8 oz fresh pre-diced onions (1 1/2 cups)
1 1/2 lb ground beef
1 tablespoon taco seasoning
1 (5.4 oz) package of taco-flavored rice & pasta blend (Knorr Fiesta Sides Taco Rice)
1 3/4 cups water
2 cups corn tortilla chips (thick cut restaurant style is best --->Margaritaville Tortilla Chips used)
1 (8 oz) jar taco sauce (mild or for the those who need heat extra, red hot that will burn your nose hairs:-) )
1 1/2 cups shredded Mexican-blend cheese
Steps Preheat large saute pan on medium-high 2-3 minutes. Place onions, ground beef, and taco seasoning in pan; brown5-7 minutes, stirring to crumble meat, or until no pink remains.
Stir in rice blend and water. Reduce heat to medium. Cover and cook for 7-10 minutes
Remove pan from heat. Arrange chips over rice in pan or on plate. Drizzle taco sauce over chips and top with cheese. Cover and/or let stand 5 minutes to melt cheese.
Makes 6 servings
Marinated Corn Salad
1 (16 oz) package frozen whole kernel corn
3-4 green onions, thinly sliced
1 (15 oz) can black beans (drained and rinsed)
8 oz fresh pre-diced tomatoes (1 1/2 cups)
1/2 cup Mojo marinade
1 tablespoon honey
Steps Thaw corn in colander under cool running water, drain thoroughly and place in medium bowl
Slice green onions and add to corn
Stir in remaining ingredients. Let stand for 10 minutes for flavor to blend or place in fridge for 30 minutes to let marinade.
Stir and serve
Tropical Batido
1 1/2 cups cubed fresh pineapple
3/4 cup milk
1/2 cup orange juice
3 tablespoons sugar
1 tablespoon freshly squeezed lime juice
1 cup ice
2 lime slices
Pineapple leaves for garnish (optional)
Steps
Combine pineapple, milk, orange juice, sugar, lime juice and ice in a blender. Process til smooth
Pour into 2 glasses. Garnish with lime slices and pineapple leaves. Serve immediately.
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Place: 13 out of 41 Avg (all users): 6.1716 Avg (commenters): 6.7778 Avg (participants): 6.0000 Avg (non-participants): 6.2091 Views since voting: 1035 Views during voting: 272 Votes: 134 Comments: 14 Favorites: 1 (view)
Everything is in focus, a big nono in food photography. You need to concentrate on the item being presented. My eyes are trying to find a spot to settle on but they can't which makes this photo confusing.
Great use of tropical stick and pottery. The drink looks like a pineapple squeezed into a glass, which is awesome. I love the textures with the lines on the stick and pottery, the waves of the tacos and placemat, and the solids of the corn salad. I think the white platter looks okay, but the table it is on top of should be a different color like black or blue to give a better sense of space/not just floating.
Good looking plate of food, but the arrangement of the items seems a bit odd, especially with the white background as it is. The negative space doesnt help the image, just makes it feel lopsided. I think if you had taken at a lower angle and allowed the other props be the bokehed background to the plate you would have had a much stronger image.
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