Taco Toast Food

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25 TACO TOPPINGS FOR YOUR NEXT TACO BAR



25 Taco Toppings for Your Next Taco Bar image

These tasty taco toppings will take any taco bar to the next level!

Provided by Phoebe Moore

Categories     dinner

Number Of Ingredients 25

Tortillas
Black Beans
Cilantro Lime Rice
Shiitake Walnut Taco Meat
Jackfruit Taco Filling
Fajita Veggies
Grilled Veggies
Roasted Sweet Potatoes
Air Fryer Cauliflower
Pico De Gallo
Homemade Salsa
Tomatillo Salsa Verde
Mango Salsa
Pineapple Salsa
Corn Salsa
Cowboy Caviar
Guacamole
Avocado Sauce
Cashew Sour Cream
Chipotle Sauce
Vegan Ranch
Cilantro Lime Dressing
Pickled Red Onions
Pickled Jalapeños
Pickled Radishes

Steps:

  • Choose a few desired toppings and fillings from the list above.
  • Serve with tortillas and let everyone customize their tacos!

TACO TOAST



Taco Toast image

A variation on Texas toast and cheesy bread. If you have a favorite taco seasoning recipe, try it in the topping mix. I made it one night from stuff I had around, to go with a Mexican-flavored Hamburger Helper (my boyfriend insists on bread with H.H., and I was happy to oblige).

Provided by Mmm-Mami

Categories     Breads

Time 13m

Yield 4-8 serving(s)

Number Of Ingredients 4

1 loaf Texas toast thick bread
1/2 cup butter or 1/2 cup margarine
1 1/4 ounces taco seasoning mix (like Taco Bell)
1 -2 cup shredded cheddar cheese (to personal preference) or 1 -2 cup colby-monterey jack cheese (to personal preference)

Steps:

  • *Note* Individual yields will vary, depending on the amount of butter you brush on each bread slice.
  • Pre heat oven 350.
  • Melt butter and stir in seasoning mix (you don't have to use the whole packet if it's too much spice for ya). Brush on both sides of bread.
  • Place on ungreased cookie sheet, and bake 5 minutes. Flip toasts and cheese 'em up. Bake another 3 minutes, or until cheese is as melted or crunchy on top as you like.
  • Let cool a minute or two before serving. Serve with Mexican flavored Hamburger Helper (there are a few different flavors), with a Tex-Mex dish of your choosing, or as a snack dipped in salsa.

Nutrition Facts : Calories 317.3, Fat 32.4, SaturatedFat 20.5, Cholesterol 90.7, Sodium 338.9, Carbohydrate 0.4, Sugar 0.2, Protein 7.3

FRENCH TOAST "TACOS"



French Toast

Provided by Aria Kagan

Time 1h8m

Yield 6 servings

Number Of Ingredients 19

6 slices applewood smoked bacon
6 teaspoons brown sugar
2 tablespoons honey
2 teaspoons ground cinnamon
1 cup heavy cream
1/2 cup chopped dark chocolate
Pinch salt
6 eggs
2 cups whole milk
2 vanilla beans, halved and seeds scraped
1/2 cup sugar
6 slices brioche bread
4-ounces or 1 stick butter
2 cups strawberries, hulled and quartered
2 tablespoons sugar
2 bananas, thinly sliced
1 pint heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400 degrees F.
  • To make the bacon: Lay the bacon on a baking sheet covered with nonstick mat or parchment paper. Sprinkle each piece of bacon with 1 teaspoon brown sugar. Drizzle the honey over the bacon and then sprinkle with cinnamon. Bake the bacon in the preheated oven until crispy, about 15 to 20 minutes.
  • To make the ganache: While the bacon is cooking, make the ganache. In a small saucepan over low heat, bring the heavy cream to a simmer. Add the chopped chocolate and whisk until smooth. Remove from the heat, stir in the salt and pour into a bowl. Set aside.
  • Remove the bacon from oven and cover to keep warm. Lower the oven temperature to 200 degrees F.
  • To make the French toast: Whisk the eggs, milk, vanilla beans (pods and seeds), and sugar together. Lay the brioche slices in a baking dish and pour the egg mixture over the bread. Let the bread set for 10 minutes to absorb the liquid.
  • Melt the butter in a large nonstick saute pan over medium heat. Gently add the egg-coated brioche to the pan and cook until golden on both sides, about 4 minutes per side. Transfer the toast to a baking sheet and keep warm in the oven until ready to serve.
  • To make the garnish: In a bowl, gently stir the strawberries and sugar together and let set for 10 minutes.
  • To make the whipped cream: Using a whisk or an electric hand mixer, whip the heavy cream for a few seconds and then add the confectioners' sugar and vanilla extract. Continue to whip the mixture to medium peaks and place in a serving bowl. Chill the whipped cream until ready to serve.
  • Serve each piece of French toast with a slice of sweet bacon on top. Serve the toppings family-style. Hold a piece of toast in hand and top with a bacon slice and other toppings as you see fit. Fold the toast like a taco. Eating with your hands is highly recommended!

MEXICAN POT ROAST TACOS



Mexican Pot Roast Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 34

2 pounds beef shoulder
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
One 28-ounce can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Vegetable oil, for deep frying
6 fresh medium corn tortillas
3 cups finely shredded white cabbage
Guacamole, recipe follows
1/4 bunch fresh cilantro leaves
One 28-ounce can whole tomatoes, drained, reserving the juice (recommended: San Marzano)
1 small red onion, roughly chopped
1 Serrano chile
1 garlic clove, roughly chopped
2 limes, juiced
1/2 cup chopped cilantro leaves
Kosher salt
Freshly cracked black pepper
Extra-virgin olive oil, for drizzling
6 ripe avocados
3 limes, juiced
1 medium yellow onion, chopped
1 garlic clove, smashed then minced
2 serrano chiles, cut into rounds
1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
  • Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
  • To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
  • To assemble the tacos:
  • Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
  • Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
  • Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

POT ROAST TACOS



Pot Roast Tacos image

Provided by Tyler Florence

Categories     main-dish

Time 3h25m

Yield 8 to 10 servings

Number Of Ingredients 24

One 4-pound center-cut boneless chuck roast
Kosher salt
1/2 cup extra-virgin olive oil
1 large onion, trimmed, peeled and thinly sliced
7 whole cloves garlic, peeled
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
One 28-ounce can crushed tomatoes, preferably San Marzano
9 bay leaves
1 small bunch fresh cilantro, plus leaves for garnish
Twenty-four 6-inch corn tortillas, toasted
4 cups guacamole
2 cups Simple Salsa, recipe follows
1 cup thinly sliced radishes
1 cup cotija cheese, crumbled
One 28-ounce can whole tomatoes (preferably San Marzano), drained, juice reserved
1 clove garlic, roughly chopped
1 small red onion, peeled and roughly chopped
1 serrano pepper
2 limes, juiced
1/2 cup chopped fresh cilantro leaves
Kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Preheat the oven to 325 degrees F.
  • Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
  • Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
  • Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
  • To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
  • Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.

TASTY TACOS



Tasty Tacos image

A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Add your favorite toppings, and dinner is served! -Rebecca Levesque, St. George, New Brunswick

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 pound lean ground beef (90% lean)
1 medium onion, finely chopped
1 garlic clove, minced
1/2 cup water
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
8 taco shells, warmed
Optional toppings: shredded lettuce, chopped tomatoes, sliced green onions and shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Spoon beef mixture into taco shells. Serve with toppings of your choice.

Nutrition Facts : Calories 306 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

NEXT LEVEL MINCED BEEF TACOS



Next level minced beef tacos image

Elevate a pack of beef mince into vibrant tacos. Go to the extra effort of making your own spice mix for even more flavour, and use soft tortillas

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Number Of Ingredients 19

1 tbsp sunflower oil
500g beef mince
300ml beef stock
2 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp black peppercorns
1 tsp chipotle chilli flakes
1 tbsp paprika
1 tbsp dried oregano
1 tsp garlic granules
1 tsp onion granules
2 tsp cornflour
1 large red onion, finely sliced
1 lime, juiced, plus wedges to serve
6-8 small soft wheat or corn tortillas
1 avocado, stoned, peeled and chopped into small chunks
1 tomato, chopped into small chunks
handful of feta, crumbled, or use grated mild cheddar (optional)
2 handfuls of tortilla chips, crushed (optional)

Steps:

  • First, make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a small, dry frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.
  • For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.
  • Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, stir or toss the mince with a wooden spoon so it browns and caramelises all over. When the mince is well toasted, sprinkle over half the spice mix and continue to cook for 2 mins. Pour over the beef stock and reduce the heat to a simmer. Cook gently for 10 mins until the beef has absorbed most of the stock, and is in a rich, thick gravy. Taste for seasoning.
  • To assemble the tacos, toast the tortillas in a hot, dry frying pan, or over a flame until lightly blistered. Transfer to a serving plate and spoon the mince into a bowl, then serve the other ingredients in separate bowls, so everyone can assemble their own. Alternatively, spoon the mince into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips, if using. Serve the lime wedges on the side for squeezing over.

Nutrition Facts : Calories 792 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 44 grams protein, Sodium 1.7 milligram of sodium

FLUFFSTER'S LEFTOVER CHUCK ROAST TACO MEAT



Fluffster's Leftover Chuck Roast Taco Meat image

This is soo good! I had about a pound of meat leftover from a really nice chuck roast. So, I shredded it and chopped it and the rest is just the easiest and most delicious meat for whatever you want it to be! Sometimes I make taco meat with Taco Bell dry seasoning and hamburger. I just happened to have some leftover chuck roast, so decided to use it instead of the hamburger. It's very, very good and a little something different. Amounts are questimated. You can make tacos or burritos, soft tacos or even put the filling on a bun and add cheese. These are just a few of the ways you can use this meat filling.

Provided by FLUFFSTER

Categories     Roast Beef

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb leftover chuck roast meat
1 (1 1/4 ounce) package taco bell seasoning (dry)
3/4 cup water

Steps:

  • Shred the chuck roast. (I also chop mine).
  • Place the meat in a skillet. Add the dry seasoning and the water. Bring it all to a boil, simmer it for 10 minutes.

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