Over 15 of the Most Popular Taco · PDF fileOver 15 of the Most Popular Taco Bell Restaurant...

Over 15 of the Most Popular Taco

Bell Restaurant Recipes: Ripped

Straight from the Menu by Nathan Isaac

Table of Contents

1. BONUS RECIPES: THE ESSENTIALS

1.1. TACO SEASONING - OPTION 1


1.3. BEEF TACO MEAT

1.4. GORDITA SHELLS

1.5. MEXICAN RICE

1.6. VERDE (GREEN) SAUCE

1.7. FIRE SAUCE

1.8. HOT SAUCE

1.9. MILD SAUCE

1.10. BAJA SAUCE OPTION 1


2. THE MENU

2.1. MEXICAN PIZZA

2.2. DORITOS LOCOS (NACHO & COOL

RANCH FLAVORS)

2.3. BEEF CHALUPA SUPREME

2.4. BURRITO SUPREME

2.5. CRUNCHWRAP SUPREME

2.6. CHEESY GORDITA CRUNCH

2.7. CHICKEN FAJITAS

2.8. ENCHIRITO OPTION 1


2.10. SEVEN LAYER BURRITO

2.11. CHICKEN QUESADILLA

2.12. BEEF MEXI-MELT

2.13. SOFT TACOS

2.14. CRUNCHY TACOS

2.15. CINNAMON TWISTS

3. WANT MORE FREE RECIPES?

4. OTHER TITLES BY NATHAN ISAAC

1. BONUS RECIPES: THE ESSENTIALS

Here are the Bonus Recipes and the Essentials... You may need to refer back to these as you make

your way through the MENU chapters... ENJOY!

Including:

TACO BELL TACO SEASONING OPTION 1

TACO BELL TACO SEASONING OPTION 2

TACO BELL BEEF TACO MEAT

GORDITA SHELLS

MEXICAN RICE

TACO BELL VERDE SAUCE

TACO BELL FIRE SAUCE

TACO BELL HOT SAUCE

TACO BELL MILD SAUCE

BAJA SAUCE OPTION 1

BAJA SAUCE OPTION 2


Ingredients:

1/4 Cup flour

2 Tablespoons chili powder

2 Tablespoons paprika

2 Tablespoons minced onion

1 Tablespoon cumin

1/2 Tablespoon salt

1-1/2 Teaspoons garlic powder

1-1/2 Teaspoons sugar

1 Teaspoon cayenne pepper

1 Teaspoon ground oregano

Instructions:

Combine all ingredients in a small bowl.

Store in an air tight container.

To use:

Brown 1 lb ground beef in a large skillet.

Drain.

Add 4 tbsp of seasoning and 2/3 cup of water; mix thoroughly.

Bring to a boil and reduce heat to low and simmer, uncovered, 7 to 10 minutes, stirring occasionally.


Ingredients:

2 Tablespoons flour

2 Teaspoons chili powder

1-1/2 Teaspoons dried minced onion

1-1/4 Teaspoons salt

1 Teaspoon paprika

3/4 Teaspoon crushed beef bullion cube

1/4 Teaspoon sugar

1/4 Teaspoon cayenne pepper

1/4 Teaspoon garlic powder

Dash onion powder

Instructions:

Combine all of the ingredients in a small bowl.

Prepare taco meat using 1 pound of ground beef

Brown ground beef; drain.

Add seasoning mix and 3/4 cup of water.

Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.

Heat taco shells or tortillas as directed on package.

Serve with your favorite taco toppings.

1.3. BEEF TACO MEAT

Ingredients:

1 Pound lean ground beef

1/4 Cup all-purpose flour

1 Tablespoon chili powder

1 Teaspoon salt

1/2 Teaspoon dried minced onion

1/2 Teaspoon paprika

1/4 Teaspoon onion powder

1 Dash garlic powder

1/2 Cup water

Instructions:

In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion,

paprika, onion powder, and garlic powder.

Use your hands to thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium heat.

Mix well with a wooden spoon or spatula, and break up the meat as it cooks.

Heat for 5 to 6 minutes, or until browned.

The finished product should be very smooth, somewhat pasty,with no large chunks of beef

remaining.

1.4. GORDITA SHELLS

Ingredients:

3 cups All purpose Flour

1 1/4 cups boiling water

1/4 cup potato flour or flakes

1 1/4 tsp salt

2 tbls vegetable oil

1 tsp yeast

Instructions:

“Cook” some of the starch in the flour first, which makes the dough VERY easy to handle, and the

bread nice and soft, without any starchy taste.

Place 2 cups of King Arthur Unbleached All-Purpose Flour in a bowl, and stir in 1 1/4 cups boiling

water.

Stir till smooth. Cover the bowl and set the mixture aside for 30 minutes.

Here’s the next secret to soft bread: potato flour.

Combine 1/4 cup potato flour (or flakes or buds) and the remaining 1 cup of flour with 1 1/4

teaspoons salt, 2 tablespoons vegetable oil, and 1 teaspoon instant yeast. Yes, that’s right; just 1

teaspoon. You don’t want/need these breads to rise very much.

Whisk till crumbly.

Add to the cooled flour/water mixture.

Stir together. It’ll seem dry at first, but the dough will eventually pick up the flour/potato flour

mixture.

You can give it a hand with a bowl scraper.

Knead for several minutes (by hand, mixer, or bread machine). The dough will remain soft and

somewhat sticky but will become smooth.

Put the dough into a greased container. This is an 8-cup measure; I like to track the dough as it rises.

Let the dough rise, covered, for 1 hour. It’s not a huge riser (remember the 1 teaspoon yeast?), but

it’ll definitely puff up.

Next, divide the dough into 8 pieces. Gotta love a scale for this job. 629g, divided in half,

becomes…

Each piece divided in half again becomes 158g; finally, each ball of dough is 79g. My scale

measures in grams or ounces, but grams are much easier to deal with, arithmetically speaking.

Let the dough balls rest, covered, for 15 to 30 minutes. Yup, those shower caps sure come in handy

around the kitchen…

Next, you’re going to flatten each piece into a circle. The dough is EXTREMELY easy to work

with; no fighting back.

Make the circles about 5” in diameter.

Then roll them to about 7” to 8” diameter. The rolling will give them a nice, smooth top surface.

Heat a skillet over medium heat; no oil necessary. Place one flatbread into the skillet.

Cook till brown underneath, about 1 minute. The bread will puff up a bit.

Turn over, and cook till the other side is brown, about 1 minute or so.

If any of them develop big bubbles, just prick with a skewer.

But it flattens out nicely under the pressure of a spatula. Remember, these are FLATbreads; not

pitas.

As the breads come out of the skillet, stack them atop one another. This keeps them soft and moist.

When they’re cool, bag in plastic.

1.5. MEXICAN RICE

Ingredients:

3 green onions, thinly sliced

1 tablespoon vegetable oil

1 clove garlic, finely minced

2 cups cooked rice

1/2 cup diced tomatoes

1/3 cup tomato sauce, or to taste

3 teaspoons taco seasoning mix

Instructions:

In a saucepan or skillet over medium-low heat, fry the green onions in the oil for 1 minute.

Add garlic and cook for about 1 minute longer.

Stir in the rice, tomatoes, tomato sauce, and seasoning mix.

Heat thoroughly.

1.6. VERDE (GREEN) SAUCE

Ingredients:

1 Pound fresh tomatillos

3 Large jalapeno peppers, seeded

1 Medium onion, chopped

2 Cloves garlic

6 sprigs of cilantro, stems removed

2 Cups chicken broth

1 Tablespoon vegetable oil

Instructions:

Husk tomatillos and cut in half.

Stem and half peppers.

Boil tomatillos and peppers in chicken broth for 10 minutes.

Strain, reserving broth

Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until

almost smooth.

Heat oil in frying pan until very hot

Add the tomatillo mixture and cook for 4-5 minutes, stirring constantly until dark and thick.

Add reserved broth to mixture and bring to a boil.

Reduce heat and cook until thickened, about 10 minutes, stirring occasionally

1.7. FIRE SAUCE

Ingredients:

1 Can tomato paste, (6 ounce)

3 Cups water

3 Tablespoons vinegar

3 Tablespoons finely minced canned jalapeno slices


1 Tablespoon dried minced onion

2 Teaspoons salt

2 Teaspoons cornstarch


1 Teaspoon sugar



Instructions:

Combine the tomato paste with the water in a medium saucepan and whisk until smooth.

Add the remaining ingredients and stir until combined.

Heat mixture over medium high heat until it begins to boil.

Continue to cook for about 3 minutes, stirring often.

Remove from heat.

When sauce has cooled, poured it into a sealed container and refrigerate.

1.8. HOT SAUCE

Ingredients:

1 (6 ounce) can tomato paste

3 Cups water

2 Teaspoons cayenne pepper

1-1/2 Tablespoons chili powder

2-1/2 Teaspoons salt

2 Teaspoons cornstarch

2 Teaspoons distilled white vinegar

1 Tablespoon minced dried onions

2 Tablespoons canned jalapeno slices

Instructions:

Combine the tomato paste with the water in a saucepan over medium heat.

Stir until smooth.

Add the cayenne pepper; chili powder, salt cornstarch, vinegar, and dried onion and stir.

Chop the jalapeno slices very fine.

You can use a food processor, but don't puree.

The best kind of jalapenos to use are those bottled for nachos or pizza.

Add them to the mixture.

Heat the mixture to boiling. Continue to stir about 3 minutes and remove from heat.

Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate.

This will last for 1 to 2 months.

Makes 3 cups.

1.9. MILD SAUCE

Ingredients:

3 Cups water

2 teaspoons cornstarch

1 6 ounce can tomato paste

3 Tablespoons white distilled vinegar


2 Teaspoons salt


Instructions:

Dissolve cornstarch in water in a medium saucepan.

Add remaining ingredients and stir well.

Bring mixture to a boil over medium heat, then reduce heat and simmer for 5 minutes.

Turn off heat and cover until cool.

Keep in a covered container in the refirgerator to store.

Makes 3 cups


Ingredients:

1/4 of a red bell pepper, seeded and coarsely chopped

1 large jalapeno, chopped in half

2 tablespoons diced Spanish onions

1 cup mayonnaise

1 tablespoon vinegar

1/4 teaspoon black pepper

1 dash garlic powder

1 dash cumin

Instructions:

Using a food processor, puree peppers and onion.

Strain this mixture to remove excess moisture.

Mix 1 cup mayo and 4 teaspoons of the vegetable purée in a bowl.

Add remaining ingredients and mix well.

Chill for several hours to blend flavors.


Ingredients:

1/4 of a red bell pepper, seeded and coarsely chopped

1 Large jalapeno, chopped in half

2 Tablespoons diced Spanish onion

1 Cup mayonnaise

1 Tablespoon vinegar

1/4 Teaspoon cracked black pepper

Dash garlic powder

Dash cumin

Instructions:

Using a food processor, puree peppers and onion.

Mix 1 cup mayonnaise and 4 teaspoons of the vegetable puree in a medium bowl.

Add remaining ingredients and mix well.

Chill for several hours to let flavors develop.

Makes 1 cup.

2. THE MENU

Here you go Taco Bell Fans!! No more need to run for the border.... However, some thinking

outside the bun may still be required :)

Enjoy!!

Including:

MEXICAN PIZZA

DORITOS LOCOS NACHO

DORITOS LOCOS COOL RANCH

BEEF CHALUPA SUPREME

BURRITO SUPREME

CRUNCHWRAP SUPREME

CHEESY GORDITA CRUNCH

CHICKEN FAJITA

ENCHIRITO (OPTION 1)

ENCHIRITO (OPTION 2)

SEVEN LAYER BURRITO

CHICKEN QUESADILLA

BEEF MEXI-MELT

SOFT TACO

CRUNCHY TACO

CINNAMON TWISTS

Please Feel Free to "YO TE QUIERO" Anytime You Like.... It is Recommended!!

ENJOY!!!

2.1. MEXICAN PIZZA

Ingredients:

1/2 Pound ground beef

2 Tablespoons all-purpose flour

1-1/2 Teaspoons chili powder (Spanish blend is best)

3/4 Teaspoon salt

1/4 Teaspoon dried, minced onion


Dash garlic powder

Dash onion powder

2 Tablespoons water

8 Small (6" diameter) flour tortillas

1 Cup Crisco shortening or cooking oil

1 16-ounce can refried beans

1/3 Cup diced tomato

2/3 Cup mild Picante salsa

1/2 Cup shredded cheddar cheese

1/2 Cup shredded Monterey jack cheese

1/4 Cup chopped green onions

1/4 Cup sliced black olives

Instructions:

In a medium bowl, combine the ground beef with the flour, chili powder, salt, dried onion, paprika,

garlic powder and onion powder.

Use your hands to thoroughly incorporate everything into the ground beef.

Preheat a skillet over medium heat. and add the ground beef mixture to the pan along with the water.

Brown the beef mixture for 5-6 miutes, using a wooden spoon or spatula to break up the meat as it

cooks.

Heat oil or Crisco shortening in a frying pan over medium-high heat.

If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side

and set aside on paper towels.

When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil.

Tortillas should become golden brown.

Heat refried beans in a small pan over the stove or in the microwave.

Preheat oven to 400 degrees.

When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on

the face of one tortilla.

Next spread 1/4 to 1/3 cup of meat, then another tortilla.

Coat your pizzas with two tablespoons of salsa on each then split up the tomatoes and stack them on

top.

Next divide up the cheese, onions and olives, stacking in that order.

Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted.

2.2. DORITOS LOCOS (NACHO & COOL

RANCH FLAVORS)

NACHO FLAVOR Ingredients:

1 cup dehydrated cheddar cheese powder

1/2 cup tomato powder

3 teaspoons turmeric powder

1/8 cup of red bell pepper powder

1 Tablespoon of green pepper granulated or powder

1/8 cup of garlic powder

1/8 cup of onion powder

2 teaspoons of ancho chili powder

2 teaspoons of Kernel Season's nacho cheddar popcorn seasoning

1 cup of masa harina de maiz

2/3 cup of hot water

1 lb ground beef

Chopped tomatoes

Shredded cheddar cheese

Shredded lettuce

Sour cream

Taco Bell taco seasoning

COOL RANCH Ingredients:

1/2 cup Kernel Season’s ranch seasoning

2 teaspoon buttermilk powder (cultured buttermilk, found in grocery store baking aisle)

2 teaspoons sun dried tomato powder (purchase here)

1 tsp tomato powder (purchase here)

1/2 tsp onion powder

1 cup of masa harina de maiz (can be purchased here)

2/3 cup of hot water

1 lb ground beef

Chopped tomatoes

Shredded cheddar cheese

Shredded lettuce

Sour cream

Taco Bell taco seasoning

Instructions:

Mix together spices

Mix water and harina de maiz.

Form into flat pancakes.

Fry into taco shells using a spatula to keeps sides from touching.

Generously sprinkle with seasoning.

Cook beef according to package instructions.

2.3. BEEF CHALUPA SUPREME

Ingredients:

Indian fry bread:

2-1/2 Cups flour

1 Tablespoon baking powder

1/2 Teaspoon salt

1 Tablespoon vegetable shortening

1 Cup milk

oil (for deep frying)

Chalupa Supreme filling:

1 Pound ground beef

1/4 Cup flour


1 Teaspoon paprika

1 Teaspoon salt

1 Tablespoon dried onion flakes

1/2 Cup water

Oil, for deep-frying

Sour cream

Shredded lettuce

Shredded cheddar cheese or monterey jack cheese

Diced tomatoes

Instructions:

To make Indian Fry Bread:

Mix dry ingredients together.

Cut in shortening; then add milk.

Shape dough into a long cylinder; cut into 8 equal parts.

Flour hands, then work the pieces into 6-inch tortillas.

Fry in oil until golden brown.

To Make filling:

Mix dried onion with water in a small bowl and let stand for five minutes.

Combine ground beef, flour, chili powder, paprika, and salt; mix well.

Add onions and water; mix again.

In a skillet, cook beef mixture until browned.

Stir often while cooking so no large chunks form; it should be more like a paste.

Remove from heat and keep warm.

Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.

Top with hot sauce or salsa if desired.

Servings: 4

2.4. BURRITO SUPREME

Ingredients:




1 Teaspoon salt


1/2 Teaspoon diced minced onion


Dash garlic powder

1/2 Cup water

1 16 ounce can refried beans

8 10 inch flour tortillas

1/2 Cup enchilada sauce

3/4 Cup sour cream

2 Cups shredded lettuce

2 Cups shredded cheddar cheese

1 Medium tomato, diced

1/2 Cup diced yellow onion

Instructions:

In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion paprika,

onion powder, and garlic powder.


Add the seasoned beef mixture to the water in the skillte over medium heat.


Heat for 5-6 minutes, or until browned.

The finished product should be very smooth, somewhat pasty, with no large chunks of beek

remaining.

Heat up the refriedbeans in a covered container in the microwave set on hit for 1 1/2 to 2 minutes.

Place the flour tortillas on a plate and cover with plastic wrap.

Heat the tortilla for 30-45 seconfs in the microwave on hig

Build each burrito by first spreading about 1/4 cup of the refried beans on the center of a heated

tortilla.

Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada

sauce over the meat.

Stir the sour cream well, so that it is smoother,then spread about 1 1/2 tablespoon onto the burrito.

Arrange someof the lettuce, cheese,tomato, and onion onto the tortilla, and then you're ready to roll.

Fold the end of the tortilla clossest to you over the filling ingredients.

Fold either the left or right end over next.

Then fold the top edge over the filliing.

You will be leaving one end of the burrito open and unfolded.

Repeat with the remaining ingredients and serve immediately.

Servings: 8

2.5. CRUNCHWRAP SUPREME

Ingredients:

1lb ground beef

1 packet taco seasoning

6 large flour tortillas (king size if you can find them)

6 tostada shells

1 jar queso cheese dip (or nacho cheese)

1 cup sour cream

2 cups shredded lettuce

1 cup diced tomatoes

1 cup shredded Mexican cheese blend

Cooking spray

Instructions:

In a large skillet brown the ground beef over medium-high heat.

Drain off any excess grease.

Add taco seasoning and water and cook according to the packet directions on the taco seasoning.

In a small pan warm the nacho cheese sauce over medium-low heat, stirring occasionally.

You can also warm it in a microwave safe dish.

Place the tortillas onto a microwave safe plate, top with a moistened paper towel.

Microwave for about 30 seconds to warm the tortillas.

Lay out a tortilla onto a flat surface.

Spread a layer of taco meat that is about the size of a tostada shell onto the center of the tortilla.

Top with some of the queso cheese sauce.

Place the tostada shell over the sauce.

Spread a thin layer of sour cream over the tostada shell.

Top with some lettuce, diced tomato, and a layer of the shredded Mexican cheese blend.

To fold the tortilla, start with the bottom of the tortilla and fold the edge to the center.

Continue folding using this method going all the way around the tortilla in a clockwise or counter

clockwise direction.

Fold until the tortilla is completely folded over.

If you are not using king size-tortillas and there is a spot open in the middle-- simply cut a circular

piece off of another tortilla and place it over the spot on top and refold the crunchwrap so that it is

fully covered.

Spray a large skillet with cooking spray.

Heat the skillet to medium-low heat.

Place the crunchwrap seam-side down into the skillet and cook until it is browned on the bottom.

Flip the crunchwrap over and cook until it is browned on the other side.

Repeat this process until all of the crunchwraps are wrapped and cooked.

Serves 6

2.6. CHEESY GORDITA CRUNCH

Ingredients:

1lb ground beef

1 packet taco seasoning mix

1 cups shredded Mexican cheese blend

1 cup shredded cheddar cheese

2 cups shredded romaine lettuce

6 hard taco shells

6 gordita shells

Sauce:

1/4 cup red bell pepper (seeded and chopped)

1 jalapeno pepper (seeded and sliced)

2 tablespoons diced onion

1 cup mayonnaise

1 tablespoon vinegar

1/4 teaspoon cracked black pepper

1/4 teaspoon garlic powder

1/4 teaspoon cumin

Instructions:

Place the bell pepper, jalapeno pepper and onion into the bowl of a food processor.

Puree until smooth.

Stir together 4 teaspoons of this mixture the mayonnaise, and vinegar in a small bowl.

Season with pepper, garlic powder and cumin.

Cover and refrigerate for at least 3 hours.

Brown ground beef in a large skillet over medium-high heat.

Drain of any excess grease. Stir in the taco seasoning with 1 ¼ cups of water.

Reduce heat and simmer until the water is almost gone and the mixture is thick.

Lay out a gordita shell onto a microwave safe plate.

Spread a layer of Mexican cheese blend over the top of the grodita.

Place into the microwave and microwave for 30 seconds or until the cheese has melted.

Place a taco shell onto one side of the gordita.

Fold the gordita around the taco shell and press so it sticks to the cheese.

Add some ground beef to the taco shell and top with some of the sauce, romaine lettuce, and

cheddar cheese.

Repeat with remaining shells.

2.7. CHICKEN FAJITAS

Ingredients:

Seasoning Mix:

1 Tablespoon corn starch


1 Teaspoon salt

1 Teaspoon paprika

1 Teaspoon sugar

3/4 Teaspoon crushed chicken bullion cube




1/4 Teaspoon cumin

Fajitas:

4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into thin strips

2 Tablespoons oil

1/3 Cup water

1 green bell pepper, cut into strips

1 Medium onion, sliced

Taco Bell Salsa

Instructions:

Combine all of the seasoning mix ingredients in a small bowl

Cook and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat.

Add Taco Bell Fajita Seasoning Mix, water, green pepper and onion; cook and stir on medium heat

5 minutes or until chicken is cooked through and the vegetables are tender.

Place tortillas on microwavable plate.

Cover with plastic wrap.

Microwave on high 1 minute.

Spoon chicken mixture onto each tortilla.

Top as desired with Taco Bell salsa.

Roll up tortillas.


Ingredients:

1 Pound ground beef



1 Teaspoon salt




Dash garlic powder

1/2 Cup water

1 16-ounce can refried beans

10 to 12 small flour tortillas (fajita size)

1/4 onion, diced (about 1/2 cup)

1 10-ounce can La Victoria red chile sauce

2 Cups shredded cheddar cheese

1 2 ounce can sliced black olives

Instructions:







The finished product should be very smooth with no large chunks of beef remaining.

Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a

couple of minutes on high.

Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high.

You may also heat up the tortillas individually by placing them in a hot pan over medium heat for

about 15 seconds per side.

Spoon about 3 tablespoons of refried beans down the center of each tortilla.

Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion.

Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.

Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple

tablespoons of the shredded cheddar cheese.

Heat up the dish for 30 to 45 seconds in the microwave, or until the cheese on top begins to melt.

Repeat with the remaining ingredients.

Makes 10 servings.


Ingredients:

1 Pound Ground beef

1/4 Teaspoon Salt

1 Teaspoon Chili powder

1/2 Tablespoon Dried minced onion

1 Can Refried beans 30 oz

1/4 Diced onion

1 Can La Victoria enchilada sauce

2-1/2 Cups Shredded cheddar cheese

1 Can Sliced black olives (2 oz.)

1 Package Flour tortillas (10 or 12")

Instructions:

Slowly brown the ground beef in a skillet using a wooden spoon or spatula to separate the beef into

pea-sized pieces.

Add the salt, chili powder, and minced onion.

With a mixer, or potato masher, beat the refried beans until smooth.

Heat beans in small saucepan or in microwave.

Warm tortillas all at once in a covered container, or wrapped in moist towel in microwave.

Set on high for 40 sec. or warm individually in skillet for 2-3 min. per side.

Spoon 3 tbs. of beef into the center of each tortilla.

Sprinkle on 1/2 tsp. diced fresh onion.

Add 1/3 cup refried beans.

Fold sides of each tortilla over the beans.

Place the tortilla onto a plate.

Spoon 3 tbs. enchilada sauce over top of the tortilla.

Sprinkle on 1/4 cup shredded cheese, and top with 3 olive slices.

2.10. SEVEN LAYER BURRITO

Ingredients:

Mexican Rice:

3 green onions, thinly sliced

1 tablespoon vegetable oil

1 clove garlic, finely minced

2 cups cooked rice

1/2 cup diced tomatoes

1/3 cup tomato sauce, or to taste

3 teaspoons taco seasoning mix

Seven Layer Burritos

1 package of 12 inch burrito soft tortillas

1 can of refried beans with lard (thinned with 1 1/2 teaspoons water)

Shredded lettuce

Chopped tomatoes

Guacamole

Shredded Monterey Jack cheese

Mexican rice

Sour cream

Instructions:

In a saucepan or skillet over medium-low heat, fry the green onions in the oil for 1 minute.

Add garlic and cook for about 1 minute longer.

Stir in the rice, tomatoes, tomato sauce, and seasoning mix. Heat through.

In each tortilla, layer beans, Mexican rice, cheese, sour cream, guacamole, lettuce and tomatoes and

roll up.

2.11. CHICKEN QUESADILLA

Ingredients:

Creamy Jalapeno Sauce:

1/4 Cup mayonnaise

2 Teaspoons minced jalapeno slices (nacho slices)

2 Teaspoons juice from jalapeno slices (nacho slices)

3/4 Teaspoon sugar


1/2 Teaspoon cumin



Dash salt

Quesadillas:

4 chicken breast tenderloins

4 Large flour tortillas (10-inch)

1 Cup shredded cheddar cheese

1 Cup shredded monterey jack cheese

2 Slices American cheese

Instructions:

Prepare creamy jalapeno sauce by combining all ingredients in a small bowl.

Cover and chill so that flavors develop.

Stir occasionally.

Preheat your grill to medium heat.

Rub chicken tenderloins with vegetable oil.

Salt and pepper each side of each tenderloin.

Grill for 3 to 5 minutes per side.

When chicken is done, slice it very thin.

When you are ready to build your quesadillas, preheat a 12-inch skillet over medium low heat.

When the pan is hot lay one tortilla in the pan.

Arrange about 1/4 cup of shredded cheddar cheese and 1/4 cup of shredded jack cheese on half of

the tortilla.

Tear up half a slice of American cheese and arrange it on the other cheeses.

Arrange about 1/4 cup of sliced chicken over the cheese

Spread about 1 tablespoon of jalapeno sauce over the tortilla on the half with no ingredients on it.

Fold the sauced-covered half of the tortilla over onto the ingredients on the other half and press

down with a spatula.

Cook for about 1 minute, then turn the quesadilla over and cook for a couple more minutes or until

the cheese inside is melted.

Slice into four pieces and serve hot.

Repeat with the remaining ingredients.

2.12. BEEF MEXI-MELT

Ingredients:

1 pound ground beef

1 envelope taco seasoning mix (or homemade, recipe below)

8 ounces pepperjack cheese, shredded

8 ounces cheddar cheese, shredded

8-10 flour tortillas

Pico de gallo

Instructions:

Spray a large skillet with cooking spray and then heat on medium-high heat.

Add hamburger and cook until browned and done throughout.

Drain fat from hamburger.

Add taco seasoning (per package instructions).

Turn down to low and keep warm.

Place a serving of hamburger meat, pepperjack and cheddar cheese down the center of each tortilla,

leaving a 1" gap at the top and bottom of the tortilla.

Top with a serving of pica de gallo. Fold in the top and bottom of the tortilla, then roll until

ingredients are fully enclosed.

Wrap tortilla in a paper towel and microwave 2 at a time for 1 minute.

Serve!

2.13. SOFT TACOS

Ingredients:




1 Teaspoon salt





1/2 Cup water

12 soft taco flour tortillas (6-inch

tortillas)



Instructions:







The finished product should be very smooth, somewhat pasty, with no large chunks of beef

remaining.

Heat the flour tortillas in your microwave for 20 - 30 seconds, or untilwarm.

Build each taco by spooning 2 to 3 tablespoons of the meat into a warm tortilla.

Spread some of the shredded lettuce over the meat and then sprinkle some cheese over the top.


Serving Ideas :

For crispy tacos, just replace the flour tortillas with crunchy corn shells.

Place them in your oven at 375 degrees for 5 minutes to heat.

2.14. CRUNCHY TACOS

Ingredients:




1 Teaspoon salt




Dash garlic powder

1/2 Cup water

12 taco shells



Instructions:







The finished product should be very smooth, somewhat pasty, with no large chunks of beef

remaining.

Heat the taco shells in a 375 degree oven for about 5 minutes.

Build each taco by spooning 2 to 3 tablespoons of the meat into a warm shell.

Spread some of the shredded lettuce over the meat and then sprinkle some cheese over the top.


2.15. CINNAMON TWISTS

Ingredients:

5 large egg yolks, well beaten

5 tablespoons sour cream

5 tablespoons granulated sugar

1 tablespoon almond extract

1/4 teaspoon salt

2 1/2 cups all-purpose flour

Seasoning:

1/2 cup cinnamon

2 cups sugar

16 ounces powdered sugar (optional)

Instructions:

Combine first set of ingredients, adding each ingredient as listed, and enough flour so that the dough

is no longer sticky, but still very soft.

Using a floured working surface, roll small portions of dough at a time to paper-thin.

Cut into 2 x 5-inch strips, and arrange in single layer on oiled cookie sheets.

In a deep, heavy saucepan or deep fryer, bring oil (at least 3 inches deep) to 400°F Carefully add a

few strips to the oil.

They'll fall to the bottom but will surface as they brown (about 2 minutes).

Lift out with tongs and drop into bowl or bag containing seasoning mix.

Gently shake then remove coated strips.

Serve immediately.

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4. OTHER TITLES BY NATHAN ISAAC

1) Dallas Football Outdoor Cooking and Tailgating Recipes: Cookbooks for Cowboy FANS Barbecuing & Grilling Meat & Game 2) New England Football Outdoor Cooking and Tailgating Recipes: Patrieats, Party Planning, Meats, Poultry & Seafood 3) Arizona Football Outdoor Cooking and Tailgating Recipes: Desserts from the Desert, Red Bird Barbecuing & Grilling Up Grub 4) Detroit Football Outdoor Cooking and Tailgating Recipes: Ford Field Fan Appetizers, Quick & Easy Desserts, Food & Wine 5) Indianapolis Football Outdoor Cooking and Tailgating Recipes: ColtStrong Quick & Easy Main Courses & Side Dishes 6) Pittsburgh Football Outdoor Cooking and Tailgating Recipes: Delicious Roethlis Burgers & Sandwiches ~ Sports and Outdoors STEELER STYLE 7) Seattle Football Outdoor Cooking and Tailgating Recipes: SeaHawk Poultry & Seafood for SUPER SUNDAYS & Special Occasions 8) New Orleans Football Outdoor Cooking and Tailgating Recipes: Superdome Poultry & Seafood for Saints and Special Occasions

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9) Denver Football Outdoor Cooking and Tailgating Recipes: Mile High Main Courses & Side Dishes ~ Manning Up to Meat & Game 10) Green Bay Football Outdoor Cooking and Tailgating Recipes: Pack Attack Party Planning With Appetizers, Meat & GAME

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