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Makes 3 or 4 servings 3/4 lb (340 g) rump steak 1 envelope taco seasoning mix 1 to 2 tbsp (15 to 30 mL) sunflower oil 9 to 12 soft flour tortillas 1 Spanish onion 2 to 3 ripe tomatoes 3 to 4 oz (90 to 115 g) cheddar or Monterey Jack cheese 1/2 cup (125 mL) sour cream 4 1/2-oz (125-g) tub guacamole

Instructions In a large skillet heat vegetable oil. Cut pork or beef into thin strips. Brown in oil 5-7 minutes. Add French's Taco Seasoning and water. Blend well. Bring to boil, reduce heat and simmer uncovered, 3-5 minutes. Stir in onion and Lindsay Sliced Ripe olives. Blend well and heat

Instructions Combine first 4 ingredients in a medium bowl. Combine vinegar and next 4 ingredients; pour over vegetable mixture and toss gently. Set aside. Wrap tortillas in foil; bake at 350 ø for 15 minutes or until thoroughly heated. Combine black beans and next 6 ingredients in a medium

MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Soft Tacos Categories: Mexican Yield ... Plain Text Version of This Recipe for Printing ...

* Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef, pork or chicken for the meat filling. Heat 1/8-inch oil in skillet until hot. Cook tortillas, one at a time, in hot oil until soft, about 30 seconds; drain. Spoon 2 Tbls of the shredded meat mixture slightly below center of each

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How to Make Soft Tacos