Ingredients
1 lb lean ground beef
2 tsp chili powder
1/2 tsp salt
1 cup prepared chunky salsa
11 oz canned whole kernel corn - drained
12 taco shells
1 topping (optional)
1 taco sauce
1 monterey jack cheese - (shredded)
1 thinly sliced lettuce
1 sliced ripe olives
1 chopped tomatoes
Directions
Cooking & preparation time: 20 min
1. Heat oven to 350 F. In large nonstick skillet, brown ground beef
over medium heat 8 to 10 minutes or until beef is no longer pink,
breaking up into 3/4" crumbles. Pour off drippings. Season beef with
chili powder and salt. Stir in salsa and corn; heat through.
2. Meanwhile heat taco shells according to package directions.
3. To assemble. spoon approx. 1/3 cup beef mixture into each taco
shell; top as desired.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 12 tacos
Confetti Beef Tacos Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican
The History of Recipes
Food historians have proved the existance of recipes back into the distant past, in fact as far back as the Egyptians, and maybe further still. Interesting though that is, sadly, these old recipes were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to historians are a few stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his publication, he tells us how the meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the cooks of Roman times used a wide range of spices and herbs, including many that are still in use today such as thyme, mint and dill. Later on, we have some books from the 1300s ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian food that is served today, but instead accounts of the types of meals prepared by the chefs of the nobility of that period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as basil and coriander. These new herbs and spices led to a torrent in recipe manuscripts, the majority of which are kept safe in private cookery archives. By the advent of the twentieth century, cooking publications were greatly in demand due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Confetti Beef Tacos recipe.
