Pan-Fry

1. Prepare Spiced Taco Beef. In a large skillet, heat oil over moderate heat. Add scallions and cook until they begin to soften slightly, about 2 to 3 minutes. Add cumin, thyme, garlic, salt, and pepper and cook another 2 minutes. Raise heat to moderately high and add beef. Cook, stirring occasionally, about 8 minutes, until well browned. Add salsa, water, and tomato paste and stir to incorporate. Taste for seasoning and add additional cumin, thyme, salt, or pepper as needed. (Spiced Taco Beef can be prepared the day before serving; cover and refrigerate. When ready to serve, reheat taco meat over low heat until bubbling; add more water and salsa if mixture starts to dry out.)

2. Prepare Taco Bar. Preheat oven to 300 degrees F. Line a baking sheet with foil; place tortillas and taco shells on baking sheet. Heat for about 6 minutes until warm. Serve with toppings placed in individual bowls.

Added ingredient suggestions for the bar:

Sour cream;Hannaford Inspirations Country Tomato Salsa;Hannaford Inspirations Corn and Black Bean Salsa;Grated Monterey Jack, cheddar, or Mexican-style cheese;Hot pepper sauce;Chopped fresh tomatoes;Chopped scallions;Chopped green peppers;Chopped avocado;Pickled jalapeño peppers;Pitted black or green olives;Chopped fresh cilantro;Chopped iceberg or romaine lettuce;

Source: Hannaford fresh Magazine, July - August 2007