Fresh Mexican Tacos

• 1.5 lbs to 2 lbs ground beef
• 4 oz. canned or fresh roasted green chilles
• 8 oz can of tomato sauce
• 2 table spoons ground chili powder (or less to taste)
• salt
• Large package of uncooked 6 inch corn tortillas
• corn or canola oil
• romaine lettuce (1 bunch)
• 1 cup medium cheddar cheese (shredded)
• 1 cup monterey jack cheese (shredded)
• 3 local farm tomatos (diced)
• 1 15 oz can of pinto beans or you can use dry beans and cook them
• 3 ripe avocados
• 3 green onions (cleaned & chopped)
• garlic salt
• tabasco sauce
• sour cream if desired

1. Start with the avocados. Remove shell and save the seed. Cut into cubes, add the chopped green onion and 1 of the diced tomatos, about 1/8 teaspoon of garlic salt and about 1 teaspoon of tabasco (you may want more or less depending on your taste). Stir together but don't cream. Chunky is really great & place seeds back in, cover & refrigerate.
2. Brown hamburger, remove grease, add diced chilles, tomato sauce & chili powder and simmer low at least 20 minutes.
3. Mix both cheeses together for maximum flavor.
4. Put about 1/4 inch oil in a skillet 6-9 inches big. Get it hot. Place tortillas in one at a time cooking about 1 minute each side (not hard) but a but crispy but bendable. Place on plate on paper towel to soak up excess oil. Layer a couple of tortilla's to paper towels and press to get extra oil.
5. Warm or prepare pinto beans.
6. I set out buffet style. But make by tortilla adding small amount of beans (I leave whole), meat, lettuce, cheese, tomato & guacamole. Be careful and don't overstuff your tortilla and overstuff yourself!

ground beef, tomato sauce, ground chili powder, salt, corn tortillas, corn, romaine lettuce, cheddar cheese, cheese, tomatos, pinto beans, avocados, green onions, garlic, tabasco sauce, sour cream

Taken from www.epicurious.com/recipes/member/views/fresh-mexican-tacos-50106921 (may not work)