Santa Fe Soft Tacos

Makes 4 servings

  • 1 pound ground beef
  • 1 7 1/2-ounce can mild taco sauce
  • Vegetable oil
  • 8 corn tortillas 6 inch each
  • 3 tablespoons onions chopped
  • 1/2 cup tomatoes chopped
  • 1 cup shredded iceberg lettuce
  • 6 ounces sharp cheddar cheese finely shredded
  • 1 11-ounce can mild enchilada sauce (optional)

In a 10-inch skillet over medium-high heat, sauté beef until lightly browned, breaking up meat; drain off fat. Add taco sauce. Reduce heat to low and cook for 5 to 10 minutes or until meat is moist but no longer saucy.

Preheat oven to 350°. Pour oil into a small skillet to a depth of 1/4 inch. Heat over medium heat. Dip tortillas, one at a time, in hot oil for a few seconds just to soften. Drain on paper towels.

To assemble the tacos, on one half of each tortilla, layer in order one-eighth each of the ground beef mixture, onion, tomato, lettuce and 2 tablespoons of the cheese. Fold the other half of the tortilla over the filling. In a 12 x 8 x 2-inch baking dish, arrange tacos, slightly overlapping.

Pour enchilada sauce over the tacos if desired. Sprinkle with remaining cheese; cover with foil and bake for 5 to 10 minutes or until cheese melts.

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