Thursday, September 23, 2010
A couple things on this week ends menu
1 pound lean ground beef 1 (1.25 ounce)
package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
The very last of the fresh tomato's 1 cup
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
4 tablespoons sour cream
1/2 cup prepared salsa
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.
2 pounds broccoli
3/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
Ground black pepper
3/4 cup + 1/4 cup grated Parmesan
1/4 cup fresh bread crumbs
Blanch broccoli in boiling water for three minutes. Mix together cream, salt, nutmeg, pepper and 3/4 cup Parmesan. In a greased 8-10″ baking dish add broccoli in an even layer. Pour cream mixture over the top. Sprinkle with remaining Parmesan and bread crumbs. Bake at 350 degrees F for 15 minutes. Open the oven and using a spoon, break the crust and push the broccoli down. Bake an additional 15 minutes.
Allow to cool slightly before serving