OmManiPadmeOmelet wrote:
> In article >,
> "Joe Cilinceon" > wrote:
>
> > OmManiPadmeOmelet wrote:
> > >
> > > I cheated last time... ;-)
> > >
> > > I chopped and sauteed' two whole onions, added some ground venison
> > > sausage and chopped pork, one whole small jar of "Pace" brand chipotle
> > > picante sauce, some garlic powder and a couple tablespoons of chile
> > > powder.
> > >
> > > No, I don't really measure spices. I use the "that looks about right"
> > > approach. <G>
> > >
> > > I also added 1 large bulb of fresh grated ginger, and just a smidgin
> > > of powdered cinnamon.
> > >
> > > I nearly always add cinnamon to mexican or Italian. Used sparingly, it
> > > "brightens" the flavor and adds a subtle touch.
> > >
> > > And yes, the tacos were delicious! I ate them over two days and my
> > > house mate loved them too.
> > >
> > > Served with fresh sliced leaf lettuce, chopped roma tomatoes, shredded
> > > cheddar jack cheese and a can of sliced black olives.
> > >
> > > I've also gone to using the pre-formed crispy taco shells instead of
> > > frying my own. I really really do like those better!
> >
> > I always cheat since I really don't like taco shells. I make what I call
> > Mexican hamburger helper.
> >
> > I brown 1 lb of ground beef with a diced onion, garlic (to taste), 2 chopped
> > jalapeños, cayenne pepper (to taste), pinch of salt and fresh ground black
> > pepper in olive oil. Once the meat is browned I add a 1/2 cup of low sodium
> > beef broth, 1 sm. can of rotel tomatoes, 2 table spoons of salsa (your
> > favorite), crushed red pepper if you like it a little hotter. I let this
> > cook down till the broth is about gone then mix with elbow noodles and add
> > cheese when serving. I is better the next day as left overs as well. Mywife
> > and kids love this about once a week.
>
> That does sound good. :-)
>
> Try topping that with a little sour cream and sliced black olives.

Mexican style sour cream!
>
> Black olives are _magic_ with mexican food IMHO.

Yes, they are.
> --
> Om.
>
--Bryan