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 Our back-yard neighbors gave us sone tomatoes so I told Charlie that I was going to make Pico de Gallo with a couple of them.  He said "lets have tacos with it then" I said OK and headed to the Mesican grocery because their avocados are ripe enough to use the same day and you can't rely on getting them like that anywhere else.  While I was there, I decided to get some of their Pico de Gallo because I didn't feel like making both Guacamole and a salsa before making the tacos. Also Pico de Gallo is better the next day. I'll make some tomorrow and see if I like theirs better.  I am pretty sure garden fresh tomatoes will be really good for as long as they last.  I've never had good luck with growing my own.

I make taco meat by cooking half a small onion until transparent, then adding a pound of hamburger and cook it until browned through.  I add Spanish Gardens taco seasoning until it  looks red enough.  Then I add about 3 heaping tablespoons of refried beans and stir them in. Nest I add  a taco sauce instead ot the water that the taco mix asks you to add. It's done when the liquid in the taco sauce has cooked down.