tacos. Add salt and pepper to hamburger; mix. Take about a meatball amount of hamburger and flatten it on one 1/2 of the tortilla. Once all of the meat has been added to the tortillas add the oil to a large frying pan, about 1 inch in depth, and heat over medium high heat. Once hot begin adding the flattened tacos, about 3 at a time. After about 15 seconds you can flip empty side of the tortilla over the meat side and continue to fry. Once the meat looks brown, flip to the other side and cook until done. As you remove the tacos from the grease drain on paper towel, upright, in a flat casserole dish to remove some of the oil. Fill each taco with tomato mixture, lettuce and cheese. Enjoy!
Serving suggestions: Serve warm with refried or pinto beans and green salad.
Additional comments: Be sure to wear a full apron as the tomato squishing and frying can get messy!
Tell us about yourself: I learned this recipe from friends in Arizona well over 25 years ago and have been making tacos for my family for years. When our sons come home we have to double the recipe as there is always a competition on who can eat more.
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