Into a large pan, over medium heat, add a few drizzles of olive oil, the garlic and onions. I set up toppings like olives, salsa, shredded cheddar and diced avocado in little bowls so everyone could make their own Mexican lettuce wrap
Inthe meantime, my trial and error this time around gave me some tips to give out of my own. For all your lasagna master chefs out there — I would love to hear some of your tips
Prepare theMexican rice and warm the chili beans duringthe last half hour ofcooking time. Take a large tortilla and add a couple of table spoons ofMexican rice, then some shredded beef, chili beans and a handful of cheese
Stir to combine until soft and translucent Sprinklethe taco seasoning on the meat and keep stirring Now add the tomato puree to the skillet and the kidney beans
That is, you can’t expect flavor to just appear as you might with roasting, you need to add some in, but you can expect it to tenderize otherwise tougher cutsof meat with the right additions
How you use thebeef is up to you – hard shell tacos are so fun and easy, but this is great on salads, in burritos, or as a part of any otherMexican meal you enjoy
Brown meat in large nonstick skillet. drain. Add remaining cheese and all remainingingredients to meat. Spoon into13x9-inchbaking dish sprayed with cooking spray. Bake 40 to 50 min. bake, uncovered, 5 min
If you add extra lean proteins like ground chicken breast, ground turkey breast, or in this case extra lean ground beef, beans (in this case, lentils), and a variety of vegetables, you have a satisfying meal in a bowl with plenty of leftovers for lunch the next week
Drainoff fat. In a saucepan over a medium heat combine soup, chiles, tomatoes, cheese and milk until well blended, cheese is melted and mixture starts to bubble
Stir inthe pasta, tomatoes, beans, corn, salsa, green chilies, olives and taco seasoning. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink
drain. Stir in noodles, tomatoes, water, chili sauce, salt and pepper. bring to a boil. Directions In a large skillet, cook and crumble beef with green pepper and onion over medium heat until no longer pink, 5-7 minutes. simmer, covered, until noodles are tender, 15-20 minutes, stirring frequently. 4 servings. Originally published as Spanish Noodles '. Ground Beefin Quick Cooking May/June 2001, p31
That’s what I happened to make and detail below (and after having tasted the absolute yumminess, it might be hard to try something different), but obviously, this beef could do a lot ofthings for you
Comments
Log in or Register to write a comment.