Recipe2

1 bag of 10" Flour Tortillas

1 lb grass-fed ground beef

1 can garbanzo beans

1 can black beans

2 bell peppers diced

2 large romaine lettuce leaves chopped

1 handful of fresh cilantro chopped

1 cup shredded dairy-free cheese

1 container of Mild Nacho Cashew Queso

1/2 avocado diced

1 fresh lime or 1 tsp lime juice

1 small jar of salsa

Ingredients:

Instructions:

BEEF & VEG. TACO

Our Product:

1. Preheat oven to 350 degrees. Brown the ground beef in large pan on stove top, mix with taco seasoning ingredients (garlic, cumin, chili powder, paprika, onion, oregano, pink salt/pepper and 1/2 cup water) simmer 3-5 minutes on low. Then, stir in garbanzo beans, black beans and diced bell peppers; cook on low to medium heat until peppers begin to soften.

2. Add a few drops of Traditional Hot Sauce and entire small jar of salsa to the meat/bean/peppers and mix well. Toss in a handful of chopped fresh cilantro. Stir and warm for another 3-5 minutes, stirring frequently.

3. Grease the bottom of a large glass casserole dish—pour some olive oil on a paper towel and rub it along the bottom and sides of the pan in order to make sure the entire dish is coated.

4. Lay and stagger 3-4 tortillas on the bottom of the casserole dish for the first layer. Then, cover the tortillas with the meat/veggie/salsa mixture. Next, spoon and spread on Cashew Queso. Repeat on the next layer by adding another 3-4 tortillas, then the salsa mixture, then queso. Repeat one more time for the top layer, and instead of using the queso this time, sprinkle 1 cup of shredded dairy-free cheese over the top layer. Finish with any extra sauce over the top to taste.

5. Bake in the oven at 350 degrees for 20-25 minutes, or until tortillas are crispy. Let cool and top with chopped romaine lettuce, additional fresh chopped cilantro and diced avocado--can also drizzle on some fresh lime juice and extra hot sauce to your preference. Cut with a knife and serve with a spatula.