Taco filling PDF Print E-mail

Taco Filling

4 garlic cloves, minced, or 1/2 teaspoon garlic powder
3 pounds ground beef
2 ounces Gebhardt? chili powder
2 teaspoons cumin
1/2 cup raw potato, grated
2 teaspoons salt
6 cups water

Combine all ingredients and simmer for two hours. When the mixture is done, pour into a colander and drain well. Meat should not be greasy for tacos. Spoon meat into prepared taco shells. Top with shredded lettuce, chopped tomatoes, grated cheese and taco sauce if desired.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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