1 1/2 to 2 lbs. ground beef
1 lg. pkg. corn tortillas
1 to 1 1/2 lb. cheddar cheese
1 med. onion, diced fine
2 tomatoes, diced fine
1 head of lettuce, cut fine
1 can enchilada sauce (Ashleys if you can find it)

Cook meat until the pink is gone pour into colander to drain off fat. Put some oil or shortening in skillet when hot fry the tortillas to form taco shells but do not let them get to crisp leave pliable.

Arrange tortillas into baking pan standing up leaving room to put meat and salad mix in shells. Combine onion, lettuce and tomatoes in a bowl and set aside. In taco shells add cooked ground beef until all have some meat in them. Add the tomatoes, lettuce, onion, mixture fill up each shell. Top with lots of grated cheddar or CoJack cheese.

Place enchilada sauce in sauce pan rinse can out with a little water add to sauce bring to boil. Pour over top of tacos so each taco has some sauce over it. Bake at 375 degree oven until cheese is all melted and bubbly. Serve after they set out of oven a few minutes. Great or better the next day.