Ingredients
- 50 6" Yellow Corn Tortilla (10503)
- 2 oz. Mission® Prepared Pre-Cut Unfried White Corn Tortilla Chips (10866)
- 5 Chayote, peeled and diced
- 5 oz. Vegetable Oil
- 16 oz. White Onions, chopped
- 1 oz. Garlic
- 3 Tbsp. Dried Oregano
- 8 lb. Ground Beef Chuck
- 6 Tomatoes, diced
- 4 oz. Green Onion, chopped
- 2 Tbsp. Mint Leaves
- 3 Tbsp. Fresh Cilantro
- 2 Tbsp. Fresh Oregano
- 2 Tbsp. Parsley
- 2 cup Chicken Stock
- 3 oz. Achiote Paste
- 12 oz. Shredded Iceberg Lettuce
- 12 oz. Shredded Romaine Lettuce Leaves
Directions
- Cook the chayote in boiling salted water until soft. Drain and set aside.
- Heat the vegetable oil in a large skillet. Sauté the onions, garlic and seasonings until translucent.
- Add the meat and cook. Add the tomatoes and stock and cook until combined.
- Add the cooked chayote and the herbs.
- Add the achiote paste and the ground Mission® Fried Pre-Cut Unfried Tortilla Chips and cook until thickened.
- Heat Mission® Yellow Corn Tortillas on grill until edges are brown and toasted.
