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Mexican   -   Tacos Filled With Beans, Meat And Cactus   adapted from Flavors of Mexico by Marlena Spieler

  • Meat Filling
  • 1 Pound Ground Beef
  • 6 Medium Green Onion -- finely chopped
  • 8 Cloves Garlic -- finely chopped
  • 3 Small Potato -- cooked and diced
  • 1 Can Diced Tomatoes
  • 2 Medium Pickled Jalapenos -- finely chopped
  • Salt And Pepper -- to taste
  • Cactus Filling
  • 2 Small Onion -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 1 Tablespoon Olive Oil
  • 1 Cup Cooked Nopale Cactus -- finely chopped
  • Salt And Pepper -- to taste
  • 2 Teaspoons Cilantro -- finely chopped
  • 1 1/2 Cups Refried Beans
  • 12 Medium Corn Tortillas -- warmed
Directions Brown the beef and pour off the fat. Add green onions and garlic, saute for 3 minutes. Add potatoes and cook for 2 minutes. Add tomatoes, jalapeno, salt and pepper. Let simmer for 5 minutes. Set aside and keep warm. Saute onion and garlic in olive oil, then add nopales. Season with salt and pepper and cilantro. Set aside. Heat refried beans and keep warm. Spread tortilla with refried beans then top with a spoonful of each filling. Serve.
Serves 4
Time to Make 0:00

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