In Which I Make Tacos
Believe me, I am nobody's idea of a cook. I look at all the amazing recipes Jay Solo prepares, and I am astonished. It's all I can do to make a ham and cheese sandwich. So it was as if I had taken leave of my senses when I was shopping at the supermarket yesterday, and suddenly the idea struck me: "Why don't I make tacos for supper tonight?"
I knew I already had at home some hamburger and a head of lettuce. So I got some tortillas. Packet of taco seasoning mix. Can of diced tomatoes and green chilies [sic, that's how it's spelled on the can]. Can of sliced black olives. Shredded cheese, half mild cheddar and half Monterey jack.
Got home. Heated up a few tortillas between damp paper towels in the microwave. Heated up the old cast iron frying pan, and cooked up two thirds of a pound of hamburger. Mixed in some water and the seasoning mix with the hamburger, cooked until it thickened up. Then laid out tortillas— oops, aren't taco shells smaller? These were like 11 inches across— added hamburger, diced tomatoes and green chilies [sic], shredded fresh lettuce, sliced black olives, and shredded cheese.
Popped finished tacos into the microwave for 20 or 30 seconds, they were so full I had to hold them shut with wooden toothpicks.
Now. Like I say. Aren't taco shells smaller? I'd guess these two tacos weighed a full pound each. I ate one taco, amazingly delicious. Put the other taco in the refrigerator, I will probably have it for lunch today.
Seems I forgot the sour cream. Oh well. For me, this was an amazing culinary accomplishment, as is any recipe which calls for more than two ingredients.