12
Really Easy Tacos
1
⁄
2
or 1 pound lean ground beef
1
⁄
4
or
1
⁄
2
cup chopped onion
1
⁄
2
or 1 package (1
1
⁄
4
ounces) taco seasoning mix
6 or 12 taco shells
Shredded lettuce, chopped tomatoes, shredded cheddar cheese
Sour cream and/or salsa
1.
Preheat grill for 6 minutes.
2.
Crumble beef on grill and top with onion. Sprinkle with taco seasoning. Close
lid and cook 4 minutes or until beef is no longer pink.
3.
In each taco shell, place cooked beef mixture. Top with lettuce, tomatoes, and
cheese. Add sour cream and/or salsa.
Makes 2 or 4 servings.
Steamed Shrimp
1
⁄
2
or 1 pound large shrimp with shells
2 tablespoons or
1
⁄
4
cup vinegar
2 tablespoons or
1
⁄
4
cup water
1 tablespoon shrimp/crab boil seasoning
1
⁄
2
teaspoon salt
1.
Preheat grill for 6 minutes.
2.
Arrange shrimp in a single layer on grill. Pour combined vinegar and water over
all. Sprinkle with seasoning and salt. Close lid and cook 3 to 5 minutes or until
shrimp turn pink.
Makes 2 or 6 appetizers.
Chicken & Pepper Wraps
1
⁄
2
or 1 pound boneless, skinless chicken breasts
1
⁄
2
or 1 cup picante sauce
1 or 2 medium green or red bell peppers, cut into strips
1
⁄
2
or 1 medium onion, sliced
1
⁄
4
or
1
⁄
2
teaspoon dried oregano leaves, crushed
2 or 4 flour tortillas (8-inch)
1
⁄
2
or 1 cup shredded Cheddar cheese (2 or 4 ounces)
1.
Spray grill with cooking spray. Preheat grill for 6 minutes.
2.
Season chicken with salt, if desired. Place chicken on grill and brush with
1
⁄
4
cup of the picante sauce. Close lid and cook 5 to 7 minutes or until chicken
is no longer pink. Remove chicken and keep warm.
3.
Place peppers and onion on grill. Sprinkle with oregano. Close lid and cook
3 minutes or until vegetables are tender-crisp.
4.
Warm tortillas in microwave oven according to package directions. Slice chicken
into thin strips and place down center of each tortilla. Top with pepper mixture
and cheese. Fold over one side and then roll up. Serve with remaining picante
sauce.
Makes 2 or 4 servings.
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