Unless you are eating off the value menu at Taco Bell (and sometimes even if you are) a run to the border can really add up, especially if you are trying to feed an entire family of hungry chalupa fans.
The next time your clan gets a craving for Mexican food, consider saving some dough and making a spicy feast in your own kitchen.
Here are some quick and easy recipes to get you started:
SPICY TACO SOUP
Ingredients:
2 pounds ground beef, browned and drained
28 ounce can diced tomatoes with juice
1 can pinto beans, drained
1 cup corn
1 packet dry Hidden Valley ranch dressing mix
1 packet taco seasoning mix
1 cup water
2 cups milk
16 ounces Velvetta, cubed
Directions:
Mix all ingredients and simmer about 30 minutes. Garnish each bowl with Fritos, shredded lettuce, chopped tomato and sour cream.
BLACK BEAN AVOCADO SALSA
Ingredients:
2 cups chopped seeded tomato
1 cup diced peeled avocado
1/2 cup chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon finely chopped seeded jalapeno pepper
1/4 teaspoon salt
1 (15 ounce) can black beans, rinsed and drained
Lime wedges
Directions:
Combine first 8 ingredients in a medium bowl, toss gently. Cover and chill 30 minutes before serving. Garnish with lime wedges before serving.
CLASSIC GUACAMOLE
Ingredients:
3 ripe Hass avocadoes, peeled and pitted
1/4 cup finely chopped red onion
1/2 teaspoon salt
1 tablespoon lime juice
1/2 jalapeno pepper, chopped finely
1 Roma tomato, seeded and diced
1/2 cup chopped cilantro
Directions:
Mash avocadoes. Stir in remaining ingredients. Serve with tortilla chips.
HOMEMADE TORTILLA CHIPS
Ingredients:
Olive oil
Salt
Corn tortillas
Directions:
Preheat oven to 400 degrees.
Brush olive oil on corn tortillas on one side. Stack tortillas and cut into triangles, then place in a single layer on baking sheet. Bake for 10 minutes and serve warm.
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