Tasty Taco Treats for Dogs (from The Ultimate Dog Treat Cookbook)
1 1lb ground beef, use the leanest you can find.
1/2 of a ripe avacado, mashed
1/3 cup of grated cheddar or monterey jack cheese
2 tbsp mild salsa
1/4 cup whole wheat flour
Preheat the oven to 350 degrees. Stir the first for ingredients together in a large bowl. Beat the egg and add it, along with the flour, to the bowl. Stir to combine. Line a cookie sheet with foil and spray with non-stick cooking spray. Drop 1/2 tsp size meat balls onto baking sheet. Bake 15 minutes. Cool.
These are somewhat fatty treats so break into very small servings.
|The boys waiting for some Tacos|
|The girls where hungry too|
|Post Taco Nap|
Of course if you are anything like me you will want Tacos yourself after making these treats. Authentic Mexican Tacos are very different from the American version, smaller, different cheese, in a tortilla, etc. There is a very good authentic Taco place in Jersey City Taqueria Downtown, but you can't always have take out. Anyway the American style Tacos are tasty in their own right (I didn't get a picture but here is the recipe):
Ground Beet Tacos from Cooks Illustrated
2 tablespoons vegetable oil or corn oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings:
8 taco shells
1 cup shredded cheddar cheese
2 cups shredded iceberg lettuce
2 small tomatoes, chopped small
1/2 cup sour cream
1 avocado, diced medium
Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, with toppings.