These came about by accident, as I had leftover taco meat from dinner and decided to use them along with some ravioli dough that I had in the freezer. I have used both ravioli dough as well as wonton dough for this recipe and both came out great. The dough gets nice and crispy in the oven which makes these taste like real tacos!
Ingredients:
1/2 pound ground beef
1 package of taco seasoning
I package of frozen ravioli dough pre-cut into circles, defrosted OR 1 package of wonton wrappers
Directions:
Brown beef, then add taco seasoning. Cook for an additional 10-15. While the meat cooks, cut out circles of dough if using wonton wrappers and place onto slightly greased baking sheet. (If you are using ravioli dough that is pre cut into circles, place them on a slightly greased baking sheet.) Wet the dough with some water then place 1 tsp. of taco meat filling in center of each ravioli circle. Pinch the sides together, forming a triangle. If it won’t stick together, wet it again, this helps it stick together. Bake in oven on 350′ for 10 to 15 minutes until golden and slightly crispy. Serve them with all of your favorite taco toppings such as guacamole, salsa and shredded cabbage.
Ingredients for steak marinade:
1 lb. pepper steak, cut into small strips
1/4 cup of olive oil
1/4 tsp. cumin
1/4 tsp. chili powder
Ingredients for Filling:
1 onion, diced
3 cloves of garlic, diced
1 red pepper, diced
1 yellow pepper, diced
1 can of diced tomatoes (14.5oz) – reserve 1/2 cup of sauce on side
1 can of tomato sauce (15oz)
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. mexican pepper flakes
1 cup of chopped fresh cilantro
Sunday is all about the fams! Whether it’s a trip to the Zoo, strolling through the mall or having fun at the park, Sunday is the one day I don’t want to be in the kitchen! Yesterday, I was able to throw ingredients in the slow cooker and enjoy a day out without worrying about what’s for dinner. Yes, this particular recipe does require some prep work, but trust me it’s worth it. I tried it once without first browning the meat and it was not as tender. After a long day out, it felt great coming home to a delicious home cooked meal. This goes great with leftover challah from Shabbat or fresh pita.
My sister in law Sarrit makes this recipe in the form of a loaf, however I wanted to serve it as muffins so everyone could grab their own. (also, I adore all mini foods!)
Ingredients:
1/2 heaping cup of ketchup
1/3 cup light brown sugar
1 TBSP lemon juice
1 tsp ground mustard
1 lb ground beef
1 cup plain breadcrumbs
2 TBSP dried minced onion
1/2 cup egg substitute (or 2 eggs)
1 tsp beef soup powder
3 tsp chopped garlic
garlic powder
onion powder
pepper
Ingredients:
1 frozen puff pastry sheet
1 lb ground beef
Canola oil
1 packet of taco seasoning mix
Olive oil
Margarine
1 large onion, chopped
2 (4 oz) cans of sliced mushrooms, drained (OPTIONAL)
3 TBSP flour
Salt and pepper
1 TBSP white or red wine
Egg or egg substitute for basting roll
Sesame seeds
