Mini Taco Bowls


Ingredients
• Wonton wrappers
• 1 pound ground beef
• 1 pkg. Taco seasoning
• 1 pkg shredded colby-jack cheese
• Any toppings you would like on your tacos
• I used: Seasoned black beans, shredded lettuce, and fresh salsa

Directions
• In muffin pans you take the wontons and set into the muffins cups, do not press hard just enough that it forms a wavy bowl like a taco salad.
• Brown the ground beef and then add taco seasoning with water and allow to cook down.
• Add to wonton bowls and sprinkle cheese on top.
• Bake at 350 degrees for 8-10 minutes or until wontons are crispy and brown
• Take out and top with your favorite toppings!

Mini Taco Bowls

Taylor Somerlott – aka Master Mom Chef – presenting fun and easy party recipes for all ages!

Taylor Somerlott – aka Master Mom Chef – presenting fun and easy party recipes for all ages!

Grilled Shrimp and Avocado


2 pounds shrimp

2 avocados

1/2 cup olive oil

handful fresh parsley – chopped

1 lime – juiced

1T Old Bay Seasoning

 

Coat shrimp with olive oil and the Old Bay Seasoning. Grill in a pan on the grill (or on the stove top).  Cut into segments the avocados and toss gently with the lime juice. Combine the shrimp, the avocado and the fresh parsley and serve.

grilledshrimpavocado

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Margarita Pork for Tacos


Margarita Pork for Tacos
3 pounds pork loin, boneless/sliced
1 cup margarita mix
1 T salt
1 T paprika
1/2 cup water
In a crockpot, spray all sides with a nonstick spray.

Place water in first, add your pork and your other ingredients.

Cook on low heat for 6 hours. Serve anyway your like your tacos layered.

Margarita Pork

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Pineapple Salsa


Pineapple Salsa

This salsa can be made any time of the year! Tastes like summer and who would turn this away when the winter temperatures are a bit too cold!

2 cups diced fresh pineapple
2 medium tomatoes, seeded and chopped
3/4 cup chopped sweet onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
1 tablespoon Olive Oil
1 teaspoon ground coriander
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon minced garlic
Tortilla chips

In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 3-1/2 cups.

pineapple salsa

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz

Mark T. Carboni shares his Cookin With Carbo party recipes with Shindigz