Nothing beats the satisfaction of biting into a taco, but have you ever tried a Cream Taco? It’s like the familiar classic taco, but with a twist that will make your tastebuds dance. Originating from the diverse culinary landscape of Latin America, tacos have become a beloved dish all over the world. But this Cream Taco recipe, with its indulgent layers of hamburger, green chili, tomato sauce, and grated cheese, takes the humble taco to a whole new level. The secret ingredient? A can of evaporated milk that is poured over all the layers, creating a creamy, dreamy texture that is simply irresistible. The best part is that it’s incredibly easy to make! Whether you’re a seasoned cook or a beginner in the kitchen, you’ll find this recipe a joy to prepare. One bite of these Cream Tacos, and I guarantee you’ll be hooked. They’re that good!
Ingredients
- 1 lb. hamburger
- onion
- 1 doz. corn tortillas
- green chili
- 2 small cans tomato sauce
- 1 can evaporated milk
- Cheddar cheese, grated
Baking Instructions
- Fry hamburger with onion.
- Layer corn tortillas (cut in 1/4) in pan.
- Put 1 teaspoon hamburger on each piece, 1 teaspoon green chili on top of hamburger, then 1 teaspoon tomato sauce, top with grated cheese.
- Repeat layers until all ingredients are gone.
- Pour can of milk over all.
- Cover with foil.
- Bake in oven at 350° for 30 to 35 minutes until milk evaporates.
Calorie: 0
Total cooking time: 45 minutes
Difficulty level: Easy
The Taco Trials: When Cream Meets Crunch
Ah, tacos. Who doesn’t love them? But have you ever tried Cream Tacos? If not, let me take you on a hilarious culinary journey, where cream collided with crunch, and I emerged victorious, albeit a little messy.
Section One: The Belligerent Burger
The saga began with a pound of hamburger and an onion, or as I like to call them, the dynamic duo of the culinary world. Chopping up the onion, I engaged in the age-old tradition of crying like a baby. “Why, onion?” I lamented, “I thought we were friends!”
I tossed the hamburger and its traitorous onion ally into a pan to fry. The sizzling sound was like a symphony, the aroma, a tantalizing tease of the taco triumph to come.
Section Two: The Tortilla Tango
Next came the corn tortillas. Ah, the humble corn tortilla. They’re a bit like the quiet kid in school who doesn’t say much but has killer dance moves. I cut them into quarters because, well, it’s a taco, not a quesadilla.
Layering them in the pan felt somewhat like a dance. A tortilla, a teaspoon of hamburger, a dab of green chili, a smidgen of tomato sauce, and a sprinkle of Cheddar cheese. And then again. It was like a starchy, spicy, cheesy conga line.
Section Three: The Creamy Coup
And then came the left turn in our recipe. The wildcard. The evaporated milk. It felt a little like inviting a polar bear to a beach party, but I’m always game for a culinary curveball.
Pouring the milk over the layers, I couldn’t help but laugh at the absurdity of it. A milk bath for a taco? It’s like putting a cat in a tutu – unexpected, a bit bizarre, but undeniably entertaining.
Section Four: The Foil Finale
Covering the pan with foil, I felt like a magician about to reveal a big trick. I popped the milky, meaty, cheesy concoction into the oven and set the timer. The anticipation was real, my friends.
After what felt like an eternity (but was actually 30-35 minutes), the timer dinged. I pulled out the pan, the foil hissing like a disgruntled cat. And there it was – my Cream Taco masterpiece.
Section Five: The Tasting Triumph
The moment of truth arrived. The first bite was a whirlwind of flavors – the robust hamburger, the sharp Cheddar cheese, the tangy tomato sauce, the spicy green chili, and the creamy, surprising milk. It was like a party in my mouth, and everyone was invited.
In the end, the Cream Tacos were a hit. A little outlandish, a tad unconventional, but a hit nonetheless. And isn’t that what cooking is all about? Taking risks, trying new things, and above all else, having a chuckle or two along the way.
So there you have it, my Cream Taco saga. Now, if you’ll excuse me, I have a date with a dish of leftovers and a very curious cat. Until next time, keep cooking, keep laughing, and remember – even an onion-induced cry can lead to the perfect dish.
