HARD-SHELL TEX-MEX TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 tacos
Number Of Ingredients 17
Steps:
- In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
- Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.
EASY TEX-MEX CHICKEN TACOS
Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories.
Provided by yummers
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
- Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
- Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
- Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 49.3 g, Cholesterol 37.7 mg, Fat 13.8 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 1047.3 mg, Sugar 1.3 g
TEX-MEX BEEF TACOS
For a relaxed, pick-and-mix supper combine this easy beef taco recipe with your favourite salsas, sides and toppings. Our tex-mix tacos are a crowd-pleaser
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat a large frying pan until very hot, then brown the mince. Remove, then season with salt and pepper. Add the oil to the pan and fry the garlic, oregano and spices for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm the taco shells following the pack instructions and serve with the beef.
Nutrition Facts : Calories 383 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1.17 milligram of sodium
TEX-MEX TACO CUPS
Provided by Eddie Jackson
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F.
- For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
- For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
- For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
- For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
- To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.
QUICK TEX-MEX TACOS
This was my granny's super-easy, super-quick, taco recipe passed down from her to my mom to me. It's greasy but who's counting? I love it because it takes about 30-40 minutes start to finish.
Provided by 899151
Categories Beans
Time 30m
Yield 20 tacos, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Defrost hamburger meat. (However you do this is fine, i.e. microwave, set-out, water).
- While hamburger is defrosting, cut up tomatoes, lettuce, onions, etc. Set aside.
- Next, Brown hamburger meat in large, deep skillet. Once browned, add both cans of Ranch-style beans, cover and leave on low heat to keep warm.
- Heat vegetable oil on low-medium heat in small skillet until hot. BE CAREFUL, OIL WILL BE HOT! Submerge corn tortilla in oil until entire tortilla begins to bubble. (Do not fry too long, tortilla will harden.) Remove and repeat step until all tortillas are dipped in oil and heated. **If you have tongs, this works best to pick up tortillas and remove. A fork tends to tear. (I blot tortillas with a paper towel to sop up some of the oil).
- Build your taco! Add whatever optional ingredients you like!
- **Kids love this recipe because they can put whatever toppings they like.
- **Some people prefer flour tortillas, and if you're in a real hurry, this just makes it even FASTER!
- **Also, this is a great party food. Everyone can bring something different, veggies, salsa, etc.
Nutrition Facts : Calories 1563.5, Fat 124.7, SaturatedFat 29.8, Cholesterol 151.8, Sodium 727.8, Carbohydrate 64.1, Fiber 9.1, Sugar 3.8, Protein 50.8
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