Cream Tacos

Growing up, this was a Sunday night tradition in our family. My mom would throw everything in the crockpot in the afternoon, we'd go to church, and come home to Cream Tacos. I love this recipe, and last year was really missing it. So I figured out how to adapt it to South Asia.

Cream Tacos

1/2 kg. hamburger*

2 small onion, chopped

2 small green peppers, chopped

1 box processed Britannia Cheddar, cut into small cubes

2-3 T. American chili powder (Don't use Indian chili powder!!!)

1 T. cumin powder

1/2 t. salt

1/2 t. black pepper

1/2 t. garlic powder, optional

200 grams tomatoes, chopped (about 3-4 tomatoes)

2 small boxes Amul cream (or you can substitute 1/2 cup milk for one box to cut down on fat)

1-2 bags Senor Pepitos, or homemade tortilla chips**

Chopped lettuce

Shredded cheddar cheese

Chopped tomatoes

Brown beef and chopped onion and green peppers together in bottom of a Dutch oven. Add cheese cubes and stir till melting. Add the rest of ingredients, stirring occasionally until blended. Serve over crushed Senor Pepitos/chips. Top with chopped lettuce/spinach, onions, grated cheese, tomatoes, as desired. Serves at least 6.

*If you don't have access to beef, you can substitute either minced chicken or 1/2 cup uncooked kidney beans/pinto beans (rajma) cooked in the pressure cooker before hand.

**For homemade tortilla chips:

1 cup maida (white flour)

1 cup makka atta (ground corn)

1 T. salt

Mix together and add water 1/4 c. at a time until the dough is stiff but soft. Divide into 8 pieces, roll into tortilla size. Cut each tortilla into 8 triangles. Then either bake in oven till crispy, or deep fry in hot oil till puffed.