Stuffed and pan-fried tacos. Top with shredded lettuce and cheese side of salsa.

Serves 2-4

Ingredients

For Ground Taco ME’EAT

• 1 Bag RollinGreens Ground Taco ME’EAT
• 2 cups water
• 2 tbsp olive oil

For the Tacos

• 8-12 Corn Tortillas
• 3 tbsp of avocado oil
• 3 cups shredded cheddar cheese (optional cheese alternative)

For the Tacos

• 2 Roma Tomatoes
• 3 cups shredded iceberg lettuce
• 1 Jar Salsa.
• Corn tortilla chips

Instructions

1. For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Ground Taco ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
4. For the tacos, preheat Oven to 400 degrees F. In a large pan, heat to medium and add 1 tsp frying oil at a time. Heat tortilla on one side for 30 seconds. Remove from heat and place on baking tray. Add 1/8 cup cooked RollinGreens Ground Taco to each shell. Close the taco using two toothpicks, each shell. Place tray into the oven until shells are golden brown and hard.
5. Cut lettuce into ¼ inch shred. Cut tomato to ¼ inch dice.
6. Remove from oven and allow to cool enough to remove the toothpicks and discard all picks. Open each shell and add ¼ cup cheese, shredded lettuce, and tomatoes on top.
7. Serve with chips and salsa.

-Enjoy Chef Ko