Ingredients
1 Lb. Free-Range Lean Ground Beef
1 Pkg. Taco Seasoning (pick your poison)
1 14 Oz. Can, Dark Red Kidney Beans, drained
1 Cup Chunky Salsa (pick your favorite chunky variety)
1 Cup Water
4 Each 6” Flour Tortillas cut into 1 ½” pieces
1- 1 1/2 Cups, finely shredded Mexican Cheese Mixture (3-4 varieties)
4 Large Green Onions, chopped
½ Cup Sour Crème
1/2 + Cup Vidalia Onion, chopped
4 Garlic cloves, minced
EVOO
Optional ingredients (and toppings) Chopped Tomatoes
Chopped Avocados
Shredded Lettuce
Jalapenos
Preparation
1. Preheat BGE with raised grid to high heat.
2. Place skillet on grid and drizzle in some EVOO
3. Brown the ground beef, Vidalia onions and garlic until done.
4. Stir in taco seasoning, beans, salsa and water; stir an bring to boil; simmer for 5 minutes.
5. Stir in tortillas, top with cheese and let stand until cheese is melted.
6. Remove from grill and serve directly from the skillet on top of a bed of lettuce and tomatoes, garnish with sour crème and green onions (add optional toppings as desired).
Looks quite good. One dish meals are always a plus. I seem to mess up dishes just by walking through the kitchen. Or that's what Alexis says.
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