| 61 | 62 | 63 | 64 | 65 |
| 1 | 17 | 34 | 51 | 68 |
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Keep refrigerated and covered to use within a few weeks.
Shake before using. Taco Bell Crispitos
1
1
1
/8 C. Cinnamon
/2 C. Sugar
0 Flour Tortillas
Oil to fry with
Mix together cinnamon and sugar very well. In a dutch oven, or
large skillet heat the oil to 350 degrees. If you do not have a
thermometer, you can set it on medium high, but be carefull to watch
that it doesn't get too hot and begin to smoke. Quarter the tortillas
and deep fry 2-4 at a time. Allow them to cook on one side for about
3
both sides are brown take out, and place on paper towels to drain.
While the tortillas are draining liberally sprinkle with cinnamon
0 seconds or unitl golden brown, turn over, and repeat. When
and sugar mixture. These are really great with honey.
Taco Bell Enchirito
1
pound Ground beef
/4 teaspoon Salt
teaspoon Chili powder
/2 tablespoon Dried minced onion
1
1
1
1
can Refried beans 30 oz.
/4 Diced onion
can La Victoria enchilada sauce
1
1
2
1/2 cups Shredded cheddar cheese
can Sliced black olives (2 oz.)
package Flour tortillas (10 or 12")
1
1
Slowly brown the ground beef in a skillet using a wooden spoon or spatula
to separate the beef into pea-sized pieces. Add the salt, chili powder, and
minced onion. With a mixer, or potato masher, beat the refried beans until
smooth. Heat beans in small saucepan or in microwave. Warm tortillas all at
once in a covered container, or wrapped in moist towel in microwave. Set on
high for 40 sec. or warm individually in skillet for 2-3 min. per side.
Spoon 3 tbs. of beef into the center of each tortilla. Sprinkle on 1/2
tsp. diced fresh onion. Add 1/3 cup refried beans. Fold sides of each
tortilla over the beans. Place the tortilla onto a plate. Spoon
3
shredded cheese, and top with 3 olive slices. Taco Bell Green Sauce
tbs. enchilada sauce over top of the tortilla. Sprinkle on 1/4 cup
1
large jalapeno peppers, seeded
lb. fresh tomatillos
3
1
2
6
2
medium onion, chopped
cloves garlic
sprigs of cilantro, stems removed
cups chicken broth
1
T. vegetable oil
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the
oil, in a blender and mix until almost smooth. Heat oil in frying pan
until very hot. Add the tomatillo mixture and cook for 4-5 minutes,
stirring constantly until dark and thick. Add reserved broth to mixture
and bring to a boil. Reduce heat and cook until thickened,
about 10 minutes, stirring occasionally. Taco Bell Hot Sauce
6
oz Can Tomato Paste
3 cup Water
2
tsp. Cayenne pepper
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