Recipes:
lol, yes — I misunderstood you. Just the transcription, with **Cook'N Express moved below step 4**.
**Southwestern Beef Tacos**
**INGREDIENTS**
8 (6-inch) flour
tortillas
1 medium avocado
2 tablespoons
vegetable oil
1 clove garlic, minced
1 pound lean ground
beef
1 medium onion, cut
into wedges
1 green bell pepper,
cut into strips
⅔ cup plus ½ cup
prepared salsa
½ cup sour cream
**SERVES 4**
**Make Ahead**
Need quick meals for
the nights you work late?
Double the ground beef
mixture; freeze in an airtight
container for up to 1 month.
**VARIATION**
Top tacos
with shredded
Cheddar cheese
and guacamole
for a company-
special dinner.
**1** Preheat oven to 350°F.
Wrap tortillas in foil.
Place in oven to warm,
about 5 minutes. Peel
avocado and cut into
wedges. Place wedges on
a small plate; cover tightly
with plastic wrap.
**2** Heat oil in a large
heavy skillet over
medium-high heat. Add
garlic; sauté for 1 minute.
Add beef. Cook until
brown and crumbly, about
5 minutes; drain fat. Add
onion and bell pepper.
**3** Stir-fry beef mixture
for 5 minutes or until
vegetables are crisp-tender.
Add ⅔ cup salsa to skillet.
Stir-fry for 1 minute longer.
**4** Divide beef mixture
evenly among tortillas.
Fold each tortilla over
and place on a serving
platter. Top with some
avocado, sour cream and
remaining salsa.
Make It Quicker
• To warm the tortillas
quickly, wrap them
loosely in waxed paper.
Microwave on HIGH
for 1 minute.
• Ripen avocados in
a hurry. Place them
in a paper bag; pierce
several holes in the
bag. Keep at room
temperature for 1 or
2 days.
