1 pound ground beef
1 teaspoon chili powder
1/2 teaspoon celery salt
1 tablespoon finely chopped onion
Cook mixture on low heat for 10 to 15 minutes. Stir frequently to keep from sticking.
2/3 cup tomato juice or tomato sauce
1 tablespoon flour
Continue to cook on low heat for another 10 minutes.
Fill taco shells with filling while it is hot. Sprinkle with grated mild cheese, shredded lettuce, and chopped tomato or avocado. A taco or hot sauce may also be added if desired. Mixture fills 12 taco shells. (Prepared taco shells may be purchased at the food market, or frozen ones ready for frying may be purchased at the frozen-food counter.)
2 ripe avocados
1/2 medium onion, minced
1 teaspoon vinegar
1 very ripe tomato, peeled and chopped fine
1 tablespoon mayonnaise
salt and pepper
Cut avocados in half, remove stones, and peel. Place avocado, onion, and vinegar in a bowl and beat together with an electric mixer or mash together well. Stir in tomatoes and mayonnaise. Add salt and pepper if desired. Children in Mexico eat guacamole as a salad, but you can serve it as a dip with corn chips.