Puffy Tacos stuffed with Ground Beef

Heat oil in skillet on medium heat. Throw in onions and peppers, and cook for about 10 minutes. Add garlic, and cook for 2 minutes. Add all the other ingredients except the lime juice, stirring occasionally until meat is brown.

Cover skillet, turn heat down to low, and simmer for about 20 minutes, stirring occasionally. Add salt and pepper to taste. To finish, stir in lime juice.

Mix masa harina, water, and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time. Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin. Keep pressed discs covered with a damp cloth. Heat up two inches of oil in a pot or skillet to 350 degrees. Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape. Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side). Remove from oil and drain on a paper towel.

Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar, and salsa and serve immediately.