A Cooking Fool

Creol Tacos

Posted By: The Fool
Date: Saturday, January 28 2006, at 9:25 a.m.

In Response To: Creol Srimp (The Fool)

Creole Tacos? Hoooda thunk it!! 1 1/2 lbs ground beef 3 tablespoons chili powder 2 tablespoons cumin 2 chicken bouillon cubes 1/4 cup grated bell peppers grated sharp cheddar cheese shredded lettuce (I like Romaine) 1 medium tomato, diced 12 large taco shells taco sauce, piquante or salsa, the heat of your choice, I like hot! In a skillet over medium heat, brown the ground meat. Sprinkle in the seasonings, use 6 oz. water to dissolve the bouillon cubes in the microwave, add the cumin slowly to taste. Meat should be slightly wet; keep it warm over very low heat. Place taco shells in a hot skillet with 1/4 inch of oil and cook for a few seconds on each side until just starting to crisp. Fold in half and drain on paper towels to remove excess oil. You can also heat in a 200 degree oven if you want to cut the fat but, the oil gives a lot of flavor. Fill each shell half full of meat, dribble about 1 to 2 tsp. salsa over the meat, sprinkle lightly with the grated bell pepper, add the lettuce and cheese, and top with the tomato. Lots of napkins needed here. It’s gonna get messy. Great with a side of red beans and rice. enjoy! The Fool

Messages In This Thread

Creol and Cajin Cooking
The Fool -- Saturday, January 28 2006, at 8:30 a.m.

Creol Chickin Stew
The Fool -- Saturday, January 28 2006, at 8:42 a.m.

Grilled Chickin Piallard
The Fool -- Saturday, January 28 2006, at 8:48 a.m.

Creol Srimp Cocktail Sauce
The Fool -- Saturday, January 28 2006, at 8:59 a.m.

Creol Srimp
The Fool -- Saturday, January 28 2006, at 9:07 a.m.

Creol Tacos
The Fool -- Saturday, January 28 2006, at 9:25 a.m.

Creol Steak
The Fool -- Saturday, January 28 2006, at 9:34 a.m.

Creol Seasoning
The Fool -- Saturday, January 28 2006, at 9:42 a.m.

Creol Rice
The Fool -- Saturday, January 28 2006, at 9:50 a.m.

Re: Creol Srimp
The Fool -- Friday, February 17 2006, at 9:08 a.m.

 

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Message: > Creole Tacos? Hoooda thunk it!! > 1 1/2 lbs ground beef > 3 tablespoons chili powder > 2 tablespoons cumin > 2 chicken bouillon cubes > 1/4 cup grated bell peppers > grated sharp cheddar cheese > shredded lettuce (I like Romaine) > 1 medium tomato, diced > 12 large taco shells > taco sauce, piquante or salsa, the heat of your > choice, I like hot! > In a skillet over medium heat, brown the ground meat. > Sprinkle in the seasonings, use 6 oz. > water to dissolve the bouillon cubes in the microwave, > add the cumin slowly to taste. > Meat should be slightly wet; keep it warm over very > low heat. > Place taco shells in a hot skillet with 1/4 inch of > oil and cook for a few seconds on each side until just > starting to crisp. Fold in half and drain on paper > towels to remove excess oil. You can also heat in a > 200 degree oven if you want to cut the fat but, the > oil gives a lot of flavor. > Fill each shell half full of meat, dribble about 1 to > 2 tsp. salsa over the meat, sprinkle lightly with the > grated bell pepper, add the lettuce and cheese, and > top with the tomato. > Lots of napkins needed here. It’s gonna get messy. > Great with a side of red beans and rice. enjoy! > The Fool
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