Taco-filled Tortilla Bowls-TMG

 

These TACO TORTILLA BOWLS are delicious and perfect for busy parents:

INGREDIENTS NEEDED:

12 flour tortillas

1 lb. ground beef or turkey

1 cup salsa

1 can black beans, (rinsed and drained)

Mexican shredded cheese

1 bunch red leaf lettuce

Guacamole (see recipe below)

Light sour cream

METHOD:

Preheat oven to 350 degrees.

Microwave tortillas 15 minutes, separated on paper plate.

Form tortilla into a bowl inside each large muffin cups with two folds on each side.

Crunch foil and place foil ball into the center of each tortilla bowl

Place tortilla bowl muffins into oven and bake for a total of 13 minutes.

While tortillas bake, brown meat and drain, if needed.

Season with kosher salt to taste, chili powder and pepper.

Pour 1 cup salsa into cooked meat mixture.

Boil and simmer 10 minutes.

Microwave black beans 3 minutes.

Add spoonfuls of meat and beans into each tortilla bowl, topped with Mexican cheese.

After cheese melts, add pieces of lettuce, guacamole mixture and sour cream.

ENJOY!!!

GUACAMOLE MIXTURE:

3 avocados sliced and chopped (include one seed)

1/2 cup salsa

1/4 sliced/chopped onion

1 large lime, squeezed

1 fresh tomato chopped

 

 

FALL HAS ARRIVED—IT IS A FRESH POTATO SOUP EVENING!!

TK’s POTATO SOUP RECIPE:

INGREDIENTS:
7 red potatoes (baked in foil at 425 degrees, after rubbing with
olive oil, kosher salt and pepper), chopped in chunks
1/2 large onion chopped
2 large cloves garlic chopped finely
8 mini carrots chopped finely
1 small red pepper chopped
1 small green pepper chopped
3 T butter
Olive Oil for sauteing little veggies and rubbing potatoes
6-8 T flour
1 and 1/2 cups almond milk
1 container reduced sodium chicken broth
Several sprigs of fresh Rosemary
Fresh Parsley
1 Tsp. Sage
Kosher Salt
Pepper

DIRECTIONS:
1. Wash potatoes, remove any unsightly eyes, stab each potato twice
with fork or knife, rub in olive oil, sprinkle with kosher salt,
pepper and wrap in foil.
2. Bake potatoes at 425 degrees for 45 minutes.
3. Saute chopped onion, carrot, red pepper, and green pepper in olive
oil until tender. Add chopped garlic and saute a few minutes more.
4. Add kosher salt and pepper to taste.
5. Add flour and stir constantly. Add 3 T butter and stir constantly.
6. Slowly add milk, bring to a boil and stir 2 minutes until thickened
7. Add small chunk potatoes and 1 cup sour cream. Stir well and
simmer.

ENJOY A WONDERFUL CUP OF POTATO SOUP!!IMG_0408

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ENJOY a mug of warm, chunky, potato soup on your favorite cool FALL evening!
ENJOY a mug of warm, chunky, potato soup on your favorite cool FALL evening!