corn tortillas (the amount is up to you, the recipe is for about 20 tacos.)
five pounds of ground beef
salt and pepper
shortening for frying in pan (enough to have about 1/2 inch depth)

Side Dressings*:
shredded lettuce
grated cheese of preference
chopped onions
chopped tomatoes
salsa

*any of the dressing are optional depending on your taste

Heat oil on medium to medium low heat in skillet. Take enough meat to cover half a tortilla, but with enough room to be able to fold over evenly. Sprinkle meat with salt and pepper to your liking. I suggest making all the tacos ahead of time so you don't have to worry about keeping up with them and frying at the same time. Fry tacos in grease. Do this until the meat is done. The key here is to not over cook them.

You want the tortillas still kind of soft so when they are ready to eat, you can bend them open and easily dress with out the tortillas breaking. They're almost like puffy tacos. After cooking all the tacos, dress and eat how you please. Twenty tacos may seem like a lot, but in the house where I live, the men usually eat at least a dozen. I only like four or five, but to each his own.

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