Speaking of Jordan....he said the funniest thing the other day. We were with friends and talking about how I have a food blog. He said that me starting the food blog is the best thing that has ever happened to him. (I thought I was the best thing that ever happened to him??) I guess now that I have this food blog I cook more often and try new things which he is quite happy about. Go figure!
This recipe is something I have made a few times. It's great if you have leftover meat from tacos. I had some queso dip with sausage in it that I used this time and it turned out alright. I'll give you the recipe for the meat in case you do not have leftovers.
Ingredients:
1/2 pound ground beef
2 Tablespoons Taco Seasoning mix
1/3 cup water
3 cups shredded lettuce
2 medium tomatoes
2 tablespoons Thousand Island dressing
2 Tablespoons shredded cheddar cheese
2 Tablespoons sliced ripe olives
2 Tablespoons sour cream
1/4 cup crushed tortilla chips
Directions:
Brown ground beef in skillet over medium heat until thoughourly cooked, drain. Stir in seasoning mix and water. Cook an additional 2-4 minutes or until mixture boils and thickens.
Meanwhile, divide lettuce evenly onto 2 serving plates. (I don't measure out lettuce or the rest of the ingredients. I just eyeball it but you can measure if you like.) Remove stem from tomato; place tomato stem side down and cut to but not through the bottom of each tomato, to form 6 wedges. Place tomato on each lettuce lined plate, separate wedges to form blossom cup.
Drizzle each with 1 tablespoon salad dressing. Spoon warm beef mixture into center of each tomato blossom. Top each with cheese, olives, sour cream and chips.
I also serve this with chips on the side.
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