Santa Fe Tacos and Banana-Pecan Pancakes

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dww_08_07_09Find more great family recipes and meal planning assistance at Dine Without Whine.

Santa Fe Soft Tacos
Makes 4 servings

1 pound ground beef
1 7 1/2-ounce can mild taco sauce
Vegetable oil
8 corn tortillas 6 inch each
3 tablespoons onions chopped
1/2 cup tomatoes chopped
1 cup iceberg lettuce shredded iceberg
6 ounces sharp cheddar cheese finely shredded
1 11-ounce can mild enchilada sauce (optional)

1. In a 10-inch skillet over medium-high heat, sauté beef until lightly browned, breaking up meat; drain off fat. Add taco sauce. Reduce heat to low and cook for 5 to 10 minutes or until meat is moist but no longer saucy.

2. Preheat oven to 350°. Pour oil into a small skillet to a depth of 1/4 inch. Heat over medium heat. Dip tortillas, one at a time, in hot oil for a few seconds just to soften. Drain on paper towels.

3. To assemble the tacos, on one half of each tortilla, layer in order one-eighth each of the ground beef mixture, onion, tomato, lettuce and 2 tablespoons of the cheese. Fold the other half of the tortilla over the filling. In a 12 x 8 x 2-inch baking dish, arrange tacos, slightly overlapping.

4. Pour enchilada sauce over the tacos if desired. Sprinkle with remaining cheese; cover with foil and bake for 5 to 10 minutes or until cheese melts.

Banana-Pecan Pancakes
Makes 27 servings

2 large eggs
2 cups all-purpose flour
2 cups buttermilk
2 cups mashed ripe bananas (4 medium)
1/4 cup granulated or packed brown sugar
1/4 cup vegetable oil
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted, if desired

1. Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients except pecans just until smooth. Stir in pecans. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk.

2. Heat griddle to 375° or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.)

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

*If using self-rising flour, omit baking powder, baking soda and salt.

Find more great family recipes and meal planning assistance at Dine Without Whine.

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