Sounds like a great night for taco salads!
I have stopped deep frying my shells for salads. Instead, I give them a light
coating of vegetable oil and drape them over a small stainless steel work bowl.
Into the oven at 400F for ten minutes. They come out crispy and ready for filling
without the mess and the calories of deep frying.
Brown ground beef and season with my favorite Taco Seasoning mix.
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Taco Seasoning Mix
8 tablespoon flour
3 tablespoon chili powder
3 tablespoon paprika
2 tablespoon salt
2 tablespoon onion powder
1 tablespoon chipotle powder
2 tablespoon cumin
2 teaspoon cayenne pepper
2 teaspoon garlic powder
2 teaspoon sugar
1 teaspoon pepper
Combine all ingredients in a small bowl. Store in airtight container or bowl.
For use: Add two tablespoons of spice mix to 3/4 cup water for 1 pound
browned ground meat. Bring to boil, cook 7-10 minutes, stirring
occasionally. Makes filling for 12 tacos (about 3 Tbs) each.
Yield: 8 servings
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Fill taco bowl with lettuces of your choice. I prefer shredded romaine. Top with tomatoes, cucumbers, and onions. Add anything extra you like. Black olives make a nice topping along with fresh finely minced cilantro. Top with shredded cheddar cheese, sour cream and a salsa of your choice.
|Raff decided he doesn't like taco salad...just going to stay in the sun and enjoy a quick nap|