Saturday, April 17, 2010

Oh, Tacos, You Exquisite Creatures

Could I wax poetic about tacos? Um, yeah, I think I could!!

In case you missed the debut, here is the run through again, this time with some more photos to pique your interest. 


2 lb. 93% Lean Ground Beef (raw) If you can find leaner, use it.
1 large, finely diced potato
Salt, Pepper, chili powder, fajita seasoning, garlic powder (to taste)
24 small (4") corn tortillas
4 tbsp canola oil
3 cups iceberg lettuce (shredded)
2 cups chopped tomato
1 cup diced onion
1 pound low-fat colby cheese or 4 cheese mexican style cheese
1 cup salsa

Add finely diced potato to ground beef along with spices and cook over medium heat until meat is browned but not dry and potatoes are softened. Set aside.

I use Arizona Brand White Corn Tortillas for Tacos and Tostadas. These are 4" tortillas and are 2 for 1 point. If you can find something similar (really thin 4" tortillas) they will probably work.

These are made commercially in Phoenix, AZ and sold everywhere.  If your grocery store does not carry them, ask someone to look into them.  They are available.

In a deep sauce pot heat 2 CUPS of canola oil to very hot. Oil should be rippling, but not smoking. Fold tortillas into taco shape gently so as not to break the bottom (the thin tortillas make this easier) and holding from the top with tongs dip rapidly into the hot oil, making sure all of the "taco" gets a bath and remove immediately.

Lay on a cookie sheet, overlapping the next shell on the last one, until all 24 have had their "bath". If this is done right, and the oil is hot enough, if you measured out the oil, pour it back into whatever you used to measure it with (let it cool first) and you should see that the tortillas didn't absorb more than about 4 tablespoons of oil. You need the entire 2 cups for depth in the pot only. Leftover oil can be reused, might have a slight corny taste.  That lone ranger taco laying sideways there was dud.  It tore before I got it out of the bath.  Into the garbage.

Fill shells using a normal serving spoon. Each shell should take about one ounce of meat. With my spoons, that's about 1 and 1/2 spoons of filling per taco. Do not over fill tacos.

You may have meat left over or you might be short just a little depending on how much you filled the tacos. Play til it works for you.

Put the tacos in the oven at 350 for about 20 minutes or until the tops are golden brown and crispy. Bottoms will stay soft and pliable so you can open them without breaking. Are these beautiful or what?

Fill with Lettuce, etc.

This recipe is for 2 dozen tacos because that is what 2 lb of ground beef will make. You may have a little filling left over.  Freeze it or use it in a taco salad the next day. Making half the recipe should not affect the Points.

Edit: I just realized, I didn't put the best picture of all in!!

These are moist and delish and when you bite into them,. they crunch.  Divine! 

According to the WW Recipe Builder these are 3 POINTs per taco or 8 POINTs for 3.  I, under the threat of penalty of death, would not admit to how many I ate tonite.


  1. Hi I just came over from Lady Blogger Society I enjoyed this and I learned something. I never fill the Taco shells for my family and I never knew to fill them and then put back in oven. See how helpful you are that makes so much sence. LOL
    Have a great day.

  2. Teresa, you will really enjoy them this way, I promise you. It reduces the grease factor by leaps and bounds.