Taco Spaghetti

Taco spaghetti is a Mexican casserole that brings together two of everyone’s all-time favorite dishes, tacos and spaghetti with meat sauce all made in one pan and ready in just under 30 minutes!



  1. Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent.
  2. Add taco seasoning, Rotel tomatoes (including juice), spaghetti noodles, and water.
  3. Bring to a boil over high heat. Once water comes to a boil, reduce heat to low, cover and simmer for 15 minutes.
  4. Remove from heat. Sprinkle half of the cheese into the pan and stir to distribute the cooked spaghetti and cheese throughout the pan.
  5. Top with remaining cheese and cilantro.

This recipe makes great leftovers, the flavors are almost better the second day. To reheat, simply pop it in the microwave!

Vanilla Dessert Margarita: A Sweet Twist on a Classic Cocktail

The margarita, with its iconic blend of tequila, lime, and triple sec, is a classic that many of us love and cherish. However, there’s a sweet twist on this quintessential cocktail that dessert lovers would find irresistible – the Vanilla Dessert Margarita. This delectable blend of creamy vanilla and tangy citrus makes for a delightful dessert cocktail that’ll leave you craving for more.

A Sweet Spin on a Classic
The Vanilla Dessert Margarita takes the core elements of a traditional margarita and incorporates the comforting flavors of vanilla. The result is a sweet, creamy cocktail with a hint of citrus that’s the perfect ending to a lovely dinner or a treat on a cozy evening.

Vanilla Dessert Margarita Recipe
• 1 ½ ounces vanilla-infused tequila*
• 1 ounce Licor 43
• 1 ounce fresh lime juice
• 1 ounce simple syrup
• 1 teaspoon pure vanilla extract
• ¼ cup heavy cream
• Ice cubes
• Lime wedge for garnish
• Sugar for rimming the glass


  1. Prepare the glass: Moisten the rim of a margarita glass with a lime wedge. Pour sugar onto a small plate and dip the rim of the glass into the sugar until it’s evenly coated. Set the glass aside.
  2. Mix the margarita: In a cocktail shaker, combine the vanilla-infused tequila, orange liqueur, fresh lime juice, simple syrup, vanilla extract, and heavy cream. Fill the shaker with ice and shake vigorously for about 20-30 seconds, until well mixed and chilled.
  3. Serve: Fill the prepared glass with ice, strain the margarita into the glass, and garnish with a lime wedge and a vanilla bean. Serve immediately.

*To make vanilla-infused tequila, simply split a vanilla bean, place it in a bottle of tequila, and let it infuse for at least one week.

Smooth, creamy, and with a perfect balance of sweetness and tartness, the Vanilla Dessert Margarita is an indulgence that can instantly elevate any gathering or personal celebration.

A Dessert in a Glass
A Vanilla Dessert Margarita is more than just a cocktail; it’s a decadent dessert presented in a unique way. The velvety creaminess of vanilla and heavy cream paired with the punchy flavors of tequila and lime create a delightful contrast that’s a treat for the palate. This dessert cocktail is perfect for those who enjoy the finer things in life and aren’t afraid to explore unconventional ways of indulging their sweet tooth.

Beef and Rice Taco Casserole: A Fusion of Flavors and Comfort

Among the cornucopia of flavors that Mexican cuisine offers, tacos stand out as an all-time favorite for their versatility and delightful combinations. Yet, when it comes to comfort food that unites the well-loved aspects of tacos with the heartiness of a casserole, nothing hits the spot quite like a Beef and Rice Taco Casserole. This one-dish wonder is a hearty, flavorful, and convenient meal that’s sure to satisfy.

The Fusion of Two Classics
The Beef and Rice Taco Casserole is essentially a deconstructed taco, baked and served in one dish. It fuses the flavors of ground beef tacos with the comforting textures of a rice casserole, marrying them into a dish that’s easy to prepare, serve, and enjoy. This taco casserole is a great make-ahead meal for busy weeknights and is just as perfect for potlucks and get-togethers.

Beef and Rice Taco Casserole Recipe
• 1 pound ground beef
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) Rotel tomatoes
• 2 cups shredded cheddar cheese
• 1 cup salsa
• Sour cream, chopped green onions, and cilantro for garnish


  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Cook the beef: In a large skillet over medium heat, brown the ground beef. Once it’s no longer pink, remove it from the skillet and set it aside.
  3. Sauté the vegetables: In the same skillet, add the onion, bell pepper, and garlic. Sauté until the vegetables are softened.
  4. Combine the ingredients: Return the ground beef to the skillet and stir in the taco seasoning, uncooked rice, chicken broth, black beans, corn, and Rotel tomatoes. Let the mixture simmer for a few minutes until well combined.
  5. Bake the casserole: Pour the beef and rice mixture into the prepared baking dish. Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes, or until the rice is cooked.
  6. Add the cheese: Remove the foil and top the casserole with shredded cheddar cheese and return to the oven. Bake for an additional 10 minutes, or until the cheese is bubbly and starting to brown.
  7. Serve: Allow the casserole to cool for a few minutes before serving. Top individual servings with a spoonful of salsa, a dollop of sour cream, and a sprinkle of chopped green onions and cilantro.

This Beef and Rice Taco Casserole captures the essence of a good taco in a comforting, hearty dish. It offers layers of flavors with the seasoned beef, savory vegetables, and creamy cheese, contrasted with the fresh salsa and garnish. It’s a fusion of comfort and excitement, a casual dish elevated.

Traditional Mexico City Tacos: A Culinary Journey

Mexico is home to one of the most vibrant culinary scenes in the world, and nothing encapsulates this more than the humble taco. Originating from pre-Columbian times, this iconic dish has since evolved into myriad variations, each region imprinting its unique twist. Yet, a journey into the heart of this diverse cuisine wouldn’t be complete without stopping in Mexico City – the capital, offering its distinct version known as the “Taco al Pastor.”

A Brief History of the Taco al Pastor
Before delving into the recipe, it’s important to understand its origins. “Al pastor,” translating to “in the style of the shepherd,” harks back to the Lebanese immigrants who arrived in Mexico in the early 20th century. They brought with them the technique of spit-roasting meat, most notably seen in dishes like shawarma. Mexican locals adopted and adapted this technique, swapping out the traditional lamb for pork, and infusing it with indigenous ingredients like achiote and pineapple. Thus, the ‘Taco al Pastor’ was born, an enticing fusion of two cultures.

Traditional Taco al Pastor Recipe

For the Marinade:
• 1.5 kg boneless pork shoulder
• 5 guajillo chiles
• 2 ancho chiles
• ½ cup white vinegar
• 2 cloves garlic
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp salt
• ½ tsp pepper
• ¼ cup achiote paste

For the Tacos:
• Corn tortillas
• 1 medium size pineapple, sliced
• 1 medium white onion, finely chopped
• 1 bunch of fresh cilantro, chopped
• Lime wedges
• Salt to taste


  1. Prepare the marinade: Soak guajillo and ancho chiles in hot water until soft, about 15 minutes. Remove stems and seeds, then place in a blender. Add vinegar, garlic, oregano, cumin, salt, pepper, and achiote paste. Blend until you have a smooth sauce.
  2. Marinate the pork: Cut the pork shoulder into thin slices, about 1/4 inch thick. Layer the pork slices in a dish, slathering each piece with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Cook the pork: Traditionally, the marinated pork is stacked onto a vertical spit (trompo), with a slice of pineapple atop. Since this may not be practical at home, you can opt to grill the pork instead. Preheat your grill to medium heat, then grill the pork slices and pineapple until nicely charred and cooked through.
  4. Assemble the tacos: Warm up the corn tortillas on a skillet or directly over the stove flame. Place a few pieces of the cooked pork onto each tortilla. Top with a slice of grilled pineapple, a sprinkle of chopped onion and cilantro. Serve with a squeeze of lime and a dash of salt.

The beauty of the Taco al Pastor lies in its layers of flavor – the smoky, spicy pork is balanced by the sweetness of pineapple, and the fresh kick of onion and cilantro, all wrapped up in a warm corn tortilla. It’s an authentic taste of Mexico City, bringing a bite of its history, culture, and people wherever it’s enjoyed.

A Taste of Mexico City
Each bite of a Taco al Pastor transports you straight to the bustling streets of Mexico City, brimming with the scent of grilling meat, the sizzle of frying tortillas, and the lively chatter of locals and tourists alike gathering around street-side taquerias. The essence of Mexico City lies not just in its grand architecture, rich history, or bustling markets but also in the simple joy of savoring a freshly made taco.

Despite its simplicity, the Taco al Pastor is a testament to Mexico City’s culinary ingenuity. It is a dish that emerged from the fusion of cultures, adapted over time, and adopted as a quintessential part of the city’s culinary identity. It is a testament to the spirit of Mexico City, a place that welcomes change, adapts, and yet maintains a strong link to its roots.

The next time you crave a taste of authentic Mexican cuisine, remember that you don’t need to venture to the nearest restaurant or hop on a plane to Mexico City. With this recipe, you can bring a piece of Mexico City’s vibrant culinary scene into your kitchen.

So, gather your friends, prepare these mouthwatering Tacos al Pastor, and enjoy a culinary journey right in the comfort of your home. As you bite into these delicious tacos, close your eyes, and you can almost hear the vibrant bustle of Mexico City. You are not just making food; you are creating an experience. Enjoy the journey. Bon appétit or, as they say in Mexico, ¡Buen provecho!

How to Host a Mexican Pizza Movie Night

If you’re looking for a fun and delicious way to spend a movie night with friends or family, why not try hosting a Mexican pizza party? This twist on traditional pizza is sure to please everyone’s taste buds and make for a memorable night.
To get started, you’ll need a few key ingredients. Here’s a recipe for a simple and delicious Mexican pizza that you can customize with your favorite toppings:

• 1 large pizza crust (homemade or store-bought)
• ½ cup salsa
• ½ cup black beans, drained and rinsed
• ½ cup cooked and crumbled chorizo (or your favorite protein)
• 1 cup shredded Mexican blend cheese.
• Toppings of your choice (such as diced tomatoes, sliced jalapeños, chopped cilantro, or sliced avocado)

• Preheat the oven to 425°F.
• Roll out the pizza crust onto a large baking sheet.
• Spread the salsa evenly over the crust, leaving a small border around the edges.
• Sprinkle the black beans and chorizo over the salsa.
• Sprinkle the shredded cheese over the top of the pizza.
• Bake the pizza for 12-15 minutes, until the cheese is melted and bubbly.
• Remove the pizza from the oven and add your desired toppings.
• Slice and serve hot.

Now that you have your recipe, it’s time to set the scene for your Mexican pizza movie night. Here are a few tips to get you started:
Create a festive atmosphere by decorating with brightly colored streamers, balloons, and Mexican-themed décor.
Set up a DIY margarita bar, complete with a variety of mixers, fresh lime wedges, and a selection of tequilas (for the adults, of course!).
Serve up some tasty appetizers to nibble on while you watch the movie, such as chips and guacamole, queso dip, or jalapeño poppers.
Choose a fun and lively movie to match the theme, such as “Coco,” “The Three Amigos,” or “Nacho Libre.”
With these tips and recipe, you’re sure to have a memorable and delicious Mexican pizza movie night with your loved ones. So, grab your favorite toppings, hit play on your favorite flick, and enjoy a night of good food and good company.

Vanilla Skies: A Luscious Licor 43 Margarita to Elevate Your Summer

Summer is upon us, and it’s time to shake things up – quite literally – with an unconventional yet irresistible spin on the classic margarita. Say hello to the Vanilla Margarita, featuring the velvety smoothness of Licor 43. This Spanish liqueur, with its tantalizing vanilla and citrus notes, is about to become your new summer fling. So, grab your cocktail shaker, channel your inner mixologist, and let’s embark on a journey to create a margarita that will have you floating on vanilla skies.

The Soaring Sensation: The Vanilla Licor 43 Margarita



The Vanilla Licor 43 Margarita is not your average summer sipper. It’s a sophisticated and seductive fusion of flavors that will leave you yearning for more. This luscious libation is the perfect companion for sun-drenched afternoons and sultry summer nights, as you savor the season one glorious sip at a time. So, raise your glass to the sky and toast to a summer filled with enchantment, adventure, and the divine indulgence of Vanilla Licor 43 Margaritas. Cheers!

Love Potion 43

A “Love Potion” cocktail made with Licor 43 is a fun and playful drink that’s perfect for Valentine’s Day, a romantic dinner, or any other occasion where you want to spread a little love. Here’s a recipe to make a Love Potion cocktail:

• 1 ½ oz Licor 43
• 1 oz raspberry liqueur
• 1 oz cranberry juice
• ½ oz lime juice
• 2 oz sparkling wine or champagne
• Fresh raspberries, for garnish


• In a cocktail shaker filled with ice, combine Licor 43, raspberry liqueur, cranberry juice, and lime juice. Shake vigorously for about 10 seconds.

• Strain the mixture into a chilled champagne flute or coupe glass.

• Top off the drink with sparkling wine or champagne.

• Garnish with a fresh raspberry on the rim of the glass.

The Love Potion cocktail is a sweet and fruity drink that’s perfect for celebrating love with your significant other or a group of friends. Cheers!

Spring Veggie Tacos with Avocado Cream

By: McKel Kooienga, MS, RDN, LDN for nutritionstripped.com
Traditionally when most of us think of tacos, we think of them being filled with pork, beef, chicken, or even fish. There’s nothing wrong with having those fillings, but I’m on a mission to get you to enjoy those veggies more often than not and to do so requires some really awesome plant-based ingredients.

• 1 cup walnuts coarsely chopped.
• 1 cup chickpeas (can use canned, well rinsed)
• 1 large, sweet potato, diced into chunks (should yield 2 cups)
• 1/2 cup water
• 2 tablespoons coconut oil (for cooking)
Taco Spices
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes.
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 whole small red onion (yields 1/2 cup), sliced into thin strips.
• 1 large red bell pepper, sliced into thin strips.
• 1 large green bell pepper, sliced into thin strips.
• 1 large yellow bell pepper, sliced into thin strips.
• 1 tablespoon coconut oil
• 2 cloves garlic, diced.
• a pinch of sea salt

• Preheat oven to 350 degrees F.
• Bake chopped sweet potatoes with 1 tablespoon coconut oil, a dash of cinnamon and cumin for 30-45 minutes or until golden brown and crisp.
• Set aside the baked sweet potatoes for later.
• While the sweet potatoes are cooking prepare everything else.
• First, in a food processor or blender pulse the chickpeas and walnuts together to create a coarsely chopped mixture.
• In a medium heated skillet, add 1/2 tablespoon coconut oil, chopped walnuts, beans, and seasonings. Stir to warm through and combine, adding a little bit of water as needed to bring the mixture together.
• Cook/warm through for about 5 minutes, add baked sweet potatoes last and only to toss around in the spices with everything else.
• Take off the heat and put in a large serving bowl.
• Simply sauté the onions, garlic, and tri-colored bell peppers in coconut oil on medium heat until softened.
• Use this filling to stuff corn or brown rice tortillas, salsa, cashew cheese, etc.
• This stays well in the refrigerator for up to a week and makes great leftovers.
• Enjoy!

Green Spring Tacos With Curried Chickpeas

By Ursula @ lilvienna.com


• 6 small wheat or corn tortillas (6-inch/15cm)
• Baby spinach, rinsed.
• Red cabbage, sliced into fine stripes.
• Radishes, sliced into (semi-) circles.
• To serve: lime, quartered
Green hummus
• ½ cup hummus (homemade or store-bought)
• ¼ cup tightly packed baby spinach leaves
• Pumpkin seed oil salsa
• 4 tablespoons (60 g) plain yogurt of your choice
• 2 teaspoons pumpkin seed oil
• Salt to taste
• Curried chickpeas
• 15-oz can chickpeas, drained and rinsed
• 2 teaspoons mild yellow curry powder of your choice
• Salt to taste
• 1 tablespoon oil
• If needed: 1-2 tablespoons water.

Green hummus
• Blend spinach leaves with hummus until smooth and blended well.
• Curried chickpeas
• Add chickpeas, curry powder, and salt to a pan with 1 tablespoon oil and heat over medium heat for 1-2 minutes, stirring constantly. If chickpeas get dry, add 1 or 2 tablespoons water. For reheating, proceed likewise.
Pumpkin seed salsa
• In a small bowl or mug, mix yoghurt, pumpkin seed oil, and salt until well combined.
• Heat tortillas in a skillet without oil. For heating many tortillas at once, wrap all of them in tin foil and put them in a 350°F oven until warm, about 10-15 minutes.
• Assemble the tacos: Spread some spinach hummus onto each tortilla. Top with fresh spinach leaves, curried chickpeas, red cabbage slices, and radishes. Drizzle with pumpkin seed salsa. Sprinkle with lime juice if you like. Enjoy!

Find more taco recipes here

Classic Guacamole

If you are like us, Guacamole is must have every day of the week, but on Taco Tuesday it is an absolute necessity. When Spanish conquistadors tasted the original guacamole invented by the Aztecs, the Spanish words for “perfection” was already taken. They settled for “guacamole” because it sounded like aguacate, the Spanish word for avocado, and ahuacamolli, the Aztec name for guacamole.

This classic guacamole is delicious and very easy to make. The trick is to have ripe avocados and fresh add ins.

• 2 large ripe avocados, pitted, peeled, and mashed
• 2 medium jalapeños, finely chopped
• 1 small tomato finely chopped tomato (optional)
• ½ chopped medium onion
• 1 finely chopped clove garlic
• 2 tbsp finely chopped fresh cilantro
• 2 tbsp fresh lime juice
• ½ teaspoon salt
• Dash pepper


  1. Mix all ingredients in medium bowl.
  2. Enjoy

Easy Refried Beans

These refried beans are so delicious and simple. They taste as delicious as restaurant style refried beans, creamy consistency, and a bright flavor. These beans are a must to pair with your Taco Tuesday meals.

• 2 cans (16 ounce) refried beans
• ¼ cup milk
• ½ cup salsa or canned chopped Ortega chiles
• Shredded cheese


  1. In a small saucepan combine the refried beans, milk, and salsa – cook over low heat
  2. Stir constantly, when the beans are hot (not boiling) remove from heat and pour into an oven safe dish
  3. Top with grated cheese and heat in the oven at 350 until the cheese is melted

If you are looking for really authentic from scratch refried beans, here is a tried and true recipe: http://hangryfork.com/recipes/how-to-make-authentic-refried-beans/

Chipotle Aioli

SPICY Chipotle Aioli – Creamy Chipotle Aioli is a quick and zesty sauce perfect for dipping or pouring on tacos.

• 6 chipotle chiles in adobo sauce
• 1 teaspoon lime juice
• 1 cup mayonnaise
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground black pepper


  1. In a blender, puree chipotle peppers and adobo sauce for 30 seconds. It should be thick and paste like, then transfer to a bowl.
  2. Without cleaning the blender add remaining ingredients
  3. Add chipotle peppers and blend on low
  4. It’s ready to serve!
  5. Enjoy

Salsa Verde

Salsa Verde is so easy to make. You will never want to buy it in a store after tasting a homemade batch of this salsa. To make salsa verde, you will need to cook the tomatillos first then mix all ingredients in a food processor or blender. This salsa tastes great with every kind of taco.

• 1 1/2 lbs. tomatillos
• 1/2 cup chopped white onion
• 2 cloves garlic
• 1/2 cup fresh cilantro
• 1 Tbsp fresh lime juice
• 2 Jalapeño peppers (if you like it hot use serrano’s)
• Salt to taste


  1. To cook the tomatillos, roast them in the oven, it brings out the most flavor. Roast until slightly browned and blistered skin appears.
  2. Add all ingredients in your food processor or blender and pulse until mixed well
  3. Salt to taste
  4. Enjoy!

Spicy Habanero Hot Sauce

This delicious and spicy habanero hot sauce is made with 5 simple ingredients: onion, garlic, lime, habanero peppers, and salt! It’s creamy and spicy and adds great heat to your Taco Tuesday. 

• 6 whole habanero peppers (remove seeds and stem)
• 2/3 cup yellow onion (diced)
• 8 cloves garlic (smashed and peeled)
• 3 Tbsp lime juice
• ½ tsp sea salt
• 3 to 4 tbsp water

  1. Add peppers, onion, garlic, lime juice, and salt to a food processor (or blender) and blend until velvety and smooth.
  2. Add water as needed until creamy and smooth
  3. Enjoy
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