2 lb. Ground Beef (Season w/: Garlic Pwdr., Onion Pwdr., Pepper, Paprika, Cayenne)
2 Taco Season Pkt. + HALF the Water they call for
2 cans Basil/Oregano/Garlic Tomatoes (Drain, RESERVE JUICE!)
1/3-1/2 can Small Black Olives, drained, chopped
1/2c Mild Salsa
16 oz. Cream Cheese
1/4c Sour Cream
Small handful Chives or Green Onions (I used Green Onions)
Shredd. Chedd. Cheese
Soft Shells
First off, drain Tomatoes INTO a bowl (RESERVE DRAINED JUICE) and RESERVE 1/2tsp Taco Season Pkt.!!! Set both aside.
–MEAT MIXTURE: Brown Meat. I season as I cook with a good dash or two of: Garlic Powder, Onion Powder, Pepper, Paprika, and a dash of Cayenne Powder. Drain excess Grease. Then, add in: RESERVED TOMATO JUICE (NOT THE TOMATOES- Just drained juice), 1/2c Salsa, Taco Season Pkt. (MINUS the 1/2tsp), Half Water Taco Pkts call for. Simmer, til thick.
–CREAM CHEESE MIXTURE: In bowl, SLIGHTLY SOFTEN (Not melt) Cream Cheese. Add in Sour Cream and reserved 1/2tsp Taco Season, mix. Add in Green Onions and Olives, mix well.
–WRAPS: Spread a thin layer of Cream Cheese Mixture all over Soft Shell. Spoon on a line of Beef Mixture. Top the Beef with Tomatoes (I cut up small). Sprinkle a little Cheese down the line, then, a LITTLE more all around Shell. Roll snug. Wrap in Foil (I’ve used sandwich bags on each side in a pinch), give a slight squeeze.
Keep in fridge til serving time. I usually make them the night before events. Cream Cheese needs time to harden some in fridge. About a few hours, at least.
–For Serving: Cut to few inches. Then, SLIGHTLY microwave til slightly warmed. NOT TOO MUCH, tho! Or it’ll be a big mess. Tasty cold, too.
Easily make these HEALTHIER using Turkey/Chicken meat, light or fat free Sour Cream and Cream Cheese.
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