• 1 1/2 pounds ground beef
  • 3 cups Ohio sour cream
  • 1 1.5-ounce package taco seasoning
  • 3 1/3 cups Ohio cheese, shredded
  • 1 3/4 cups prepared Ohio salsa
  • 3 cups Ohio lettuce, shredded
  • 5 9-inch Ohio flour tortillas
  • 2 medium Ohio tomatoes, diced
  • 1 1/2 cups oil
  • 1 medium can sliced ripe olives
  • juice from jalapeno (optional)
  • 1 avocado, sliced
  • Guacomole:
  • 2 avocados, sliced
  • salt and pepper to taste
  • 2 tablespoons prepared Ohio salsa
  • juice from jalapeno (optional)
  • 1/4 cup Ohio sour cream



Brown ground beef well; stirring to crumble. Drain beef well. Add taco seasoning and 1/4 cup salsa. For a spicier ground beef mixture add 1 to 2 tablespoons of jalapeno juice (liquid from jar of jalapeno peppers.) Heat 11/2 cups oil in large skillet. Brown flour tortilla shells. Remove excess oil from shells by patting dry with paper towels. Place equal amounts of ground beef mixture on tortilla shells. Spread 1/2 cup sour cream on top of ground beef mixture. Top with 2/3 cup shredded cheese. Place shell under broiler to melt cheese. Top with shredded lettuce, diced tomato, and sliced ripe olives. Pour 1/4 cup salsa on top and finish off with a dollop of guacomole (recipe below) and 3 to 4 slices of avocadoes. Guacomole: Remove peel and seed from avocado and slice. In large bowl, mash avocado slices with fork. Add salsa and sour cream. Blend well; adding salt and pepper to taste. For a spicier guacomole substitute 1 to 2 tablespoons of jalapeno juice.