Subj : Tex-Mex was: Traffic To : Ruth Haffly From : Dave Drum Date : Wed Jun 19 2024 07:29:52 -=> Ruth Haffly wrote to Dave Drum <=- RH> Some things aren't worth the fuss for me to do at home. DD> As I get older I get more laid back/lazy. And I get inventive since DD> I'm cooking basically for one. RH> I understand that. Tonight's supper is grilled chicken, cold potato RH> salad (left over from the other day) and somethine else TBD. Steve is RH> grilling the chicken so I've very little to do. Were I doing something like that I'd use a "steam-in-bag" veg from the freezer. California medley or stir-fry would be nice. Or chopped broccoli/ caulifloer. DD> Here's a quickie burrito supper I got from my New York Times recipe DD> feed. DD> Title: Easy Burritos DD> Categories: Beef, Vegetables, Chilies, Citrus, Cheese DD> Yield: 6 servings RH> That is easier. When our girls were home, I used to makequick burritos RH> by heating tortillas and canned refried beans. While they were heating, RH> I'd chop tomatoes and lettuce, grate cheese. All hot & chopped, supper RH> was ready in about 15 minutes. DD> Never been a fan of bean burritos. In my world they require some DD> meat, be it pork, beef, goat or whatever. RH> Couldn't always afford it on one income. Besides, the beans, cheese RH> and whole wheat tortilla made a complete protein. DD> I was at GFS picking up soup bases and a 3# package of bacon when I DD> noticed that they had a special offer on Dos Rios Taco Meat. U$1.79 DD> for a 1 pound chub. Three of those went home and into the freezer. RH> Sounds like a good deal to me. Taco meat can be used for much more than RH> tacos. DD> Not my favourite taco filling - but one of the chubs and a 31 oz can DD> of Old El Paso Refried Beans w/green chilies in the baby crockpot with DD> a bag of Doritos and some shredded cheese made a decent supper for DD> both me and Dennis. Leftovers cleaned up and pre-wash done by Jasper, DD> Eva, and Izzy (Dennis' grand-dogs). RH> I'd have possibly made a taco salad. Went to Wegman's the other day and RH> they were out of the black bean tortilla chips we usually buy for RH> Steve. Hopefully they will be restocked later this week; we're not out RH> yet but running quite low. I'm bot big on taco salad at home. And there are usually much better picks at the Mexican places I visit. One thing I do like is called a "chalupa" . made my local fake Mex chain, Taco Gringo. It's like a taco salad laid flat on a 10" flour tortilla, spread with taco mean, refried beans, diced toatoes, cheese, shredded lettuce, pickled jalapenos (opt) and guacamole/salsa. It cmes as a Chalupa or as a Jr. Chalups. One of the Juniors is a filling meal for one. One evening I was feeling "sporty" and ordered the full Chalupa - only to discover that it was exactly the same as the Junior version. For U$3 more. This is a sorta/kinda copycat of that dish ... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Loaded Beef Chalupas Categories: Beef, Breads, Vegetables, Greens, Chilies Yield: 4 servings 4 (10") flour tortillas 3 tb Olive oil; divided 1 c Diced onion; or more 2 cl Garlic; minced 1 lb Lean ground beef 1 oz Env taco seasoning 1/2 c Sour cream 2 c Shredded lettuce 14 1/2 oz Diced tomatoes w'green - chilies; drained 1 c Shredded Mexican cheese - blend or Cheddar In large skillet set over medium heat, add 1 tb oil. Add onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until softened. Add beef and taco seasoning. Cook, stirring occasionally and breaking up beef, for 6 to 8 minutes or until beef is starting to brown. Fry the tortillas in remaing oil until crisped to your liking. Put on plates. Divide beef mixture among tortillas and top with sour cream, lettuce, tomato and cheese. If desired, load up chalupas as well with guacamole, pickled jalapeno pepper slices, sliced pitted olives and hot sauce. Uncle Dirty Dave's Kitchen MMMMM .... 100% of people who breathe die. --- MultiMail/Win v0.52 * Origin: Outpost BBS * Johnson City, TN (1:18/200) .