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Taylor Taco Dinner Recipe

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This recipe for Taylor Taco Dinner, by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laural Taylor
Added: Sunday, July 19, 2009


2 pounds of ground sirloin
3 T of taco seasoning (Tones)
1 head of lettuce or 2 tubes of romaine lettuce
2 large tomatoes coarsely chopped
1 large onion chopped very fine
1 cup of green olives chopped very fine
1 cup of black olives chopped very fine
4 cups of sharp cheddar grated
1 cup of pepperoncini peppers chopped very fine
1 cup of sour cream
1 large jar of taco sauce ( old el paso) mild or hot
1 cup of refried beans (optional) hot
1 cup of avocados (smashed)
Plump lime wedges to taste or as garnish
1 box of taco shells or flat flour tortillas

Brown beef until done.
Drain beef - while draining beef run very hot water over beef catching beef with a pan strainer (just ask me for this unique utensil). While sirloin does not contain much beef fat, this technique ensures all fat is removed.
Add Tones Taco Seasoning.
Add 1 cup of water and simmer another 10 minutes or until beef thickens.
Cut all lettuce into fine strips.
Place all of your cut-up ingredients into separate bowls.
Cook shells or tortillas according to package directions.
Gather all friends around to layer ingredients, don't forget to top off each taco with a squeeze of lime and a dollop of sour cream.
A standard taco base would begin with beef

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes or less
Personal Notes:
Personal Notes:
This recipe began with Nana when we were all young. We always cut up a little more onions, black olives and tomatoes than needed so we can freeze it and use it later for our tomato sauces or the next day to make salsa.




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