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Along with some ground beef, black beans, and plenty of cheddar cheese, it’s a fun twist on the potato-based pasta. The sauce: The base of the sauce gets its savory flavor from enchilada sauce.
One note: I halved the recipe, but if you make Danielle's full recipe you'll need to use a large (9-by-13-inch) baking dish. Bake until the rice is tender, about 30 minutes, then add your toppings.
Ingredients. 3 large russet potatoes, sliced. 1 pound ground beef, browned and seasoned. 2 onions, sliced, rings separated. 1 can diced tomatoes. 1-½ green bell peppers, chopped
This type of taco is typically served as a crisp-fried corn tortilla filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole. [35] Such tacos are sold by restaurants and by fast food chains, while kits are readily available in most supermarkets.
A hard-shell taco from a taqueria in Sacramento, CA. While many different versions of hard-shell tacos exist, the most common form of the hard-shell taco is served as a crisp-fried corn tortilla filled with seasoned ground beef, cheese, lettuce, and sometimes tomato, onion, salsa, sour cream, and avocado or guacamole. [2]
Corned Beef & Cabbage Cheese Quesadillas. These quesadillas feature Swiss cheese, corned beef, and cabbage wrapped up in flour tortillas. Sauerkraut and stone-ground mustard are also taking center ...
This taco casserole recipe has layers of nacho chips, seasoned ground beef, and melty cheese. Load on toppings like shredded lettuce, sour cream, and avocado.
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico.