We had Mexican Night on Sunday and everyone brought Mexican themed food. So we are going to continue on with that theme this week. Mini Taco Salads are a great appetizer that are easy to make ahead of time and keep in the freezer till needed.
Mini Taco Salads
Frozen Mini Pastry Shells
1 lb Ground Beef
Taco Seasoning
Small Can of Salsa
Water
Finely Diced Onion
Finely Diced Sweet Peppers
Shredded Lettuce
Sour Cream
Brown ground beef, and drain the grease. Season with Taco Seasoning, and brown a little more, add salsa and water, simmer for twenty minutes.
Finely dice the onions and sweet peppers, shred and dice the lettuce
Spoon taco meat into the shells, top with cheese, and bake in the oven for ten minutes at 350, or freeze for later use.
Take out of the oven, and top with the diced vegetables, a little sour cream, and serve. Never freeze the lettuce, peppers, and onions, always add them fresh when you are about to serve.
Mini Taco Salads
Popular Posts
-
Time: 45 minutes. Chef Lisa Schroeder from Mother's Bistro & Bar in Portland, OR makes these tangy biscuits with heavy whipping cre... -
For an adults-only party, consider spiking this drink with mint liqueur, such as peppermint schnapps or crème de menthe. Yield 12 servings (... -
Yield Makes 6 sundaes Ingredients * 1/2 cup sliced almonds * 1 cup whipping cream * 2 tablespoons sugar * 1 teaspoon... -
Ingredients (serves 6) * 8 croissants, cut into 4 crossways (see note) * 2 eggs * 1/2 cup caster sugar * 1/3 cup thickened c... -
Make this dip ahead, and serve it on whole wheat crackers or toasted baguette. Yield 12 servings (serving size: 2 tablespoons) Ingredients ...
0 komentar:
Post a Comment