Tailgate Tacos Food

ULTIMATE TAILGATE STEAK AND EGGS TACOS

Ultimate Tailgate Steak and Eggs Tacos image

Provided by Food Network

Time 5h

Yield 12 tacos

Number Of Ingredients 8

Ingredients

2 New York strip steaks, at room temperature
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
Steak sauce, for drizzling
12 large eggs
1/2 cup milk
12 flour tortillas
Hot sauce, for serving

Steps:

Preheat a grill for cooking over high heat.
Liberally sprinkle the steaks on both sides with salt and pepper. Grill the steaks until just slightly less cooked than desired. Set in a foil pan, top each steak with 2 tablespoons sliced butter and cover with aluminum foil to rest about 20 minutes.
Remove the steaks to a cutting board, reserving the juices in the pan. Chop the steaks into 1/2-inch cubes, then return them to the pan with the drippings, cover and refrigerate, at least 4 hours and up to 3 days.
At game time: Preheat a grill for cooking at about 300 degrees F.
Drizzle steak sauce over the steak to taste, then cover the pan again and place the entire pan on the grill to reheat, about 10 minutes. Stir the steak and continue to reheat until warmed through.
Crack the eggs into a large bowl and whisk together with the milk. Place a nonstick pan on the grill and melt the remaining 4 tablespoons butter in the pan. Add the eggs and cook, stirring frequently, until scrambled and cooked through. Meanwhile, wrap the tortillas in foil and warm them on the grill.
Build the tacos and serve immediately, topping with hot sauce to taste.

TAILGATE TACOS

Tailgate Tacos image

Mini taco cups are great for tailgating. Serve with your favorite taco toppings.

Provided by Kylee Kolesar

Categories Appetizers and Snacks Wraps and Rolls

Time 32m

Yield 24

Number Of Ingredients 6

Ingredients

cooking spray
1 pound ground beef
½ cup salsa
2 tablespoons taco seasoning mix
2 cups shredded Mexican cheese blend
24 wonton wrappers

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in salsa and taco seasoning.
Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend.
Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.

Nutrition Facts : Calories 107.9 calories, Carbohydrate 5.8 g, Cholesterol 22.8 mg, Fat 6.5 g, Fiber 0.2 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 226.8 mg, Sugar 0.3 g

SPICY CHICKEN TAILGATE TACOS

Spicy Chicken Tailgate Tacos image

Give a little extra heat to your game day with these oven-baked spicy chicken tacos. Easy to make and perfect for a crowd, no one will be mad when they see you bring these tacos to the tailgate.

Categories Entree

Time 30m

Yield 10

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/2 pound cooked chicken, shredded (I used cooked Rotisserie chicken)
1 (1 ounce) packet Old El Paso™ Hot and Spicy Seasoning Mix for Tacos
1/2 cup onion, diced
1 (14.5 ounce) can diced tomato, drained
1 (4.5 ounce) can Old El Paso™ Chopped Green Chiles
10 Old El Paso™ Stand 'N Stuff™ taco shells
1/2 (16 ounce) can Old El Paso™ Refried Beans
2 cups Mexican Blend Cheese, shredded
Toppings such as Old El Paso ™ Sliced Jalapeños, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

Steps:

Preheat oven to 400°F. Line a 9x13 baking dish with foil. (I originally made this by spraying the pan with non stick spray. That is totally fine to do, but using foil can help in keeping the shells crisp.)
Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better!
Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.

Nutrition Facts : ServingSize 1 Serving

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