Ingredients
SALSA:1 can (28 ounces) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 can (4 ounces) sliced jalapeno peppers1 small onion, quartered1 teaspoon garlic saltTACOS:1 pound ground beef1/2 teaspoon salt12 corn tortillas (6 inches)1/2 cup canola oil1 cup shredded cheddar cheese4 cups shredded lettuce
Preparation
In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate.
In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels.
Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.
