Sunday, May 8, 2011
You have to try this, its so delicious. I made it to eat while watching the Kentucky Derby. It was perfect, if I do say so myself!
1 pkg McCormick 30% less sodium Taco Sauce
Medium sweet yellow onion chopped
Sweet red pepper chopped
Sweet green pepper chopped
Green Poblano pepper chopped (careful, if its red it could be too hot to your taste)
Sliced black olives
Sargento 4 cheese Mexican cheese
1 package multigrain tortilla chips
1 jar Paul Neuman Medium Salsa
Chop veggies up small and put aside all together in a bowl
In deep non-stick fry pan brown ground beef until all pink is removed, if it seems way too fatty, rinse it well at this time (trust me you won’t taste the difference and the fat will be going down the drain instead of on your hips). Don’t rinse the pan however, just drain out the fat.
Add veggies and cook until the onions are translucent. Add beef back to pan with veggiers continuing to cook as you stir.
Add Taco Seasoning mix and water as directed by your sauce packet
If it’s real liquid, let the fluid cook down a little but it will be absorbed by the chips, you just don’t want the chips to be soggy.
Taste, if its not spicy enough for you, add more salsa (no water) or chili powder and paprika. Keep tasting until it suits you. Add olives now, just before you pour over the chips.
Sprinkle the tortilla chips around the bottom of a shallow round casserole dish, I break the larger ones in half
Pour the meat mixture over the chips
Sprinkle the cheese over the top of the mixture
Sprinkle the 4 cheese Mexican cheese around the top of the mixture
Cook in microwave until the cheese starts to bubble
Remove from microwave and serve.
Put the salsa on the table for use by diners as they wish
Serve with Samuel Adams Boston Lager (chilled of course)