Serves: 5
Total Calories: 2,095
Make the Mexican Chip dip prior to starting the tacos. Use previously chopped green onions (1-1/2 cups), olives (1 cup), shredded cheese (2 cups), etc. from previous meals. Chop enough extra tomatoes (1/2 cup) to use for taco fillings. Also, while the cutting board and knife are out, shred your lettuce (1 cup) for the tacos.
Make the Scalloped Corn (using previously chopped green pepper and onion) and place in oven to bake then start on the spicy taco filling.
Use the already browned meat (1 pound) to quickly make the spicy taco meat filling. Remember to use the previously shredded cheese (2 cups) and chopped onion ( 3 tablespoons).
Serve ice cream for a cool quick treat.
This Santa Fe Tacos recipe is from the DVO Meals Cookbook. Download this Cookbook today.
