My mother has been making these for more than 30 years. Frying the tacos makes them extra crispy and delicious. Our five grown sons request these whenever they visit.

Ingredients

• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 can (4 ounces) sliced jalapeno peppers
• 1 small onion, quartered
• 1 teaspoon garlic salt
• 1 pound ground beef
• 1/2 teaspoon salt
• 12 corn tortillas (6 inches)
• 1/2 cup canola oil
• 1 cup shredded cheddar cheese
• 4 cups shredded lettuce

Directions

1. In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels.
3. Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.