Beefy Avocado Tacos
Prep Time: 15 mins | Cook Time: 20 mins | Course: Dinner | Servings: 4
Sautéed spicy ground beef layered over pinto beans, cheese, a perfectly fried taco and avocado with sour cream and all the trimmings. Everyone loves tacos; why wait for Tuesday? I like to fry the tortillas in a bit of olive oil and then form them in a couple of bread pans (or one larger pan). Lining the tortilla with a layer of cheese helps keep moisture from tearing them while you eat them.
8 corn tortillas
2 Tbsp olive oil
1 cup cheddar cheese, shredded
1 lb. ground beef
½ cup onion, diced
3 cloves garlic
2 Tbsp salsa + more for garnish
Salt and pepper, to taste
2 cups pinto beans, cooked
1 cup pepper jack cheese, shredded
1 cup butter or iceberg lettuce, finely chopped
2 tomatoes, diced
½ cup black olives, sliced
2 avocados, diced or sliced
2 green onions, sliced
¼ cup cilantro, chopped
½ cup pico de gallo
½ cup sour cream
Preheat the oven to 350*. Fry tortillas in a large frying pan with a couple tablespoons of olive oil, frying both sides for a couple of minutes or until they are golden with darker spots and slightly crispy. Fold into a v and place in a bread pan placing another beside to keep the shape, place the next two to extend to the end of the bread pan. Line with a sprinkling of cheddar cheese. Warm the beans in a saucepan. Fry ground beef with onion and garlic until no longer pink, add salsa (or more to taste) for a little spicy flavor along with salt and pepper. Spread pinto beans and burger into tacos. Top with pepper jack cheese and place in the oven until the cheese has melted. Chop and slice to have at the ready, the lettuce, tomatoes, olives, avocados, green onions, cilantro, pico de gallo, any shredded cheeses left, salsa and sour cream. Remove the tacos from the oven and let diners top with their favorite ingredients.
