Grandma’s Famous Taco’s

Grandma Carol’s famous taco’s is something that I get asked to make quite often.  I can make it different ways such as with ground beef, ground turkey, or chicken.  I mostly make it with beef as that is my preference.   The tacos are just so amazing when you take a bite, you just want to keep eating it until its all gone and then you want another one. If your planning on making Grandma’s Famous Taco’s, I recommend you make sure you make plenty as they go fast.  I do not think I have ever had left overs when making Grandma’s Famous tacos.  Ok on to the show.

Shopping List:

  • Ground Beef I normally get 2 pounds
  • Mission, Flour Tortilla 20 ct.
  • Cheddar Cheese or a Mexican Mix
  • Lettuce
  • Tomatoes
  • Onion
  • Tomato Paste or La Victoria Red Sauce
  • Black Olives (optional)
  • Canola Oil (preferred) or Vegetable Oil
  • McCormick or Lawry’s Taco Seasoning

 

 

 

 

 

 

 

Preparation:

  • Large cooking pan
  • Medium cooking pan
  • 3 small bowls
  • 1 large bowl
  • 1 large plate
  • Wash and break the lettuce up into smaller pieces and place in a bowl
  • Cut the tomato into smaller pieces you can place into taco
  • Cut the onion into smaller pieces you can place into the taco
  • I normally get diced olives in a can. open can and place in a small bowl
  • Shred cheese if you didn’t purchase shredded cheese and place into a bowl

Cooking:

  • On medium heat, place beef in large cooking pan. If you purchased beef thats 80/20 add no oil or butter, the beef has plenty. If you bought 90/10 or higher, I would put a little oil into the pan just a little though not very much. Drop the beef into the pan and mix around the beef so it starts to brown. Continue stirring the beef around until the majority of it is brown.
  • Once majority of beef is brown, add the taco seasoning to the beef and mix the seasoning thoroughly through the beef.  turn the heat at this time down to low/medium.  after thoroughly mixing the taco seasoning into the beef, add the tomato paste and some water or if you purchased the La Victoria red sauce just add the sauce no water.  Do not add all the sauce.  Normally I add a half maybe 3 quarters of a the standard size La Victoria Red sauce to the  meat and mix, at this time turn the heat down to low.
  • On high heat, put the large cooking pan with plenty of oil to cover the entire surface of the cooking pan on the heat and allow it to heat up.  You want to make sure you added enough oil to fully cover the complete bottom of the tortilla in the cooking pan.  I recommend using tongs or something that will allow you to grab the tortilla while cooking.  Place the tortilla into the hot oil and allow the bottom to start cooking.  Depending on the heat, this can take anywhere from 10 to 20 seconds, next flip the tortilla over and in half to form the taco shell, cook on one side for about 10 to 20 seconds then on the other side for about 10 to 20 seconds until each side is a nice brown color not burned and then remove from the pan and place on the large plate.  Continue this on the subsequent shells until you have cooked at least 10 to 12 shells.  you may need to adjust the heat down just slightly to avoid the oil from burning but do keep it hot.  Once you have completed cooking the shells, turn the heat to off, and allow the oil to cool down.

Serve:

I normally lay up the items in a buffet style so individual’s can fill the taco shells themselves. I start with the plate, taco shell, followed by the beef, then other condiments.

While this sounds simple and it is, the dish is amazing and always gets two thumbs up, plenty of returns to the buffet.

BONUS:  If you really want to add an amazing bonus to this dish which requires just a little bit more work, purchase  Kraft Grated Parmesan Cheese and as soon as the taco is pulled from the pan, sprinkle liberally the taco exterior with Parmesan Cheese so it can stick to the shell.

 

 

I’ll add photos later but this is enough to get you started.

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