![]() fill with either potatoes or ground beef, and top with tomatoes, cheese, and lettuce. Wrap the tortilla around a crunchy taco shell, adhering with the cheese. ![]() Once the tortilla is hot, take it out of the pan and cover entirely with cheese. microwave up to 1 minute, if needed, to melt the cheese. remove from heat and sprinkle with shredded cheese. In a large pan, heat flour tortilla until warm and soft. cook until browned, about 8-10 minutes, then remove from heat. In a large pan over medium heat, add avocado oil and sauté garlic until fragrant, about 1-2 minutes.Īdd ground beef season with salt, pepper, onion powder, garlic powder, and taco seasoning. ![]() add another tablespoon of water to thin sauce, if needed. for extra heat, chop and blend in one of the chipotle peppers. of the liquid from a can of chipotles in adobo. To make the sauce, combine sour cream, 2 tbsp. Cook frozen hash browns in an air fryer at 400°f for 10 minutes (if you don’t own an airfryer, cook in the oven or fry in a saucepan). Take the flatbread used in a regular Gordita, sprinkle it with shredded cheese, then wrap that around a hard shell taco topped with pepper jack sauce, and there.
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