KIDS CAN MAKE: CRUNCHY BREAKFAST TACOS
Add some crunch to your morning with these egg-filled breakfast tacos. Both little and big kids can help measure, and big kids can help scramble the eggs.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 8 tacos
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Warm the taco shells on a baking sheet, about 5 minutes.
- Crack the eggs into a bowl, add the taco seasoning and whisk well with a fork. Heat a medium nonstick skillet over medium-high heat. Melt the butter in the skillet; when it foams and bubbles, add the eggs and reduce the heat to low. Cook the eggs, stirring regularly with a wooden spatula to break them up, until set, 3 to 4 minutes.
- Line the center of each taco shell with about 2 generous tablespoons of the scrambled eggs. Top with some of the cheese, scallions and lettuce and a spoonful of salsa. Garnish with some chopped tomatoes, and serve with olives and sour cream on the side if using.
KID-FRIENDLY TACO-BURRITOS
Burritos and tacos are such tough foods for kids to eat, because they always fall apart. These fast, easy, bean taco-burritos stay together nicely, so your little one can eat the WHOLE THING! The wedge shape keeps everything contained!
Provided by BECKY M.
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 8
Number Of Ingredients 16
Steps:
- In a large serving dish, arrange green onions. diced tomato, sliced olives, lettuce and avocado. Set aside.
- Empty the can of refried beans into a microwave-safe bowl. Season with onion flakes, garlic, salt, cumin, chili powder and oregano. Stir in water, cover, and cook in microwave, on high, for about 2 minutes.
- Take a tortilla and spread a thin layer of beans on half of it. Sprinkle on the cheese, and whatever toppings you would like. Spread sour cream over the other half of the tortilla.
- Fold the tortilla in half, and then into quarters, and serve.
Nutrition Facts : Calories 601.9 calories, Carbohydrate 47.9 g, Cholesterol 75.8 mg, Fat 35.6 g, Fiber 7.8 g, Protein 24.2 g, SaturatedFat 17.7 g, Sodium 1363.5 mg, Sugar 2.9 g
CHEESEBURGER SOFT TACOS
You won't find these at your favorite burger joint. This unique way to make a cheeseburger is sure to be a hit.
Provided by Mission Foods
Categories Trusted Brands: Recipes and Tips Mission®
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Separate ground beef into 4 equal parts (4 ounces each); form each part into 4 thin half moon shape patties. Try to shape each patty to fill half of a tortilla.
- Heat a 10-inch non-stick skillet (or use a square, deep-walled non-stick electric skillet) over medium high heat.
- Season each hamburger patty with salt and pepper and cook for 3 minutes a side or to your desired temperature.
- Near the end of desired cooking time, evenly sprinkle each patty with 1/4 cup of Cheddar cheese and allow the cheese to melt. Remove cheeseburgers and reserve hot.
- Warm tortillas in a microwave for 10 seconds.
- For 1 serving: Place a hot cheeseburger on one half of a warmed tortilla and top with 1 tomato slice,1 lettuce leaf, onion rings and 3 pickle slices. Fold the tortilla in half and serve.
- Repeat the build for the remaining 3 servings.
Nutrition Facts : Calories 481.2 calories, Carbohydrate 22.5 g, Cholesterol 119.5 mg, Fat 26.4 g, Fiber 2.5 g, Protein 36.9 g, SaturatedFat 12.6 g, Sodium 813.9 mg, Sugar 4 g
EASY CHEESEBURGER TACOS
My 7-year-old daughter requested cheeseburger tacos for dinner one night, so I created this and all the kids loved it! The adults also raved after tweaking their tacos by adding onions, peppers, hot sauce, etc. to the meat mixture. Serve with hamburger toppings on the side. This is a very kid friendly recipe!
Provided by Lisa Altmiller
Categories Trusted Brands: Recipes and Tips Sparkle
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef with black pepper, salt, and garlic powder in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low and mix 1/2 cup ketchup into beef.
- Lay a tortilla onto a work surface and place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line down the center. Roll tortilla over meat and cheese, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Repeat with remaining tortillas and filling. Place filled tortillas into prepared baking sheet and sprinkle remaining Mexican cheese blend on top. Cover dish with aluminum foil.
- Bake in the preheated oven until dish is heated through and cheese topping has melted, 20 to 25 minutes. Stir sour cream with 1/3 cup ketchup in a bowl and top each serving with the sour cream sauce.
Nutrition Facts : Calories 533.8 calories, Carbohydrate 38.4 g, Cholesterol 94.6 mg, Fat 29.7 g, Fiber 1.8 g, Protein 28.6 g, SaturatedFat 15.7 g, Sodium 1160.2 mg, Sugar 8.7 g
CHEESEBURGER MACARONI RECIPE
Forget Hamburger Helper - this made-from-scratch Cheeseburger Macaroni is my kids' favorite meal. This macaroni and cheese recipe is a fast dinner for those busy nights (and adults love it too) and is the perfect family easy dinner recipe.
Provided by Camille Beckstrand
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Brown ground beef and drain grease.
- Stir in taco seasoning, tomatoes, beef broth, and macaroni and bring to a boil. Reduce heat and cover pan. Simmer 12-14 minutes until macaroni is tender.
- Melt the butter in a small saucepan.
- Whisk in the flour and cook, whisking for 2-3 minutes until it becomes fragrant and starts to turn a light brown color.
- Whisk in the milk and bring to a boil. Whisk until smooth and mixture starts to thicken. Remove mixture from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.
- Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
Nutrition Facts : Calories 356 kcal, Carbohydrate 27 g, Protein 27 g, Fat 15 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1184 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
BACON CHEESEBURGER TACOS
I made these up one night when I was confronted with a pound of ground beef and didn't want to make either burgers or tacos ... so why not combine the two? I used the white corn taco shells that come 12 in a 4.6 oz. box so they're kind of small; if you use larger shells the yield will be less; yield also depends on how much you fill 'em up! Also, a little of the tangy "taco sauce" I created goes a long way.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 50m
Yield 10-12 tacos
Number Of Ingredients 15
Steps:
- In a saucepan, cook the diced bacon until lightly crisp; pour off all but about a half tablespoon of bacon grease.
- Add ground beef and green onions and cook together until beef is thoroughly cooked through, then stir in chili powder, salt, pepper and Liquid Smoke and cook together another 10 minutes.
- Combine the"taco sauce" ingredients in a small bowl.
- Assemble tacos: Fill taco shells with bacon-ground beef, then a drizzle of the taco sauce then shredded sharp cheddar cheese.
- Heat in an oven or microwave until cheese is melted (has to be like a real cheeseburger, you know- LOL!), then add lettuce, tomato and onion.
- Yum!
CHEESEBURGER TACOS
These are just like cheeseburgers except they are served in taco shells. For Diehard cheeseburger fans, you can still add your pickle! This is also fun for tailgating parties! I used all Old El Paso Brand for this recipe. I got this recipe from an Old El Paso Cookbook.
Provided by KGCOOK
Categories Meat
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees.
- Line each tack shell with 1 slice of cheese.
- Arrange taco shells on an ungreased cookie sheet (cheese will fall to one side).
- Bake 5 to 7 minutes or until cheese is melted.
- Meanwhile, in a 8 inch skillet, cook beef over medium high heat until done.
- Drain well and return to skillet.
- Stir in cheese dip and cook until heated through.
- To serve: spoon about 2 tablespoons beef mixture into each taco shell.
- Top each with lettuce and tomato.
- Serve with salsa.
- Don't forget the pickles for those diehard cheeseburger fans!
Nutrition Facts : Calories 199.6, Fat 11.6, SaturatedFat 5.2, Cholesterol 38.2, Sodium 375.3, Carbohydrate 11.1, Fiber 1.6, Sugar 1.3, Protein 13.3
TACO BURGERS
Make and share this Taco Burgers recipe from Food.com.
Provided by 2Bleu
Categories Lunch/Snacks
Time 25m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 18
Steps:
- In a medium bowl, working gently, mix ground beef with all burger ingredients except buns.
- Divide the mixture into 4 quarters and lightly form into patties about 1" thick.
- Place patties on an oiled outdoor grill (or you can cook in a skillet) and cook, turning once, about 10-15 minutes or until cooked to desired doneness. You can add the cheese slices onto the burgers a few minutes before they are done to melt if desired.
- Meanwhile, open buns and toast on grill until lightly browned. Place cooked burgers on buns and top with desired toppings.
Nutrition Facts : Calories 639.5, Fat 38.8, SaturatedFat 17.5, Cholesterol 128, Sodium 668.3, Carbohydrate 30.3, Fiber 5, Sugar 4.8, Protein 42.2
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