Copycat Taco Time Salsa Food
TACO TIME
Make and share this Taco Time recipe from Food.com.
Provided by 823783
Categories Mexican
Time 30m
Yield 12 Tacos, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pan.
- Add onions and peppers and cook until tender.
- Add Minced Garlic and cook until fragrant.
- Add Morning start crumbles.
- Cook until thawed.
- Add 1/2 of the tomato diced.
- Add Vegetable Stock and Spices.
- Bring to a boil then reduce heat.
- Simmer till most of the liquid has been lost.
- Let the spices get acquainted for 15 minutes.
- Top with the sharpest cheddar you can get, sour cream, and the rest of the diced tomatoes.
Nutrition Facts : Calories 95.7, Fat 8, SaturatedFat 0.6, Sodium 225, Carbohydrate 6.5, Fiber 2, Sugar 2, Protein 1.3
MATEO'S BETTER THEN YOUR TACO SHOP SALSA
This recipe came to me while I was just dabbling in the kitchen. I have tried a few different Mexican Salsa recipes but nothing really that taste like a fancy Mexican restaurant. This recipe is super easy and takes about 20 minutes. I hope you enjoy! I would love your feedback!
Provided by Matt P.
Categories Sauces
Time 15m
Yield 10 Oz, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Start by boiling the 8 Chili De Arbol Chili's for about 5 to 10 minutes until they soften.
- In the meantime, heat the diced tomatoes under high heat.
- When The Chili De Arbol Chilis are soft, drain and add to diced tomatoes. Add the Cumin, Pepper, Salt and Brown Sugar to the diced tomatoes and Chili De Arbol Mix. Let simmer.
- In a Kitchen Blender, combine Sweet Chilis, Garlic, Red Onion.
- When diced tomatoes and Chili De Arbol mix are simmered. Turn off heat and pour to add diced tomatoes and Chile de Arbol into the Blender mix.
- Mix ingredients on high until a smooth consistency.
- Add the juice of 2 Limes and 1 handful of Cilantro and blend again until a smooth consistency.
- Place in refrigerator and let cool for 20 minutes.
- When Salsa is Chilled, serve with Chips. Enjoy!
Nutrition Facts : Calories 47.3, Fat 0.5, SaturatedFat 0.1, Sodium 299.6, Carbohydrate 11.2, Fiber 2.1, Sugar 5.4, Protein 2
HOME MADE SAUCY MEXICAN TACO SALSA
This recipe has been used by me and my family since 1977 and is still my favorite home-made sauce/salsa today! Quick and easy, you only need a few pantry ingredients and a few fresh! Tastes better the longer it sits too! Hope you enjoy as much as I do!
Provided by Meekocu2
Categories Vegetable
Time 10m
Yield 4 cups, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into a food processor or blender. Pulse, chop or blend until desired consistency. (We like it blended smooth with no chunks.).
- Cover and refrigerate overnight or until ready to serve. Keeps well several days. Serve with chips of choice.
Nutrition Facts : Calories 29.4, Fat 0.2, Sodium 196.8, Carbohydrate 7, Fiber 1.2, Sugar 3.8, Protein 1
TACO TIME'S SECRET BEEF SEASONING
I found this recipe on Y! Answers last week and finally tried it tonight. It did not disappoint. I used burrito size tortillas. I thought maybe that Taco Time's mixture is a little wetter, but the taste is spot-on! I used about 1/4 of a large onion and used a chopper. *Update - added some water as it was warming and it definitely helped. I didn't measure, but it was at least 4 T. Just add a little at a time.
Provided by Scotland
Categories Tex Mex
Time 20m
Yield 6 burritos, 1 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients in a small dish and add to one pound of cooked lean ground beef (92/8 is great). Put some mixture on a warm tortilla, add shredded colby/jack cheese, chopped tomato, shredded iceberg lettuce and sour cream.
Nutrition Facts : Calories 16.3, Fat 0.6, SaturatedFat 0.1, Sodium 647, Carbohydrate 2.9, Fiber 1.2, Sugar 0.7, Protein 0.7
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