Mix together the taco seasoning ingredients while the beef is browning. Once the beef is fully cooked through, add the taco seasoning and stir to combine
Meanwhile, slice the tops off the tomatoes, just enough to reveal the seeds. Preheat the oven to 300°F or 150°C (the lower temperature helps to stop the tomatoes from splitting). Bake on a baking tray lined with foil for around 20 minutes, until the tomatoes are softened. 4 medium to large tomatoes
homemade stuffedtomatoes taste delicious and are usually a big hit amongst the. large Tomatoes. tops off the tomatoes & scoop out the insides (place the insides in the ovenproof dish you are going to use to cook the tomatoes
Drain fat, then return skillet to heat and stir in tomatoes, most of the cheddar (reserve some for topping) and most of the Monterey Jack (reserve some for topping)
'TacoStuffed Zucchini Boats'. Chop the scooped out flesh of the zucchini into small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly
I used to think that stuffed chicken was a fancy dish, almost impossible to make. Chop up your sun-dried tomatoes and mince your garlicGet the chicken as thin as possible (without shredding the chicken, this is why I use the plastic wrap)In a pan, saute one tablespoon of the butter or margarine with the minced garlic and add the spinach
Roast Pork Loin Stuffed with Sun-Dried Tomatoes and Mozzarella Cheese is a delicious roast that is made by creating deep pockets in the meat and then stuffing them with a sun-dried tomato and mozzarella mixture that is bursting with fresh Italian flavor
Comments
Log in or Register to write a comment.