Recipes

[Chi-town girl]

Please post your favorite taco recipes

Giant Crunchy Taco Wrap

• Level: Easy

• Total: 30 min
• Active: 25 min

• Yield: 6 to 8 servings

Ingredients

1 pound ground beef

One 1-ounce package taco seasoning

1 cup jarred cheese sauce

Seven 12-inch flour tortillas

4 tostada rounds

1 cup sour cream

1/2 head iceberg lettuce, shredded (about 4 cups)

1 plum tomato, diced

Canola oil, for brushing

Hot sauce, for serving, optional

Directions

1. Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
2. Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
3. Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
4. On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
5. Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
6. Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

[mousiegirl]

I made this the other night, very good, except that one of the crescent roll packages of dough was not perforated, lol.  I used the taco seasoning bought at Costco, or you can make your own, very easy.

TACO RING

• 1 lb ground beef
• 1 package (1 oz) Old El Paso™ taco seasoning mix
• 1 cup shredded Cheddar cheese (4 oz)
• 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
• Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

1. Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
2. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
3. Spoon beef mixture on the half of each triangle closest to center of ring.
4. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

[Chi-town girl]

I'm looking for alternatives to the usual taco recipes.Reviewers rave about the spice mix and the avocado lime crema from this recipe

RECIPE COURTESY OF Ree Drummond 

Ranch Chicken Tacos

• Level: Easy

• Total: 25 min
• Active: 20 min

• Yield: 8 servings

Ingredients

Chicken:

4 boneless, skinless chicken breasts

1 1/2 teaspoons ground cumin 

1 teaspoon chili powder 

1/2 teaspoon crushed red pepper 

1/2 teaspoon garlic powder 

Kosher salt and freshly ground black pepper 

1/4 cup vegetable oil 

Tortillas:

6 small corn tortillas

6 small flour tortillas 

Serving suggestions:

Avocado Lime Crema, recipe follows

Basic Brown Beans, recipe follows

Grilled Mini Peppers, recipe follows

Mango de Gallo, recipe follows

Salsa Diablo, recipe follows

Avocado Lime Crema:

2 avocados

1 cup chopped fresh cilantro

1 cup sour cream 

1/4 cup milk 

1/2 teaspoon salt 

1/4 teaspoon ground black pepper 

Zest and juice of 2 limes

Basic Brown Beans:

4 cups dried pinto beans, rinsed

2 tablespoons chili powder 

Kosher salt and freshly ground black pepper 

Grilled Mini Peppers:

12 red and yellow mini peppers

Mango de Gallo:

3 jalapenos, seeded and finely diced

3 Roma tomatoes, diced 

1 large red onion, diced 

Two 15-ounce cans diced mangoes, drained 

2 cups chopped fresh cilantro 

Juice of 1 lime

1/2 teaspoon salt 

Salsa Diablo:

Two 10-ounce cans diced tomatoes with green chiles, such as Rotel

One 28-ounce can whole tomatoes in juice 

1/2 cup fresh cilantro leaves 

1/4 cup chopped onion 

1 clove garlic, minced 

1 habanero chile, seeded and chopped 

1 jalapeno, quartered and sliced thin (with seeds and membrane) 

1 canned chipotle in adobo sauce

1 teaspoon hot sauce 

1/2 teaspoon ground cumin 

1/4 teaspoon salt 

1/4 teaspoon sugar 

Juice of 1 lime

Directions

1. Preheat the oven to 350 degrees F.
2. For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
3. Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
4. For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.

Avocado Lime Crema:

1. Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

Basic Brown Beans:

1. Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.

Grilled Mini Peppers:

1. Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.

Mango de Gallo:

1. Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.

Salsa Diablo:

1. In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

Cook’s Note

I recommend using a 12-cup food processor, as this recipe makes a large quantity. Alternatively, you can blend or process the ingredients in batches and then mix everything together in a large mixing bowl.

[Chi-town girl]

Another one from Ree

Shrimp Tacos

• Level: Easy

• Total: 16 min
• Active: 16 min

• Yield: 8 servings

Ingredients

Slaw:

1 jalapeno, sliced

1/2 head green cabbage, thinly sliced

1/2 head purple cabbage, thinly sliced

1/2 cup whole milk

1/2 cup mayonnaise

1 tablespoon sugar

1 teaspoon white vinegar

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/2 bunch fresh cilantro, roughly chopped

Shrimp:

2 tablespoons vegetable oil

1 1/2 pounds peeled and deveined shrimp, tails removed

One 6-ounce can Mexican tomato sauce or enchilada sauce

1/2 teaspoon ground cumin

1 tablespoon butter

For serving:

16 corn tortillas, warmed according to the package instructions

Pico de gallo

Avocado slices

Sour cream

Grated pepper jack cheese

Lime wedges

Directions

1. For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
2. For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
3. Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

[walker]

I do not know why this recipe is called Taco Casserole and uses Chili seasoning not Taco seasoning.  Old recipe I've always followed but think I need to try with adding Taco seasoning....after years of using Chili seasoning...go figure!

Easy recipe and good.

TACO CASSEROLE

1 pkg. chili seasoning mix

1 lb. ground beef

1 (15oz) can diced tomatoes

1 (15oz) can kidney beans

1/2 cup (or more) of broken corn chips

1/2-1 cup shredded cheddar cheese

2 cups shredded lettuce

1 medium-sized tomato, cut-up

1/4 cup sliced olives, optional

other toppings of choice

Prepare chili mix according to directions using ground beef, canned tomatoes and kidney beans; spoon into a 2 quart casserole dish.  Sprinkle with corn chips and cheese.  
Bake at 350 for 15 minutes or until cheese melts and casserole is bubbly hot.  Just before serving top with lettuce, fresh tomato pieces, olives, etc.

[Tigerfish2]

I just use hamburger meat browned with onion. Drain grease off. Add One can refried beans and small can taco sauce if you find it. S and P and garlic. Now you can add hot stuff if you like it hot or not.
Then make the filling gs, chopped tomatoe, onion, grated long horn cheese or cheddar. Fry up shells and have at it.
Love tacos.