2 corn tortillas
Reduced-fat sour cream
Grated cheddar cheese
Jalapeño pepper slices
HEAT oven to 375° to make corn tortilla croutons.
CUT corn tortillas into tiny squares and place on a cookie sheet.
LIGHTLY spray the squares with cooking spray and sprinkle with a little salt. Bake for about 10 minutes, turning once, until golden and crisp. Set aside to cool.
PLACE the romaine leaves on each of four dinner plates. Evenly divide Taco Meat among the lettuce "shells" and top each with a small spoonful of salsa and guacamole, a little dollop of sour cream, a few shreds of cheddar and a jalapeño slice.
SHOWER each plate with a little confetti of croutons and serve.
Asian Noodle Bowl
Add a bit of Asian spice to your ground beef starter to create a totally different dish.
12 ounces dry whole-wheat pasta
1 tablespoon fresh ginger, peeled and minced
2 tablespoons soy sauce
Pinch crushed red pepper flakes
1 large carrot, peeled and grated
3 green onions, thinly sliced
1 cup frozen out of shell edamame, thawed
3 tablespoons chopped fresh cilantro
1/4 cup reserved (hot) pasta cooking water
COOK whole-wheat pasta according to package directions, drain and reserve one-fourth cup pasta cooking water.
WHILE pasta cooks, place the 1/3 reserved ground beef starter in a large skillet and heat over medium-high.
STIR in ginger, soy sauce, red pepper flakes, carrot, green onions, edamame and cilantro and heat through, about 5 minutes.
TOSS with pasta and serve with cilantro garnish and lime wedges, if desired.
This colorful coleslaw partners well with the Sloppy Taco Dogs.
1/2 head each red and green cabbage, cored, cut in half and very thinly sliced
3 carrots, peeled and grated
2 green onions, thinly sliced
2 tablespoons olive oil
1 tablespoon white or cider vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
COMBINE all ingredients in a large bowl, tossing well to evenly coat the salad.
SERVE or refrigerate for later use.
Sweet Potato Fries
A tasty alternative to traditional fries.
2 large sweet potatoes, peeled and cut into "shoestrings" about 1/4-inch thick.
1 tablespoon olive oil
1/2 teaspoon garlic salt or Cajun seasoning
1/4 teaspoon pepper
HEAT oven to 450° and place a rimmed cookie sheet on the middle rack.
PLACE the potatoes in a large bowl and toss with the oil until coated. Sprinkle with the seasonings and toss again.
CAREFULLY remove the hot cookie sheet from the oven and pour the potatoes out onto the sheet in a single layer. Place the sheet in the oven and cook the fries until golden on the underside, 10 to 15 minutes.
TURN fries over and continue cooking 5 to 10 minutes longer until crisp and cooked through. If you have a pizza stone, place the cookie sheet on top of the stone in the oven for quicker crisping.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.