TACO SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
- In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
- Top each serving with some sour cream and salsa if desired.
SHELLS-N-CHEESE TACO CASSEROLE
Threw this all together last night and BOY was it good! I even remembered to write everything down as I went along, so now I can share it with all of you! Enjoy!
Provided by Wildflour
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
- Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes.
- Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
- Fold shells and cheese mixture into beef mixture.
- Pour into greased casserole dish.
- I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one.
- Top evenly with shredded cheese.
- Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons.
- Bake in 350º oven, uncovered for 20 minutes, or til hot .
- Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.
Nutrition Facts : Calories 767.6, Fat 44.2, SaturatedFat 23.9, Cholesterol 152.7, Sodium 1151.5, Carbohydrate 48.1, Fiber 2.5, Sugar 10.3, Protein 44.5
"RAID THE PANTRY" SHELLS-N-CHEESE TACO CASSEROLE
It was one of those, "use up what we've got" nights, when I threw this casserole together! Luckily I thought to write everything down as I went along, because it turned out so good I make it on purpose now! LOL!! Just a quick, easy-peasy weeknight meal! Nothin' wrong with that! ;) :D Add/omit what you like, just have fun! Could...
Provided by Kelly Williams
Categories Casseroles
Time 45m
Number Of Ingredients 22
Steps:
- 1. In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease. Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes. Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells. Fold shells and cheese mixture into beef mixture. Pour into greased casserole dish. I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one. Top evenly with shredded cheese. Sprinkle cheese with paprika. Sprinkle lightly with oregano using about a 1/2 teaspoon. Bake in 350º oven, uncovered for 20 minutes, or til hot . Serve topped with any or all "Toppings of Choice".
- 2. Serve with a nice salad if desired!
TACO BAKE CASSEROLE
This quick and easy taco bake will satisfy even the most picky eaters. You can modify it to add things you love. It's yummy and so easy to make! Top with tomatoes, lettuce, salsa or whatever you like on your Mexican food.
Provided by Cherie Burgett
Categories World Cuisine Recipes Latin American Mexican
Time 52m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360 calories, Carbohydrate 20.6 g, Cholesterol 65 mg, Fat 21.3 g, Fiber 3.1 g, Protein 20.9 g, SaturatedFat 9.1 g, Sodium 790.6 mg, Sugar 2 g
"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE
I made this recipe up one night when I had no idea what to do with a pound and a half of chicken tenderloins. It came out so well that my husband and I finished off the leftovers the next day and we are not usually leftover eaters. I am gluten-free so I used gluten-free cornbread mix. You will definitely enjoy it!
Provided by mama411
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
- Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
- Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
- Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
- Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.9 g, Cholesterol 108.3 mg, Fat 19.8 g, Fiber 6.8 g, Protein 31.2 g, SaturatedFat 9.3 g, Sodium 1911.9 mg, Sugar 8.5 g
FANTASTIC TACO CASSEROLE!
I think this casserole tastes even better than a real taco, it is SO DELICIOUS! ...if you love tacos, then you will love this casserole! My recipe#76616 works great for this recipe. ALL ingredients can be adjusted to suit taste. It is best to prepare this casserole and bake right away as the broken tacos will get too soggy.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Cook beef, onion, bell pepper, chili flakes and garlic until beef is no longer pink; drain then season with seasoning salt and black pepper (or cayenne pepper).
- Stir in water, taco sauce, green chiles, half of the olives and taco seasoning mix (you can use 2 packages of seasoning mix if desired for this).
- Cook over low heat for about 6-8 minutes.
- Layer HALF of broken shells on bottom of greased 13x9 baking pan; cover with HALF of meat sauce, then sprinkle with 2 cups (or to taste) cheddar cheese.
- Repeat with remaining broken taco shells, meat sauce and then top with remaining cheese (to prevent the cheese from getting hard, you can sprinkle on the last 10 minutes before the end of baking time and return to oven until melted).
- Bake for 20 minutes or until bubbly, and cheese is melted.
- After baking, sprinkle with remaining olives, tomatoes and green onions.
- **NOTE** I sometimes drizzle bottled salsa sauce (mild or spicy) on top of the ground beef and then on top before baking.
Nutrition Facts : Calories 1148.7, Fat 80.4, SaturatedFat 37.2, Cholesterol 234.3, Sodium 3051.2, Carbohydrate 43.9, Fiber 8.9, Sugar 8.1, Protein 64.8
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