Brown ground beef on medium heat and drain off excess fat. Add seasoning, taco sauce and refried beans.
Stir well (add a couple of tablespoons of water if too dry).
Cook for 3 to 5 minutes, stirring occasionally.
Place half of mixture in a 2-quart casserole dish.
Sprinkle with half of cheese.
Repeat meat and cheese.
Then microwave on High until cheese begins to melt (2 to 3 minutes normally).
Serve hot with nacho chips.
eat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green
Spread bean dip on platter.
Mix sour cream, mayonnaise and taco seasoning together.
Spread over bean dip layer.
Mash avocado with lemon juice.
Spread over mayonnaise and sour cream layer.
Sprinkle cheese, onion and tomato on top.
Garnish with tortilla chips.
(For the bean mix you can add to
f water.
Add the taco seasoning. Mix well.
Simmer
f brioche, and the Black Bean Hummus on the other slice
Heat bacon grease in heavy skillet; add onions, brown and then add the beans and mix well.
Cook over low heat for a few minutes. Add all other ingredients, except Cheddar cheese; mix thoroughly and simmer.
Gradually add Cheddar cheese.
Cook until cheese is melted and blended well with the beans.
Correct seasoning as needed.
Serve in crisp taco shells as with other tacos, but do not use taco sauce.
In a large serving bowl, spread the refried beans.
Peel and pit and mash the avocados.
Mix together the fresh lemon juice, garlic salt and tabasco.
Mix with the mashed avocados to combine well, and spread over/on top the beans.
In a bowl, combine the sour cream, mayonnaise and taco seasoing mix, spread over the avocado layer.
Sprinkle with green onions, chopped tomatoes, olives and cheddar cheese.
Serve with tortilla and/or corn chips.
DELICIOUS!
Rinse bean sprouts. Place first 7 ingredients (mung beans - tomato) in crockpot and cook on low for 8-10 hours.
Add spinach and lemon juice and cook on high for 20-30 minutes.
Cook meat, add taco seasoning.
Drain beans and stir into meat.
The taco meat will last for several small meals.
Scramble eggs in butter then add 1/2-1 cup of taco meat.
Top with cheddar cheese and guacamole.
In a skillet, brown ground beef over medium heat.
Drain fat and add black beans, taco seasoning, tomato sauce, and green chilies.
Stir in cooked macaroni.
Place in a 9 x 13 pan.
Sprinkle top with olives and top with cheese.
Bake at 350\u00b0 for 30 minutes or until heated through.
Microwave ground beef, taco seasoning, and garlic in bowl,
add 9 Bean Salad Dressing Mix to the Bean Mix. (recipe for salad
Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
Place black beans into a saucepan and bring to a simmer over medium heat.
Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.
Saute onions and garlic over medium heat in the olive oil. Once onions begin to carmelize add ground turkey. Once turkey is completely cooked add taco seasoning, water, diced tomatoes and corn (do not drain corn or tomatoes). Add both beans (be sure to drain and rinse them). Simmer until warm.
Serve with RF Mexican Blend Shredded cheese and/or RF Sour Cream.
Preheat oven to 350\u00b0.
Brown meat in large skillet.
Drain excess liquid.
Add beans, taco seasoning, corn and salsa to meat.
Simmer 10 minutes.
Transfer mixture to 9 x 13 baking dish. Sprinkle on cheese and chips.
Bake 10 minutes.
Serve hot.
Brown the turkey.
Add the celery and peppers and cook until tender.
Mix in the spinach, beans, salsa, and taco mix and simmer 15 minute
Pour into a casserole and top with green onions, half the tomatoes, and cheese. Bake at 350 for 20-30 minute.
Add remaining ingredients over the top and serve with chips, or on tortillas.
Brown meat in a large skillet.
Drain.
Add taco seasoning, water, corn, beans and chiles to the skillet. Season to taste with salt.
Bring to a boil.
Stir in rice.
Sprinkle with cheese.
Cover and cook on low heat 5 minutes.
Serve with crushed tortilla chips, sour cream and salsa, if desired.
In a 4-quart Dutch oven cook ground beef with onions until beef is browned; drain fat. Add taco seasoning, salad dressing mix, cumin, tomatoes, black beans, corn, tomatoes with chiles, and 2 cups water.
Bring to boiling; reduce heat. Cover and simmer 1 hour. Top with Cheddar cheese, if desired.
Place first 5 ingredients in crock-pot on high until thoroughly hot.
Add Velveeta.
Turn on low until melted.
Stir and serve with chips, taco shells or wrap in tortillas.