Let's get started...
2 packages of Sargento Baby Swiss Cheese (makes 8 tacos)
Place parchment paper on pan.
Place cheese slices on paper; 2 slices make 1 taco.
Overlap about 1 inch (see picture).
Bake in oven at 350 degrees until crispy, but still flexible.
(tip; if cheese gives off a lot of oil while cooking, dab off with a paper towl as they cook).
Remove from oven, and drape them over the 'parchment paper covered' broom handle.
Dab off remaining oil, and allow to cool.
Place on plate in freezer until chow time!
red and green peppers
1 garlic clove
In a bowl reduce a small can of tomato juice in the microwave (approx. 10 minutes).
Dice the veggies into salsa-size pieces.
In a frying pan, cook onion, garlic, and peppers until they start to brown.
Add cooked veggies, and uncooked diced tomatoes to the reduced tomato sauce.
Add tobasco, salt, and pepper to taste.
I use ground chicken for tacos instead of beef. (personal taste!)
Cook your meat in a pan until brown. I usually just cook it with water; when it looks like it is drying out, I add a bit more.
I usually grate some cheddar cheese, dice some tomatoes, and shred up some lettuce to fill the tacos with.
I also use SCD friendly yogurt (yogurt that has fermented 24 hrs) instead of sour cream.
If you are not on the SCD, feel free to use sour cream.
Remove taco shells from freezer and let them warm up a bit (5 min. at room temp.) before eating.
Have fun chowing....I did.
Recipe copyright Geoff Slater