Lay tortillas on counter and cover half of each with raw hamburger meat (about 1/4 inch think) so that the meat has a half-moon shape.

Sprinkle the meat lightly with garlic, cumin and salt.

Take a tortilla and dip the tip in the oil. If the oil sizzles, it is hot enough to begin. If not, wait until it is, or your tortillas will soak up the oil before beginning to fry. If the oil begins popping rapidly, it is too hot. You will need to turn your flame down, remove your pan for a minute or two, and wait for the oil to cool.

When the oil is ready, place a large spatula under the meat side of the tortilla and place the entire taco in the oil, making sure that plain side of the tortilla is covered in the hot oil. Keep your spatula under the meat. Once the tortilla is softened (two-three seconds) fold the meat side of the tortilla over the plain side and remove the spatula. Repeat until pan is full. A ten-inch pan accommodates 4 tacos.

Allow the taco to cook on each side for about as long as you would a regular hamburger patty. If your grease begins popping, you will need to turn down your flame, or your tortillas will burn and the meat will not be cooked through. Do not overcook, or tortillas will become too hard and break, and they will taste dry. Each side should cook just until it begins to stiffen slightly.

While tacos are frying, shred your lettuce, tomato and cheese. I prefer the pre-shredded cheese, for the sake of convenience.

When removing each taco from the pan, tilt it upside down for a few seconds in order to allow the grease to drain. Use the side of the pan to be careful that the meat does not fall out. Drain further on paper towels--again, tilted slightly upside down.

Allow to cool slightly until you are able to handle them, then gently pull open and fill with lettuce, tomato and cheese.

The tacos should be crispy, but not hard and stiff. They should not be soggy, but should pliable enough to bend open.

These are not healthy, but are very tasty and easy for an occasional quick and easy treat. The best part is that the tortillas pick up the flavor of the spices, and though they are crispy, they do not break and fall apart. They are also inexpensive to make, and they are great for feeding large groups. You may serve them with hot sauce, or as my husband likes to do, sprinkle them with Tabasco sauce. Enjoy!

Submitted by: Sarah Yanta