Janey's Taco's/Burrito's

We LOVE Taco Dinner Night! We love it so much that we often have visitors that find out we are making Taco's and show up! Enjoy!

Taco's

2 lbs ground beef cooked well and drained

Add:

one Cup of water and one pkg of Taco Seasoning mix

1 16oz can of Tomato Sauce

Heath through and set aside on low to keep warm

(This mixture should be runny you will see why later!)

Warm up a large can of refried beans or two or 3 smaller can's

Chop up

Lettuce

Tomatoes

Grate Cheese

Pull out the sour cream and salsa and hot sauce!

Serve meat with a slotted spoon!

Serve with flour tortillas for soft taco's or Fry Flour tortillas in veg. oil for that crispier texture.

Layer:

Beans

Meat

Cheese

Lettuce

Tomatoes

sour cream or salsas etc.

When everyone is done.....

Make Burritos!

Mix the leftover beans, with the leftover meat (this is where the sauce comes in handy)

Add about 1/3 C. Bean/meat mixture into a flour tortilla and roll,

place in 9x13 or 9x9 pan (depends on the ammt. of leftovers)

Continue till pan is full then pour the remaining mixture over the burritos (there needs to be enough to cover all the burrito's.

Add the leftover cheese to the top grate more if needed.

Cover in foil and pop in fridge till tomorrow!

Bake at 350 for 30-40 min till cooked through and bubbly.

If you are going to wait a few days to bake this wait to put the cheese on till the last 15 min of cooking.

Lesa's Fajitas

1-2 lbs. flank steak or skirt steak

Cut into strips:

2 Bell Peppers and one large Onion-set aside (I like to put these in a zip lock and add about 2 t. of the marinade)

2 Chili Peppers (Anaheim or poblano or jalapeno etc)

Make Marinade:

2 T. Soy sauce

2 T. Olive Oil

Juice of 2 Limes

2 cloves of Garlic Minced

1/2 t. granulated garlic

1/2 t. pepper

Cut 4 shallow slashes across the grain of the steak, prepare marinade, pour over steak rubbing the garlic into the slashes. Marinade at least 2 hours.

BBQ the steak for 10-12 min (about 6 min per side)

While grilling meat.... Grill 2 Chili peppers (I use anaheim, you can use hot ones if you like!) Char the skin then set in a ziplock closed for 5 min or so then peel off the skin and slice chili's into thin strips.

Let steak rest at least 5 min then slice across grain making thin uneven slices.

Heat pan with 2 T. oil then saute the onions and peppers When tender add Chili strips.

Add Meat strips and for a few min then serve with Hot Tortillas

Optional Toppings;

Cheese

Guacamole

Sour Cream

Hot Sauce

Salsa

Lettuce

Tomatoes

**NOTE: You can double the marinade and do Chicken in another bag ...probably could try it with shrimp too!**