38 - Wednesday, February 19, 1986 - North Shore News

Arizona casserole draws rave reviews

HAVE YOU noticed that there are times when you really
relate to the ‘joy of cooking’ and other times you'd sooner

dig ditches?

I've just got over a few weeks
where preparing a meal was such a
chore that every fast-food outlet in
the area showed a profit increase.

by Barbara
McCreadie
° A short visit to Arizona changed

all that, but I wonder how fong my
family is going to tolerate Arizona

Are you ready?

With EXPO just around the corner many out of town

family, friends and guests will be arriving. You'll want to
make sure that your home is ready. At Edgemont we
have a large selection of brand name, quality carpets and
linoleum to make your home look its best.

versions of Mexican food?

This casserole is a winner! It
goes together in a couple of
minutes and it drew rave reviews
for taste. I thought this recipe
would feed five adequately, but it
doesn’t, at least not here.

And if we’d been entertaining
our regular young male addition to
the family, he’d have had to make
arun to the Golden Arches to fill

up.

Enchiiada Casserole
1¥2 Ibs. lean or medium
ground beef
1 medium onion, chopped
garlic powder
4 double handfuls unseasoned
firm taco chips (Diane's
brand)
cracked coarsely
¥% cup sliced stuffed green olives
1 tin (or Jess) chopped green
chilies
1 tin (14 oz.) enchilada
sauce (Primo's)
2 cups grated cheddar cheese

Cook the beef and onion
together until the meat is no longer
pink and the onion is transparent.

Sprinkle liberally with garlic

Give us a call today! Our expert,
knowledgeable staff will be glad to assist
you in selecting the product that’s right

for you.

Paatg

1083 Roosevelt Crescent

North Vancouver

(2 biocks behind the Avalon Hotel)

powder. Break up half the taco
chips and layer on the bottom of a
deep casserole dish. Top with half
of all the rernaining ingredients in
the order given.

Make a second layer with the
rest, topping with the cheese. Save
a few of the olives to deccrate the
top. Bake 45 minutes at 350°F.

If T were serving this as part of a
party buffet, I'd serve side dishes
of sour cream and guacamole. |
served a lettuce and tomato salad
and French bread too.

ese8

Another popular luncheon dish
— it was on practically every menu

CENTRE LIMITED

is)

I saw ~~ is Taco Salad.

At the Hyatt Regency in
Phoenix the salad is served in a
mammoth taco shell, shaped into a
cup. The texture of the taco is
marvellously light and crisp and 1
don’t know how we could
duplicate it short of preparing a
super-sized taco from scratch and
deep-frying it in one of those
double-basket affairs that you can
buy in kitchen speciality shops.

Another secret of a good Taco
Salad is to use very Jean ground
beef and drain it on a thick pad of
paper towels. | prefer the meat
chilled as it keeps the lettuce from

985-0011
985-0114

wilting.

The Hyatt uses finely shredded
well-done roast beef instead of
ground beef.

Taco Salad
taco chips, broken
1 pound lean ground beef
1 medium onion, diced
¥2 tin taco sauce
chili powder (start small

Seo Taco |
Page 39

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North Vancouver:

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