Our friends John and Cindy were here visiting from Wisconsin. They are our neighbors at our lake house in Wisconsin. It was their first time visiting Santa Barbara. We were joking that they brought the rain because it rained the first three days they were here, but the rain was much-needed. On Sunday we made a nice baked ham with some mashed potatoes, braised Brussels sprouts and baked asparagus that we bought at the Saturday Farmer’s Market. We had some left-over ham so we decided last night to make Ham and Bean Tacos, which are a great way to use left-over ham. Also made some nice guacamole from some perfectly ripe avocados that we also got at the Farmer’s Market. Both were made with our favorite picante sauce.
Pace Picante Sauce, Medium, 24 oz
Here are the recipes.
| Author: Jim Kirkley
Serve with additional sour cream, chopped cilantro, lime and avocado slices. Makes 12 Tacos |
Ham and Bean Tacos |
INGREDIENTS
2 cups, cooked ham – diced
1 tablespoon, butter
1/2 medium, onion – finely diced
1 – 16 ounce can, Old El Paso Refried Beans or Refried Beans with Green Chilies
1/2 cup, sour cream
1/2 teaspoon, chili powder
1/2 teaspoon, cumin
12 taco shells
1 cup, colby cheese or monterey jack cheese – shredded
2 cups, lettuce – shredded
1 medium, tomato – diced
taco sauce (we like Pace Picante)
additional sour cream
cilantro – optional
lime slices – optional
avocado – optional
METHOD
- Preheat oven to 350 degrees
- Brown ham with onions in butter in medium skillet.
- Add cumin and chili powder.
- Stir in beans and sour cream.
- Cook over low heat, stirring constantly until heated through.
- Place taco shells on baking sheet and heat for 5 to 7 minutes.
- Spoon ham filling into taco shells.
- Top with cheese, lettuce and tomato.
- Serve with warmed taco sauce.
- Garnish with cilantro and sliced avocados if using
| Author: Laura Kirkley
Serves: 4 |
Guacamole |
INGREDIENTS
2 large, ripe avocados – peeled, pitted and coarsely mashed
4 ounces, taco or picante sauce
1/4 cup, onion – finely grated
juice from 1/2 a lime
1 teaspoon, salt
1/2 teaspoon, garlic powder
tortilla chips
METHOD
- Blend avocados, taco/picante sauce, onion, juice, salt and garlic powder by hand
- Chill
- Serve with tortilla chips
Hello. How are you doing? Came across your blog, this looks really good. Haven’t thought about using ham on Burrito’s but maybe I will the next time I make them. Look forward to reading more of your posts.
This is much better than you would expect and a nice departure from the standard ground beef taco filling. You can use for Burritos, Tacos and Tostatas.