Search Site   
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
Family-sized Soft Tacos
Delicious dinners, good price

From Quick & Simple Serves 12 Prep time: 5 minutes Cook time: 35 minutes Cost per serving: $2.08 1 pound boneless beef top sirloin steak, visible fat trimmed away 1 pound boneless pork tenderloin 1 pound boneless, skinless chicken breasts 2 New Mexico chili pods or other dried chili peppers 2 tablespoons chili powder 3 cloves garlic 1/2 teaspoon ground cumin 1/4 teaspoon dried oregano 1 cube beef bouillon 1 cube chicken bouillon 5 cups water 1/4 cup cornstarch 24 corn tortillas, 6-inch 1 head iceberg lettuce 1 pound reduced-fat feta cheese, crumbled 2 avocados, diced 1 bunch cilantro

Combine first 10 ingredients in large stockpot; cover with 5 cups water. Set pot over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer 30 minutes, or until meat is cooked through. Remove meat, chop into small pieces and set aside. Strain broth to discard chilies and return to pot. In a small bowl, whisk together cornstarch and 1 cup broth until smooth. Bring remaining broth to a boil; whisk in cornstarch mixture until broth is thickened. Return meat to broth and toss to coat evenly. Place a large skillet over medium-high heat and coat with nonstick cooking spray. Add tortillas (1 or 2 at a time) and toast briefly, 1 to 2 minutes per side. To assemble, place 2 tortillas on each plate. Spoon meat mixture onto center of each. Top with lettuce, cheese and avocado. Garnish tops with sprigs of fresh cilantro. All materials for this recipe are courtesy of