|Sushi at Home|
|by Kay Shimizu|
If you're looking for an entirely different approach to dining--and a tempting new adventure in taste--this is the book for you.
1 - 10 of 105 for taco meat for 100
Brown meat, onion, bell pepper, salt and pepper until done. Drain meat well. Serve on taco, salad or nacho.
Combine all ingredients ... used to make tacos or taco salad. ... shells or combine these with Tostitos to make a salad. Top with picante and Ranch dressing.
Thaw tortillas as ... cayenne pepper. Simmer until very hot. Fill fried tortillas; top each taco with tomato slices and shredded lettuce. Yield: 12 tacos.
Brown meat, onion and ... skillet. Drain fat. Add remaining ingredients, stir well. Bring to boil, lower to simmer, stir often. Simmer for 20 minutes. Serves 4.
Brown diced bacon. ... diced onion and hamburger. Add crushed garlic, Mexican seasonings, chopped tomatoes and heat thoroughly. Serve in warm taco shells.
Chop all vegetables and put in pan. Saute until done. Add ground meat. Cook until done. Add salt, pepper and oregano to taste.
Fry ground beef. Add 1 package taco mix. Blend English Peas and potatoes in blender. Combine all ingredients.
Prepare hamburger as directed on taco seasoning package. After simmering, mix together with salsa and cheese. Serve with chips. Enjoy!
Tear lettuce into bowl. Add beans, onion and cheese. Just before serving, add crunched taco chips and dressing.
Mix and shape into balls. Mix together: 1/2 can water 1 can cheddar cheese soup 1 pkg. taco seasoning Pour over meat balls. Bake 1 hour.
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