TACO SHELLS:

3 1/2 c. water
1 c. whole wheat flour
2 c. all-purpose flour
2 eggs

TACO FILLING:

2 lbs. hamburger
2 med. onions, chopped
3/4 c. ketchup
Italian seasoning to taste
1/2 c. water
1 scant tsp. hot red pepper
Garlic salt to taste
Shredded lettuce, cheese, sour cream, hot sauce, etc.

Mix thoroughly ingredients for taco shells. Fry 1/3 cup batter in 10-inch nonstick skillet. Immediately turn pan so batter covers bottom. Place 1/4 teaspoon butter in pan before frying each taco. Fry until almost dry on top. Then flip. Don't over cook. Cook on second side until set. Stack on plates and fry entire batch.

Before serving, heat enough fat for deep frying. Fold each shell in half and hold with tongs while each shell is frying. Fry until bottom half is crisp, not hard. Flip over and fry other side. Drain on paper towels. Serve with taco filling.

For filling, cook all ingredients together. Fill taco and top with lettuce, cheese, etc.