taco pie

This pumpkin face is happy because today's surprise entree came out great!
It is another of the,
"Oh my gosh, I thought we had all the ingredients (when we didn't)" successes.

My intent was to make soft-shell tacos. Bought the ground beef, onion, diced tomates, taco seasoning, cheddar cheese. (We had flour tortillas in the refrigerator.)

Recipe:
4 Servings:

Taco filling

• Heat 2 Tablespoons sunflower seed oil (or your favorite vegetable oil) in a large skillet.


• Add 1 pound low-fat ground beef and 1/2 diced white onion.


• Cook until meat completely browned.


• Add 1 can diced tomatoes.


• Add 1 package Taco Seasoning and 2/3 cup water.


• Simmer.
  
  

(Now would have been the time to pull out the flour tortillas and get ready to assemble soft-shell tacos. As it turned out, I had only 2 tortillas in my refrigerator, not enough to feed our hungry crew. And I didn't have the patience to wait for pasta or rice to cook.

So I reverted to plan B:

Grits --

• Boil 3 cups water in a saucepan.


• Add 3/4 cup grits, stirring constantly.


• Cook grits about 5 minutes, or until thickened.


• Pour grits into 4 bowls.


• Top each bowl of grits with several ladles of the simmering taco filling.


• Melt slices of cheddar cheese on top of the taco filling.
  
  Tastes great with lemonade!
  

***

Review

4 forks -- Everyone wanted seconds

green bean taco

*recipe*

Steam or sautée until tender:

fresh, trimmed green beans

Break one egg per serving, into a bowl and mix the eggs thoroughly.


Heat in a skillet:

vegetable oil, enough to scantly cover the bottom of the skillet

Pour beaten eggs into skillet and fry as a large omlette.

Sprinkle:

cooked eggs with shredded cheddar cheese.


Assemble by layering, then folding:

one soft flour tortilla

one serving of cheese omelette

spoonful of cooked green beans

Serve with ranch-dressing on the side.