|Taco Night Cinco de Mayo Feast|
1 box Hard & Soft Taco Dinner Kit with 6 Taco Shells, 6 Flour Tortillas, Mild Taco Sauce and Seasoning Mix (Old El Paso).
1 pound Ground Veal (use any ground meat you like).
1/2 head Iceberg Lettuce, grated.
1/2 1 8 oz Mexican Blend Cheese Cheddar, Monterey Jack, Colby, Mozzarella (Sargento).
1 2.25 oz can Black Sliced Ripe Olives.
1 4 oz can Fire Roasted Diced Green Chiles (Ortega).
1/2 1 7 oz can Chipotle Peppers In Adobo Sauce (Goya).
1 16 oz can Traditional Refried Beans (Old El Paso).
1 14.5 oz can Fire Roasted Diced Tomatoes with Garlic (Hunts).
1 8 oz Light Sour Cream (Daisy).
1 6.8 oz Spanish Rice (Rice & Vermicelli with Green Peppers & Seasonings).
2 packages Concord Foods Gaucamole Mix.
4 Hass Avocados.
1 package Sucklebusters Fresh Salsa Fixins Hot.
1 bag On The Border Tortilla Chips Cafe Style.
2 tablespoons Butter.
|Meat with Taco Seasoning|
Season Meat with Kosher Salt and Black Pepper.
When skillet is hot, add Meat and cook until browned on medium heat.
Add 1/4 cup Water and Seasoning Mix, combine and heat on medium-low until thickened.
|Spanish Rice with Chipotle Peppers|
In a large pot, add 2 tablespoons Butter and Rice mixture and brown.
Stir in 2 cups Water, Seasoning packet and instead of Tomatoes, add 1 tablespoon of chopped Chiptole Peppers (with seeds out) and 1 tablespoon of the Chipotle Peppers Adobo Sauce.
Heat to boiling.
Cover and reduce to low heat, cook for 15-20 minutes or until Rice is tender.
In a medium size pot, add Refried Beans cover, and heat on low until hot.
|Gaucamole, Salsa, Tortilla Chips|
Slice and mash with a fork Avocados and combine well with Gaucamole Mix. Enjoy with Tortilla Chips.
Not for the weak. Enjoy with Tortilla Chips. See post Monday for details.
|Taco and Tortilla Fixins|
Take Tacos and heat in microwave for about 45 seconds. Do the same for the Flour Tortillas.
|One of my Tacos, yum!|
Set up all your fixins (Sour Cream, Lettuce, Tomatoes, Olives, Green Chiles, Cheese, Salsa, Gaucamole) for the Tacos and Tortillas in a line or in a Taco Organizer (as shown) and make your Tacos and Tortillas. For space reasons and to keep it hot, I left the Rice, Meat and Refried Beans on the stovetop.
Enjoy leftovers the next day for lunch. :)
-Sophia and Allen/Two Frys