On Sunday, December 13, 2020 at 8:31:03 AM UTC-6, cshenk wrote:
> dsi1 wrote:
> > On Saturday, December 12, 2020 at 12:10:05 PM UTC-10, Leo wrote:
> > > Or tackos, depending upon ones pronunciation. I used canned
> > > Rosarita refried beans for the side. Otherwise, a pound of ground
> > > beef, a package of McCormick´s Original Taco Seasoning, some
> > > cheese, lettuce, tomato and oil fried Mission White Taco Shells.
> > > Not pretty. Quick, easy and pretty good. I even used a chipped
> > > plate for authenticity.
> > > <https://postimg.cc/TyRSvRwW>
> > >
> > > leo
> > I got a recipe for enchiladas from a friend in Texas. He said it was
> > a favorite Tex Mex dish at his family's diner. It was corn tortillas
> > with Velveeta and a real basic tomato sauce. It was similar to
> > Hawaiian cooking in it's simplicity. I guess your dish is of a
> > similar style. I'd eat it for sure!
>
> I'd have used crisp shells but it's just a desire for 'crunch' as part
> of my taco expectatons.
>
> The chipped plate made me smile. I have a few like that.

We used to have a set of those exact plates. They are probably
40+ years old.

--Bryan