Monday, January 31, 2011

IC TACO BOWLS




TACO BOWLS

8 oz. of cooked ground beef
1 cup of cooked pinto beans and juice - see information below
2 garlic cloves, minced
1/4 cup chopped red, white, or raw green onions^*
1 cup Mild Tillamock Cheddar Cheese, Shredded*
chopped lettuce to top 4 individual serving bowls
 1/4 cup Daisy Light Sour Cream*
Tortilla Chips

1.  In medium sauce pan sprayed with cooking spray, brown the ground beef till completely cooked and no longer showing any pink color.
  2.  Add the minced garlic cloves, pinto beans and bean juice.  Continue to cook on medium heat until all is heated through.

3.  In one of four individual serving bowls, layer 1/4 of the meat mixture, 1/2 Tablespoon of onions, 2 Tablespoon of mild cheddar cheese, 1/2 Tablespoon of light sour cream.

4.  Add one forth of the lettuce, 2 Tablespoons mild cheddar cheese, and 1/2 Tablespoon of onions and light sour cream on top of the meat mixture.
5.  Serve with tortilla chips (optional)


1 serving(without chips)=265 calories, 14 grams fat, 11 grams carbohydrates, 3 grams fiber
9 chips=140 calories, 6 grams fat, 19 grams carbohydrates, 2 gram fibers
2.
Recipe Information
4.      NOTE:  You can cook your own pinto beans and freeze in serving amounts. 
       Leave a little of the juice in the beans.


      
        I home can my own beans because I live in 6700 altitude and it can take up to 2   days to cook beans-even soaked beans.
  If you are interested in canning your own beans you can contact me at MY  RECIPE EMAIL  and I can send you instructions on how to do so. I have done  this for years with no problem.


 SYMBOLS

 ^ The ingredient is on the TRY section of the FOOD LIST
 *The ingredients are divided in the recipe

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