posted 28th Nov
Get some cheese, lunch meat, tomatos, lettuce, mayo & make a wrap. Or you can scramble some eggs, cook some bacon/sausage & have a breakfast burrito.quote
posted 28th Nov
1 lb. ground chuck, brown and drain
1 can cream of chicken soup (3/4 can water) - get hot in frying pan
1 pack round taco soft shells 9corn)
1 med. onion, chopped
1 sm. can green chile peppers, chopped fine
1 sm. jar taco sauce
1 sm. can enchilada sauce
1 sm. Cheddar cheese, grated (8 oz.)
Dip each shell in cream of chicken soup. Put 1 tablespoon of meat, cheese and 1 teaspoon of onion, taco sauce, green chile peppers on taco shell and roll or fold over. Repeat until all shells are used. Place these in casserole dish as you fix them.
After all shells are used the remainder of beef, cheese, onions, peppers are to be be sprinkled over the casserole. Pour the remainder of the chicken soup over the casserole. Top casserole with the enchilada sauce. Bake in preheated oven at 325 degrees for 25 minutes. Makes 1 large or 2 small casseroles.
4 lg. chicken breasts, cut in 1/2 inch strips
1 lg. sweet onion, cut in strips
1 bell pepper, cut in strips
1 tomato, cut in strips
Soft taco shells
1/4 c. wine vinegar
1/4 c. olive oil
1/4 c. white cooking wine
1/4 c. water
1 tbsp. cajun or taco seasoning
Marinate chicken strips at least 2 hours. Drain marinade and discard. Stir-fry chicken in olive oil. Stir-fry onion and green pepper in olive oil until tender. Stir-fry tomatoes until heated through. In soft shells, layer 2 or 3 each; strips of chicken, onion and pepper. Top with lettuce, cheese, salsa, sour cream and tomatoes.