Shannon's Cookbook

I really looked forward to this meal, as Mexican is my favorite ethnic cuisine. The recipe for the tacos is the only one I use; the taco mixes from the store just don't cut it. The guacamole recipe is just a basic one I frequently use; I prefer guacamole without onion, tomatoes, etc. And of course, everything was topped off with my famous habanero salsa, using the recipe I posted a few months ago. In addition, when I cook Mexican food, I always use corn tortillas and fry them, some for the tacos and a huge bunch fried crisp for chips. Not healthy, but then I don't eat like this everyday! Beef Tacos 1 lb. ground beef 1/2 t marjoram or oregano, rubbed 2 T chili powder ½ t salt 1 ½ t garlic powder 3/4 cup water Brown ground beef. Drain well. Add spices and water. Simmer for about 20-30 minutes. Guacamole 1 avocado, seed removed 1/2 lime, juiced salt and pepper to taste Peel and mash avocados in a bowl. Stir in lime juice, salt and pepper. Cover tightly and chill for at least half ...

This delicious recipe is from my recipe box, I have had it for years and have no idea where it orginally came from. It sure kicks up a regular meatloaf recipe. 1 small can black beans, drained 1/2 cup chopped onion 1/2 cup chopped green pepper (I used Hungarian peppers) 1/2 cup chopped fresh cilantro (optional) 1 tsp salt 1 T ground cumin 2 T chili powder 1/2 t pepper handful tortilla chips, finely crushed (I used Doritoes) 1 egg 3 large garlic cloves, minced 1 pound ground beef 1/2 cup salsa (use your favorite. I used homemade) shredded Mexican style cheese Preheat oven to 375°. Coat large loaf pan with cooking spray. Set aside. Combine beans and next 11 ingredients in a large bowl and stir til just blended. Bake for 50 minutes. Sprinkle cheese over the top and bake 10 more minutes. I served the meatloaf over cheesy garlic mashed potatoes with a dollop of salsa. Variation: Top with sour cream and extra tortilla chips.http://media-files.gather.com/images/d953/d950/d743/d224/d96/f3/full...