So Season 11's remaining semifinalists perform one last time in Las Vegas tonight, Wednesday, before they walk that Green Mile and find out if they've made the top 24. And to celebrate, Sarah is serving another decadent dish inspired from some of her favorite Sin City chefs. Dig in!
Taco Packets with Avocado Cream
▪ 1 tbsp extra virgin olive oil
▪ 1/2 yellow onion, diced
▪ 1 lb lean ground sirloin
▪ 2 garlic cloves, minced
▪ 1 tbsp taco seasoning
▪ 1/2 cup water
▪ 1 cup fat-free refried beans
▪ 1 cup Mexican four-cheese blend, shredded
▪ salt and pepper
▪ 12 corn tortillas
▪ 1 large avocado
▪ 1/2 cup light sour cream
▪ 1/4 tsp garlic powder
▪ 2 tbsp chopped tomato for garnishing
▪ shredded lettuce
Preheat oven to 350.
Heat the oil in a large skillet or Dutch oven over medium-high heat. Sauté the onions until softened. Add the beef, breaking up with a wooden spoon. Add the garlic and taco seasoning and sauté until no longer pink. Pour in the water and simmer until the water is mostly evaporated. Add the beans and the cheese and mix until thoroughly combined. Season with the salt and pepper to taste. Remove from the heat.
Heat the tortillas according to the package directions. Spoon a heaping tablespoon of the meat mixture in the center of the tortillas and fold into a packet, starting with the sides first. Place on a parchment-lined backing sheet and bake in the oven until tortillas are nice and crisp, around 10-15 minutes.
While the taco packets are baking mix together the avocado, sour cream and garlic powder until nice and smooth. Top with the tomatoes and place on a large platter. Sprinkle the shredded lettuce on the platter and top with the taco packets.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- American Idol