Use the boiling method mentioned above if you have ground beef with a high percentage of fat or, if you have very lean ground beef such as 90 percent, you can just fry it, as there will be very little grease. I fried this at medium heat until there was no red or pink showing. Then I added the chopped onion and stirred.
I used a couple of cups of frozen spring vegetables, which included broccoli, cauliflower, zucchini, yellow squash and carrots.
I heated these in a covered bowl in the microwave before adding them to the skillet. Stir this in well.
The Chi-Chi’s seasoning package was the right amount and the 1/3 cup of water they recommend worked just right, as well. I stirred this a couple of times while continuing to sauté the meat.
I crushed the Doritos Nacho Cheese chips by hand and spread them on each serving plate. Next, I ladled the meat and vegetable mix over the Doritos.
While the cooking was going on, I had chopped some fresh Roma tomatoes, which I used to top the meat on each plate. Shredded cheddar cheese and sour cream were served on the side so diners could get the right amount on each serving.
This made a tasty meal and the leftovers were just as good or maybe even better, as the flavors had time to really permeate the meat. I like this much better than a half-empty taco.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.