Well, omit the cheese and sour cream. Instead of these great your own cheese, perhaps something with a bit of spice? I specifically say to great your own cheese because I have found that the cheeses that come already grated do not melt well. I have read this is because they are coated with a substance that helps to prevent them from sticking. In Lieu of the sour cream being inside your taco grande save it for a topping along with some fresh snipped cilantro and chopped scallions.
> Message: 7 > Date: Wed, 11 Mar 2015 10:11:50 -0400 > From: "Mike and Jenna" <schwal...@gmail.com> > To: <cookinginthedark@acbradio.org> > Subject: [CnD] a dish I make and some questions > Message-ID: <06d001d05c05$51a53dc0$f4efb940$@gmail.com> > Content-Type: text/plain; charset="us-ascii" > > Hi, > > I make this dish wich is kind of a rp off of taco bells natcho bell grandae. > > I fry up some hamburger and and a packet of taco seasoning mix. I will be > switching out the store bought mix once I find a recipe for homemade > seasoning that I like. > > In a microwave safe bowl I add 1 can refried beans. I have not tried making > these from scratch yet but will be doing this at some point to. I also add a > jar of natcho cheese from a jar. I will be replacing this as well when I > find a recipe my wife and I like. > > I microwave it until it is hot. In are microwave it takes about 4 minutes > with having to stir it every so often. > > After the beans and the cheese are cooked together I add the meet and stir. > I add some sour cream and some onions and mix some more. > > This is usually a dip so it is usually served with tostitos. > > Here is my question and I am pretty sure it is simple and I am missing > something. This turns out a bit thin but my wife likes the idea of using > this in taco shells. Anyone have any good ideas for thickening this? _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
