Feed Time

A couple things on this week ends menu
Taco Salad
Ingredients
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
Directions
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.



Broccoli Gratin

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