MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti Tacos
Categories: Five, Pasta, Breads, Sauces, Cheese
Yield: 12 Servings

16 oz Pkg angel hair pasta
28 oz Jar spaghetti sauce
5 13/16 oz Pkg crisp taco shells
1/4 c Grated Parmesan cheese

Fill a large pot with lightly salted water and bring to a
rolling boil over high heat. Once the water is boiling,
stir in the angel hair pasta, and return to a boil. Cook
the pasta uncovered, stirring occasionally, until the
pasta has cooked through, but is still firm to the bite, 4
to 5 minutes. Drain well in a colander set in the sink.

Return the pasta to the pot, and pour the sauce over the
pasta; mix thoroughly until reheated. Place the taco
shells into a microwave oven in a stack, and fan the stack
out to a circular shape so the edges of the taco shells
overlap slightly. Cook on High until warmed and crisp, 30
to 45 seconds. Fill the warm taco shells with the pasta
mixture. Sprinkle pasta filling of each shell with about 1
teaspoon of Parmesan cheese to serve.

by Kitty Lester

RECIPE FROM: http://allrecipes.com

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... "All these doughnuts and not a cop in sight." -- Plucky Duck
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Middle-School Tacos
Categories: Beef, Vegetables, Chilies, Herbs, Breads
Yield: 6 servings

2 tb Neutral oil
1 md Yellow onion; peeled, diced
4 cl Garlic; peeled, minced
2 lb Ground beef
2 tb Chile powder
1 tb Ground cumin
2 ts (ea) kosher salt & black
Pepper
2 ts Cornstarch
2 ts Smoked paprika
1 ts Crushed red-pepper flakes;
- more to taste
1 c Chicken or beef broth
12 (to 18) hard taco shells

MMMMM--------------------------TOPPINGS-------------------------------
Grated cheese
Sliced jalapeños
Chopped tomatoes
Shredded lettuce
Sour cream
Guacamole

Place a large skillet over medium-high heat, and add the
oil. When it begins to shimmer, add the onion, and cook
until softened and starting to brown, approximately 5 to
7 minutes.

Add the garlic, and cook for a minute or so to soften,
and then the ground beef. Cook until the beef is
starting to brown, stirring and chopping with a spoon to
break up the meat, approximately 5 to 7 minutes. Pour
off excess fat, leaving only a tablespoon or two in the
pan.

Set oven @ 325°F/165°C.

Add the chile powder, cumin, salt, pepper, cornstarch,
paprika and red-pepper flakes, and stir to combine. Add
the broth, stir, bring to a simmer and cook uncovered
until the sauce has thickened slightly, approximately 4
to 5 minutes.

As sauce cooks, place taco shells on a sheet pan, and
toast in oven until they are crisp and smell nutty.
Serve a few tablespoons of meat in each taco, along with
whatever toppings you like.

by Sam Sifton

Yield: Serves 6

RECIPE FROM: https://cooking.nytimes.com

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... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)