1 Tbsp Chile Powder
2 Tsp Ground Cumin
2 Tsp Onion Powder
1 Tsp Kosher Salt
1 Tsp Cornstarch
1 Tsp Garlic Powder
½ Tsp Dried Oregano
½ Tsp Paprika
½ Tsp Fresh Ground Pepper
Dash Cooking Spray
2 Lb. Fresh Ground Sirloin or Lean Beef
¾ Cup Water
16 Hard Taco Shells
1 1/2 Cup Shredded Romaine Lettuce
1 Cup Chopped Tomato
1 Cup Chopped Avocado
8 Oz Mexican Blend Cheese
Combine first 9 ingredients in a medium mixing bowl
Heat a large skillet over med. High heat. Coat Pan with Cooking spray.
Add beef and cook 5 minutes or until browned, stirring to crumble. Sprinkle with spices and cook, stirring constantly, until fragrant…approximately 1 minute. Add ¾ Cup of water and cook 4 minutes until thickened. Place on table to serve family style. Serve with re fried beans and salad.
PEACH PARFAITS
with
Mascarpone Whip Cream
2 Tbsp Cognac or Brandy
2 Tbsp Fresh Lemon Juice
3 ½ Tbsp Fine Sugar
Dash Kosher Salt
1 Lg Can of Peaches, Diced
½ Cup Pecans Chopped
½ Cup Graham Cracker Crumbs
3 Tbsp Unsalted Butter
½ Cup Mascarpone
½ Cup Heavy Cream
2 Tbsp Confection Sugar
1 Lg Vanilla Bean Scraped
Whisk the first 3 ingredients and Mix the Peaches into it. Let stand 15 minutes
In a medium bowl using a fork, mix the graham cracker crumbs with the butte, ¼ tsp of salt and the remaining 1 ½ tsp. Of fine sugar until moistened. Press the mixture into clumps and refrigerate 10 min. Meanwhile, in a large bowl, using a hand mixer, beat the mascarpone with the heavy cream, confectioner’s sugar and vanilla seeds until stiff peaks form. Stir the Chopped nuts into the peaches and place into the 4 6-oz dessert glasses. Top with the Whip Cream and Graham Crumble and serve.