Taco Bar

Published on July 9, 2011

Taco Bar

Ingredients

Instructions

Brown meat and drain. Add seasoning and water. Simmer for 10 minutes or until liquid is gone. Stir in picante sauce. Heat oil in a skillet over medium heat and using tongs fry tortillas on each side for a few seconds to soften. Lay them on paper towels on a plate, putting a towel in-between each layer of tortillas.

Assembly

Put cheese, tomatoes, avocados, green onions, cilantro and sour cream in serving dishes. Place the tortillas, meat, beans and rice in warm casseroles or on a heating tray if you have one.

taco bar black beans spanish rice

Black Beans

Ingredients

Instructions

Place beans in a small casserole or pot. Saute onion, anaheim pepper and garlic in oil for 3 minutes. Add cilantro, cumin, water and tomato paste. Let simmer 5 minutes. Stir into beans. Heat on stove or in oven until hot.

taco bar black beans spanish rice

Spanish Rice

Ingredients

Instructions

Preheat oven to 350 degrees. Rinse rice and dry on paper towels. Spread on a cookie, set in the oven and turn oven off. Let dry in oven for 30 minutes. Cut the white part only of the green onions and put with the chopped jalapeño and garlic. Chop green onion tops and set in a dish in the refrigerator. Melt butter  in a saucepan with tight fitting lid on medium heat. Add rice and stir to coat all the kernels (this will keep the rice kernels from sticking to each other.) Add the green onion whites, jalapeño and garlic. Sauté for 5 minutes. Add the cumin, paprika and salt and sauté 30 seconds. Add the chicken broth and tomato paste. Stir until blended. Bring to boil, reduce heat, cover and cook for 35 minutes. Do not disturb  lid. Remove from heat, keeping tightly covered and lest rest for 10 minutes. Fluff rice with a fork. Sprinkle with reserved green tops. *You can use shells in a package or to make soft tacos, fry each side for a few seconds in grape seed or coconut oil and drain on paper towels. **This is a small but very hot pepper (some hotter than others). The older the pepper gets on its way to turning red, the hotter it will be. The hottest part of the pepper is the membrane. If you don’t want any heat, slice out as much of the light green part of the inside of the pepper as you can. If you have sensitive hands, you may want to wear kitchen gloves to clean and cut a hot pepper.

taco barcantelope 3
tomatoes
romaine lettuce
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green oniongrapes