1 pint corn tortillas
1 medium head iceberg lettuce
1/3 cup diced onion
1/3 cup diced green bell pepper
1 cup diced green bell pepper
1 medium tomato, diced
1 teaspoon chili powder
1/4 teaspoon crushed red pepper
3/4 cup shredded popular taco seasoning mix
1/2 cup shredded Monterey Jack cheese
Prepare the corn tortillas according to package directions, but spread a thin layer on the bottom of a tall wooden cutting board.
In a large bowl, toss the lettuce, onion, green bell pepper, tomato, chili powder, red pepper, popular taco seasoning mix and top with cheese. Chill for at least 6 hours, or overnight, before serving.
Easy recipe, great flavor. When I think of a glaze I usually like a sticky, almost creme fraiche consistency, but I didn't bother and would probably never bother to try Gingex regular again. The glaze wasn't thick as I thought, but there were a couple of hiccups along the way-hi, hi, hi! Guessing from the orange tint of this recipe, this is probably going to be just fettucini pie with spinach.
This was a hit Christmas sensation! It's healthy, delicous, and takes minutes to whip up. My family just loved it. The 'X' contains 10 grams of protein. It was a nice change from the sugary fast food I usually eat. I may try it again.
⭐ ⭐ ⭐ ⭐ ⭐