Taco Chili |
Chili:
2 lbs. lean ground beef
1 envelope taco seasoning
1 vidalia onion
1 26.5 oz. can of your favorite pasta sauce
1 15 oz. can light red kidney beans
Toppings:
6 roma tomatoes, diced
1 yellow onion, diced
1 bag shredded lettuce
2 cups shredded taco cheese
1 jalepeno pepper, sliced
1 bag regular Fritos
1 green bell pepper, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 can black beans, warmed |
Brown ground beef and add vidalia onions to saute. Drain. Add
rest of chili ingredients and simmer for 30 minutes.
Put toppings in seperate containers, and serve buffet style. Fill bowls
half full of chili, and then people can top their chili with taco
toppings, beginning with cheese (so it can melt) and Fritos, then beans
and fresh vegetables. This is a favorite in both cold months (to take
the chill off) and warm months, when veggies can be taken right from the
garden or the farmer's market!
Yield: 6-8
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Submitted to MckLinky by:
Pennie Bixler - Blog
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Old El Paso Enchaladas |
1 – 32 ounce cans of Old El Paso Enchilada Sauce.
1-16 oz can of Old El Paso re fried beans
1-16 oz can of Old El Paso Spanish rice.
1 Package Of Old El Paso Taco Seasoning Mix
1 lb. of pre-cooked ground beef. Drain fat.
½ cup of finely chopped white onion
1 lb of shredded sharp cheddar cheese
8-12 Corn tortilla shells |
| Fry the corn tortilla shells lightly, only till they are soft
(3-5 seconds on each side). Use a paper towel to blot excess oil and set
aside. Grill onion in one 1tablespoon of cooking oil until lightly
browned; add pre-cooked ground beef and the package of Old El Paso Taco
seasoning mix. Cook another 2 minutes or so until well-mixed then
set-aside. Heat the Old El Paso Enchilada sauce and line up your serving
plates. Submerge one tortilla at a time into the sauce and place onto
your plates. Top each with some hamburger mix and some shredded cheese.
Pour some extra enchilada sauce onto each and repeat the process for
desired number of enchiladas. Serve with Old El Paso Refried beans and
Old El Paso Spanish rice.
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Submitted to MckLinky by:
Kathy Gahan - Blog
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Salsa Chicken |
4 Chicken Breasts. If your me, they are usually
still mostly frozen. This is because I'm random.
1 packet of taco seasoning or two tablespoons of the jarred variety. I
use both. They both work.
1 jar of salsa. If you're us, it's a New Mexico variety. Pace works,
though.
Tortillas. I like corn. Jeff likes flour. You could even go earthy and
get whole grain.
Some non-stick something-or-the-other.
A Crock Pot. |
Spray (or rub) the crock pot down with the non-stick
something-or-the-other. Throw your still partially frozen chicken in. Or
you could arrange it neatly at the bottom of the crock. Sprinkle your
taco seasoning over the chicken. Pour the salsa in. If you're not happy
with the liquid level (which is apparently very important when you're a
crock pot cook) put about a quarter of a cup of water in. Turn it on low
and walk away. If you're in a hurry turn it on high and stay a little
closer. In my experience, I have no idea how long it's going to take to
cook in your crock. I'm thinking you could also bake this in a casserole
dish, covered with foil. When it's done, and this is the hardest part)
take two forks and shred that stuff UP. It's just amazing this way. The
juice and the chicken seem to meld together a little better this way. To
serve, put it in a tortilla and go to town. This will serve roughly six
adults.
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Submitted to MckLinky by:
Julia HIll - Blog
I'm just a mommy-blogger. Occasionally, I say something cool. I
even take really cute pictures of my kids. I really love to write, and
blogging is my creative outlet. I wish I knew how much traffic I got.
But I'm scared I'd get self concious if I really knew the numbers! |
Chicken Fajitas |
3-4 boneless, skinless chicken breasts
1 pkg Old El Paso taco seasoning
1 large jar medium salsa
2-3 garlic cloves, minced
2-3 bell peppers (red & green), julienned
1 large onion, sliced (I like red onion)
Salt and Pepper to taste |
Cook chicken breasts (crockpot or stovetop). When meat is done,
drain any juices. Add taco seasoning and stir very well coating all
pieces of chicken. Add salsa, stir and heat through. Simmer while
preparing vegetables. In saute pan, heat 1-2 Tbsps of olive oil. Add
garlic, peppers, onion, salt and pepper. Saute to desired tenderness.
Add vegetables to meat mixture and stir well.
Serve with: Soft tortillas and/or tortilla chips, refried beans, sour
cream, salsa, cilantro, cheese, black olives and guacamole.
Enjoy!!
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Submitted to MckLinky by:
Myra Yarbrough - Blog
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The Best Taco Salad Ever |
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Brown together 1 lb ground beef and 1 small onion, chopped
Add:
6 oz can tomato paste
8 oz can tomato sauce
3 6-oz cans of water
2 Tbsp sugar
2 cloves garlic, crushed
1 tsp each: oregano, chili powder, and cumin
Cover and simmer slowly for 40 minutes. Add 1 cup cooked white rice and a
can of black beans.
Serve on top of fritos corn chips and garnish with cheese, lettuce,
tomatoes, ranch dressing, sour cream, avacado, or any combination of the
above! Beware: it really adds up—don’t overload that plate!
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Submitted to MckLinky by:
Laura - Blog
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Layered Bean Dip |
1 can of refried beans
1/3 cup mayonnaise
8 oz. sour cream
1 packet taco seasoning mix
8 oz. salsa or picante sauce
2 cups Mexican blend cheese
1 bunch green onions, chopped |
| In a 9 x 13 inch pan, spread the refried beans. In a separate
bowl, mix the mayonnaise, sour cream and taco seasoning and spread on
top of refried beans. Spread the salsa (or picante – your choice),
sprinkle with cheese and green onion. You may add black olives,
jalapeños, tomatoes and anything else you might like.
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Submitted to MckLinky by:
Stephanie Byerly - Blog
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Layered Bean Dip |
1 can of refried beans
1/3 cup mayonnaise
8 oz. sour cream
1 packet taco seasoning mix
8 oz. salsa or picante sauce
2 cups Mexican blend cheese
1 bunch green onions, chopped |
| In a 9 x 13 inch pan, spread the refried beans. In a separate
bowl, mix the mayonnaise, sour cream and taco seasoning and spread on
top of refried beans. Spread the salsa (or picante – your choice),
sprinkle with cheese and green onion. You may add black olives,
jalapeños, tomatoes and anything else you might like.
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Submitted to MckLinky by:
Stephanie Byerly - Blog
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Low Carb Chicken and Black Bean Quesadilla |
1 Low Carb Multigrain Tortilla
1 Large Chicken Breast Tenderloin
1/4 Cup Bush's Seasoned Black Beans
1/2 Cup Shredded Cheddar
1/2 TBSP Mild Taco Seasoning
1/4 Cup Chicken Broth |
Combine taco seasoning and chicken broth in a skillet, add
chicken strip and cook until no pink remains. Cut into smaller pieces.
Throw beans in the microwave for 1-2 minutes. Lay tortilla in a flat pan
on low setting to warm. Sprinkle cheese on the tortilla, then chicken
and black beans and fold over. When cheese is melted, remove from heat
and cut into thirds.
This is an appetizer for one or two people. Just double or triple the
recipe as needed. Enjoy!
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Submitted to MckLinky by:
Kelli Bosarge - Blog
Art, charity wotk, and life with systemic disease |
Taco Soup for the CrockPot |
1 can black beans, drained
1 can corn, drained
22 oz. can crushed tomatoes
1 pkg taco seasoning(dry)
1 pkg ranch dressing mix (dry)
1 pound ground beef, turkey, or chicken
1 small can chopped green chiles |
| Put all ingredients into a Crock Pot on low for 4 hours, serve
with shredded cheese, sour cream, guacamole and scoop with tortilla
chips!
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Submitted to MckLinky by:
The Mom Jen - Blog
My blog about my family, my neuroses, and a smidge of photography
thrown in! |
Tequila-Lime Chicken Tacos w/ Charred Limes |
Marinade:
Minced zest and juice of 2 medium to large limes
1/4 cup tequila
1 T. Triple Sec or other orange flavored liqueur
2 tsp vegetable oil
2 tsp ground dried green chile or green chile seasoning, or 1 T. minced
pickled jalapeno
1/2 tsp salt
4 medium boneless skinless chicken breasts, pounded 1/4 inch thick.
3 to 4 medium limes, sliced into 4 wedges each
few T. od tequila
vegetable oil
Sauce:
1/2 C mayo
1/2 C sour cream
2 T minced fresh cilantro
2 tsp fresh lime juice
1/4 to 1/2 tsp dried ground chile or green chile seasoning, or minced
pickled jalapeno to taste
12 corn tortillas (of if you prefer flour)
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1. At least 1 hr ahead or up to the night before you plan to
grill, prepare the marinade: Combine the ingredients in a small bowl.
Place the chicken breasts in a zipped plastic bag and pour marinade.
Seal the bag and toss back and forth to coat chicken evenly.
Refrigerate.
2. up to 1 hour ahead, place the lime sections on a plate and sprinkle
them with the tequila and rub lightly with oil. Let sit at room temp.
3. Prepare sauce, stir together the ingredients in a small bowl.
refrigerate until ready to use.
4. when ready to grill, drain chicken and discard marinade. Let sit
uncovered at room temp for about 20 min.
5. Fire up the grill, bringing the heat to medium
6. Grill chicken uncovered for 6 to 8 minutes total, turn onto each side
twice, chicken is done when it is white throughout but still juicy.
Grill the limes along side chicken, turning them from time to time so
that they soften and develop a bit of char, warm tortillas on edge of
grill in a foil to keep warm.
7. working quickly, put the chicken into thin shreds and pile it on a
platter, surround with limes and set the bowl of sauce on the platter or
alongside. Serve immediately.
8. fold tortillas, drizzle with sauce squeeze on some of the warm
tequila spiked lime juice and enjoy!
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Submitted to MckLinky by:
Erin Burke - Blog
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Queso Dip |
1 large block of Velveeta
1 pound of ground beef (or turkey), browned and drained
1 24 oz. jar of Pace Picante sauce
1 large can, or 2 small cans of Cream of Mushroom soup (you can use
cream of chicken if you want)
1 Taco Seasoning packet (optional) |
Brown and drain the ground beef. Add taco seasoning according
to directions if you like.
Throw all ingredients in a crock pot on high for about an hour. Stir
every 10 minutes or so until the Velveeta is melted. You can make it on
the stove top if you want.
Serve with corn chips.
I've also tossed some pasta in the leftovers for a fab mac n cheese
dish.
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Submitted to MckLinky by:
a - Blog
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Mexican Dip |
2 cans of Frito Lay Bean Dip
2 cups of Sour Cream
1 envelope of Taco Seasoning mix
1 small can chopped Black Olives
Shredded colby Jack cheese (as much as you like!)
Lettuce (shredded)
Tomato
1 bunch of Green Onion |
| Spread Frito Lay Bean dip onto a large serving platter. Mix sour
cream and taco seasoning together and spread over the bean dip. Spread
cheese over the sour cream layer then sprinkle the lettuce, tomato,
onion and olives over the cheese layer. Use the lettuce, tomato, onion
and olives as you desire. Serve with tortilla chips.
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Submitted to MckLinky by:
Valerie Stell - Blog
I have 173 followers, I get about 1200-1500 hits a month, my blog
is just about my life, thoughts and feelings. |
Taco Crescent Ring |
2 packages crescent rolls
1 lb. ground beef
1 envelope taco seasoning
shredded lettuce
chopped tomatoes
green onions
1 cup sour cream
salsa |
Brown ground beef in a skillet. Drain off the grease. Add the
contents of the taco seasoning and follow package directions.
Unroll the 2 packages of crescent rolls. On a pizza pan or cookie sheet,
place the crescent roll wedges in a circle, with the wide side of edge
towards the middle, pointed edge towards the outside.
Add the cheese to the ground beef and stir it in. Place the ground beef
on the crescent rolls. Then wrap the pointed edges around the meat
mixture so that it forms a ring. Bake at 375 for 12 minutes (I usually
make sure the middle is done)
Now you can put the lettuce in the middle, the tomatoes, green onions
whatever you want. I usually just leave it like it is and have every
thing sitting to the side.
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Submitted to MckLinky by:
Valerie Stell - Blog
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Taco Dip - Main Course |
3 # Ground Beef
2 Envelopes Taco Seasoning
Water
2 Lg Cartons Sour Cream
1-2 Lg Bag Shredded Taco Cheese
Optional:
Black Olives
Onions
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Brown Ground Beef > Add Taco Seasoning & Water (follow
envelope instructions)
Spread 1/2 Ground Beef in a 9x13 cake pan
(Add optional ingredients)
Spread 1/2 Sour Cream
Sprinkle Shredded Cheese (enough to cover)
Repeat to make 2nd Layer
Refridgerate Over-night
Serve either chilled or warmed in Microwaved.
*Makes a great chip dip (warmed)*
*Make a great Main Meal (chilled or warmed)*
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Submitted to MckLinky by:
Joni Sweet - Blog
My place to share my thoughts, words, inspirations &
adventures this side of Heaven in memory of Maria Sue Chapman. And
joining in with a community of blog hoppers. |
Buffalo Chicken Enchiladas |
1 can condensed cream of chicken soup -- (10 3/4
oz.) 1 C. purchased sour cream ranch dip 2/3 C. chopped green onions 3
C. chopped cooked chicken 3/4 C. purchased buffalo wing sauce 1 package
Old El Paso four tortillas of soft tacos & fajitas -- (twelve 6-inch
tortillas) 3 C. shredded cheddar cheese |
Heat oven to 350 degrees. Spray 13x9-inch (3 qt.) glass baking
dish with cooking spray. In medium bowl, mix soup, dip and 1/3 C. of the
onions. In large bowl, mix chicken and buffalo wing sauce until coated.
Spoon 2 Tbs. soup mixture down center of each tortilla; set remaining
mixture aside. Reserve 1/2 C. cheese for garnish. Top each tortilla with
about 1/4 C. chicken mixture and scant 1/4 C. cheese. Fold sides of
tortillas over filling; place seam side down in baking dish. Spoon
remaining soup mixture over filled tortillas. Cover tightly with foil.
Bake 40 to 45 minutes or until hot and bubbly. Remove from oven.
Uncover; sprinkle with reserved 1/2 C. cheese and remaining 1/3 C.
onions. Return to oven; bake uncovered about 5 minutes longer or until
cheese is melted.
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Submitted to MckLinky by:
Sonya Karel - Blog
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Taco Dip |
8 oz. cream cheese softened
16 oz. sour cream
1 pkg. taco seasoning |
In bowl combine these 3 ingredients. Mix well. (some like to
beat cream cheese first).
*Spread in 9" round serving dish.
*Top with any or all toppings. (Lettuce, tomatoes, cheddar cheese, green
bell peppers, black olives)
*Serve with tortilla chips.
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Submitted to MckLinky by:
Megan Gaff - Blog
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Robin's Taco Soup |
1lb ground beef
1 packet of taco seasoning
1 packet of dry ranch salad dressing
Kidney Beans
Pinto Beans
Chili Beans
Whole Kernel corn
Rotel Tomatoes
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Cook the meat in a big pot, when brown drain grease
Add the taco seasoning and ranch seasoning.
Then add the cans of beans, tomatoes and corn, do not drain any of them.
Let it all simmer for about 30 min. or so.
Serve it with sour cream and cheese
Variation:
Substitute the beef for chicken
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Submitted to MckLinky by:
Ashley Spencer - Blog
Our blog is just about our life and our time stationed here in
Okinawa. |
Fish Tacos with Salsa Fresca |
20 corn tortillas
1 large egg
1/4 cup milk
1/4 cup water
1/2 cup flour
2 teaspoons Southwestern Essence, plus more for dusting, recipe follows
1/2 teaspoon baking powder
2 pounds firm white fish, cut into 4 by 1 by 1/4 inch strips
4 cups vegetable oil, for frying
4 cups shredded mixed green and red cabbage
Lime wedges
Chipotle Crema, recipe follows
Salsa Fresca, recipe follows
1 cup chopped fresh cilantro, garnish
Mexican Chipotle Crema:
1 cup half-and-half
1 cup heavy cream
1 tablespoon sour cream
4 teaspoons chopped chipotle peppers in adobo sauce
1/2 teaspoon salt
Salsa Fresca:
4 large tomatoes, about 2 1/2 pounds, seeded and roughly chopped
1 cup chopped white onions
5 teaspoons minced garlic
4 Serrano peppers, stems and seeds removed, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt |
In a large pot or deep fryer, heat the oil to 350 degrees F.
over high heat.
In a large bowl, beat the egg with the milk and water. Add the flour,
Essence, and baking powder, and whisk to make a thin batter. Dip the
fish in the batter, turning to coat, and shake to remove any excess.
Fry in batches in the oil until golden and crisp, about 2 minutes.
Remove and drain on paper towels, and season lightly with the Essence.
Stack 2 tortillas together on plates, and top with the fish. Squeeze
with lime juice, and top the fish with cabbage, crema, and salsa to
taste. Garnish with cilantro and serve immediately.
Mexican Chipotle Creme:
In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit
at room temperature for 24 hours to develop culture.
In the bowl of a food processor or blender, combine the cream mixture
with the pep pers, adobo sauce, and salt. Process on high speed until
smooth. Serve with the fish tacos or other dishes, as desired.
Yield: about 2 cups
Salsa Fresca:
Combine all the ingredients and stir well to combine. Let salsa sit for
30 minutes for the flavors to blend.
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Submitted to MckLinky by:
Kristina Hansen - Blog
Approxamiately 20 visits a day, primarily a place for me to store
recipes that sound interesting, occasional links to other things that
interest me - photography, travel, Christianity, web design. |
Taco Soup |
1 lb. Hamburger (or Turkey)
2 cans Red Kidney Beans
1 cup Water
1 can Diced Tomatoes
1 can Diced Green Chilies
1 cup Corn
1 packet of Ranch Dressing
1 packet of Taco Seasoning
1 Diced Avacado
Shredded Cheese
Fritos Chips
Sour Cream |
Brown the Hamburger in a large pot. Add the kidney beans,
tomatoes, water, green chilies, corn, ranch dressing packet, and taco
seasoning. Bring to boil, reduce heat and cook on low for 30 minutes.
Serve on top of crushed Frito chips. Top with avacado, shredded cheese
and sour cream.
Yummy.
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Submitted to MckLinky by:
Jennifer Massingale - Blog
We stated our blog as a way to update family and friends about
the status of Grace and Faith who were born 17 weeks early. |
Easiest Mexican Layer Dip EVER |
Mexican Layer Dip
1 container (16oz)Lite Sour Cream
1 packet Taco seasoning
1 can refried beans
1 small jar medium salsa (i use Pace picante)
2 cups grated cheese (i use mexican blend pre grated)
1 small can diced green chiles
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mix the taco seasoning in the sour cream, set aside
mix the salsa in with refried beans to desired consistency ( i use most
of the jar)
In a 9x13 pan layer the refried bean mixture in the bottom
then the sour cream and taco mixture next,
followed by the cheese and green chiles
(optional: add black olives and tomatoes if desired)
place in fridge and serve with tortilla chips or freetos
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Submitted to MckLinky by:
sara marble - Blog
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Tracy's Tostadas |
4 soft taco tortillas
1 can black beans (drained, rinsed)
1/2 cup cooked brown rice
1/2 cup frozen corn (thawed)
1 small onion, diced
6 oz mexican blend shredded cheese
shredded lettuce
1 tomato, chopped
sour cream
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mix beans, rice, corn, and onion together. place tortillas on a
cookie sheet. spread bean mixture equally onto each tortilla, then top
each with a handful of cheese. bake in oven at 400 degrees for about
8-10 minutes until cheese is melted. remove from oven and top with
lettuce, tomato, and sour cream. cut into 4 pieces and enjoy! if you
like extra hot...top yours off with a few jalapenos, like my husband
did!
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Submitted to MckLinky by:
Tracy Teipen - Blog
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Mexican Lasagna |
*3 cups shredded, cooked chicken
(I shredded a pre-cooked Rotisserie chicken from Costco, easy!)
*1 medium onion, diced
*1 packet Taco Seasoning
(I buy Taco Seasoning in the large container as seen above at Costco. It
is great to have on hand to use as a seasoning for other Mexican dishes
and is much more cost effective than the packets!)
*2 cups Salsa Verde
*9 fajita size flour tortillas
*1 can re fried beans (fat free), warmed in microwave
*8 oz. sour cream (Tillamook Fat Free Sour Cream is the best!!!)
*3 cups shredded cheese
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Mexican Lasagna
Makes: 10 servings
Prep: 10 minutes
Cook: 10 minutes
Bake: 350 degrees for 28 minutes
1) Heat oven to 350. Sautee onions in skillet until browned. Mix
chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet.
Simmer on medium heat for 10 minutes.
2) Coat 13x9 pan with nonstick cooking spray. Cover bottom of pan with 3
flour tortilla's, overlapping. Pour half of the chicken mixture on the
tortillas.
3) Cover with three more tortillas. Spread warmed beans and sour cream
onto tortillas.
4) Sprinkle half the cheese over the beans and sour cream, and cover
with the remaining three tortillas.
5) Top with remaining chicken mixture, followed by remaining cheese.
Bake at 350 for 25 to 28 minutes until bubbly.
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Submitted to MckLinky by:
Patti Jensen - Blog
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Nacho Skillet |
1-1/2lbs ground beef
1/2 green pepper (sometimes I will throw in Rotel tomatoes instead it
covers all the basics)
1 small onion
1 can (14.5) diced tomatoes
2 tsp minced garlic from a jar
1 can (15.5oz) red kidney beans
1 pkg taco seasoning
1 Cup Mexican Style shredded Cheese
Tortilla Chips
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*cook ground beef in skillet until browned, drain. Mix in all
the other ingredients (except cheese and chips). Stir well and let
simmer until all warm and peppers and onions are softened. Last few
minutes of cooking sprinkle with shredded cheese, cover and allow cheese
to melt. (Sometimes I will stir in Con Queso to make it really cheesy).
Top with Sour Cream, Extra Salsa, Whatever your heart desires. Dive into
it all with Tortilla Chips.
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Submitted to MckLinky by:
Leslie Gosney - Blog
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Grits with A Twist |
1 cup Quick cooking grits
4 cups water
1 (11oz) can Mexican whole kernal corn
1 (9oz) pkg frozen spinach, thawed
1 (1.25 oz) pkg taco seasoning mix
2 Tbsp chopped onion
2 Tbsp butter
8 oz shredded cheddar cheese
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Preheat oven to 350
cook grits in water as directed on package
In ungreased 13x9 baking dish, combine cooked grits with all remaining
ingredients except half of the cheese, mix well, and and sprinkle
remaining cheese on top
Bake at 350 for 22-27 minutes or until edges are bubbly and cheese is
melted
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Submitted to MckLinky by:
Jessica Crow - Blog
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Mexican Casserole |
1 lb ground beef/chuck (hamburger meat)
1 pkg taco seasoning
1 lg bag of Tortilla Chips (I prefer to use nacho cheese Doritos)
1 can Rotel
1 can cream of mushroom soup
1 can cream of chicken soup
2 tbsps sour cream
8oz shredded cheese (I prefer to use extra sharp Cheddar cheese)
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Brown the ground meat (if available, I saute onions and bell
pepper with my browned hamburger meat) and add taco seasoning according
to the directions on the package. Crush, smash, crumble, into bite-size
pieces, the entire bag of chips. In a mixing bowl, combine the can of
Rotel, can of cream of mushroom soup, can of cream of chicken soup and
cream together with the 2tbsps of sour cream. In a 9x13 ungreased baking
dish begin to layer the casserole.....[1)layer of chips (1/2 of the
bag), 2) layer of {ALL} browned ground meat, 3) layer of {ALL} of the
soup mixture, 4)layer of shredded cheese (1/2 of the 8oz), 5) the
remaining 1/2 of the bag of chips]. Bake uncovered at 350 degrees until
hot bubbly hot throughout (remember, all of the ingredients are
pre-cooked at this point). Top with the remainder of the shredded cheese
and return to oven until cheese is melted. Enjoy!!!!
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Submitted to MckLinky by:
Lori Vaughn - Blog
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Mexican Lasagna |
2 lbs ground beef
1 can refried beans
1 can chopped green chilies
1 envelope taco seasoning
2 T hot salsa
12 oz uncooked lasagna noodles
4 cups Colby-Monterrey Jack cheese divided
1 jar mild salsa
2 cups water
2 cups sour cream
1 can sliced ripe olives
3 green onions chopped
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Brown ground beef and drain. Stir in the beans,chilies,taco
seasoning, and hot salsa.
In a greased lasagna pan layer a third of the noodles and meat mixture.
Sprinkle with 1 cup of cheese. Repeat layers twice.
Combine mild salsa and water, pour over top. Cover and bake @ 350 for 1
hour. Top with sour cream, olives,onions and remaining cheese. Bake
uncovered 5 minutes longer.
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Submitted to MckLinky by:
Shauna Howington - Blog
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Taco Dip |
Taco Dip
1 package cream cheese
1 package sour cream
(I tried to make the two about the same size)
1 package taco seasoning
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| Mix all three ingredients together, serve warm or chilled and
your favorite chips to "dip" :)
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Submitted to MckLinky by:
Mandy Gill - Blog
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Layered Mexican Chicken Pie |
Ingredients:
1 1/2 pounds Chicken breast, skinless, boneless, raw,
2 cups Vidalia onion,
3 large Mission whole wheat tortillas
1 oz Old El Paso Taco Seasoning Mix
5 oz Old El Paso Mild Enchilada Sauce
1 1/2 cups salsa
1 1/2 cups Old El Paso Fat-Free Refried Beans
8 tbsp reduced-fat sour cream
1 cup diced tomatoes
3 tbsp olive oil
3 cups shredded Sargento 4 cheese Mexican
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Chop and sautéed onions in olive oil. Clean and chop chicken
into one inch chunks. Add chicken to the sautéed onions. Braise chicken.
After chicken is braised add 2 cups of water and simmer on medium for
20 minutes with a lid on the pot. Chicken should fall apart at this
time. If not, continue to cook in some liquid for and additional ten
minutes. Continue cooking until all the liquid is gone. Add the packet
of taco seasoning mix and set aside.
Put the refried beans in a bowl and add 1 cup of salsa. Mix and set
aside.
Take a Pyrex pie dish and put one tortilla shell on the bottom. Cut
tortilla shell to size. Layer the refried beans on the tortilla shell
then add 1 cup of cheese. Cut another tortilla shell and place on top of
the cheese. Top that tortilla shell with the chicken. Add the enchilada
sauce and salsa on top of the chicken and 1 cup of cheese on top of the
salsa. Last layer! Cut the tortilla shell to size and place on top. Put
remaining onions and cheese on top of the shell. Bake on 350 degrees
for 30 minutes. Cut pie into 8th. Let pie cool for 15 minutes before
serving and top with 1 table spoon of sour cream, salsa and fresh diced
tomatoes.
serves 8
pointes per serving 9
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Submitted to MckLinky by:
Marianne Boyds - Blog
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Taco Casserole |
1 pack of ground beef or bonesless skinless
chicken tenders
1 pack Olf El Paso Taco Seasoning
2/3 Cup of water
1 small onion (optional)
2-3 Cups of cheese (more or less to your taste)
1 cup crushed tortilla chips
1 can refried beans |
Preheat oven to 350 degrees. While oven is heating, place
crushed chips on bottom of casserole dish. Spread beans over chips (it's
easier to spread if you heat the beans up). Cook meat (and onion) in
frying pan until brown. Add taco seasoning to 2/3 cup of water and pour
over meat. Let simmer for 2 minutes. Pour entire mixture evenly over
beans in casserole dish. Top with cheese. Bake for 30 minutes.
Garnish with all of your favorite taco toppings (sour cream, jalopenos,
lettuce, salsa, etc.).
Enjoy!
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Submitted to MckLinky by:
Lauren Thomas - Blog
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Turkey Taco Fillling. |
* 1 pound ground turkey
* 2 tablespoons minced dried onion
* 1 tablespoon chili powder
* 1 teaspoon paprika
* 1/2 teaspoon cumin
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/8 teaspoon pepper
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In a large skillet, over medium-high heat, combine turkey,
onion, chili powder, paprika, cumin, oregano, salt, garlic powder and
pepper. Cook for 7 to 8 minutes or until turkey is no longer pink.
Serves 5.
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Submitted to MckLinky by:
Tracy La Rue - Blog
So far about 65 followers and between 65 and 100 visits per week.
About my biz selling jewelry & jewelry holders, family stuff,
networking, etc. |
Crockpot Nachos Supreme |
1 brick o'velveeta cheese
1 lb taco meat (I use ground turkey), browned and seasoned with
1 pkg taco seasoning
1 can Rotel (i use store brand)
1 can black beans (rinse very well)
1 cup sour cream
1/4 cup milk
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Cube cheese into crock pot. Add meat, tomatoes, beans. Cover and
let heat until cheese really starts to melt. Stir in sour cream and
milk, stir thoroughly. After completely melted, add another splash of
milk if necessary. This is enough for a large crowd (I take it to work
and school quite frequently). The milk thins it out just a big, so it's
not that super thick break the chip off burn to the side of the pot kind
of Rotel. It also stretches it a bit further, as do the beans.
*Variation* If you are having a Halloween-themed food day at work, just
add a few drops of food coloring until you get a grotesque shade of
green, then put a sign on the crock pot calling it "Snot-chos," win the
Golden Spoon Award for the day, become the stuff legends are made of.
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Submitted to MckLinky by:
Carrie Carlton - Blog
100-200 visits a week, blog and photos about life and humor and
family, and I don't sell nuthin'. |
Taco Bake |
Meat Sauce:
1 lb. of ground beef; cooked and drained
1 can of tomato sauce
1 can of diced tomatoes, undrained
1/2 tsp. of minced garlic or 1 clove diced
1 can of stems and pieces mushrooms, undrained
1 diced onion
1 cup of canned beef stock
fresh herbs: rosemary or oregano
worchestershire sauce
tabasco sauce and
1/2 package of powdered taco seasoning and salsa
Cheese Layer:
1 cup of grated cheddar cheese and
1 tsp. of fresh grated parmesan cheese
Topping:
1 cup of boxed biscuit mix - (or substitute mashed pototatoes for
topping)
1/2 cup of milk and
1 egg |
1. Mix all the meat sauce ingredients to the browned and drained
ground beef. Simmer.
2. Preheat oven to 400 degrees.
3. Grate cheeses, I use my food processor to speed up the process.
4. Mix the topping ingredients in a 4 cup measuring cup until blended.
5. With a soup ladle, pour meat sauce into a 9-inch square baking dish.
Top with cheese then pour biscuit mix over cheese.
6. Bake for 30 minutes or until golden brown. ENJOY!
Makes 6 servings.
Any cooked leftover meat can be stored in freezer bags and frozen for
future use for pasta sauce, chili or lasagna.
Serve with side salad or cut up veggies with dip: sweet peppers any
colour, cucumber, tomato, carrots or anything that may be in your
fridge. The dip could be any cream based salad dressing or sour cream
with 1/2 package of onion soup mix added and blended well.
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Submitted to MckLinky by:
Tania Bugnet - Blog
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Easy Taco Soup |
1 lb. ground beef
1 onion
1 can mexican rotel
1 can petite diced tomatoes
1 can chili beans
1 can pinto beans
1 can corn
1 package old el paso original taco seasoning
1 package Hidden Valley Ranch dressing Mix |
First dice the onion.
Brown the hamburger with the onion.
Drain any grease and place into a crockpot.
Add the remaining ingredients (do not drain) to the crockpot and simmer
for about 4 hours.
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Submitted to MckLinky by:
Rachelle Nicely - Blog
I also have a recipe blog at http://chelliscookin.blogspot.com/ |
