|The last standing El Taco in Tucson.|
|Ready to start chopping and cooking|
3 lbs. ground beef
1 yellow onion, diced
3 cloves garlic, diced
1 container of frozen green chile (Baca's brand is best, but we just tried Authentic New Mexican from Walmart and it is just as good)
Salsa Verde to taste (that's green salsa for your gringos)
Salt and pepper to taste
Saute diced onion, garlic, and ground beef in large frying pan until beef is browned. Add the green chile (no need to thaw before adding) and salsa verde. Heat on med-low until heated through.
|Ready to serve|
Wrap in your favorite flour tortilla and serve with refried beans and Tom's Favorite Guacamole (Tom buys special low-carb tortillas from Sprouts).
|Tom's low-carb burrito|
Or, if you want to try something different, serve it as a lettuce wrap.
|Green chili with a dollop of guacamole|
on a lettuce leaf ready to wrap.
|All wrapped up and ready to eat.|
For those of you that are adventurous and want it to be spicy enough to clear out your sinuses, use a container of frozen Hot green chiles instead of the Mild. If that's too hot for you, then just use half a container of the hot with a full container of the mild. But then you will need to increase the meat to 5 lbs. and add a second yellow onion and a few more cloves of garlic.