Ingredients
1.5 lbs to 2 lbs ground beef
4 oz. canned or fresh roasted green chilles
8 oz can of tomato sauce
2 table spoons ground chili powder (or less to taste)
salt
Large package of uncooked 6 inch corn tortillas
corn or canola oil
romaine lettuce (1 bunch)
1 cup medium cheddar cheese (shredded)
1 cup monterey jack cheese (shredded)
3 local farm tomatos (diced)
1 15 oz can of pinto beans or you can use dry beans and cook them
3 ripe avocados
3 green onions (cleaned & chopped)
garlic salt
tabasco sauce
sour cream if desired
Preparation
Start with the avocados. Remove shell and save the seed. Cut into cubes, add the chopped green onion and 1 of the diced tomatos, about 1/8 teaspoon of garlic salt and about 1 teaspoon of tabasco (you may want more or less depending on your taste). Stir together but don’t cream. Chunky is really great & place seeds back in, cover & refrigerate.
Brown hamburger, remove grease, add diced chilles, tomato sauce & chili powder and simmer low at least 20 minutes.
Mix both cheeses together for maximum flavor.
Put about 1/4 inch oil in a skillet 6-9 inches big. Get it hot. Place tortillas in one at a time cooking about 1 minute each side (not hard) but a but crispy but bendable. Place on plate on paper towel to soak up excess oil. Layer a couple of tortilla’s to paper towels and press to get extra oil.
Warm or prepare pinto beans.
I set out buffet style. But make by tortilla adding small amount of beans (I leave whole), meat, lettuce, cheese, tomato & guacamole. Be careful and don’t overstuff your tortilla and overstuff yourself!
