Taco guacomoli Ingredients

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1 (1 ounce) package taco seasoning mix 1 (16 ounce) can refried beans 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 large tomato, chopped 1 green bell pepper, chopped 1 bunch chopped green onions 1 small head iceberg lettuce, shredded 1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese

Directions
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Better Than Restaurant Taco Meat Seasoning Mix
Ingredients
1 1/2 tablespoons corn flour 4 1/2 teaspoons chili powder 1/2 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon seasoned salt 1/2 teaspoon garlic powder 1/4 teaspoon cumin 1/2 teaspoon garlic salt 1/4 teaspoon sugar 1 teaspoon dried minced onion 1/2 teaspoon beef bouillon granules 1/4 teaspoon ground red pepper 1 1/3 pounds lean ground chuck 1 cup water

Directions
In a medium bowl, combine the corn flour, chili powder, paprika, onion powder, seasoned salt and garlic powder. Stir in the cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper. Give all the ingredients a good stir until the spices are well blended. Crumble the lean ground chuck into a large skillet over medium heat. Cook the beef, stirring, until it is well browned. Remove from the heat, rinse the meat with hot water, and drain the water and grease from the beef. Return cooked ground beef to the skillet, and pour in the taco meat seasoning mix. Stir in the water. Reduce the heat to medium-low and simmer until most of the liquid has cooked away, about 20 minutes.

2. Stir in the potatoes. onion. and green bell pepper. seasoned pepper. about 45 to 50 minutes. Cook and stir until the mixture is thick and bubbly. cook and stir for 1 minute. . 3. Pour the potato mixture onto a large sheet of heavy duty foil. Melt the butter in a saucepan over medium-low heat. Fold the foil loosely around the potato mixture and seal tightly. Whisk in the flour. and celery seed. 3 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon seasoned pepper 1/4 teaspoon celery seed 1 1/2 cups milk 4 medium potatoes. turning the packets every 15 minutes. salt. Grill on covered grill. until the potatoes are tender. and bring to a simmer over medium heat. Sprinkle with paprika. Gradually whisk the milk into the flour mixture. 5 to 10 minutes. peeled and cubed 1 cup chopped onion 1/2 cup chopped green bell pepper 1/4 teaspoon paprika Directions Preheat an outdoor grill for medium-high heat.Grilled Potato Casserole Ingredients y y y y y y y y y y 1.

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