Mas taco/burrito help

[Guest guest]

Thanks for the suggestions Heidi and Elaine.

Maybe I need to ask a more basic question – like what do you all use

for shells, tortillas, toppings etc. I've got penzy's Mexican spice,

and I have salsa that we use most of the year when fresh tomatoes are

not in season.

I tried burritos by mixing spiced ground beef with tomato sauce and

beans and made this weird glop that didn't seem to have balanced

flavors. And I didn't like the texture. My husband liked it, but

he'll eat anything and I want something I like, too, and I can serve

to guests. I decided maybe I used too many wet ingredients.

I decided to try soft tacos and made ground beef, lettuce, onions,

sour cream, and salsa. It was kinda plain and again stuff didn't

really jibe well.

Then I tried " hard " tacos with the fried corn tortillas. They were

just as hard to eat as I remembered them being when I was a kid. I

even had grease running down my chin. They were better and

nostalgic.

Maybe shredded beef, pork, or chicken is the way to go? Maybe I'm

putting too many different things in – maybe just something simple

like meat, cheese, and salsa. Anyway, it always leaves me wanting to

go out for fast food tex-mex. Maybe I'm just expecting too much

from homemade tacos without chemicals. Thanks, Betsy