Whoever came up with the "glass half-full, half-empty" analogy must have overlooked a key, magical elixir for any mood: an all-the-way-full taco. When we debuted this Veggie Picadillo recipe with our new Grain Free Taco Shells last weekend at Expo West, we observed a number of smiles upon consumption, among veggie lovers and taco aficionados alike. So, give this minced mushroom recipe a taste, and bring a little fulfillment to your plate.
Author: Siete Family Foods
Ingredients
24 oz Baby Bella Mushrooms, finely minced
1 green bell pepper, minced
½ medium onion, minced
1 large russet potato, peeled and diced into ¼ cubes
Warm up olive oil in large sauté pan or Dutch oven over medium heat
Sauté onions, bell pepper, potatoes, until potatoes have softenedAdd minced mushrooms and continue cooking, stirring often, until mushrooms have softened
Add 1 pouch of Spicy or Mild Taco Seasoning along with 1/3 cup waterSimmer 2-3 minutes, stirring often, until thickened
Serve with pre-crisped taco shells, and toppings for garnish
We recommend romaine lettuce, tomatoes and the Siete hot sauce of your choosing!Garnish with toppings
We recommend romaine lettuce, tomatoes and/or the Siete hot sauce of your choosing!
The fun of making these Loaded Chocolate Churros lies in—aside from the obviously delicious chocolate + churro combo—the toppings! We used a variety of dried fruits and nuts to top ours, but feel free to top these with everything your heart desires. Chip chip, churr’ay!
There’s nothing that can’t be made a little bit better by a hearty casserole. How do we know? Because we’ve seen it in all the movies! We’ve made this Fuego Rice Casserole using our Grain Free Tortilla Chips for a kick of heritage-inspired flavor.
The dips table at our family carne asadas is an array of different flavors! From guacamole and pico de gallo to queso and salsa, we’ve got something for everyone. One dip we especially like to make is this Cilantro Spinach Artichoke Dip. We think you’ll like it too!
