Tacos

Bob makes the best tacos :)

Shells:
Heat about 1/2 inch of vegetable oil in a frying pan on medium high heat until bubbling. Place one corn tortilla (white or yellow, your choice) in the oil.

Once bubbles start appearing in the tortilla, fold it in half using a pair of tongs. Hold the shell open with the tongs while cooking so the 2 sides don't stick together.

Cook for about 30 seconds, or until it gets stiff, then remove from oil.

Meat:
Brown 1 lb ground beef in a frying pan and drain. Reduce heat to medium and stir in about 2 tablespoons chorizo and cook well. Add about 2 tablespoons tomato sauce and chili powder to taste.

*If you don't have chorizo, just increase the tomato sauce

Spanish Rice:

Prepare rice as normal, but replace half of the water used with tomato sauce. When rice is done, add a little more tomato sauce and chili powder to taste. This is great in tacos, burritos, or just on its own with a little melted cheese on top.