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.