Tacos from 1983

 Tacos, Who doesn't love Tacos..?..This recipe is alittle different then how I usually make them. 

I might add I checked price on most of the items in this recipe..The Spices I didnt do a price Check. These prices are in October 2023 and in Southwest Missouri.

This recipe is from 1983 Betty Crocker Cookbook...I feel like I need to give credit to where this recipe came from

8 Taco Shells ( you can use store bought or make recipe below) ( Flat were 2.24 , shells 2.44)

1 pound hamburger ( 4.97 per pound)

3/4 cup water

1 medium onion , Chopped ( about .46 an onion)

2 Tablespoons Chili powder 

1 teaspoon salt

1/2 teaspoon ground cumin

1 clove garlic crushed

1 cup shredded lettuce ( 1.72 a head)

1 cup shredded cheddar cheese ( 2.00 for 1/2 pound block, 3.68 for a pound)

1 large tomato , chopped ( 1.37 for one)

1/2 cup dairy sour cream ( I omitted this )


  Prepare Taco Shells. Cook and stir hamburger in 10 inch skillet until light brown; drain. Stir in water, 1/2 cup onion, the chili powder, salt ,cumin and garlic. Heat to boiling, reduce heat. Simmer uncovered , stirring occasionally, until thickened., about 10 minutes.

  Spoon about 1/4 cup taco meat mixture into each shell. Top with shredded lettuce, chopped onion, shredded cheese , chopped tomato and sour cream.


                                 Taco Shells

1 1/2 cups cold water

1 cup all-purpose flour

1/2 cup corn meal

1/4 teaspoon salt

1 egg

Vegetable oil


Heat an 8 inch skillet over medium -low heat just until hot. Grease skillet , if necessary. ( To test skillet, sprinkle with few drops of water. If bubbles skitter around heat is just right.)

  Beat water, flour, corn meal, salt and egg with hand beater until smooth. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around the edge, about 2 minutes. Turn and cook other side until golden, about 2 minutes longer.

  Heat oil ( 1 inch) in 3 quart saucepan to 375 degrees. Slide tortilla into oil. Fold in half with tongs or two forks and hold so 1-inch space remains between halves of tortilla. Fry , turning occasionally, until crisp and golden brown; drain on paper towel.

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