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4 large flour tortillas or 15 small corn tortillas
1 cup shredded cheese
1 can beans
1 can corn
1 pack of ground beef (1 lb) - Note: the more lean, the healthier!
½ cup guacamole/avocado
(Optional) some cilantro
(Optional) Mexican spicy salsa
(Optional) salt, pepper, and other spices to season the beef (ex. Taco seasoning)
For the beef:
In a pan, add a little bit of oil to avoid sticking
Turn on medium-high heat below the pan to start heating it up
After about 2 minutes, put the beef into the pan and break it apart with a wooden spoon.
Maintain medium-high heat and let the beef cook for about 10 minutes, stirring and continuing to crumble it with a wooden spoon. Stir every 3 minutes to avoid sticking. It is ready when you see no more pink meat, it should all be brown.
If desired, add salt, pepper, and any other spices to flavor the beef (ex. Red pepper flakes, cayenne powder, curry powder, cumin, taco seasoning, etc).
For the rest:
Preheat the oven to 350 degrees Fahrenheit
Dice the tomato into small cubes
Lay the tortillas down flat on a large baking sheet and sprinkle on some shredded cheese
Put them in the oven for 5 minutes, or until all the cheese is melted. DON’T let the tortillas brown because then they will become too crispy when they cool and you will not be able to fold them
Scoop the beef, and other desired toppings onto the tortilla
Fold the tortilla in half or fold one of the 4 sides inward about 1 inch and then fold the other two sides over to close the taco so that nothing falls out of the bottom.
Storage Indications: Transfer the unused beans/corn/canned things into tupperware containers. Store these in the fridge for later use. Once cans are open, it is unsafe to leave food in them, even in the fridge, as they release toxic chemicals. Put the beef, tomatoes, and all other toppings into a sealed container in the fridge.