Ingredient: Dried Oregano

Taco Pie (Mexican Bean Dip)

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 Taco Pie (Mexican Bean Dip)
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Cuisine Mexican
Servings
Ingredients
Cuisine Mexican
Servings
Ingredients
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Instructions
  1. Cook ground beef, 1/2 cup onion and garlic in a medium skillet until meat is browned, stirring to break up pieces. Drain well.
  2. Return to skillet and stir in refried beans, cumin and oregano.
  3. Spread bean mixture in a 9 inch quiche dish or round pie plate.
  4. Top with layer of chopped japalenos.
  5. Pour taco sauce over top, spreading evenly. Note: up to this point you can make this 24 hours ahead.
  6. Bake bean mixture, uncovered in 350 degree oven for 10 minutes.
  7. Sprinkle cheese over top and bake for 5-10 minutes more or until heated through.
  8. Sprinkle olive and green onion over bean dip.

Short Ribs with Tagliatelle

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 Short Ribs with Tagliatelle
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Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Prep Time 20 minutes
Cook Time 3 hours
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes.
  2. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour.
  3. Using a slotted spoon, remove the pancetta from the pan and set aside.
  4. Add the short ribs to the pan and brown n all sides, about 7 minutes total.
  5. Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced.
  6. Then add the tomatoes and tomato paste and pulse.
  7. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir.
  8. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine.
  9. Bring the mixture to a boil.
  10. Reduce the heat and simmer, covered, for 1 hour and 15 minutes.
  11. Remove the lid and simmer for another hour and a half, stirring occasionally.
  12. Remove the meat and bones from the pot. Discard the bones.
  13. Shred the meat and return it to the pot.
  14. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.