El Taco Dorado Yuma Az Recipes

EL DORADO MEXICAN CASSEROLE

Steps:

• Brown ground beef in large skillet, stirring until crumbly.
• Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well.
• Simmer until onions are tender, stirring frequently.
• Combine sour cream, cottage cheese and chili pepper in small bowl.
• Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese.
• Bake at 350 degrees for 30 minutes.
• Serve with picante sauce.

TACOS DORADOS (CRUNCHY TACOS)

Steps:

• In a medium saucepan, add the potatoes with enough water to cover them. Cook until soft for about 15 minutes.
• In a medium bowl, mash the potatoes with a fork or potato masher.
• Add the flour, salt, pepper and chicken bouillon. Mix everything very well until all ingredients are integrated.
• In a nonstick skillet, add 2 tablespoons of oil and saute the onions on medium heat until soft. About 2 minutes.
• Add the mashed potato and integrate well with the onion. If using shredded beef or chicken, add it at this point.
• Before assembling the tacos, warm the tortillas in a ziploc bag until barely warm. This will prevent the tortilla from breaking when folding it!
• With a spoon, add some filling to half of the tortilla and fold gently. (See note #1)
• Fry the tacos in hot oil in a small skillet. Fry about 45 seconds to a minute per side. Keep your eye on them!
• Remove and place on a plate with paper towels to drain the excess oil. I also like to blot the top with a paper towel.
• Serve while hot and top them with Consomé, lettuce, radishes, queso fresco, Mexican crema, hot sauce, and a drizzle of lime juice.