Richard's Tacos Recipe

My husband has been making these tacos longer than I've known him. They are a crowd pleaser - everyone we've made these for loves them. Over the years, they have affectionately become known as "Richard's Tacos." His recipe is based on his Mom's simple American cheese and corn tortillas recipe that he grew up eating as a quick snack. He added the ground beef to make it more like an entree. They are simple beef tacos that once dressed with cilantro, tomato, avocado, salsa, and hot sauce, are so tasty, it's impossible to eat just one.

Richard's Tacos Recipe

3/4 lb extra lean ground beef
1 tsp garlic powder (optional)
Salt and pepper
10 corn tortillas
Shredded cheese (optional)

1/3 cup chopped cilantro leaves
1 medium tomato
1 avocado
Salsa
Hot sauce like Tapatio or Tamazula Mexican Hot Sauce
1 can of black beans

Brown the ground beef over High heat. Season with garlic powder (optional) and then salt and pepper to taste. Drain off any fat.

To prepare the garnishes, chop a small bunch of cilantro leaves, then slice a tomato and slice the tomato slices in half. Hold off on slicing the avocado until just before serving the tacos.

Heat the black beans in a small pot over Med. Low heat.

Heat a large skillet or the griddle (smooth) side of a Nathan's Reversible Stovetop Grill and Griddle, sprayed with non-stick cooking spray, to Medium heat and put 3 or 4 tortillas on it to warm up so they can be folded in half without breaking apart. Check them every minute or so and turn them over when they start to get soft. When soft, put 2 tbsp of beef filling onto half of a tortilla, along with a small handful of shredded cheese if you want, and fold the other half of the tortilla over it to make the taco. Press the taco with a spatula to secure the fold.

Once all of the tacos are folded, let them sit for 3-5 minutes to let the tacos brown. When they start to brown, flip them over and cook the other side for 3-5 minutes until it is browned. When done, take the tacos off of the skillet or griddle and put them in a covered dish to keep warm while you make the other tacos.

When the last batch of tacos is on the skillet or griddle, prepare the sliced avocado. Cut the avocado in half along the pit, open and remove the pit. Use a knife to make slices in the avocado half. Use a spoon to scoop out the slices. Put them on a plate and sprinkle a little salt on them.

Serve the tacos with cilantro, sliced tomato, sliced avocado, salsa, and hot sauce (Richard's choice is Tapatio), along with black beans on the side. Makes 10 tacos.