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Meats & Main Dishes
Vickie's TexMex Tacos
A very simple and easy dish for that casual get together.
Preparation Time: 1 hour
  • 1 lbs Bison (Buffalo) Burger
  • 1 pkg. El Paso Taco Seasoning
  • 1 16oz jar El Paso Salsa (Pick your own heat. We use Medium)
  • Corn Taco Shells
  • Soft Flour Tortilla Shells
  • Brown meat in a large skillet over medium heat.
  • Drain any grease that may remain (There's not much in bison, so you may not need to do this).
  • Sprinkle Taco Seasoning over meat and blend in well.
  • Let simmer for 5 minutes.
  • Pour in entire jar of Salsa and let simmer for 10 minutes, stirring constantly.
  • Reduce heat, cover and simmer for an additional 10 minutes.

    Taco Shells:
    To create a Flour Tortilla Salad Bowl, you can buy metal shell forms to place the tortilla's into and using a large deep dish pot or fryer, fry them to the desired shape. Or you can use a medium sized skillet and fry them flat, or use a wooden tong to help shape them into a traditional taco shell shape.
  • Heat corn oil over medium heat. It will take about 10 minutes to get the oil hot enough to fry the shells.
  • Place one tortilla in the oil and cook it for 2 to 3 minutes, or until the shell is lightly browned.
  • Remove from oil and let the excess drain back into the pot.
  • Place shell onto 2 paper towels folded, to absorb the remaining oil.
  • Serve tacos with side dishes of freshly cut tomatoes, lettuce and shredded sharp cheddar cheese.
  • Add chopped onions, jalapenos, sour cream and guacamole for alternative toppings.
  • If you like hot foods, try setting a bottle of habenaro sauce on the table for just a dab of topping.
  • If you don't like hot foods, try using only ½ of the package of taco seasoning.
  • If your lips start to burn from the hot seasonings, try coating them with a dab of cool honey. Yes, honey. It really does work.
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