1 lb. lean ground beef
1 medium size onion, finely chopped
1/2 tsp. each dry rosemary, ground cumin, and pepper
1/2 clove garlic, in pieces
10 to 12 corn tortillas
2 c. Mexican white cheese
3 c. shredded Iceberg lettuce
2 lg. tomatoes, sliced in thin wedges or coarsely chopped
Jalapeno

In a wide, ungreased, frying pan over medium heat, cook meat until brown and crumbly. Add onion and saute until limp, then stir in rosemary, cumin, pepper, and clove garlic. Simmer gently, uncovered, stirring often until hot through. Fill each fried tortilla with 2 to 3 tablespoons beef mixture. At the table, pass each in separate bowls, cheese, lettuce, and tomato (add bits of jalapeno for flavor).

Heat 1/2 inch salad oil, shortening, or lard in a wide frying pan over medium high heat to 350 degrees on a deep fat frying thermometer. When hot, fry one corn or flour tortillas at a time just until tortilla becomes soft (about 10 seconds). Then fold it in half and fold slightly open with tongs or two forks so that there is a space between the halves for filling to be added later. Fry tortilla until crisp and lightly brown, turning as necessary to cook all sides (about 1 minute total). To keep half-moon shaped taco shells warm until ready to fill, put them on a paper towel-lined baking sheet in a 200 degree oven for as long as 10 to 15 minutes.

Available at Mexican markets or specialty foods stores.