To make homemade taco shells, you will need a taco mold, or follow the instructions given below (see NOTE) on how to construct your own mold with aluminum foil.

INGREDIENTS:

2 Avocados, pitted and peeled
Juice of 1 Limes
1/4 cup fresh Cilantro, chopped
1 teaspoon coarse Salt, plus more to taste
1/4 teaspoon freshly ground Black Pepper, plus more to taste
1 tablespoon Olive Oil
1 yellow Onion, cut into 1/2-inch dice
1 pound ground Sirloin
1 teaspoon dried Oregano
1/4 teaspoon ground Cumin
12 Corn Tortillas
8 ounces Cheddar Cheese, grated
1/4 head Iceberg Lettuce, shredded
1/2 cup Sour Cream
1 cup Cherry Tomatoes, cut in half

  Make the Guacamole:

1. In a bowl, mash the avocados with the back of a fork until you have your desired consistency. Stir in the lime juice and half of the chopped cilantro. Season with salt and pepper. Set aside.

Make the Beef Filling:

2. In a large skillet over medium-high heat, heat the oil. Add the diced onion and cook until translucent, about 10 minutes. Add the sirloin, oregano, cumin and teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until meat is cooked through, about 4 or 5 minutes. Cove to keep warm and set aside.

Make the Shells:

3. Preheat the oven to 350 degrees. Wrap 4 tortillas in aluminum foil, keeping them flat. Place foil pack and taco mold, if using, in oven for 5 minutes to heat. Remove packet and mold from oven. Remove tortillas from the packet and drape each over the taco mold. Return to the oven and cook until crisp, about 10 minutes. Remove from the oven and let sit on mold for 2 minutes until slightly cooled. Repeat with the remaining tortillas.

4. In separate bowls, set out the beef filling, grated cheese, shredded lettuce, guacamole, sour cream and tomatoes. Add a small bowl of thinly sliced scallions if desired. Fill each tortilla as you go.

NOTE: To make your own taco mold, fold an 18-by-18 inch piece of aluminum foil top to bottom, then top to bottom again. Make a tent shape with the foil. Make a 1-inch crease along the bottom of both long sides to help the mold stand up. Place the tented foil on a baking sheet, and use as direct above, making 2 tortilla shells at a time.

Calories: 215   Carbohydrates: 16 gm   Fat: 11 gm   Cholesterol: 34 gm
Protein: 12 gm   Sodium: 367 mg   Fiber: 3 gm   Calcium: 126 mg
Iron: 2 mg   Vitamin A: 441 IU   Vitamin C: 5 mg
Percentage of Calories from Fat: 47%
Percentage of Calories from Protein: 23%
Percentage of Calories from Carbohydrates: 30%

These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.