1. Brown ground beef in a skillet. Drain off the oil when beef is done. 2. To the ground beef, mix in the water, tomato paste, chili powder, onion powder, sugar, garlic powder, salt and Accent seasoning. 3. Stir in the masa to thicken. 4. Transfer the meat to a clean bowl and let cool. Wipe the skillet clean with a paper towel. 5. Heat about a tablespoon of oil in the skillet. 6. Warm one tortilla at a time in the skillet with the oil to soften. Set tortillas aside. (If you are in a time crunch, you can just microwave the tortillas to soften them). 7. To assemble the tacos: Spread about 2 -3 tablespoons of the meat filling onto each tortilla and fold over. Press to seal. If you are planning on frying right away, it might be helpful to seal with toothpicks to prevent the tacos from opening while cooking. 8. At this point you can fry them immediately, store them in the fridge or freeze them for long term storage. 9. Frying the tacos: Preheat oil to 375 degrees. You can use either a deep fryer or a skillet. 10. Fry 2 - 4 tacos at a time depending on how many can fit into the deep fryer or skillet. 11. If using a skillet, fry each side for about 2 minutes. If using a deep fryer, fry for about 2 - 3 minutes. (If frying the tacos straight out of the freezer, add a minute or two). The goal is to get the tacos to be a little crunchy but not too soft and they get a nice brown color. 12. Drain the tacos on paper towels before serving. 13. You can add your favorite topping by gently opening the tacos and place the fillings. 14. If you have leftovers, place them in the fridge, covered, for up to 3 days. Reheat in a 350 degree oven for about 8 minutes or until warmed through. ---------------------------------------------------------------------------
Nutrition
Ingredients
