- 1 lb ground beef
- 1 pkg taco seasoning
- 1/4 c water
- 1/4 medium onion diced
- 1/4 medium green bell pepper diced
- 1 – 2 tomatoes chopped
- 1/2 head iceberg lettuce chopped
- 1 pkg flour tortillas
- 1 pint sour cream 1 8oz jar of your favorite salsa.
- Cheddar or Mexican blend shredded chesse
- Brown fround beef over medium heat. Add pkg taco season and 1/4 c water. Cook another 5-7 minutes allowing water to evaporate.
- Cut all vegetable toppings and place in separate bowls.
- Open pkg of tortillas and warm for 1 minutes microwave.
- Leave spoons in each ingredient to add to tortillas.In our home each person layers the ingredients on the tortilla as they like it. (I like mine full of equal parts veggies and meat. Topped generously with salsa and sour cream. If available I enjoy a bit of guacamole as well.)
- If you fill tortilla to full, you will need a fork and plenty of napkins.
- Roll tortilla tucking ends as you go. They are less likely to break or tear if warmed.
- Enjoy. We eat holding bottom firmly in place. Be cautious when setting down or they can unroll.
- Juices may leak from seams so keep a napkin close by.
by Mission Foods
These are an easy substitute to go low carb or keto.
There are so many options you can use with this basic idea. Substitute chicken, fish or steak, for ground beef. Avocado, refried beans, black beans, corn salsa, rice, cabbage. Any kind of cheese you like. Or use tortilla chips, top and warn for ultimate loaded nachos. Skip the tortillas entirely and add more lettuce for a great salad option. These make a great party food as well. Try some until you find your favorite. Try a new variation for Cinco de Mayo, or make it a game day treat. It’s really fun to try them all.
This easy side dish not only looks great but tastes so good even the kids eat all these vegetables.
IngredientsYou can substitute vegetables according to likes and diet needs. These are what have used for both a regular or holiday meal.
1 bag brussel sprout halves ( fresh produce)
2 bell peppers assorted colors
1 pint grape tomatoes (I cut mine in half)
1 purple medium onion in wide strips
Baby or chopped carrots
You can add potatoes if you choose
- Chop vegetables. Cut harder things like carrots in smaller pieces to make for more uniform cutting.
- Put all cut vegetables except tomatoes in large bowl. Add 2 Tbsp Olive oil, salt, pepper, 3 Tbsp lemon juice and garlic powder if desired.
- Mix well to coat in both oil and seasoning.
- Spread evenly, on a baking sheet.
- Place in pre-heated 350° oven for 30 to 45/minutes.
I also add different seasoning depending who and how I’m serving them. I add Rosemary when serving with Christmas dinner. These also save a ton of time and you can skip the oil.
1 Yellow or White cake mix ( I usually use a Duncan Hines)Butter, eggs and oil or water as directed.
1 lg container of cool whip
1 can sweetened condensed milk
1 can evaporated milk
1 cup milk or heavy cream
Cinnamon to sprinkle on top.
- Mix batter according to direction.
- Pour into pan. I like a 9″ x 13″ pan myself.
- Bake as directed.
- Cool completely
- In separate bowl mix your 3 milks or tres leche, 1 can sweetened condensed, 1 can evaporated, and 1 cup regular milk or heavy cream with a wisk. Set aside.
- Once cake is completely cool use a large wooden spoon handle to pole holes through out cake.
- Gently pour milk mixture over the back of your spoon to ensure you don’t make a crater in your cake.
- Let rest till all milk mixture is absorbed. Yes it will all disappear below the surface.
- Spread on lg container cool whip, in even layer on top of cake.
- Sprinkle cinnamon on top.
Enjoy this moist, delicious cake any time. I even made it for my husbands birthday cake. Just be careful with candles.
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