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Rotel makes Homemade Tacos Great!

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Tonight’s Recipe: Homemade Tacos
This homemade taco meat is very simple and can be the base of a multitude of meals. I think Rotel [2] is available nearly everywhere these days, but if you can’t find it in your grocery, let me know. I am pretty sure my sister told me it’s hard to find in the Bay Area, but she might just mean at her local grocery. That led to her receiving a case of Rotel and a 3 pack of 2% milk Velveeta, the staples of the best queso [3]. I don’t think I could make it through football season without queso. Lack of access to Rotel may in fact cause, seasonal depression, headaches, cravings, road rage, insensitivity, hostility towards strangers, poor success in sporting events. Look into it and stock up. It’s like skipping black-eyed peas [4] on New Years Day, only Rotel must properly be consumed at least every 10 days to prevent withdrawal symptoms.
1.3 lb ground turkey
3/4 large white onion, chopped
3 cloves garlic, chopped
kosher salt
fresh ground pepper
16 oz water
taco shells
olives, sliced
grated cheese
Brown turkey in a saute pan on medium high heat. When browned, move turkey to one side of pan and add onions. Saute until soft, then stir turkey and onions. Add garlic, saute 2 minutes more. Shake ground cumin over surface turkey mixture until lightly covered. Sprinkle with 1/2 tsp salt and pepper. Pour can of rotel and juices over turkey mixture and add water. Stir and simmer until nearly all the liquid has evaporated.
Spoon mixture into prepared taco shells and top with corn, olives, cheese and tomatoes. Green onions, black beans, sour cream, and slivered lettuce make nice additional toppings.