Best Beef Tacos

Great taco recipe.  Much less salt than using a packaged mix!

Ingredients

• 2 tablespoons canola oil
• 3/4 cup chopped onion
• 1 pound ground beef or ground turkey
• 1 to 3 garlic cloves
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (8-ounce) can tomato sauce
• 1 jalapeno, seeded and minced fine 
• Taco shells
• Additional taco garnishes

Directions

1. In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.
2. Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.

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Pistachio Almond Pudding Cake

Standby cake for any occasion.  Easy to make - never fails!

Ingredients

1 package yellow cake mix

1 package (4 oz) Pistachio Flavor instant pudding

4 eggs

1 1/4 cup water

1/4 cup vegetable oil

1/4 tsp almond extract

Blend all ingredients in large mixer bowl.  Beat 4 minutes at medium speed of electric mixer.  Pour into greased and floured 10 inch bundt pan.  Bake at 350  for 50-55 minutes or until cake springs back when lightly pressed and begins to pull away from sides of pan.

Cream Cheese Frosting

Mix together 8 oz cream cheese and 1 box confectioner's sugar.  Add small amount of milk if needed.

Blueberry Crisp

You will love this dessert.  Easy and satisfying!

Ingredients

Cooking spray

For the filling:

4 teaspoons cornstarch, divided

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

1 pound fresh or frozen blueberries

For the crumble:

1/2 cup flour

1/2 cup brown sugar

1/4 cup old fashioned rolled oats

3 tablespoons walnuts

2 tablespoons cornmeal

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup chilled butter, cut into small pieces

Directions

Preheat the oven to 375.  Coat an 8 inch square glass or ceramic baking dish with cooking spray.  Sprinkle 2 teaspoons cornstarch evenly in the dish.

Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl, toss. Place in prepared dish. 

Lightly spoon flour into a dry measuring cup.  Combine flour and next 6 ingredients in the bowl of a food processor; pulse twice to combine.  Add butter; pulse 5 times or until the mixture resembles coarse meal.  Spoon topping evenly over blueberries, packing down lightly.  Bake at 375 for 30 minutes.  Serve with Cool Whip or ice cream.

Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise

Excellent!

Ingredients

• 8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
• 3 tablespoons EVOO
• 2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
• Kosher salt and freshly ground pepper
• 4 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 medium onions, chopped
• 4 to 5 tomatillos, husked, rinsed and chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried Mexican oregano, lightly crushed
• 6 cups chicken stock
• 1 tablespoon honey
• 2 cans white or yellow hominy, drained
• Tortilla chips, for serving
• 2 cups shredded asadero or Monterey Jack cheese
• 1 ripe avocado, pitted, peeled and diced
• Lime wedges, for serving
• Fresh cilantro leaves, torn, for serving

Directions

Heat the broiler. Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool.  Peel, seed and chop the 6 chiles.

Meanwhile, heat the EVOO in a large Dutch oven or other heavy pot. Add the pork and sprinkle with salt and pepper. Cook until browned and the edges are crisp. Remove the pork to a plate and add the garlic, celery and onions. Cook until soft, about 5 minutes. Add the tomatillos, coriander, cumin and oregano and season with salt and pepper; cook for 5 minutes more. Stir in the stock, honey, hominy and roasted chiles. Transfer half the soup to a food processor and puree until smooth. Return the puree to the pot along with the pork and simmer at a low bubble until the pork is tender, 20 to 30 minutes.

Preheat the oven to 350 degrees F.

Spread the tortilla chips on a baking sheet and toast in the oven until browned and very crisp. Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime. Top with the posole and sprinkle with cilantro. Serve immediately.

Cook's Note: The soup can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.