While I’m on a recipe kick I figured I post this one that they serve at taco house:

Start with a crunchy all-beef taco smothered in nacho cheese, lettuce, tomato and our special southwestern sauce.
Wrap it in a soft flour tortilla with a layer of refried beans in between.
Wrap that in a savory corn tortilla with a midlle layer of monterey jack cheese.
Take a deep-fried gordita shell, smear on a layer of our special guacamolito sauce, and wrap that around the outside.
Bake it in a corn husk filled with pico de gallo, then wrap that in an authentic Parisian crepe, filled with egg, gruyere, merguez sausage and portabello mushrooms.
Wrap the whole thing in a Chicago-style deep dish meat-lover’s pizza.
Roll it up in a blueberry panacke, dip it in batter, and deep fry until it’s golden brown.
Serve it in commemorative tote bag filled with spicy vegetarian chili.