A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chinese Tacos With Tomato-Ginger Salsa
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound lean ground beef
1/4 cup hoisin sauce
3 tablespoons water
2 tablespoons soy sauce
1/8 teaspoon ground red pepper (cayenne)
10 taco shells
1/4 cup sesame seeds
2 cups shredded Napa (Chinese) cabbage
1 medium carrot, shredded
plum sauce, if desired
TOMATO-GINGER SALSA
1 large tomato, finely chopped
1 tablespoon chopped fresh cilantro
1 teaspoon finely chopped ginger root
directions
Prepare Tomato-Ginger Salsa.
Cook ground beef in 10-inch skillet, stirring frequently, until brown, drain. Stir in hoisin sauce, 2 tablespoons of the water, 1 tablespoon of the soy sauce and the red pepper. Heat to boiling, stirring constantly. Boil and stir 2 minutes.
Heat oven to 350 degrees F.
Mix remaining 1 tablespoon water and 1 tablespoon soy sauce. Brush taco shells with mixture, sprinkle with sesame seed.
Place on ungreased cookie sheet. Bake 5 to 7 minutes or until heated through.
Fill taco shells with beef mixture. Top with cabbage, carrot and salsa. Serve with plum sauce.
TOMATO-GINGER SALSA: Mix all ingredients.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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