HMONG FOOD RECIPES RECIPES

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TACO HOTDISH RECIPE | MOLLY YEH | FOOD NETWORK



Taco Hotdish Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     main-dish

Total Time 50 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons canola or vegetable oil
1 bell pepper, chopped 
1 jalapeno, seeded and chopped 
1/2 yellow onion, chopped 
Kosher salt 
One 1-ounce packet taco seasoning 
2 pounds ground beef 
One 14-ounce can black beans, rinsed and drained 
9 ounces corn kernels (frozen, canned or fresh) 
3 cups mild salsa 
One 9-ounce bag corn chips, such as Fritos 
5 ounces queso fresco, crumbled 
Chopped fresh cilantro, for serving 
Sliced radishes, for serving 
Lime wedges, for serving 
Salsa verde, for serving 

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
  • Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.

TACO HOTDISH RECIPE | MOLLY YEH | FOOD NETWORK



Taco Hotdish Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories     main-dish

Total Time 50 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons canola or vegetable oil
1 bell pepper, chopped 
1 jalapeno, seeded and chopped 
1/2 yellow onion, chopped 
Kosher salt 
One 1-ounce packet taco seasoning 
2 pounds ground beef 
One 14-ounce can black beans, rinsed and drained 
9 ounces corn kernels (frozen, canned or fresh) 
3 cups mild salsa 
One 9-ounce bag corn chips, such as Fritos 
5 ounces queso fresco, crumbled 
Chopped fresh cilantro, for serving 
Sliced radishes, for serving 
Lime wedges, for serving 
Salsa verde, for serving 

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
  • Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.

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