If you've got Luke Perry sharing his recipes, you've also got to have Jason Priestley getting in on the action. Dylan was all about the fatty, Southern cookin' with steak, biscuits, and lard, but Brandon went for a different spin. Surprisingly, Jason wasn't getting into something Canadian, but rather, something classically Tex-mex. Oh, yes. Tacos -- not just any tacos, but ones that require you to have the crispy, envelope kind. If you don't, they tell you how to make 'em!Jason Priestley's Tacos
Ingredients
3 tbsp oil
1 cup finely chopped onion
1 clove garlic, minced
1 lb. lean ground beef
1 tsp salt
2 tsp chili powder
Pinch ground cumin
12 corn tortillas
Finely shredded lettuce
Finely chopped onion
Shredded cheddar or Monterey Jack cheese
- Heat oil in a large, heavy skillet. Add onion and garlic and cook until tender. Blend in ground beef and a mixture of salt, chili powder, and cumin; brown meat lightly.
- If using hard tortillas, warm them in 350-degree oven for 5 minutes. If using soft tortillas, fry them in 1/2 inch of oil in heavy skillet. When tortilla becomes limp, fold in half with tongs and hold edges apart while frying to allow for filling. Fry 1 1/2 to 2 minutes, or until crisp and golden.
- To serve, spoon 3 or 4 tablespoons of beef mixture into each tortilla; top with lettuce, onion, and cheese.
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