1-2 Tomatoes, chopped with guts removed
1 Bunch of Green Onions Chopped
1 Pound of taco seasoned ground beef, with one can of chili added. ( chili can be with beans or no beans, personal preference. This makes quite a bit. I freeze the left over meat and bring it out again for the next serving.)
Optional - Guacamole, Sour Cream, Chopped Avocado
Magical Olive Oil to sauté
GARNISH - Using infused olive oil (or oil of choice) sauté onions and tomatoes in 1/2 - 1 Tablespoon of oil. 1/2 Tablespoon if you are infusing for 1 person. 1 Tablespoon for 2 people.
After sautéing, set the vegetable in the refrigerator for 15 minutes, unless you want to add the vegetables warmed. Heat up seasoned meat either on the stove or microwave. Heat up nacho cheese
Layer starting with tortilla chips, then Add meat and cheese. Top with garnish.
Optional add sour cream, sliced avocado, or guacamole, and hot sauce
Recipe by Carol Hummel
I love this recipe because I love cooking with cannabis olive oil. My husband does not like edibles, so I can make his without sautéing his vegetables in cannabis oil. I have IBS, so my doctor said it would be better to sauté my vegetable instead of eating them raw. I started experimenting with different recipes sautéing the vegetables in cannabis infused olive oil. I found this method a great way to continues to eat vegetables sautéed in Cana oil.
I like to cook meals where the whole family can eat what you are making, but some parts of it has cannabis product in it, but it doesn’t have to have it in for people who do not want it in.