Rocky Mountain Recipes 1-11-10 | TheFencePost.com
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Rocky Mountain Recipes 1-11-10

2 pkg. Refrigerated taco salad shells

3 Bacon strips, diced

1 lb. Lean ground beef



2 Onions, chopped

2 Garlic cloves, minced



3 Tbsp. Chili powder

1 t. Salt

1 t. Cumin, ground, optional

1 (14.5 oz) can Tomatoes, diced, undrained

1 (16 oz) can Refried beans

Prepare taco salad shells according to package direction then set aside. In a skillet, cook bacon until crisp then drain on paper towel. In the bacon drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil, reduce heat then cover and simmer for 10 minutes. Stir in refried beans and heat through.Spoon about 1/3 cup of the meat mixture into each shell. Top with lettuce, 1/4 cup meat mixture, diced tomatoes, salsa, sour cream, guacamole and bacon.

Naomi Dyer • Eaton, Colo.

2 pkg. Refrigerated taco salad shells

3 Bacon strips, diced

1 lb. Lean ground beef

2 Onions, chopped

2 Garlic cloves, minced

3 Tbsp. Chili powder

1 t. Salt

1 t. Cumin, ground, optional

1 (14.5 oz) can Tomatoes, diced, undrained

1 (16 oz) can Refried beans

Prepare taco salad shells according to package direction then set aside. In a skillet, cook bacon until crisp then drain on paper towel. In the bacon drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil, reduce heat then cover and simmer for 10 minutes. Stir in refried beans and heat through.Spoon about 1/3 cup of the meat mixture into each shell. Top with lettuce, 1/4 cup meat mixture, diced tomatoes, salsa, sour cream, guacamole and bacon.

Naomi Dyer • Eaton, Colo.

2 pkg. Refrigerated taco salad shells

3 Bacon strips, diced

1 lb. Lean ground beef

2 Onions, chopped

2 Garlic cloves, minced

3 Tbsp. Chili powder

1 t. Salt

1 t. Cumin, ground, optional

1 (14.5 oz) can Tomatoes, diced, undrained

1 (16 oz) can Refried beans

Prepare taco salad shells according to package direction then set aside. In a skillet, cook bacon until crisp then drain on paper towel. In the bacon drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil, reduce heat then cover and simmer for 10 minutes. Stir in refried beans and heat through.Spoon about 1/3 cup of the meat mixture into each shell. Top with lettuce, 1/4 cup meat mixture, diced tomatoes, salsa, sour cream, guacamole and bacon.

Naomi Dyer • Eaton, Colo.

2 pkg. Refrigerated taco salad shells

3 Bacon strips, diced

1 lb. Lean ground beef

2 Onions, chopped

2 Garlic cloves, minced

3 Tbsp. Chili powder

1 t. Salt

1 t. Cumin, ground, optional

1 (14.5 oz) can Tomatoes, diced, undrained

1 (16 oz) can Refried beans

Prepare taco salad shells according to package direction then set aside. In a skillet, cook bacon until crisp then drain on paper towel. In the bacon drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil, reduce heat then cover and simmer for 10 minutes. Stir in refried beans and heat through.Spoon about 1/3 cup of the meat mixture into each shell. Top with lettuce, 1/4 cup meat mixture, diced tomatoes, salsa, sour cream, guacamole and bacon.

Naomi Dyer • Eaton, Colo.

2 pkg. Refrigerated taco salad shells

3 Bacon strips, diced

1 lb. Lean ground beef

2 Onions, chopped

2 Garlic cloves, minced

3 Tbsp. Chili powder

1 t. Salt

1 t. Cumin, ground, optional

1 (14.5 oz) can Tomatoes, diced, undrained

1 (16 oz) can Refried beans

Prepare taco salad shells according to package direction then set aside. In a skillet, cook bacon until crisp then drain on paper towel. In the bacon drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil, reduce heat then cover and simmer for 10 minutes. Stir in refried beans and heat through.Spoon about 1/3 cup of the meat mixture into each shell. Top with lettuce, 1/4 cup meat mixture, diced tomatoes, salsa, sour cream, guacamole and bacon.

Naomi Dyer • Eaton, Colo.

2 pkg. Refrigerated taco salad shells

3 Bacon strips, diced

1 lb. Lean ground beef

2 Onions, chopped

2 Garlic cloves, minced

3 Tbsp. Chili powder

1 t. Salt

1 t. Cumin, ground, optional

1 (14.5 oz) can Tomatoes, diced, undrained

1 (16 oz) can Refried beans

Prepare taco salad shells according to package direction then set aside. In a skillet, cook bacon until crisp then drain on paper towel. In the bacon drippings, cook beef, onions, garlic and seasonings over medium heat until meat is no longer pink. Stir in tomatoes. Bring to a boil, reduce heat then cover and simmer for 10 minutes. Stir in refried beans and heat through.Spoon about 1/3 cup of the meat mixture into each shell. Top with lettuce, 1/4 cup meat mixture, diced tomatoes, salsa, sour cream, guacamole and bacon.

Naomi Dyer • Eaton, Colo.


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