Baked Taco Sandwich Food

BAKED TACO SANDWICH

Steps:

• Heat oven to 450°F. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.
• Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.
• Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.

GENERAL TSO'S TACO BAKE

Steps:

• Preheat the oven to 375 degrees F.
• For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if desired. Refrigerate while you make the tacos.
• For the crema: Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos.
• For the tacos: Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce.
• Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes.
• Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.

TACO SANDWICH

Steps:

• In a large skillet, cook beef over medium heat until no longer pink., Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , In a small bowl, beat cream cheese and salsa until blended. Spread inside bread shell; set aside., Drain beef. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.

TACO BAKE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Cook ground beef and onions in a skillet over medium heat until beef is browned, 7 to 10 minutes; drain grease. Stir in water and taco seasoning; cook, stirring often, until thickened, about 2 minutes. Add refried beans, salsa, olives, and green chiles. Cook and stir over low heat until ingredients are warmed through, 3 to 4 minutes.
• Place half of the taco shells in the bottom of the baking dish. Pour in half of the ground beef mixture; sprinkle with half of the Cheddar cheese. Repeat with remaining taco shells, ground beef mixture, and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly, 20 to 25 minutes.

BAKED TACO SANDWICH

Steps:

• Heat oven to 450. Grease square pan, 8x8x2 inches.
• Cook beef as directed on envelope of taco seasoning mix.
• Mix baking mix and cold water till smooth; spread in pan. Spread beef mixture over dough.
• Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean.
• Immediately sprinkle with cheese. Let stand 1-2 minutes or until cheese is melted. Serve with sour cream, lettuce and tomatoes.

BAKED TACO CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Season beef mixture with cumin, salt, pepper, and garlic powder. Add stewed tomatoes with juice and enchilada sauce; bring to a boil. Reduce heat, cover, and simmer for 5 minutes.
• While beef mixture is simmering, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Layer 1/2 of the tortillas with damp paper towels on a microwave-safe plate. Microwave on high until warm, 30 seconds to 1 minute. Repeat with remaining tortillas.
• Mix cottage cheese and chiles together in a small bowl. Place 1 tablespoon cottage cheese mixture in each tortilla and fold in half.
• Place 1/2 of the beef mixture in the bottom of the prepared baking dish. Top with 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese. Place cheese-filled tacos over the cheese. Pour remaining beef mixture over the tacos. Cover with aluminum foil.
• Bake in the preheated oven until thoroughly heated, about 20 minutes. Remove and discard the foil, top with remaining pepper Jack and Cheddar, and bake until cheeses are melted, 4 to 5 minutes more.

BAKED TACO SANDWICHES

Steps:

• Cook and drain ground beef.
• Add taco seasoning and water as directed on seasoning package. Simmer about 5 minutes.
• Meanwhile, mix Bisquik and cold water. Pat into greased 8x8 pan.
• Top with cooked meat mixture.
• Bake at 375 degrees about 25 minutes, until a toothpick inserted into the crust comes out clean.
• Sprinkle with shredded cheese. Return to oven to melt, about 5 minutes.
• Serve with your choice of taco toppings.

QUICK TACO WRAPS

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in green chiles, sour cream and taco seasoning., Spread bean dip over tortillas to within 1/2 in. of edges. Layer with guacamole dip, cream cheese mixture, onion, pepper, cheese and olives. Roll up tightly and serve.