Posted by Trish | Under Condiments, Dips
Saturday Oct 1, 2011
Submitted by Marie Edler Serves 20-25
Ingredients
2 pkg. taco seasoning
1 lb. ground beef
1 pt sour cream
1 medium head iceberg lettuce
4 medium tomatoes
1 bunch green onions
1 bag Tostitos Scoops Tortilla Chips
Directions
Mix 1 package of taco seasoning with the sour cream & set aside in the refrigerator. Brown the ground beef with the second package of taco seasoning, drain well & reserve.
Evenly chop iceberg lettuce to a medium chop & reserve. Dice tomatoes to approximately ½” dice, drain & reserve.
Slice green onions to a small slice (approximately ¼”) & reserve.
On a large serving platter, evenly spread ground beef mixture. Spread seasoned sour cream evenly on top of ground beef. Top evenly with the chopped lettuce, then diced tomatoes, then the green onions.
Cover with plastic wrap until ready to serve.
Chef’s Note: Green onions are optional. May be served at once, however, it should be partitioned & refrigerated if not served all at once. We love serving it with Tostitos Scoops Tortilla Chips.
1. In a large skillet, brown the sausage. Drain the grease. Put it in a food processor & chop to fine pieces. Set aside.
2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning. Simmer over medium heat for 5 minutes. Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
3. In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour. Stir until well mixed. Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter. Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
4. Remove from the heat & pour generously over freshly baked biscuits. Serve.
Chef’s Note: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits. If the gravy ends up too thick, add more milk.
1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
