TACO SEASONING MEAL STARTER (Net Wt. 31g)

INGREDIENTS:  Dried Minced Onion (Dehydrated Onion), Garlic Salt (Salt, Garlic, Modified Cornstarch, Sugar, Parsley, Garlic Oil and Extractives of Carrot for color), Chile Lime Seasoning (Sea Salt, Chile Pepper, Red Bell Pepper, Lime Juice Powder, Citric Acid, Rice Concentrate), Chili Powder (Chili Pepper, Salt, Spices, Garlic Powder, Sunflower Oil, Silicon Dioxide to prevent caking, Ethoxyquin to preserve color), Granulated Garlic (Dehydrated Garlic), Smoked Paprika, Cornstarch, Ground Cumin, Dried Oregano, Dried Cilantro

INSTRUCTIONS:  Brown 1 pound ground beef and remove excess fat.  Add packet contents and 1 cup water to beef, simmering until thickened.  Off heat, stir in lime juice to taste.

To prepare as Tostadas, warm some tostadas shells in the oven at 250 degrees F on a rimmed sheet pan.  Meanwhile, prepare the taco meat according to package instructions.  Warm some refried beans in a sauce pan.  To assemble, spread some refried beans on the heated tostadas, then add shredded lettuce, then the prepared taco meat.  Top with pico de gallo, quacamole, sour cream, hot sauce, and grated Cojita cheese.  Serve with lime wedges.

To prepare as Taco Pizza, prepare the taco meat according to package instructions. Spread a thin layer of canned crushed tomatoes on your pizza dough for the sauce.  I recommend using Little Sioux Kitchen’s pizza dough. (Alternative sauce option: refried beans with a little salsa stirred in). Then add some Mexican style shredded cheese.  Next add the prepared taco meat.  Bake pizza, then top with shredded lettuce, crushed Doritos, chopped tomatoes, chopped white onions, and more shredded cheese.  Serve with hot sauce.

To prepare as Empanadas, prepare taco meat according to package instructions.  Set aside in a bowl and let cool.  When it has cooled, stir in 1 cup shredded cheese and 2 tablespoons of freshly chopped cilantro.  Cut store bough pie dough into 4-inch circles using a biscuit cutter.  Add 1 tablespoon of filling to the center of the dough round, brush the edges with water, fold in half, pinch the seams and crimp with fork.  Brush tops with oil and bake at 425 degrees F until golden, about 25 minutes.

This product was produced at a Home Food Processing Establishment and was made in a facility that also processes wheat, eggs, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame.  Extend shelf life by storing in a cool, dark, dry place.