King Kooker 1203 Southwestern Sizzler - Manual (Page 19)

King Kooker® tacos
Use your King Kooker® Outdoor Cooker and the 7 Quart (6.5 liter) Fry Pan and Skimmer.
suggested garnishes:
Shredded lettuce
Diced tomatoes
Shredded cheddar cheese
Sour cream
Taco Sauce
directions:
Use the fry pan to brown the ground meat. Crumble the meat into the pan, and cook over a low heat on your
outdoor cooker. Stir frequently to prevent sticking. Pour off the excess grease. Blend the dry seasonings
together in a small bowl. Pour over the cooked meat, and add the water. Cook for approximately 12 to 15
minutes on low heat, stirring frequently. To serve, place about two tablespoons of the meat mixture into each
shell and garnish as desired.
King Kooker® pinto beans
Quickly and easily whip up a satisfying southwestern treat with your outdoor cooker and rice cooker/fry pan!
directions:
Place the ground meat and sausage into the fry pan. Crumble the meats, light the cooker and sauté until
lightly browned. Drain off the fat and keep the crumbled cooked meat in the pot. Add the chopped onions,
garlic powder, salt and pepper to the meats. Sauté until the onion softens and cooks to a clear color. Add
the jalapenos, bell pepper, pinto beans and water. Cook on low heat, stirring frequently for about 15 minutes.
Serve with rice if desired. Approximately 12 - ½ cup servings.
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Ingredients:
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon pepper
1 teaspoon salt
¾ teaspoon red cayenne pepper
1 cup water
2 pounds ground meat
18 taco shells – Bake these in your kitchen
oven if you would like them heated.
Ingredients:
3 – 16 oz. cans pinto beans
1 onion, finely chopped
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ pound bulk seasoned pork sausage
½ pound ground meat
1 tablespoon sliced jalapeno peppers
2 tablespoons dehydrated sweet bell peppers
2 cups of water