Column: Tacos in the morning, dessert, or any time
By JOANNE SANDLIN
Originally Published: May 15, 2009 10:48 p.m.
Tacos are high on most people's favorites list and here are some taco recipes that begin at breakfast and end with an ice cream treat! That ought to pique your interest if you are a taco lover. This column might be called "tacos any time."BREAKFAST TACOS6 eggs1/4 cup heavy whipping cream3 tbsp. butter6 corn tortillas (6 inches)1 package sage roll sausage cooked, crumbled and drained1/2 cup each diced sweet red pepper, green pepper and shredded cheddar cheese3 tbsp. chopped cilantroIn bowl, beat eggs and cream with whisk. In nonstick skillet, melt butter over medium heat. Add egg mixture; cook and stir until eggs are set. Push eggs to side of pan. Reheat sausage in same pan. To make tacos, spoon egg and sausage off center on each tortilla. Top with peppers, cheese and cilantro. Fold in half. Serves six.BAKED TACO CHICKEN1 cup all purpose flour2 envelopes taco seasoning1/2 tsp. salt2 eggs2 tbsp. milk2 broiler/fryer chickens (3-4 pounds each) cut up or equivalent in favorite piecesIn large resealable plastic bag, combine flour, taco seasoning and salt. In shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture then place in bag and shake to coat. Place bone side down in greased 15 x 10 x 1 baking pan. Bake, uncovered at 350 for 55-60 minutes or until juices run clear. Serves 12. NOTE: Easy to reduce to six servings by using 1/2 cup flour, 1 package seasoning, one egg, and 1 tbsp. milk.BEEF TACO LASAGNAHere is an easy, tasty do-ahead recipe that makes two big pans if you want to feed a crowd. Or freeze one and have it ready. Each serves eight.24 lasagna noodles2 pounds lean ground beef2 envelopes taco seasoning4 egg whites2 cartons (15 oz. each) ricotta cheese8 cups (2 pounds) shredded cheddar cheese2 jars (24 oz. each) chunky salsaCook noodles according to package directions. Meanwhile, in large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In small bowl, combine egg whites and ricotta cheese. Drain noodles. In each of two 13 x 9 x 2 inch baking dishes, layer four noodles, 3/4 cup ricotta mixture, half of beef mixture and 1-1/3 cup cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cup salsa and 1-1/3 cup cheese. Repeat. Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered at 350 for 35-40 minutes or until heated through. Let stand 10 minutes before cutting. Makes two casseroles (8 servings each). To use frozen casserole: Thaw in refrigerator 8 hours. Bake as directed.ICE CREAM TACOSThis was in a popular cooking magazine I subscribe to and I thought it would be perfect for all the family summer activities and a real hit with the kids!1/2 cup packed brown sugar1/3 cup butter, melted1/4 cup honey3/4 cup all purpose flour1/2 tsp. water4-5 drops green food coloring1 cup flaked coconut1/2 gallon chocolate ice cream1 cup whipped toppingred, orange and yellow M&M's milk chocolate miniature baking bits.Using a pencil, draw two 3-inch circles on a sheet of parchment paper. Place paper, pencil mark side down, on a baking sheet; set aside. In large bowl, beat brown sugar, butter and honey until blended. Add flour; mix well (batter will be thick). Spread 1 tbsp. of batter over each circle. Bake at 350 for 6-7 minutes or until golden brown. Cool 2 minutes. Loosen each cookie and curl around a rolling pin to form a taco shell. Cool completely before removing to a wire rack. Repeat with remaining batter. In small resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint. Fill taco shells with ice cream, garnish with whipped topping and M&M's. Makes 16 tacos. (Notice the ice cream subs for cooked meat, coconut for lettuce and candy for tomatoes.) I am sure the kids will love these tacos!