Week 92: BBQ Chicken and Pineapple Quesadilla

I love cooking things on the grill.  It just gives everything better flavor, right?  Pioneer woman got it right when she paired barbequed chicken with sweet grilled pineapple.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
■8 whole Flour Tortillas
■Butter Or Margarine
■2 cups Grilled Pineapple, Sliced
■3 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■3 cups Monterey Jack Cheese, Grated
■1 whole Jalapeno, Sliced
■Cilantro
■3 Tablespoons Barbecue Sauce

DIRECTIONS
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)


(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You'll have four complete quesadillas at this point.)
Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Recipe courtesy of Pioneer Woman

Week 90: Green and Red Chile Nacho Burgers

One thing that you really need to admire Ms. Rachael Ray for is her ability to concoct SO many different kinds of burgers. I've frequently said that I think I could probably be a vegetarian if it wasn't for hamburgers. This one is definitely one that would cause me to cheat. I love Mexican flavors, and crumbling tortilla chips just sends this burger over the edge.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
For the Burger:
•1 1/2 pounds ground beef sirloin
•Kosher salt and freshly ground black pepper

For the Red Chili Paste:
•2 red Fresno chilies, sliced
•2 large cloves garlic
•1 small red onion, coarsely chopped
•2 fresh bay leaves
•Generous handful fresh cilantro leaves

For the Green Chili Sauce:
•2 large poblanos
•Vegetable oil, for drizzling
•5-6 tomatillos, papery skins removed, coarsely chopped
•1 small onion, chopped
•2 cloves garlic, chopped or sliced
•Small handful fresh cilantro leaves, chopped
•1 teaspoon cumin, (1/3 palmful)
•2 teaspoons honey or agave
•1 lime, juiced
•Kosher salt

For Topping:

•Good quality tortilla chips
•Mild Mexican melting cheeses, Monterey Jack, or Cheddar cheese, shredded
•Pickled, sliced jalapenos, drained
•8 hamburger slider rolls or brioche rolls, split

DIRECTIONS
To make the red chili paste, place the Fresno chilies, garlic, red onion, bay leaves, and cilantro leaves into a food processor and process into a fine paste. Scrape into a mixing bowl and reserve. Return the food processor bowl to its base. Do not rinse.

To make the green chili sauce, char and blacken the poblanos over the burner of gas stovetop or under the broiler with the oven door ajar to allow steam to escape. Place the peppers in a bowl to cool, covered with plastic wrap, then peel and seed.

Meanwhile, in a sauté pan over medium-high heat, add a good drizzle of vegetable oil. Cook the tomatillos, onion, and garlic until the onions are tender, about 8-10 minutes. Place the onions and tomatillos in the food processor with the charred poblanos, cilantro, cumin, honey, lime juice, and salt. Puree sauce and adjust seasoning.

Combine the ground beef and ground pork with the red chili paste and season with salt and pepper. Form 8 (3-inch) patties that are thinner at the center and thicker at the edges. Heat a griddle pan or large cast iron skillet to medium-high heat. Add a drizzle of vegetable oil to the pan and cook the burgers, about 3 minutes on each side. Leave in the skillet.

In a small skillet over medium heat, reheat the spicy refried beans with a splash of water to thin them out a bit.

Top the burgers with green chili sauce and a few chips. Top the chips with refried beans, shredded cheese, and pickled jalapenos. Tent the pan with foil to melt the cheese, 1 minute. Serve nacho sliders on slider or brioche rolls.

Recipe courtesy of Rachael Ray

•1 can spicy vegetarian refried beans

Slow-Cooker Recipe: Lone Star Sirloin Chili

I recently checked out from the library a ridiculous number of cookbooks with soup and slow-cooker recipes. With all of the snowy, cold weather, I have been craving these things like nobody's business. This Tex-Mex spin on chili was only made better by the fact that it contained a bottle of beer. I loved the fact that I could taste the flavor of the beer after it was cooked. I was also worried about the steak, and whether it would turn out to be tender enough. It absolutely was, my friends.

Even though this recipe required more preparation on the front end than I am used to with slow cooker recipes, the smell I woke up to the following morning after it cooking all night made it worth it.

I WILL be making this again. Maybe tomorrow since we have another snow day...

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
2 1/2 pounds beef sirloin, cut into 1/2-inch pieces (This was the most time-consuming part of the process. I think I will ask the meat counter next time if they have a machine that might make this easier. Also, the dude behind the counter asked if I wanted the top (read: good) sirloin, or if I wanted the less expensive one. We decinded on the cheaper one since it would have 8-10 hours to get tender in the slow-cooker.)
2 teaspoons salt
pinch of cayenne pepper
4 tablespoons olive oil
2 large sweet onions, coursely chopped
2 cloves garlic, minced
2 tablespoons finely chopped jalapeno (I used the whole thing...seeds and all. Don't be scared!)
2 teaspoons ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 cup cornmeal
2 cups beef broth
one 12-ounce bottle Lone Star beer (I didn't have this, so I used Dos Equis Amber. Totally worked.)
one 15-ounce can tomato puree
two 15-ounce cans black beans, drained and rinsed

DIRECTIONS
Sprinkle the beef evenly with te salt and cayenne. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the beef in batches and brown on all sides.

Transfer the meat to the insert of a 5 to 7-quart slow cooker.

Lower the heat to medium-low and heat the remaining 2 tablespoons oil. Add the onions, garlic, jalapeno, chile powder, cumin, and oregano and saute until the onions are softened, about 5 minutes, being careful to stir the mixture so the chile powder doesn't burn. Add the cornmeal and stir until blended with the other ingredients, and cook for 1 minute. Stir in the broth, whisking, and bring to a boil.

Transfer the contents of the skillet to the slow-cooker insert. Add the beer, tomato puree, and beans. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the meat is tender and the sauce is thickened.

Skim off any fat from the top of the chili. Serve the chili with yummy toppings like tortilla chips, grated cheese, sour cream, chopped onions, and chopped pickled jalapenos.

Week 77: Tamale Pie with Pumpkin Cornbread

I am sorry to have to say that this recipe started out with some disappointment, but don't worry, it has a happier ending.

I was really excited to make this tamale pie because it was supposed to be a "one skillet" meal. The plan was to saute the vegetables in a cast-iron skillet, which I am always looking to get more use of, then it was to go straight into the oven after covering the pie filling with cornbread batter. Once I put the peppers and onions in the skillet to saute, it was quite obvious that it was not big enough for the rest of the ingredients. Instead I moved everything to a large, glass, rectangular casserole dish. wWhile there were now more dishes to wash, and the whole "pie" was probably thinner than it was supposed to be, it turned out to be something I enjoyed eating anyway.

The filling was a little liquidy, so I wonder how that would have changed if it were cooked in a cast-iron skillet. I also would like to try to use some kind of meat to this in the future.

Year of Yum Rating: 3 STARS

INGREDIENTS
1 package Jiffy cornbread mix
1 egg, beaten
1/3 c. skim milk
1/2 c. solid pack pumpkin
Pinch of cayenne pepper
1 red bell pepper, diced
1 green bell pepper, diced
2 ears of corn kernels or 1 c. frozen corn kernels
1 yellow onion, minced
2 garlic cloves, minced
1 15 oz. can petite diced tomatoes with jalapeños
2 c. cooked pinto beans
1 tsp. chili powder
2 tsp. ground cumin
1/2 tsp. ground cinnamon
Salt and pepper

DIRECTIONS
Preheat oven to 350*

Heat a cast-iron skillet over medium heat, add 1 tbsp. EVOO, peppers, onion and garlic.

Season with salt and pepper, saute' for 10 minutes, until vegetables have softened. While veggies cook, in a mixing bowl whisk together egg, milk, and pumpkin.

Add cornbread mix, sprinkle of cayenne, and stir until mixture just comes together.

Drain tomatoes and add to vegetables along with the corn.

Add beans and spices to vegetables, stir well and taste, adjust seasonings.

Pour the cornbread topping over the vegetable mixture and spread to the edges of the skillet. Place in the oven and bake for 30-40 minutes, until cornbread is golden brown and set.

Spoon into a dish and serve with garnishes. We used sour cream and shredded cheddar cheese.

Dinners with the Readmans

To start off winter break, I got to eat dinner with the Readmans a couple of evenings. The first night I made Mushroom Lasagna (slightly adapted from Smitten Kitchen). It was slightly labor-intensive with the bechemel sauce, but I liked how I could prep and assemble it earlier in the day, throw it in the fridge, and pull it out to cook at the Readmans' house. This way we could enjoy the lasagna straight out of the oven, and we could basically relax right before dinner. Or sew...or play video games...or learn how much you have missed about the logistics of helping almost-2-year-old boys go to the bathroom when you didn't grow up with any brothers... Can you guess who was doing which activities?

Year of Yum Rating: 4 1/2 STARS (Joel liked it, too!)

INGREDIENTS
salt
olive oil
3/4 pound dried lasagna noodles
1 large clove garlic, minced
4 cups whole milk
3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 1/2 pounds baby portobello mushrooms
1 cup freshly grated parmesan

DIRECTIONS
Preheat your oven to 375°F. Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.

Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 8 to 10 minutes, or until thick. Set aside.

Prepare mushrooms: Trim the ends of the mushroom stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.

Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.

Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

The next night was a Thursday, which means pizza in the Readman house. I suggested a recipe that I had been interested from Annie's Eats for Mexican Pizza. Lisa has a great, easy crust that she makes, and Lucas is in charge of the grill (I don't know if you were aware of this, but grilling pizza pretty much always raises the level of deliciousness).

I really liked this pizza for what it was. If you are craving traditional pizza with tomato sauce, this might not be the thing to make, but if it's Mexican flavors that you're in the mood for, this fresh, hearty pizza fits the bill! I especially liked the black bean puree that was used for a sauce.

Year of Yum Rating: 4 1/2 STARS


INGREDIENTS
Pizza dough
1 can black beans, rinsed and drained (we used 1 2/3 c. cooked dried beans)
½ tsp. cumin
¼ tsp. paprika
¼ tsp. cayenne
3 tbsp. chicken broth, veggie broth or water
3 oz. shredded cheddar cheese
3 oz. shredded monterey jack cheese
1 jalapeño, seeded, ribs removed, and diced
¼ cup red onion, finely chopped
1/3 cup tomato, seeded and diced
1/3 cup corn (we used frozen)
3-4 tbsp. chopped fresh cilantro

DIRECTIONS
Preheat the grill, and roll out the pizza crust dough. Our dough was square! Put the crust on the grill, cook the bottom until slightly golden, and then bring back inside, flip it over, and get ready to top it. Make sure to put the toppings on the side of the crust that's already been cooked.

Combine the black beans, cumin, paprika and cayenne in the bowl of a food processor. Puree until ground into a paste. Scrape down the sides of the bowl. Add the chicken broth to the food processor and run until a smooth mixture is formed. Spread the bean puree onto the shaped pizza crust in an even layer. Layer evenly with the cheddar and monterey jack cheese. Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the cheese layer.

Put back on the grill. The pizza is done when the side of the crust that's on the grill is cooked, and the cheese is melty. Enjoy!

Week 72: Steak Fajitas with Sweet Potato and Poblano

This week's recipe came from Real Simple. Such a beautiful magazine, and a just-as-beautiful website.

These fajitas confirmed what I already knew:

-I adore sweet potatoes.
-I should really try to cook with poblano peppers more often.
-I stink at cooking/eating/understanding meat.
-I love mexican food. Especially slathered in sour cream.

The flavors were really good. The only thing I might have added is feta cheese, but I am a little obsessed with the feta/sweet potato flavor combination at this point in my life. The steak was a little chewy for my liking, but I'm sure it added some much-needed iron to my diet. I wouldn't mind making these vegetarian next time.

Year of Yum Rating: 3 1/2 STARS

INGREDIENTS
2 tablespoons olive oil
1 large sweet potato (about 12 ounces), peeled and cut into 1⁄4-inch pieces
1 medium onion, thinly sliced
1 small poblano pepper, seeded and thinly sliced
kosher salt and black pepper
1 1/4 pounds skirt steak, cut into 4 pieces
1/2 cup sour cream
1 to 2 teaspoons chopped canned chipotle chilies in adobo
8 small flour tortillas, warmed

DIRECTIONS
1.Heat the oil in a large skillet over medium heat.
2.Add the sweet potato, onion, poblano, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until tender, 10 to 12 minutes.
3.Meanwhile, heat broiler. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper and place on a broilerproof rimmed baking sheet.
4.Broil the steak for 3 to 4 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
5.In a small bowl, combine the sour cream and chipotles. Fill the tortillas with the steak, vegetables, and chipotle sour cream.

Week 67: Breakfast Enchiladas

Is there anything better than breakfast for dinner? How about when it has a mexican twist? I knew that this breakfast enchilada recipe was a great idea as soon as I saw it. It was a little labor-intensive, but nothing too hard. The cheese sauce was a little rich, but it sure was delicious!

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
Filling:
1 TBSP oil
1 small onion, finely diced
3 cloves garlic, minced
12 oz breakfast sausage (I used frozen veggie sausage)
1 1/4 c cooked cubed potatoes
Scrambled eggs(recipe follows)
1 2-oz jar chopped pimentos, drained
1 4.5-oz can green chiles, drained
4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack (or a combination of cheeses)
Salt and black pepper to taste

Scrambled Eggs:
1 TBSP butter
5 eggs, beaten
Salt and pepper to taste

Chipotle Cheese Sauce:
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1 1/2 tsp kosher salt (3/4 tsp table salt)
1/2 tsp pepper
2 TBSP adobo sauce from a can of chipotles in adobo sauce (plus 1 minced chipotle pepper if you are living on the wild side)
8 oz (2 cups) freshly grated sharp cheddar, monterrey jack, or pepper jack (or a combination of cheeses)

Other Ingredients:
8 fajita-size flour tortillas (about 6")
4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack for topping
Optional garnishes such as finely diced red bell pepper, chopped tomatoes, chopped scallions, or chopped cilantro

DIRECTIONS
Preheat the oven to 350F.

Heat a large skillet over medium heat with 1 TBSP oil. When hot, add the onions and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the sausage and cook until brown – breaking the sausage into small pieces as it cooks. Add the cooked potatoes and heat for 2 minutes to warm the potatoes through. Drain off any excess oil and transfer the sausage to a medium bowl. Set the mixture aside to cool while you prepare the other ingredients.

To make the Chipotle Cheese Sauce, heat a sauce pan over medium heat with the butter. When the butter has melted and the foaming has subsided, add the flour and whisk to combine. Cook 1 to 2 minutes, whisking often. Slowing add in the milk while whisking the sauce. Add the salt, pepper, adobo sauce, and whisk in. Heat the sauce until it barely simmers then very lightly simmer for 2 minutes longer. Turn the heat to low. Add the cheese in small amounts, whisking between each addition. Whisk until the cheese has completed melted and the sauce is smooth.

While the sauce is heating, scramble the eggs. To scramble the eggs, heat a skillet over medium heat with the butter (I use the same skillet I cook the sausage in). Once the butter has melted and the foaming has subsided, add the beaten eggs and some salt and pepper. Scramble the eggs until they are firm. Transfer the eggs to the bowl with the sausage mixture.

To the sausage and egg mixture, add the remaining filling ingredients including the cilantro (if using), pimentos, green chiles, and 4 ounces of cheese. Stir to combine. Taste for salt and pepper and adjust as needed. Gently fold in 1 cup of the Chipotle Cheese Sauce.

Spoon about 1/2 cup of the filling into the center of a tortilla. Roll it up and place it seam-side down into a 9x13" dish that has been coated with cooking spray. You should place the enchilada lengthwise in the dish so that you can get 2 enchiladas in each row running the length of the dish. Repeat with the rest of the filling. You may have a little of the filling leftover. If so, refrigerate it and use it for leftovers. Pour the remaining cheese sauce all over the enchiladas – making sure they are completely coated with the sauce. Top with 1 cup of cheese and bake for about 20 to 25 minutes or until the sauce is bubbling around the edges. Garnish with chopped red bell pepper, tomatoes, cilantro, and/or scallions.

Week 57: Chile-Rubbed Sirloin and Green Chile Nachos

It's been over a year since we've been cooking together, and Abby and I realized that this was our first recipe with steak. Not only that, but I can honestly say that I have NEVER made steak on my own before. I don't eat a WHOLE lot of meat, and steak is something that has always intimidated me. I don't know why because it turns out that it was SO easy. This discovery opens up a lot of food options that I might not have tried before!

I knew these nachos were delicious because my mom made them a few years ago and I loved them. They are good MAN-FOOD because they are so meaty. The avocado crema drizzled on top gives a good refreshing finish to the salty, meaty, gooey goodness!

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
4 to 5 ounces corn tortilla chips
8 ounces shredded Monterey jack (about 3 cups)
1/2 cup canned roasted green chilies, or 2 roasted and peeled green chiles, diced
1 recipe Chile-Rubbed Sirloin, diced, recipe follows
3 ounces shredded 4 or 6 Italian blend cheese(about 1 cup)
Avocado Crema, recipe follows

DIRECTIONS
Preheat the oven to 475 degrees F or preheat the broiler, with the rack positioned about 7 inches from the top of the oven or the heat source.

Assemble the nachos: Arrange the chips on a 12 by 18-inch baking sheet or ovenproof platter. Top each chip with a layer of Monterey Jack, followed in order by the chiles, sirloin, and cheese blend.

Bake the nachos for 5 to 7 minutes, or broil, until the cheese is soft and bubbly.

Before serving, squeeze streaks of Avocado Crema and Chipotle Mayonnaise, to taste, over the nachos, if using, and garnish with lettuce and onions.

Chile-Rubbed Sirloin:
1/2 teaspoon salt
1/4 teaspoon ground red chile
1/4 teaspoon ground cumin
1/4 teaspoon granulated garlic
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
3/4 pound sirloin steak
1 teaspoon olive oil
1 teaspoon soy sauce

In a small bowl, combine the salt, chile, cumin, garlic, cinnamon, and pepper. Rub the steak all over with the mix. Set aside at room temperature for 15 minutes.

Heat a grill or the broiler until very hot. Rub the steak all over with the olive oil and soy sauce. Grill or broil the steak very close to the heat, about 4 minutes per side, until medium rare. Set aside for 10 minutes before slicing or dicing.

Avocado Crema:
1 ripe avocado, peeled and pit removed
1/2 cup buttermilk
3 tablespoons lime juice (from about 1 1/2 limes)
1/4 cup sour cream
1/2 teaspoon salt

Puree all the ingredients in a food processor or blender. Funnel into a squeeze bottle. The mixture should be thin enough to streak easily. If not, add a few drips more lime juice or buttermilk. Plug the top of the nozzle with a toothpick and chill until read to use. The mixture will keep for 2 days refrigerated.

Week 53: Spicy Lentil Tacos

I've said it before: I could ALMOST be a vegetarian if I wanted to. That's not to say that I can't appreciate a good steak, or a juicy grilled chicken breast, but I don't NEED those things. What I could NOT do without, however, is ground beef. Hamburgers. Tacos. Etc. These lentil tacos proved to me that I don't need ground beef in my tacos at all. The lentil mixture was a GREAT substitute. After this recipe, and the black bean burgers from a couple of weeks ago, I feel I could go on living a happy life if all the world's cows were to suddenly perish.

As you may have notices, I am VERY hesitant to give recipes the full five stars. The only one that has acheived that feat so far is the taco soup. When eating my taco, I asked myself, "Would I rather be eating anything else right now? Do I miss the meat? Is there something I could change/add that would make this better?" The answer to all questions was a resounding "NO!" So here we go: another pretty-dang-near-perfect recipe. (Have you picked up on a pattern? I LOVE my Mexican food...)

Year of Yum Rating: 5 STARS

INGREDIENTS

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil (we used olive)
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa (Margarita's Hot Salsa is the only way to go. Do it.)
12 taco shells (we used flour tortillas instead)
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream (Anything less than "lite" is borderline gross.)

DIRECTIONS

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.


2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.


The only salsa I would even consider using: Margarita's Hot Salsa.