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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