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Mexican Italian style Fiesta meal recipe

Italian-style filled Mexican Tacos


Our table was set a few weeks ago...
and now it was time for me to share our festive 'Lupper' (lunch-supper).

This recipe can be made fresh the same day...
as well as a made ahead for a 'multi-meal' solution.
Believe it or not...
I actually have over a dozen meals prepared from this one mix recipe.
I will probably roll them all out incrementally through our journey together.


Now, back to this very tasty meat-veggie based filling or stuffing.

When I make this meat and vegetable filling mix, I usually go big.
I either use it all in one large service meal as in my:
or I portion size it in order to use it up in meals like this quick
'Lupper' I put together within 15 minutes.

Here's how you can quickly put this wonderful
Mediterranean Mexican fiesta meal together.

. Prepare a side platter of fresh shredded crunchy vegetables for garnishing.
. Set up some tasty varieties of shredded cheeses of your choice.
. Add some organic beet flavoured taco chips for dipping in smooth avocado dip.
. All of this coming together with a chilled glass of beer.
Need I say more?



Let's get ready to stuff those Tacos...
Mediterranean Meat and Vegetable mix
serves 6-8 persons

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INGREDIENTS:
(American /Metric measures)

.. 2 Tbsps. (30ml) e.v.Olive oil
. 2 Tbsps. (30ml) Grape seed oil
. 2 Tbsps. (30ml) unsalted Butter
. 1 large, sweet Onion, diced
. 3 mild, Italian style Sausages, cased, broken-up
. 1 lb. (450g) medium-lean meat of choice, minced
. 2 stalks of Celery, thinly sliced
. 2 large Carrots, halved, thinly sliced
. 1 large red Bell Pepper, diced
. 1 small can of Italian crushed Tomato
. 1/4 cup (60ml) fortified Port or Sherry
Seasoning:
. 1 tsp. (5ml) sea Salt,
. 1 tsp. (5ml) granulated Garlic powder
. 1 tsp. (5ml) each dried Herbs: 

Oregano, Basil, Mint, Marjoram, Sage, Rosemary, Tarragon
. 1 tsp.(5ml) ground Cinnamon

. 1 can each of rinsed sweet corn kernels and red kidney beans (optionals)

Now, let's tackle the amount of Chili Pepper you would add:
This all really depends on your taste buds and capacity to withstand the heat.
So you definitely have free range on this one...go for it.



















PREPARATION:
1. In a large deep pan, heat the oils and butter on MEDIUM-HIGH heat.  Add the onions and cook them for about 10 minutes. 
2. Add the sausage and other minced meat.  Cook until almost done.  LOWER the heat to MEDIUM.  At this point, remove this mix and set it aside and cover to keep warm.
3. Meanwhile, in the same pan, add the remaining vegetables.  Cook about 15 minutes.  Add the crushed tomato and cook a few more minutes.
4. Pour in the Port and cook for about 5 minutes before adding in the seasoning.
5. Then, add back in the meat mix.  If using, add the canned beans and corn as well.  Combine and close the heat.  Cover the pan and set it aside until ready to use
.



Add to your platter the following to decorate your
table presentation as well as pleasing your palate:


. Fresh vegetables used: shredded Nappa and Red cabbages.
. Our shredded cheese selections were: Emmenthal and Gruyere.
. Creamy Avocado dip to go with the beet flavoured organic corn tacos:
This consisted of mashing a little plain yogurt, Dijon mustard...
a squirt of lemon... a few choice seasonings and of course the avocado itself.






Buon appetito a tutti...
ibuen provecho a todos.

Foodessa


Comments...???... or suggestions, write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.









Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Here are other related recipes that may be of interest: