Aside from making fresh green salad on a hot summer day, I would always go for a crunchy refreshing tacos for dinner to cool me down. There's something in the medley of the sliced crisp iceberg lettuce, the sweetness of the chopped white onions, the chopped red luscious Roma tomatoes, the chopped green cilantro, and the crumbled Mexican 'Queso Fresca', with the red hot sauce sitting on top of the ground beef cooked with traditional Refried beans neatly encased inside a crunchy yellow corn taco shell.

2 pounds ground beef
1 can Refried beans
1 packet taco seasoning
2 tablespoons cooking oil
12 or more hard yellow corn taco shells
1 bottle of red or green taco sauce


1/2 head of Iceberg lettuce - sliced thinly
1 white onions - chopped
4 medium-sized Roma tomatoes - remove seeds and chopped
1 bunch cilantro - chopped
1 pound Mexican 'Queso Fresca' - crumbled

Prepare all garnishing two hours before serving dinner. Work on each ingredient and put in a bowl, cover with a plastic wrap and keep in the refrigerator. Preheat the oven to 350 degrees F.

Brown the ground beef in a big skillet with the cooking oil until cooked. Add the taco seasoning. Mix well. Add the Refried beans and mix well. Then, put in a serving bowl.
Arrange taco shells on a cookie sheet and put in the preheated oven for about 3 minutes. When heated, put them on a serving plate.
Serve with Horchata or Tamarindo drink. I buy them at the Mexican store in powder form. Just add water and mix.

*This is a make-your-own taco dinner. Enjoy!


My Little Space said…
Oh boy, I love this good looking crunchy tacos! Lovely dish, Chris.
Lola Chris said…
Thank you Kristy! Have a nice day.

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