|Posted on October 20, 2009 at 4:35 PM|
Instead of going out and catching a virus, how about staying home and creating a southwest taco luncheon? I used harvest vegetables: tomatillos, poblano peppers, green chiles, and onions, all chopped and sautéed together. Then I added two pounds of ground beef, two tablespoons of Tone's taco seasoning, and some New Mexico chile powder. Grated sharp Tillamook Cheddar cheese and shredded Romaine lettuce were set in bowls to accompany the taco meat. Taco shells were a pre-made Texan brand, baked for ten minutes in a 350-degree oven. We served ourselves, as shown in the following photographs.