SPICY TACOS

The secret to crispy lettuce is to wash the lettuce the night before and pat dry. Keep in an airtight plastic container and refrigerate. Slice lettuce with a plastic or ceramic knife to prevent browning. Taco shells heat very quickly in the microwave.

Meat Filling

    1 pound lean ground beef
    2 teaspoons chili powder
    1 teaspoon garlic salt
    1/8 teaspoon ground black pepper

    1 (4.6 ounce) package of 12 taco shells

Toppings

    Thinly sliced lettuce
    Shredded cheddar cheese
    Sour cream
    Picante sauce

1.  In a 5-quart nonstick sauté pan, brown beef over medium heat. Stir
     in chili powder, garlic salt and pepper.

2.  Spoon hot meat filling into each taco shell.

3.  Top with lettuce, cheese, sour cream and picante sauce.

     Hint: Make a taco salad by using tortilla chips in place of taco shells.
     Top salad with guacamole.

     Makes 12 tacos