Crispy Refried Bean and Cheese Tacos
Ingredients per taco:
1/4 c. refried beans
2 T. shredded Cheddar or Monterey Jack cheese
1 flour tortilla
A pinch of garlic powder
Non-stick cooking spray
Optional for serving; salsa, sour cream, sliced green onions and Ranch dressing
Spread the refried beans over half of the tortilla. Sprinkle the beans with cheese and garlic powder. Fold the bare part of the tortilla over the beans. Spray both sides lightly with non-stick cooking spray and place in a heavy skillet over medium-high heat. Cook for about 3 minutes per side, or until the flour tortilla is crisped and deep golden brown. Transfer taco to a cutting board and slice in half. Serve with desired optional toppings.
What kind of food columnist would I be if I didn't give you at least one party food recipe to grace your holiday buffets? A lousy one, in my opinion. This one is also a favorite around here. They never last long enough to make it to the table!
Bacon Stuffed Mushrooms
1 lb. medium fresh mushrooms
8 slices bacon, diced
1/2 c. minced onion, or use part green onion
2 T. minced fresh bell pepper
1 t. salt
1/8 t. fresh ground pepper
3 ozs. goat cheese, room temperature
1/2 c. fine dry, plain bread crumbs
Clean mushrooms. Remove and chop stems; set aside.
Fry bacon in heavy skillet. Remove with a slotted spoon and set on paper towels to drain. In bacon drippings, saute onion, green pepper and chopped mushroom stems until tender; drain. Add salt and pepper.
Put cooked bacon and vegetables into a bowl, crumble in the goat cheese and mix gently. Press mixture firmly into mushroom caps, mounding a bit. Place bread crumbs in a small bowl. Turn filled mushroom caps upside-down and press gently in the bread crumbs to coat tops. Place crumb side up in a 9-by-13-by-2-inch baking dish. Bake, uncovered, 20 to 25 minutes at 400 degrees.
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