Wednesday, August 3, 2011

River Tacos

The pictures is not of actual river tacos,
but it gives you the idea of the shape
 My cousin Emily made these for a family get together yesterday and they were awesome! She made enough for 24 and our group of 15 devoured them all. They are meatless and you can prepare most of it the day before so it is a snap for feeding a big crowd. The "taco cone" also makes these great if your group is on the go. The best part is that they are extremely filling!

Serves 6

1 can kidney beans
1/2 can black olives sliced
1/2 teaspoon garlic
1 1/2 teaspoon lemon juice
1 lb grated cheddar cheese
10 oz sour cream
10 oz salsa
2 diced tomatoes
1 diced avocado
diced green onion to taste

Mix all together.
Add broken corn tortilla chips just before serving (or they go soggy).
Serve in flour tortilla cones, made with 1/2 a burrito shell.
(When I make large amounts I like to mix in black and red beans not just pinto)

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