| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Boneless pork or beef |
|
|
French's Taco Seasoning |
| 3/4 |
c |
Water |
| 1/4 |
c |
Sliced green onion |
| 1 |
cn |
Drained Lindsay Sliced Ripe Olives |
|
|
Durkee Salsa Party Dips |
INSTRUCTIONS
In a large skillet heat vegetable oil. Cut pork or beef into thin
strips. Brown in oil 5-7 minutes. Add French's Taco Seasoning and
water. Blend well. Bring to boil, reduce heat and simmer uncovered,
3-5 minutes. Stir in onion and Lindsay Sliced Ripe olives. Blend well
and heat through. Spoon pork mixture into warm tortillas. Garnish
with grated Monterey Jack cheese, chopped tomato, Durkee Salsa Party
Dips, chopped cilantro and lime wedges. Squeeze juice of lime over
meat mixture, if desired.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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