3 pkgs. taco seasoning
1 giant yellow onion, chopped
1 pt. left over mushrooms, chopped
1 green pepper, chopped
1 qt. sour cream
Milk
1 lg. (real lg.) block sharp cheddar, grated or food processed
1 head lettuce
4 or 5 tomatoes, chopped
Another lg. yellow onion, chopped
1 jar (or more) Ortega Thick & Chunky Salsa Flour tortillas
1 can of Bud

Fill quart size freezer bags with meat and flatten, use two and you will have the right amount!

Brown meat and one giant yellow onion in a big cast iron pot. While browning, use a big, heavy spoon to break up the chuck into very tiny little bits. Drain meat.

In a small bowl, combine taco seasoning and about 1 cup beer. Mix well and pour over meat. Add green peppers and mushrooms and simmer for a couple of hours. Keep adding beer when it looks too dry.

Place a non-stick pan over medium heat and as soon as pan is hot, throw in a tortilla. Heat until it starts to bubble and then turn real quick. Heat other side for a few seconds and then toss onto a paper plate. Be sure not to overcook shells as they will break when you try to eat the taco!

Place a couple of tablespoons of cheddar on shell and top with meat (that way the meat melts the cheese). Top with shredded lettuce, tomatoes and a couple of tablespoons of onion.

Thin the sour cream with the milk until it is more manageable and put about 3 tablespoons of this on veggies. Top with 2 or 3 tablespoons of hot sauce and enjoy.

Serve with a couple of napkins, a fork and something very cold to drink.