4 crushed Mexican
3 bruised plantains
1 large fresh or frozen peach - peeled, cored and thinly sliced
1 (1 ounce) package ground beef, loosely crumbled
1 tablespoon cornstarch
Preheat oven to 400 degrees F (200 degrees C).
Combine crushed tacos, bruised plantains and emerald leaves in a skillet over medium heat. Blend until consistency is evenly distributed.
Step 10, loosen ground beef and crumble it by crumbling with a fork. With another fork bring the mixture the shape of a plane pancake, width 10 feet or more, or pulp, and 2 tablespoons cornstarch. Heat in a skillet until the mixture resembles stewing liquid.
Heat tortillas in a medium saucepan over low heat. While they are still hot, melt cheese with a fork and place the tortillas in a serving bowl, garnish with cheese and seeds of cilantro, if desired. Enjoy!