Wow. A couple for you quickly. Spicy taco meat and chipless nachos

[cleochatra]

The spicy taco meat is taken from my Examiner column . There is more information about the seasoning there and where to find it.



Spicy Taco Meat

2 Tbsp canola oil
2 pounds ground beef
2-4 Tbsp Spicy Taco Seasoning Mix (see box below)
3/4-1 C liquid from can of olives

Heat 2 Tbsp canola oil in a skillet over med-low heat (I use between 4-5 for heat)

When heated, add 2 pounds ground beef. Cook and chop finely with a spatula.

Add (depending on how spicy you can handle your foods, 4 is nose-running spicy) Spicy Taco Seasoning Mix.

Add the liquid from a can of black olives (hey, you probably use them in your tacos and on pizzas and for snacking, and you don't need all of the liquid keeping those olives moist) instead of adding water. (And why dump out the liquid? Use it!)

Turn heat to simmer/low until most of the liquid is absorbed (about 20 minutes) stirring occasionally.

That's it!

The meat has some oomph and flavor you can't get from water alone as an additive, and it is delicious. My family has been eating it like crazed teenagers (we'll discount the fact that they are mostly crazed teenagers). For convenience, make extra for future recipes. The cooked beef keeps well in the fridge and reheats quickly and very nicely for later meals in many variations (I'll be sharing more with you soon).

Again, the full-on Tbsp of the Spicy Taco Seasoning (The good, high-octane stuff in the clear packets) can be a bit much if your family likes mild, so start at half-strength (1 Tbp per pound). When they're ready to grow chest hair and have their noses run a little, tune it up to 2 Tbsp per pound

Again: the two secret keys? Black olive liquid, and quality, high-octane spices without the preservatives



Chipless Nachos

This is not a taco salad. because the cheese is actually melted over the top of the bed of lettuce and meat. the lettuce retains its integrity. I am revamping this recipe with better information, but here's the short version.




Chipless Nachos

layer:
lettuce
spiced beef

On a plate, add shredded cheese (I use pre-shredded colby jack/cheddar). Place in the microwave for another 30 seconds, just until cheese is melted (or place in a hot oven (400 degrees) JUST until cheese is melted.

Add (optional):
sliced, fresh jalapeno slices
black olives
grape tomatoes, chopped
shredded jicama
chopped bell peppers (red or green)
guacamole

Drizzle with 1 Tbsp taco sauce and softened sour cream.

This is really quick and easy, especially if you keep bagged salad on hand (which I do) and are in a real pinch, especially in hot weather when you need something savory. The lettuce and other veggies do not wilt, and you've just enjoyed yourself the easiest plate of chipless nachos ever.

For a more 'authentic' feel, you can shred your lettuce and also top with fresh cilantro and parsley.

[Nigel]

Hi there,
Great tip about the olive juice...can't wait to make these. Thank you again Cleo!!

[cleochatra]

Nigel-- Thanks. I love black olive juice, so it seems 'wrong' to dump it out. I was standing near the stove and thought. What the heck? Might as well. Woo! Love it! I'm actually now saving canned olive juice for more ground beef dishes. LOL