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Old 08-29-2006, 07:39 PM   #11
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How about this?


* Exported from MasterCook *
Taco Bowls with Guac-a-Salsa Salad
Recipe By :Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories : Beef-Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sack corn tortilla chips -- any brand or color (
3 tablespoons extra-virgin olive oil -- divided
1 1/2 pounds ground beef
2 jalapeno peppers -- seeded and finely ch
2 medium onions -- chopped
3 cloves garlic -- chopped (3 to 4)
1 tablespoon ground cumin
1 tablespoon chili powder
Coarse salt and black pepper
1 cup water
2 firm Haas avocados
3 plum tomatoes -- seeded and chopped
1 Handful cilantro leaves -- chopped
Juice of 1 lemon
2 sacks -- 10 ounces, 2 cups ea
Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan - careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil - 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.
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NOTES : I baked up a couple flour tortilla salad bowls to serve this in and cut back on the chips.
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Old 08-29-2006, 08:24 PM   #12
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Yummy Yummy Yummy
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Old 08-30-2006, 01:45 AM   #13
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This recipe does not have green onions or olives, but you can add them to the recipe, if you choose.

Enchilada Casserole


2 lbs. ground beef, browned and drained
2 14 oz. cans diced tomatoes
1 cup water
2 tablespoon chili powder
1 medium green pepper, chopped
1 large onion, chopped
2 cups shredded cheddar cheese
2 packages 6 corn tortillas (20)

Combine beef, tomatoes, water, chili powder, green pepper, and onion in large sauce pan. Bring to boil. Cover and simmer for 20 minutes. Line a 13x9x2 pan with a third of the tortillas. Top with third of meat sauce and third of the cheese. Repeat layers, reserving the remaining third of the cheese. Bake covered in a 350 oven for 45 minutes. Sprinkle the remaining cheese on top of casserole.
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