Burrito Supreme

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
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
eight 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

1. 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.

2. 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.

3. Heat up the refried beans in a covered container in the microwave set on high temperature for 1 1/2 to 2 minutes.

4. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature.

5. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat.

6. Stir the sour cream well, so that it is smoother, then spread about 1 1/2 tablespoons onto the burrito. Arrange some of the lettuce, cheese, tomato and onion onto the tortilla, and then you're ready to roll.

7. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. You will be leaving one end of the burrito open and unfolded. Repeat with the remaining ingredients and serve immediately.

Makes 8 burritos.

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Chalupa Shells

2-1/2 cups unbleached flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
oil for deep fat frying

Directions: To make the chalupa shell, sift together the flour, baking
powder, and salt. Cut in shortening and add milk. Shape dough into a long
cylinder and divide equally into 6 balls. Pat each ball out into a circle
5-inches in diameter (make the circles thinner in the middle so there will
be a depression to hold the toppings). Fry each disc in hot oil until puffed
and golden on both sides (turn once). Drain on absorbent paper towels. Pile
your choice of ground beef, tomatoes, lettuce, onions, peppers, and cheese.
Accompany, if desired, with salsa, sliced black olives, sour cream, or
guacamole.

Makes 6 very large tacos.

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Chicken Fajita! Seasoning Mix

1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

1. Combine all of the ingredients in a small bowl.

2. Prepare fajitas using the following ingredients:


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

Prepare the fajitas using the same directions found on the package of the original seasoning mix:

1. 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.

2. PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.

3. SPOON chicken mixture onto each tortilla. Top as desired with TACO BELL salsa. Roll up tortillas."

Makes 5 servings.

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Enchirito

1 pound 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
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives

1. Brown the ground beef in a skillet over medium heat, using a wooden spoon or spatula to separate the beef into pea-size pieces. Drain fat.

2. Add the flour, chili powder, salt, dried minced onion, paprika, onion powder, garlic powder, and water.

3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.

4. 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.

5. Spoon about 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3 cup of hot refried beans.

6. Fold the tortilla over the beans and meat and flip the tortilla over onto a plate.

7. Spoon 3 tablespoons of enchilada sauce over the top of the tortilla, then sprinkle on 1/4 cup of shredded cheese.

8. Heat up the dish for 20-30 seconds in the microwave, until the cheese begins to melt.

9. Top with three olive slices.

Makes 10.

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Fire Border Sauce

One 6-ounce can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons corn starch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
dash garlic powder

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

2. Add remaining ingredients and stir until combined.

3. Heat mixture over medium/high heat until it begins to boil. Continue to cook for about 3 minutes, stirring often. Remove from heat.

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

Makes 3 cups.

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Mexican Pizza

1/2 lb. 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
1/4 teaspoon paprika
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

1. 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.

2. 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.

3. 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.

4. Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400 degrees.

5. 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.

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

Makes 4 pizzas

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Taco! Seasoning Mix

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

1. Combine all of the ingredients in a small bowl.

2. Prepare taco meat using 1 pound of ground beef and following the same spunky directions as on the original package:

1. 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.

2. HEAT taco shells or tortillas as directed on package.

3. SERVE bowls of seasoned ground beef, lettuce, tomato and cheese. Pass the taco shells or tortillas and let everyone PILE ON THE FUN!

Makes 12 tacos.

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Taco

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
dash garlic powder
1/2 cup water
12 taco shells
2 cups shredded lettuce
1 cup shredded cheddar cheese

1. 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.

2. 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.

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

4. 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. Repeat with the remaining ingredients and serve immediately.

Makes 12 tacos.

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Cook taco meat in Crock Pot (with all the water) all day. Remove meat and water to saucepan and simmer until water evaporates. Stir
meat to continue breaking up into smallest possible pieces.

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Actually, if after cooking the hamburger, you run it through the food processor for a few seconds, the meat will come out the same consistency as the Taco Bell meat. You will find that it tastes even more like the real thing.

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