Green Tex-Mex Crispy Tacos
- 1 lb ground beef
- ¼ cup Taco Dust
- 1 cup water
Rest of The Parts
- 25 oz corn tortillas (Pack of green . You’ll probably not find green ones but any color or the regular old natural ones are mighty fine!)
- 4 ounce Velveeta
- 4 oz avocado (='s 1 avo)
- 1 tsp garlic (='s 1 clove)
- 1 oz jalapenos (pickled sliced)
- 1 tbs Smoked (ou hot sauce)
- 1 tbs olive oil
- 1/4 tsp salt
Multitasking The Whole Build
- Start oven at 350
- In a medium heat pan brown meat and drain.
- Place meat back in pan on medium high, add water, Taco Dust, and stir in.
- Cook your TexMex meat for about 3-4 minutes and remove from heat.
- With a brush or a way to get a light coat of olive oil on both sides of each tortilla you plan on turning into a taco.
- Carefully slide oven rack out. Lay each tortilla over 2 grates so they hang down like an upside down “U”. Laying over 2 grates will create the flat bottom shell.
- Add a few extra for a throw away. Some tortillas will crack and you need a tester.
- Slide your rack back in and start the timer for 10 minutes.
- Your tortillas will have a different moisture content than ones you might buy tomorrow so checking in on these is best. If they are not totally crisp they will be chewy in spots. It’s better to make sure they are fully crisp. This is why I suggest an extra tortilla so you can pinch pieces off to test for crispy. Pull them when done. Frankly it’s easier to tell using normal non colored natural tortillas.
- The multitasking part may seem like a pain but it’s not because it’s just a bunch of words above…
- Mince up garlic and smash on cutting board with salt. Most use flat part of knife to do this but a spoon pushed on top of garlic and salt then drag across board until pasty.
- Cut meat out of avocado and put in bowl with garlic salt paste.
- Take fork and smash avocado mixture until chunky or smooth. Both are great.
- Cut you Velveeta cheese into smallest cubes you can.
- Place in bowl with about an ounce of milk or water.
- Heat Velveeta for 45 seconds on high in microwave.
- Check Velveeta, stir, and continue in 30 second intervals until smooth. This is what I consider “weak queso”. By all means if you want add some salsa, pico, or whatever tickles your fancy.
- From plate to top we go! Fill taco shells with meat and plate.
- Pour some cheese over meat, add some plops if smashed avocado, drip some Smoked, add a couple three jalapeno slices, and eat.
© Texas Butter®
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn