Recipe for Impromptu Tacos

Ingredients

• Fried corn tortillas
• Mexican charizo or ground beef, taco and chili
• Seasoning: Jabenero [just 1 to be safe] canned tomatoes, cilantro, canned green chillies, lime, black beans, Tabasco, sugar [to calm down the hotness].
• cheddar cheese [no white cheese, cheddar] add just as much as you think you need and kinda keep tasting till you think its right *Oh when you serve it have a good shot of tequila and lime around.

Instructions

Start by cooking the meat with the seasoning, once the meat is well cooked [if its charizo it should be all broken up and smell great, be careful charizo is extremely greasy] start putting the tomato and the peppers in as well as the cilantro and later black beans [drain the cans first].

Also add whatever spices you would think that would go well, Tabasco and lime are mandatory. you can cook the salsa separate, but I tend to just throw it all in there.

Start frying the taco shells about the time the meat is cooked. be careful when frying, especially if the tacos are frozen, you run the risk of being severely burned. the tacos will cook faster the more you fry.

Put the taco shells in tin foil and a paper towel on the inside to soak the excess oil.

Once you have it all done, serve it up, depending on how much spice you add, especially with the jabnero pepper remember you can drink milk to diffuse the hotness, water does not do this and water will actually spread the heat. also do not rub your eyes when cooking this dish, you might end up screaming on the floor in pain, though it will eventually subside.