I love taco salads. They combine fresh veggies and wonderful seasoning together with a crunchy tortilla shell surrounding it all. I received a gift for Christmas from my sister in law that molds the tortilla's into a bowl and I made them for her birthday. I used some tortillas and veggie I had gotten from Bountiful Baskets that had been frozen for later use.
Tools:
Cutting Board
Knife
Saute Pan
4 Mixing Bowls or Tupperware
4 Tortilla Baking Bowls or Metal Bowl that is oven proof
Spoon
Ingredients:
1 lb Lean Ground Beef
1 Package of Taco Seasoning
8 Tortillas (if small) 4 (if large)
1 Head of Romaine Lettuce
1 can Refried Beans
4 Green Onions, diced
1 can Green Chilies
1 Package of Shredded Cheddar
1 Container Salsa
1 Container Sour Cream
1 Bottle Hot Sauce
Directions:
Pre-heat oven to 350°f. Place the tortillas into the baking bowls and place in oven to bake for 10 minutes or until edges are golden brown. You will want to check the tortilla for air bubbles and pop them if there are any.
Brown the ground beef with the taco seasoning and place in tupperware bowl. Shred the romaine lettuce into bite size pieces and place into tupperware bowl. Heat the refried beans in tupperware bowl in microwave for 2 minutes or until heated through.
Add whatever toppings you would like and enjoy!
The crockpot is a wonderful invention that I use when I want to have an easy day of cooking. If used right, the meat is flavorful and moist. I used it make soups to roasts, but the recipe I used now was to make tacos, the remaining of the recipes doubles a soup, which I will post later on this week.
Tools:
Cutting Board
Knife
CrockPot
Mixing Bowl
Ingredients:
3 Large Chicken Breasts
3 Stocks Celery
1 Onion, 1/2 chopped into big chunks, 1/2 diced
8oz Salsa
2C Water
8oz Tomatillo Sauce(recipe follows)
3 Cloves Garlic, diced
8 to 10 Tortillas
Shredded Cheese(optional)
1 Bunch Cilantro, chopped finely
3 Limes
1Tbs Salt
1Tbs Pepper
Directions:
Place chicken, salsa, 1/2 chopped onion, chopped celery, water, tomatillo sauce, 1/4 of cilantro, salt, pepper, and the juice of 1 lime in the crockpot. Then turn on crockpot on low or medium heat and cook for 4 to 6 hours. If you want it cooked faster, just put it on high and it will cut the time in half.
Then take out the chicken and shred it and put it back into the crockpot for another 2 hours.
Use the remaining onion and cilantro diced, place into mixing bowl. Use the juice from the 2 remaining limes. Then mix together and set in refridgerator until ready for dinner.
