CHEESY TACOS
Cheesy seasoned ground beef is served in warm taco shells topped with lettuce, tomato and salsa for an easy, family-pleasing entree.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Brown meat in large skillet; drain. Stir in water and seasoning mix. Add Mexican VELVEETA; cook on low heat until VELVEETA is completely melted, stirring frequently.
- Spoon evenly into taco shells.
- Top with lettuce, tomatoes and salsa.
Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1220 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 5 g, Protein 24 g
CHEESY CHICKEN TACOS
This is really easy to make and very Yummy. My boyfriend and children all love them. We wanted something a little different from every day tacos and came up with this. We usually add sour cream, guacamole and salsa.
Provided by Heather ND
Categories One Dish Meal
Time 45m
Yield 5-7 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your rice according to the instructions on the package.
- Cut the chicken into thin strips.
- Brown in a skillet over medium-high heat. Follow instructions on the package of taco seasoning mix.
- Slice the bell peppers and onion then saute them in a skillet.
- Fluff your rice, heat your shells and start building your tacos.
Nutrition Facts : Calories 213.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 52.7, Sodium 251.7, Carbohydrate 20.2, Fiber 2.1, Sugar 3.1, Protein 24.1
CHEESY TACO POCKETS
Tasty little pockets of cheesy taco flavored ground meat. Perfect for appetizers, after school snacks or anytime you get a hunger pang or craving. Prepare them all at once or freeze them and bake later! This makes 32 small pockets, 1-2 per serving, unless you are feeding teenagers! OAMC directions are included here for you. Created for RSC 9. Good luck to all participating Chefs!------ If you want them spicier please increase the chili powder or add some cayenne or red pepper.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 45m
Yield 16-32 serving(s)
Number Of Ingredients 15
Steps:
- Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
- Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
- Add garlic and cook for one more minute, stirring constantly.
- Drain all the grease from the pan and return to the heat.
- Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
- Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
- Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
- On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
- Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
- Mix the egg and water together and brush pastry edges with it.
- Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
- Repeat until all ingredients are used.
- Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
- Bake at 375 degrees for about 15-17 minutes or until golden brown.
- OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
- Great served with sour cream, catsup or your favorite dip.
Nutrition Facts : Calories 488.3, Fat 33.5, SaturatedFat 10.6, Cholesterol 50, Sodium 332.7, Carbohydrate 31.2, Fiber 1.4, Sugar 2.8, Protein 15.8
EASY CHEESY CHICKEN TACOS
This is a favorite of my family. Also a favorite of mine because it is very quick to put together. I modified it from a recipe found in a Land O Lakes recipe brochure. I use turkey instead of chicken because it is available pre-packaged at my local grocery store.
Provided by Susan2324
Categories Chicken
Time 15m
Yield 10 tacos
Number Of Ingredients 8
Steps:
- In large skillet, cook chicken or turkey over medium-high heat until it is no longer pink.
- Stir in taco sauce.
- Continue cooking until mixture just starts to boil.
- Add cheese.
- Remove from heat and stir just until cheese is melted.
- Meanwhile, warm taco shells according to package directions.
- Spoon into taco shells and serve with lettuce, tomato, sour cream, black olives or any other taco fixings your family enjoys.
Nutrition Facts : Calories 235.4, Fat 14.2, SaturatedFat 6.9, Cholesterol 66.7, Sodium 583.3, Carbohydrate 12.4, Fiber 0.6, Sugar 3, Protein 14.5
CHEESY STUFFED TACO MEATBALLS
The secret ingredient in these apps is a link of fresh chorizo-the spicy Mexican pork sausage (not to be confused with the cured Spanish kind). It does double duty here, adding a zesty taco kick and keeping the meatballs extra moist.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 10 servings (3 meatballs per person)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
- Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
- Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side.
CHEESY SKILLET TACO MAC
You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together.
Provided by Kardea Brown
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.
- Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.
- To serve, top with the sour cream and sprinkle with the green onions, if using.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
CHEESY TACO CASSEROLE
Found this recipe on Pinterest. It was very good and super easy! I made for my dad since he doesn't eat meat and he loved it! Recipe from: http://www.loveveggiesandyoga.com/2011/05/cheesy-taco-casserole.html
Provided by JFluckie
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- After cooking the rice, combine all the other ingredients with the rice in a large bowl and stir until combined.
- Pour mixture into a foil-lined 9 x 13 pan.
- Sprinkle remaining 1/2 shreeded cheese on top.
- Bake at 375 F for approximately 35-40 minutes, or until cheese and the top is beginning to brown.
- *If you added extra beans, veggies, or your salsa was watery, this could lengthen cooking time.
- Allow casserole to rest and cool for about 10 minutes to make slicing easier.
- ~ Store leftovers in fridge or freeze squares in individual sized containers in the freezer for your a homemade, fast, "tv dinner".
Nutrition Facts : Calories 168.1, Fat 9.7, SaturatedFat 5.8, Cholesterol 25, Sodium 455.8, Carbohydrate 14.4, Fiber 0.9, Sugar 2.1, Protein 6.3
CHEESY SHELL TACO BITES
Make and share this Cheesy Shell Taco Bites recipe from Food.com.
Provided by Food.com
Categories Cheese
Time 30m
Yield 8 taco cups
Number Of Ingredients 10
Steps:
- For Shells:.
- Preheat oven to 350 degrees F.
- Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it.
- Bake on a parchment-lined baking sheet for 7 minutes.
- Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside.
- For the Taco Filling:
- Cook hamburger until browned.
- Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
- Simmer for 3-5 minutes.
- Assembly:.
- Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.
Nutrition Facts : Calories 193.7, Fat 12.4, SaturatedFat 6.2, Cholesterol 56.6, Sodium 637.8, Carbohydrate 4.1, Fiber 1.2, Sugar 1.6, Protein 16.5
CHEESY BEEF TACO SKILLET
I really like recipes that are short, simple, easy, quick, and most of all tasty! This is definitly a good one!
Provided by OceanIvy
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown beef in skillet, drain fat.
- Add in soup, salsa, water, tortillas, and half of cheese.
- Heat to a boil.
- Cover and let cook for 5 minutes or until hot.
- Add remaining cheese before serving!
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