Dinner Nachos Supreme
Ingredients
1 pound ground beef
1 (1.12 ounce) package taco seasoning (such as Pace)
1 (10.5 ounce) can condensed tomato soup (such as Campbell’s)
1 ½ cups water
1 ½ cups uncooked instant white rice
1/2 cup thick and chunky salsa (such as Pace), or to taste
1/2 cup shredded Cheddar cheese, or to taste
1 cup shredded lettuce, or to taste
4 cups tortilla chips, or to taste
Directions
Cook beef and taco seasoning in a skillet until browned. Pour off fat.
Add condensed soup, water, and rice. Heat to a boil. Cover and cook over low heat until rice is tender, about 5 min.
Top with salsa, Cheddar, and lettuce. Serve with tortilla chips for dipping.
Vegetarian Chickpea Tacos
Ingredients
2 (15 ounce) cans chickpeas, drained and rinsed
¾ cup water
1 (1 ounce) package taco seasoning mix (such as Taco Bell®)
8 taco shells
Directions
Place chickpeas in a saucepan over medium heat. Add water and taco seasoning. Cook and stir until thoroughly heated, 5 to 7 minutes. Remove from heat. Mash mixture to crush chickpeas.
Divide chickpea filling evenly among taco shells.
Sizzling Sherry Shrimp with Garlic
Ingredients
¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley
Directions
Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
Garnish servings with chopped parsley.