Tacos
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
227Calories
7 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories227 kcal
Protein6.7 g
Carbohydrates49 g
Fiber7.8 g
Sugars29 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2335 mg
Potassium1151 mg
Calcium82 mg
Iron2.7 mg
Magnesium54 mg
Phosphorus150 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A46 mcg
Vitamin E2.7 mg
Vitamin K7.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate41 mcg
Choline28 mg
Caffeine0 mg
Water335 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 40. The excerpt below is the record exactly as published.
TACOS Fry ground meat--Add onion salt, garlic salt, salt and pepper to taste--Then add chili powder (about 2 Tbsp. to 2 lb. meat) --Cook slowly--Drain off excess fat and add 1 large can tomato sauce, 1/2 cup chili sauce
Cook this with the app: pantry check, scaling, and the assistant.