Wednesday, March 4, 2009

Cilantro takes the cake!

Ok, so cilantro and cake have nothing to do with each other {or shouldnt},
but you know what i mean... it's good.
As I have said, I love Cook's Country. I recently got their Fast & Fresh book.
Yes, that's right... fast and fresh!
The Lettuce Wraps i posted are from this book.
Now introducing Beef Taco Bake...
20 oz Ro-Tel tomatoes*, drained, 1/2C juice reserved
1 (16oz) can refried beans
1Tablespoon hot sauce {i used less cause of kids}
1/4 fresh chopped cilantro
3 Cups shredded mexican cheese blend
1 1/2 lbs ground beef {i used closer to 1 lb}
1 (1.25oz) packet taco seasoning mix
12 taco shells
3 scallions {i didnt use these}
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine half of tomatoes, beans, hot sauce, and cilantro in bowl. Spread evenly in 13 by 9-inch baking dish. Sprinkle with 1 cup cheese.
2. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.
3. Spoon 1 tablespoon cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with scallions. Serve.
*If you can't find Ro-Tel tomatoes, substitute one 14.5-ounce can diced tomatoes and one 4-ounce can chopped green chiles.
the bean/cilantro mix is so yummy! it is a bit weird to me that you have to scoop it up once you pick your taco up...maybe next time i'll just put the bean mixture in the taco? but it's worth playing around...it's good.

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