Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - July 9, 2010

Navajo Tacos

Serves: 12


Download this recipe.

12 Rhodes Texas Rolls, thawed and risen
Vegetable oil for frying
1/2 pound ground beef
4 green onions, finely chopped
1/2 cup picante sauce, or salsa
1 clove garlic, minced
2 cups canned pinto beans
1 cup grated cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
Sour cream, if desired


Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels. Fry ground beef, drain off fat. Add onion and fry until onions are clear.

Add salsa, minced garlic and beans; heat through. Do not over cook.

Spoon desired amount over warm fried dough. Top with grated cheese, lettuce, tomatoes, and green onion. If desired, add more salsa and sour cream.


Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656