Tuesday, March 26, 2013

Taco Splits

The goal.
   Recently I saw a neat picture on the internet, no recipe, just picture, that I thought would be an interesting way to change up plain old tacos. It looked like a cute way to use taco ingredients as a dip.
   The hubby, however, wanted his food pre-assembled and ready to eat. A little dipping on the side would be OK, but not as the main course. I compromised. I rolled him two soft shells and put a small amount of Taco Split on his plate for dipping as a side dish.
   However, by splitting the ingredients between 2 soft shells, my mounds were a little smaller and without the tomatoes, not quite so pretty. The taste however was just fine.

Taco Splits
1/4 cup taco meat
The end result.
1/4 cup refried beans
1/4 cup guacamole
shredded cheese (Taco or Mexican flavor)
sour cream
cherry tomatoes (optional)
nacho chips

Directions -
Spread layer of lettuce on plate. 

With an ice cream scoop, make 3 mounds, 1 each, of taco meat, beans and guacamole. Sprinkle lightly with shredded cheese.

Place a small dollop of sour cream on each mound and top with split cherry tomato, if using. Serve with nacho chips.

Makes appetizer for two.
(Or roll it all up in two a "Soft Shell Supreme" like the hubby wanted.)
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