1 (8 oz.) canned green chilies
1 lb. green tomatoes
1 clove garlic
2 c. onion, chopped
2 tsp. cooking oil
2 c. beef bouillon
1/2 tsp. salt
1 lb. ground beef
8 crisp taco shells
Lettuce, tomatoes, cheese
Avocado slices

TACO SAUCE: Remove green chilies from can, rinse off seeds and chop. Dip whole tomatoes in boiling water for 1 minute to loosen skin; allow to cool and then peel. Finely chop the peeled tomatoes and mash the garlic clove. Place the green chilies, green tomatoes, garlic, 1 cup chopped onion, beef bouillon, and salt in a large skillet. Simmer for 10 minutes and set aside to cool.

TACO FILLING: Heat cooking oil in a clean skillet. Saute 1 cup chopped onion until soft. Add beef and saute until brown. Fill taco shells 1/3 full with hot beef mixture. Layer sliced lettuce, chopped tomato and thinly sliced cheese over the top. Serve with sliced avocado on the side. Serves 4 to 6.