Dad’s Chili, Tacos and Enchiladas

Directions

Chili

1Brown 1 lb ground beef, heavily seasoned with Oregano, moderately seasoned with Cumin.

2Add about 1/2 cup of chopped onions and cook until softened.

3Add two cans pinto beans and one can Rotelle tomatoes with green chilies.

4Heat thoroughly. (When he was hunting, Dad would add lots of other stuff, like chili powder, etc. so we always called this "Hunters Chili")

Tacos

1Brown 1 lb ground beef, heavily seasoned with Oregano, moderately seasoned with Cumin. (If making both tacos and enchiladas, just increase the amount of ground beef for the Chili and set aside the extra meat.)

2Place a small amount of meat in a corn tortilla. Cook in heated oil, first by firming the bottom, then each side.

3Drain thoroughly.

4Add shredded Cheddar Cheese, sliced green onions, chopped tomatoes, and shredded lettuce.

Enchiladas

1In heated oil, cook a corn tortilla flat until crisp. Drain on paper towel and place on plate. Cover with a large tablespoon of strained chili. Soften another corn tortilla in the hot oil. Place softened tortilla on top. Add another spoonful of chili and top with shredded cheddar cheese, shredded lettuce, chopped tomatoes, sliced green onions.