Breakfast Tacos with Poached Eggs and Guacamole

Breakfast is often called the most important meal of the day, so why not make it the most enjoyable too? These Breakfast Tacos blend the heartiness of poached eggs with the freshness of guacamole, all wrapped up in a soft flour tortilla. This dish is a vibrant wake-up call for your taste buds and a perfect way to start your day with a zesty twist.

Ingredients:

Instructions:

These Breakfast Tacos are a simple yet sophisticated meal that will transform your morning routine into a culinary adventure. They’re quick to make, packed with flavor, and provide a balanced start to your day. Whether it’s a lazy weekend morning or a quick weekday breakfast, these tacos are sure to please.

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Crunch Time: Ultimate Crispy Homemade Frito Pie

Imagine the perfect blend of textures and flavors in one irresistible dish – that’s what this Crispy Homemade Frito Pie is all about. This heartwarming recipe is a celebration of all things delicious, combining savory beef, melted cheese, sweet corn, and beans, all crowned with a layer of crunchy Fritos. It’s the kind of meal that brings smiles and asks for seconds.

Ingredients:

Instructions:

This Crispy Homemade Frito Pie is a warm hug in the form of food. It’s perfect for family dinners, game day gatherings, or whenever you crave something satisfying and full of flavor. Serve with a dollop of sour cream for an extra creamy touch.

Dig in and enjoy the crispy, cheesy, savory delight that is this Homemade Frito Pie!

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Breakfast Reinvented: Healthy Pancake Tacos

Why choose between health and taste when you can have both in your breakfast? Our Pancake Tacos are a culinary adventure, blending the fun shape of tacos with the wholesomeness of pancakes. Packed with fresh fruits, a luscious blueberry and yogurt filling, and a sprinkle of granola, these pancakes are a fun and easy meal.

Ingredients:

Instructions:

These Taco Pancakes are a creative way to start your day on a nutritious note. Perfect for kids and adults alike, they bring a playful twist to your morning routine while keeping health in check. Who knew breakfast could be this much fun and this good for you?

Taco about a healthy breakfast! These pancakes are flipping the script on your morning meal.

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Slow-Cooked to Perfection: Homemade Steak Birria Tacos

Imagine coming home to the tantalizing aroma of slow-cooked steak, ready to be tucked into warm tortillas and topped with melting cheese. Our Homemade Steak Birria Meat Tacos make this dream a reality. This slow cooker recipe is a fuss-free way to bring authentic Mexican flavors to your table, with a tender, juicy steak birria that practically melts in your mouth.

Ingredients:

Instructions:

These Homemade Steak Birria Tacos are not just a meal; they’re a journey into the heart of Mexican cuisine. The slow cooker does all the heavy lifting, leaving you with a dish that’s both incredibly delicious and surprisingly easy to make. Perfect for a family dinner or a gathering with friends, these tacos are sure to become a favorite.

This recipe is ideal for those who love the rich flavors of traditional Mexican cuisine but appreciate the convenience of a slow cooker meal!

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Festive Cheesy Spiced Cornbread: A Tamale-Inspired Holiday Treat

Tamales, a cherished Christmas tradition, inspire warmth, community, and the joy of holiday feasting. This year, we’re honoring that tradition with a twist: a delectable Cheesy, Spiced Cornbread topped with enchilada sauce, shredded chicken, cheese, and cilantro. It’s a perfect dish for those who love the flavors of tamales but are looking for something a bit different to add to their holiday table.

Ingredients

For the Cornbread:

For the Topping:

Instructions

This Cheesy, Spiced Cornbread with a tamale-inspired topping is a delightful addition to any holiday table. It captures the essence of traditional tamales with a unique and delicious twist. Serve it as a side dish or a main course at your holiday gatherings and enjoy the fusion of flavors and cultures!

This recipe brings a creative and festive touch to the holiday table, paying homage to the tradition of tamales during Christmas. Feel free to adapt the recipe or the article to better fit your audience and culinary style. Happy Holidays and enjoy the delicious fusion of flavors!

Learn to make the Best Red Chile Pork Tamales with Jenny Martinez | Traditional Mexican Pork Tamales

Festive Frito Pie in a Bag: A Holiday Party Favorite

The holiday season is all about comfort, joy, and, of course, delicious food. This year, add a fun and unique twist to your holiday party menu with our Festive Frito Pie in a Bag. This dish combines the classic flavors of ground meat, jalapenos, tomatoes, and cheese, all served in an individual Frito chip bag for a playful and convenient eating experience.

Ingredients

Instructions

Frito Pie in a Bag is super fun and easy-to-make, plus it’s a mess-free option for holiday parties. Its individual serving style makes it perfect for gatherings where guests want to mingle and enjoy their food without the need for formal seating. The combination of crunchy Fritos, savory meat, spicy jalapenos, and melted cheese creates a festive and satisfying dish that’s sure to be a hit at your holiday event!

Buy fresh items for this recipe at https://www.melissas.com/

Leftover Turkey Tacos

By What Should I Make For 

We’re transforming those Thanksgiving leftovers into a whole new meal. Theturkey is cooked with onions, jalapeños, chili powder, and cumin, then foldedinside a lightly charred tortilla and topped with cilantro, sour cream,avocado, and a big dollop of cranberry chutney. The cranberry chutney replacesyour usual salsa or pico and brings a hint of sweetness and a whole lot ofzesty to these tacos that taste nothing like Thanksgiving dinner.

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These Turkey Tacos pair perfectly with the Cranberry Margarita found here

The Ultimate Easy Beef Birria Tacos with Consomé Recipe

In recent years, Beef Birria Tacos have taken the culinary world by storm, and for a good reason. This traditional Mexican dish combines the succulence of slow-cooked beef with the heartwarming richness of a consomé sauce. If you’re craving the tenderness of birria meat encased in a crispy, cheese-laden tortilla, dipped into a savory sauce, look no further. Here’s an easy Beef Birria Tacos recipe that brings the authentic Mexican street-food experience to your kitchen.

Ingredients for Beef Birria

Instructions

Prepare the Chiles:

Start by removing the stems and seeds from the dried chiles. Soak them in hot water for about 30 minutes to soften.

Blend the Sauce:

In a blender, combine the softened chiles, quartered onion, garlic, cumin, oregano, cloves, cinnamon, and some of the beef broth. Blend until smooth.

Cook the Beef:

Season the beef chunks with salt and pepper. In a large pot, brown the beef in batches to ensure each piece gets a good sear. Once browned, return all the beef to the pot, and add the blended chile sauce and remaining beef broth. Bring to a simmer, cover, and cook on low heat for about 3 hours, or until the beef is tender and shreds easily.

Shred the Beef:

Remove the beef from the pot and shred it with two forks. Skim off any excess fat from the surface of the broth, which will serve as your consomé for dipping.

Assemble and Cook the Tacos:

Dip the corn tortillas in the consomé and place them on a hot griddle or pan. Sprinkle cheese on the tortillas and allow it to melt. Add the shredded beef on top of the cheese, then fold the tortillas over to form tacos. Cook until crispy on both sides.

Serve with Consomé:

Serve your birria tacos with a bowl of warm consomé garnished with fresh cilantro and diced onion. Don’t forget the lime wedges for a squeeze of bright citrus!

These Beef Birria Tacos are a testament to the rich and diverse flavors of Mexican cuisine. They’re perfect for any occasion, from a casual weeknight dinner to a festive gathering with friends and family. Not only are they incredibly tasty, but this recipe is also easy to follow, ensuring that anyone can enjoy these traditional tacos from the comfort of their home. So, the next time you’re in the mood for something different, give these birria tacos a try and dive into a world of flavor.

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Golden Tacos or Taco Dorados? Unveiling the Delicious Truth + Recipe

In the vibrant world of Mexican cuisine, names may differ, but the flavors speak the same delicious language. Golden Tacos and Taco Dorados are in fact, two names for the same delectable dish that’s a staple at family dinners and street food stands alike. Known for their crispy exterior and savory fillings, these tacos are a crowd-pleaser that brings the essence of Mexican culinary tradition to your table. Let’s unravel the mystery behind these names and dive into an authentic recipe to celebrate the universal love for these golden, crispy delights.

Golden Tacos and Taco Dorados: Two Names, One Delicious Dish

The name game in cuisine can often lead to confusion, but in the case of Golden Tacos and Taco Dorados, the different titles refer to the same mouthwatering concept. “Golden” in English is a direct translation of the Spanish “Dorados,” both describing the beautiful golden-brown color these tacos take on after being fried to perfection. No matter what you call them, they deliver a satisfying crunch and burst of flavor with every bite.

Authentic Golden Tacos (Taco Dorados) Recipe

Ingredients

Instructions

Prepare the Filling:

Take your shredded chicken (or alternative filling) and season it with salt and any additional spices you prefer. Set it aside.

Soften the Tortillas:

To make the tortillas pliable for folding, warm them up in a skillet for about 15-20 seconds per side or until they are soft and warm. Do not overcook, as they will become crispy and difficult to fold.

Fill and Fold:

Place about two tablespoons of filling on one half of each tortilla. Fold the tortilla over to enclose the filling and press down gently to seal.

Fry the Tacos:

In a large skillet, heat half an inch of vegetable oil over medium heat. Once hot, fry the tacos in batches, turning once, until they are golden and crispy on both sides. This should take about 2-3 minutes per side. Drain on paper towels.

Garnish and Serve:

Serve your Golden Tacos (Taco Dorados) hot, garnished with shredded lettuce, crumbled queso fresco, a dollop of sour cream, and your favorite salsa.

Whether you call them Golden Tacos or Taco Dorados, one thing remains constant – they’re an irresistible part of Mexican cuisine. This recipe is a testament to the simple yet profound flavors that have made these tacos a beloved choice across borders. They are perfect for a family dinner, a festive gathering, or simply when the craving for something crispy and savory strikes on a Taco Night. Share your own Golden Tacos/Taco Dorados with us using #GoldenTacoRecipe and join the community of crispy taco enthusiasts!

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Hearty Mexican Bean Soup Recipe: A Comforting Bowl for Any Day

As the heart and soul of comfort food, a steaming bowl of traditional Mexican bean soup is perfect for those evenings when only the richest flavors and most satisfying textures will do. This traditional recipe blends the robustness of beans with savory meat and melted cheese, making it an ideal centerpiece for your next Taco Tuesday feast. Dive into this simple yet indulgent Mexican bean soup recipe that’s sure to become a staple in your culinary repertoire.

Ingredients

Instructions

Sauté Aromatics & Meat:

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Next, add the ground beef, breaking it up with a spoon, and cook until browned.

Spice It Up:

Stir in the cumin, chili powder, oregano, and smoked paprika, cooking for another minute to allow the spices to bloom and become aromatic.

Simmer the Soup:

Pour in the beef broth, and then add the black beans, pinto beans, and diced tomatoes with their juice. Bring the mixture to a boil before reducing the heat to let it simmer for about 15 minutes.

Add Corn & Season:

Add the frozen corn to the soup and season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes.

Melt the Cheese:

Once the soup is fully cooked and the flavors are well-blended, stir in the shredded cheese until it melts into the broth, creating a creamy and rich texture.

Serve with Garnishes:

Ladle the soup into bowls and garnish with chopped cilantro. Serve with optional sliced avocado, lime wedges, crispy tortilla strips, and a dollop of sour cream to add even more layers of flavor.

Enjoy Your Taco Tuesday:

Pair this hearty Mexican bean soup with your favorite Taco Tuesday sides for a full feast that celebrates the diversity and warmth of Mexican cuisine.

This traditional Mexican bean soup with meat and cheese is more than just a dish; it’s a comforting embrace in the form of a meal. As Taco Tuesday rolls around, set aside the tacos for a week and ladle up this sumptuous soup that’s guaranteed to satisfy your cravings for something warm, hearty, and full of Mexican flair. Share your creation online and tag it with #TacoTuesdayDotCom to show us how you make every Tuesday a celebration of great food.

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Easy Black Bean, Sweet Potato & Guacamole Taco Recipe

Taco Tuesday is a cherished weekly celebration for taco aficionados everywhere. This week, we’re spicing up the tradition with a vegetarian twist that will delight your taste buds and add a nutritious punch to your festive table. Introducing the Black Bean, Sweet Potato, and Guacamole Tacos—a colorful combination of hearty black beans, sweet potatoes, and creamy guacamole, all wrapped up in a warm tortilla. This easy taco recipe is a must-try for both vegetarians and meat-lovers looking to switch things up. So, let’s get started!

Ingredients

Instructions

Preheat the Oven & Season Sweet Potatoes:

Preheat your oven to 400°F (200°C). In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper until evenly coated. Spread the sweet potatoes out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

Prepare the Black Beans:

While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Add a pinch of cumin, salt, and pepper to taste. Keep them warm until they are ready to serve.

Make the Guacamole:

In a medium bowl, mash the avocados with a fork. Stir in the chopped red onion, lime juice, salt, and pepper. Adjust the seasoning to your liking.

Warm the Tortillas:

Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds to 1 minute, or until they are warm and pliable.

Assemble the Tacos:

Lay out the warm tortillas and fill each one with a spoonful of roasted sweet potatoes and black beans. Top with a generous dollop of guacamole.

Add Toppings & Garnish:

Finish by adding your favorite toppings such as diced tomatoes, shredded cheese, sour cream, or salsa. Garnish with fresh cilantro for an extra burst of flavor.

Serve Immediately:

Serve these vibrant tacos immediately while they’re still warm and enjoy the mix of flavors and textures that will make this Taco Tuesday truly unforgettable.

A simple yet satisfying recipe for Black Bean, Sweet Potato, and Guacamole Tacos that will add a unique twist to your Taco Tuesday tradition. These tacos are packed with flavor, nutrition, and the kind of freshness that only homemade tacos can provide. Whether you’re hosting a gathering or just looking for a quick and healthy dinner option, these tacos are sure to please. Don’t forget to share your Taco Tuesday creations with us using the hashtag #TacoTuesdayDotCom!

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Frightful Feasting: Keto-Friendly Parmesan-Cheese-Crust Tacos with Ground Turkey

Halloween doesn’t just have to be about sweets and candies, especially when you’re keeping things healthy with a keto lifestyle. This year, cast a culinary spell on your guests with a dish that’s both festive and waistline-friendly: our Keto-Friendly Parmesan-Cheese-Crust Tacos with a hearty ground turkey filling. It’s all treat, no trick!

Unearth the Parmesan Secret: A Ghostly Crispy Crust

Forget traditional taco shells; our ghostly crispy crust is made entirely of Parmesan cheese, baked to a golden hue, offering a ghoulishly delightful crunch that’s low in carbs and high in flavor. And the best part? This cheesy concoction is eerily simple to prepare!

Lean ground turkey is the star of this fiendish filling. Seasoned with traditional spices and cooked to perfection, it’s a high-protein, low-fat alternative that keeps this dish keto-compliant and terrifyingly tasty.

Dress It Up: Wickedly Fresh Toppings

What’s a taco without the toppings? Continue the keto theme by choosing low-carb options like avocado, sour cream, fresh salsa, and shredded lettuce. Arrange them like a creepy Halloween character for an added fright!

But now, let’s unveil the recipe that will have your guests howling with delight.

Recipe: Keto-Friendly Halloween Tacos with Parmesan Cheese Crust and Ground Turkey

Ingredients:

How to Conjure Your Creepy Cuisine:

These Keto-Friendly Tacos are proof that you can maintain a healthy lifestyle while indulging in the festive spirit of Halloween. The savory crunch of the Parmesan cheese crust coupled with the flavorful ground turkey filling will have both the living and the undead coming back for more. So, don your witch’s hat, warm up the cauldron, and prepare a Halloween feast that will be remembered for many full moons to come!

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Zombie Tostadas: The Perfect Fusion of Halloween and Taco Tuesday

When two iconic occasions collide—Halloween and Taco Tuesday—magic is bound to happen. This year, as the haunting melodies of the night blend with the sizzling rhythms of a fiesta, we present the Zombie Tostadas! Combining traditional ingredients with a spine-chilling theme, these tostadas are set to become the star of your spooky celebrations.

Why Zombie Tostadas?

The stacked layers of the tostadas mimic the tattered and layered look of a zombie’s attire. With the red sauce drizzling down like blood, the crumbled white cheese resembling decaying skin, and the rich, dark refried beans acting as the ‘mud’ from the grave, these tostadas are a visual and gastronomic delight.

Ingredients for the Undead:

Steps to Raise the Dead (and Your Appetite):

Layering the Grave:

Drizzling the Blood:

Adding the Decaying Flesh:

Final Touches of the Undead:

Why choose between the chills of Halloween and the joy of Taco Tuesday when you can have both? With the Zombie Tostadas, every bite is an adventure—spooky, flavorful, and utterly unforgettable. As the clock ticks towards midnight and the undead roam free, let these tostadas be the highlight of your haunted feast. Cheers to a night of tricks, treats, and terrific tacos!

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Halloween Dinner: Green Chili and Cheese Enchilada Tacos

When Halloween ghosts come out to play, it’s time to serve a meal that’s as thrilling as the occasion. Ditch the traditional rolled enchiladas for a fun taco-style twist. These “Monster Bites” are green chili and cheese enchiladas folded in a creepy taco form that’s perfect for spooktacular gatherings!

Bubbling Cauldron of Ingredients:

Steps to Summon Your Monster Bites:

Chili Filling Concoction:

Enchilada Sauce Spell:

Assembling the Monster Bites:

Finishing the Feast:

Ghastly Presentation Tip: For an added Halloween touch, place sliced black olives or halved cherry tomatoes on top to make them look like creepy eyes!

With every bite, you’ll unleash a burst of cheesy, chili goodness that’s sure to be a hit at any Halloween feast. Happy haunting and feasting!

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Halloween Taco Dip

This Halloween Taco Dip is fun and super easy to assemble. Step by step instructions are in the recipe and there are even a few healthy components lets so you don’t feel too guilty eating this taco dip.

Visit The Tipsy Housewife for recipe and instructions.

Homemade Barbecue Pulled Pork Nachos with a Cheesy Jalapeño Kick

Craving a dish that’s bursting with flavors and textures? Dive into our Homemade Barbecue Pulled Pork Nachos! With layers of crunchy nachos, succulent pulled pork draped in tangy barbecue sauce, molten cheddar cheese, and spicy jalapeños, every bite is a fiesta of flavors. Topped with the fresh vibrancy of red onions and cilantro, this dish is a harmonious balance of zest and comfort. Perfect for sharing (or not), these nachos are the ultimate crowd-pleaser!

Ingredients:

Instructions:

Prep the Ingredients:

Assemble the Nachos:

Bake to Perfection:

Garnish and Serve:

These Homemade Barbecue Pulled Pork Nachos are a culinary celebration of textures and flavors. The savory sweetness of the barbecue sauce, the spice of the jalapeños, the creaminess of the cheese, and the crunch of the nachos create a dish that’s bound to be a hit at any gathering. So, don your chef’s hat and let’s bring this flavor fiesta to life!

Excited to try this recipe? We’d love to hear about your culinary adventures! Share your pictures and experiences with us using #FlavorFiesta and don’t forget to tag us! www.instagram.com/tacotuesday.official

Dive into a feast of flavors with our Homemade Barbecue Pulled Pork Nachos! The combination of crunchy nachos, savory sweet barbecue pork, molten cheddar cheese, and spicy jalapeños, topped with fresh red onions and cilantro, creates a unique dish that’s a hit at any table. Try this easy and delicious recipe and join the flavor fiesta today!

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Savory Slow Cooker Carnitas Tacos: A Flavor Explosion

Carnitas tacos are a beloved Mexican classic known for their succulent, slow-cooked pork filling, topped with zesty red onion and vibrant salsa verde. This dish is a delightful combination of tender meat, crisp vegetables, and bold flavors. Whether you’re hosting a fiesta or simply craving a taste of Mexico, this recipe is sure to satisfy your taste buds. Best of all, it’s easy to make in a slow cooker, allowing you to savor the rich flavors with minimal effort. Let’s dive into the world of carnitas tacos.

Ingredients

For the Carnitas:

For the Red Onion Topping:

For Assembling:

Instructions

1. Prepare the Carnitas:

2. Make the Red Onion Topping:

3. Prepare the Salsa Verde:

4. Assemble the Carnitas Tacos:

Enjoy this tender, flavorful pork, zesty onions, and vibrant salsa verde combine to create a mouthwatering explosion of tastes and textures that’s perfect for any occasion. So, fire up your slow cooker and get ready to enjoy an authentic Mexican experience right at home!

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Elevate Your Taco Night with Healthy Salmon Tacos and Avocado Cilantro Sauce

When we think of tacos, the first thing that comes to mind might be the mouthwatering combination of meat, cheese, and salsa wrapped in a crunchy corn tortilla. But as the trend toward healthier eating continues to gain momentum, it’s time to reimagine this classic comfort food in a way that aligns with a balanced diet. Enter the fish taco—specifically, grilled salmon tacos topped with a tantalizing avocado cilantro sauce. This recipe not only checks all the boxes for flavor but is also abundant in nutritional value.

Why Choose Salmon for Your Tacos?

Salmon is a rich source of high-quality protein, essential omega-3 fatty acids, and a plethora of vitamins and minerals, including Vitamin D and B12. Its subtle flavor and tender texture make it an ideal candidate for tacos. The omega-3 fatty acids are especially beneficial for heart health. Grilling the salmon rather than frying it keeps the fat content in check, offering a lean yet flavorful protein option.

Nutrient-packed Toppings

Red onion, fresh salad leaves, and avocado contribute more than just vibrant colors and flavors. Onions contain antioxidants and are good for heart health. Fresh salad leaves, such as spinach or arugula, add a burst of texture while being low in calories and high in vitamins. Avocado, in moderation, is a source of healthy fats and fiber.

Avocado Cilantro Sauce: The Crown Jewel

What makes this taco recipe extraordinary is the avocado cilantro sauce. Its creamy texture and herbaceous notes elevate the taco to gourmet status. Plus, cilantro has its own health benefits, including anti-inflammatory properties.

Healthy Grilled Salmon Tacos with Avocado Cilantro Sauce

Ingredients

For the Tacos:

For the Avocado Cilantro Sauce:

Instructions

Prepare the Salmon:

Assemble the Tacos:

So the next time you’re planning a taco night, skip the grease and delight your palate with these nutrition-packed grilled salmon tacos topped with avocado cilantro sauce. Your taste buds—and your body—will thank you.

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Romaine Calm and Taco On: The Ultimate Healthy Taco Recipe

Tacos and health often seem worlds apart. But what if we told you that you can munch on your favorite fillings and still stick to your health goals? Let’s ditch the traditional taco shell and embrace the crisp, refreshing bite of romaine lettuce. Paired with the lean goodness of ground turkey, this taco is not just a flavor explosion but a nutritious one at that! Get ready to taco ’bout how good and guilt-free these taste!

Ingredients:

For the ‘Shell’:

For the Filling:

For the Garnish (because we’re fancy like that):

Procedure:

Ground Turkey Perfection:

Rice Prep:

Prepare your rice according to the package instructions or use leftover rice. For added flavor, consider mixing in a dash of lime juice and some chopped cilantro.

Assembling the Health Bomb:

Take a romaine lettuce leaf, strong and proud. Spoon in a bit of rice as the base. This is your foundation, so make sure it’s solid! Next, layer with the deliciously seasoned ground turkey. Sprinkle on some shredded cheese (because cheese is life), and finish with the refreshing bite of diced tomatoes.

Garnish & Serve:

For the final touch, sprinkle your masterpiece with cilantro and squeeze a wedge of lime over the top. Serve immediately with a side of pride in your culinary skills.

And there you have it – a taco that your taste buds and waistline will thank you for. This healthy romaine lettuce taco packs in all the flavors without the added calories. The crunch of the lettuce, paired with the savory turkey and the classic taco accompaniments, ensures you don’t miss out on the taco experience. Remember, healthy doesn’t mean boring. Romaine calm and enjoy your tacos!

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The Viral Smash Burger Tacos: When Tacos and Burgers Had a Delicious Baby!

You’ve heard of a taco. You’ve heard of a burger. But have you ever wondered what would happen if a taco and a burger had a little too much tequila and ended up having a love child? Wonder no more! Behold, the Viral Smash Burger Taco – because why force yourself to choose between two loves when you can have both?

Ingredients:

For the Burger Patty:

For the Taco Shell:

For the Extra-ness (optional but recommended):

Procedure:

Smash that Patty:

In a medium-hot skillet, take a small ball of beef and smash it down hard (take out your Monday frustrations on it). Season with salt and pepper. Flip when the edges get crispy. It’s like making a burger, but thinner and angrier.

Taco-fy it:

Take your soft tortilla and, like the hero you are, save it from its plain existence. Place it on the skillet for a minute, just until it’s warm and slightly crispy. You want it to have that “I woke up like this” look.

Layering Time:

Place the crispy, thin patty on the tortilla. Now, decorate that bad boy. Start with lettuce, then the cheese (so it can melt a bit), followed by the tomato, onion, and pickles. Drizzle with Thousand Island dressing, and if you’re feeling wild, throw on those extra toppings.

Roll or Fold:

The eternal debate: to roll or to fold? Do whatever feels right, or whatever makes less of a mess.

Devour:

No instructions needed.

In conclusion, the Viral Smash Burger Taco is the answer to all your taco and burger dreams. It’s like a culinary peace treaty, a harmonious union that says, “Why fight over dominance when you can come together and be awesome?” Happy munching!

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Indian Fry Bread Tacos: A Melting Pot of Cultures on a Plate

From the vast culinary tapestry of North America emerges a dish that beautifully fuses Native American traditions with modern taco delights: the Indian Fry Bread Taco. This mouth-watering fusion is not just a meal, but a testament to resilience, adaptability, and the undying spirit of culinary innovation.

The Legacy of Indian Fry Bread

The origins of Indian Fry Bread are both rich and poignant. This iconic dish traces back to the mid-19th century during the forced relocation of the Navajo tribe, known as the “Long Walk”. With limited resources and ingredients provided by the U.S. government, like flour, sugar, salt, and lard, the Navajo made do and created the fry bread. Over time, this simple, deep-fried bread became a symbol of Native American endurance and creativity.

Today, the fry bread has transcended its humble origins, evolving into a versatile culinary canvas. And what could be a more delightful rendition than loading it with hearty toppings to make a taco?

Creating Your Own Indian Fry Bread Taco

The beauty of the Indian Fry Bread Taco lies in its simplicity and adaptability. Here’s a basic recipe to get you started:

Ingredients:

For the Fry Bread:

For the Toppings (Feel free to customize):

Instructions:

Making the Fry Bread:

Preparing the Toppings:

Assembling the Tacos:

A Dish Steeped in Stories

Every bite of an Indian Fry Bread Taco is a journey through time — from the struggles of the Navajo tribe to the delightful fusion cuisine that we celebrate today. By recreating this dish, you’re not just preparing a meal but also paying homage to the stories and histories interwoven in its layers. As you savor its flavors, take a moment to appreciate the tales of resilience and creativity that it represents.

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Cochinita Pibil: The Pride of Yucatán and a Taco Delight

From the Yucatán Peninsula in Mexico comes an age-old dish known for its rich flavors, vivid colors, and deep cultural roots: Cochinita Pibil. This pit-roasted pork marvel has tantalized taste buds for centuries and has found its way into the heart of every taco lover.

A Journey Through Time

The Mayans, the original inhabitants of the Yucatán Peninsula, were the brilliant minds behind Cochinita Pibil. ‘Cochinita’ translates to ‘baby pig’ and ‘Pibil’ means ‘buried’. True to its name, the traditional cooking method involved marinating a whole suckling pig and then burying it in a pit with hot stones to slow-cook to perfection.

Annatto seeds, or “achiote” as locals call them, give the dish its iconic orange hue. These seeds are ground into a paste and mixed with a blend of spices to marinate the pork. Wrapped in banana leaves, this marinated pork is then left to absorb the complex flavors before its long journey of slow cooking.

Bringing Cochinita Pibil to Your Kitchen

While digging a pit in your backyard might not be practical, here’s an adapted recipe to give you a taste of this Mayan delicacy right at home. And the best part? It makes for incredible taco filling!

Ingredients:

Instructions:

Cochinita Pibil’s vibrant flavors are a testament to its rich history. By recreating this dish, not only are you indulging in a gastronomic treat, but you’re also partaking in a tradition that dates back to ancient times. So the next time you bite into a Cochinita Pibil taco, take a moment to savor the history, culture, and love that goes into every morsel.

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Taco Fries: The Ultimate Binge Watching Meal

Tacos and fries – two of the world’s best comfort foods. Now, what if we said you should combine the flavor of tacos with the crispy delight of fries for a quick and scrumptious meal? You might think is this some sort of sexy food fantasy, and you’d be correct. Let’s do this.

The best part? We’re keeping things super simple by using store-bought frozen fries. So, kick off your shoes, and warm up the TV and let’s whip up some Taco Fries!

Taco Fries: Your Night-In Necessity

Ingredients:

Instructions:

For the next night in of binge watching, remember this recipe. Happy munching!

What should you binge watch? More at TheWrap.com (use this link https://www.thewrap.com/binge-worthy-shows-to-watch/ )

Need a margarita to go with these Taco Fries? We suggest this easy Pineapple Margarita (use this link https://tacotuesday.com/summer-vibes-require-pineapple-margaritas-the-ultimate-easy-recipe/ )

Birria: A Taste of Mexico’s Culinary Tradition for Your Slow Cooker

Birria, a savory meat stew from Mexico, has steadily gained popularity across the globe. With its deep roots in Mexican culture, this dish is a delightful mix of tradition, flavor, and history. Let’s dive into the past of this beloved dish and discover a simplified slow-cooker version to make your next Taco Tuesday truly exceptional.

A Brief History of Birria

Originating from the state of Jalisco, birria is traditionally made with goat meat, though beef and lamb have become popular alternatives in various regions and among different chefs. Historically, birria was eaten during festive occasions like weddings, baptisms, and major holidays, especially in the areas surrounding Guadalajara, Jalisco’s capital.

The name “birria” might derive from the Spanish word “birrioso” (or berrinchudo), which means irritable or angry, possibly alluding to the spicy and vibrant nature of the stew. The dish is traditionally slow-cooked in large clay pots buried underground, sealing in all the juicy, rich flavors.

While initially regional, birria’s appeal spread throughout Mexico, with each region introducing its unique twists. Now, the magic of birria has made its way north to the United States and beyond, particularly in taco form.

Slow Cooker Birria Recipe

Embrace the convenience of modern cookery while honoring tradition with this slow-cooker birria recipe.

Ingredients:

Instructions:

A taste of Jalisco right in the comfort of your home. Whether it’s a special occasion or Taco Tuesday, this slow-cooker birria is delicious.

Explore Mexico at VisitMexico.com (link https://visitmexico.com/eng/home-2 )

Search more taco recipes at TacoTuesday.com (link https://tacotuesday.com/taco-recipes/)

The Classic Crunch: Crafting Perfect American Tacos with Ground Beef

Ah, the classic American taco – a hard-shell vessel of joy filled with seasoned ground beef, cheese, lettuce, and a smattering of additional toppings. While the American-style taco is a departure from traditional Mexican tacos, it has earned its place in the hearts and kitchens of many families across the United States. Whether you’re planning a Taco Tuesday, a family night, or just craving comfort food, these crunchy delights are quick and easy to make. In this article, we’ll guide you through the steps to crafting the quintessential American tacos using ground beef and pre-made shells.

Ingredients
• 1 lb. ground beef
• 1 packet (about 1 oz) taco seasoning
• 2/3 cup water
• 1 box pre-made hard taco shells (usually contains 12 shells)
• 2 cups shredded lettuce
• 1 cup shredded cheddar cheese
• 1 medium tomato, diced
• Optional toppings: sour cream, salsa, guacamole, sliced jalapenos, chopped onions, chopped cilantro
• Cooking spray or vegetable oil (for warming the shells)

Instructions
• Cook the Ground Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon or spatula, until it’s browned and cooked through (about 7-8 minutes). Drain excess fat.
• Season the Beef: Lower the heat to medium and add the taco seasoning to the ground beef, followed by the water. Stir well to combine. Let it simmer for about 5 minutes, or until most of the liquid is absorbed and the meat is well-seasoned.
• Warm the Taco Shells: While the beef is simmering, preheat your oven to 350°F (175°C). Place the taco shells on a baking sheet and spray them lightly with cooking spray or brush with a small amount of vegetable oil. This helps them crisp up in the oven. Bake for 5-7 minutes, or until they’re warm and slightly golden.
• Prepare the Toppings: While the shells are warming, prepare your toppings. Shred the lettuce, dice the tomato, and have the cheese ready to go. You can also prepare any additional toppings you like, such as slicing jalapenos or chopping onions.
• Assemble the Tacos: Now comes the fun part! Take a warm taco shell and start by adding a generous spoonful of seasoned ground beef. Follow this with a sprinkle of shredded cheese. Add the lettuce and tomatoes on top of the cheese. This layering helps the cheese melt slightly from the warmth of the beef.
• Add Final Touches: Finish by adding any additional toppings like sour cream, salsa, guacamole, jalapenos, onions, or cilantro.
• Serve and Enjoy: Serve your tacos immediately while they’re still warm and crispy, alongside your favorite sides such as rice and beans.

The Timeless Crunch
These classic American tacos with ground beef and pre-made shells are a timeless favorite for a reason. They are not only delicious but also adaptable, allowing each person to customize their taco with an array of toppings. Perfect for a family meal or a gathering with friends, these tacos are sure to bring smiles and satisfied bellies. Crunch on!

A Fiesta of Flavors: Roasted Cauliflower Tacos Recipe

In the ever-evolving world of culinary delights, tacos have cemented themselves as a versatile and beloved dish. Traditionally filled with meats and cheeses, tacos have undergone a renaissance of sorts. The surge in plant-based eating has paved the way for an assortment of creative fillings. Among them, roasted cauliflower stands tall. Combining the tender, nutty flavors of cauliflower with the vibrancy of Mexican spices, Roasted Cauliflower Tacos are a delicious and healthful alternative to your conventional taco. In this article, we’ll explore a scrumptious recipe that’s sure to make your Taco Tuesday (or any day!) a fiesta of flavors.

Ingredients
For Roasted Cauliflower:

• 1 large head of cauliflower, cut into bite-sized florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• Salt to taste

For the Avocado Lime Crema:
• 1 ripe avocado, peeled and pitted
• ¼ cup fresh cilantro leaves
• Juice of 1 lime
• 1/4 cup Greek yogurt or sour cream
• Salt to taste

For Assembly:
• Corn or flour tortillas
• Fresh cilantro leaves
• Sliced radishes
• Sliced jalapenos
• Lime wedges
• Crumbled feta or cotija cheese (optional)

Instructions
• Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will ensure that the cauliflower roasts to perfection.
• Season the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, chili powder, ground cumin, paprika, and salt until well coated.
• Roast the Cauliflower: Spread the cauliflower on a baking sheet lined with parchment paper or a silicone mat. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown.
• Prepare the Avocado Lime Crema: While the cauliflower is roasting, add avocado, cilantro, lime juice, Greek yogurt or sour cream, and salt to a blender or food processor. Blend until smooth. Taste and adjust seasoning as needed.
• Warm the Tortillas: On the stovetop, heat a dry skillet over medium-high heat. Warm the corn tortillas for about 30 seconds on each side, or until they are slightly crispy and golden. Alternatively, you can warm them in the microwave by wrapping them in a damp paper towel and microwaving for 30 seconds.
• Assemble the Tacos: To assemble, spread a generous spoonful of the Avocado Lime Crema on a tortilla. Top with roasted cauliflower, followed by cilantro, radishes, jalapenos, and cheese if using.
• Serve and Enjoy: Serve immediately with lime wedges on the side.

These Roasted Cauliflower Tacos are not just a treat for your taste buds but also a nourishing meal packed with flavors and textures. Whether you’re a vegetarian, trying to include more plant-based meals in your diet, or just looking for a new taco recipe to try, these cauliflower tacos are sure to be a hit.

Great Taco and Margarita Recipes for the 4th of July Weekend

Independence Day is synonymous with grilling, fireworks, and gathering with friends and family. To make your 4th of July weekend even more exciting, let’s bring in a festive twist with some delicious taco and margarita recipes!

Tacos

  1. Grilled BBQ Chicken Tacos
    Ingredients:
    • 1 lb chicken breasts
    • 1 cup BBQ sauce
    • 1 cup shredded lettuce
    • 1/2 cup diced tomatoes
    • 1/4 cup diced red onions
    • 1/4 cup chopped cilantro
    • 8 small corn tortillas
    • Blue corn chips (for garnish)

Instructions:
• Preheat your grill on medium-high heat.
• Grill chicken breasts for 6-8 minutes on each side, or until cooked through.
• Brush the chicken with BBQ sauce and grill for an additional 2 minutes on each side.
• Slice the chicken and set aside.
• Warm the tortillas on the grill for about 30 seconds on each side.
• Assemble the tacos by adding lettuce, chicken, tomatoes, red onions, and cilantro to each tortilla.
• Crumble blue corn chips on top for an added patriotic touch.

  1. Taco Salad
    Ingredients:
    • 1 lb ground beef
    • 1 packet taco seasoning
    • 2 cups mixed greens
    • 1 cup cherry tomatoes (halved)
    • 1/2 cup blue corn tortilla chips
    • 1/2 cup shredded cheddar cheese
    • Sour cream and salsa for serving

Instructions:
• In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
• Stir in taco seasoning and cook for an additional 5 minutes.
• In a large bowl, combine mixed greens, cherry tomatoes, and cheddar cheese.
• Top with seasoned ground beef and blue corn tortilla chips.
• Serve with sour cream and salsa.

Margaritas

  1. Classic Margarita
    Ingredients:
    • 2 oz Tequila
    • 1 oz Lime juice (freshly squeezed)
    • 1/2 oz Triple sec
    • Ice cubes
    • Lime wheel and salt for garnish

Instructions:
• Rim the edge of a glass with a lime wedge and then dip into salt.
• In a shaker, combine tequila, lime juice, triple sec, and ice. Shake well.
• Strain into the glass over fresh ice.
• Garnish with a lime wheel.

  1. Berry Margarita
    Ingredients:
    • 2 oz Tequila
    • 1 oz Lemon juice
    • 1/2 oz Triple sec
    • 1/2 cup mixed berries (blueberries and raspberries)
    • Ice cubes
    • Lemon wheel and sugar for garnish

Instructions:
• In a blender, combine tequila, lemon juice, triple sec, mixed berries, and ice. Blend until smooth.
• Rim the edge of a glass with a lemon wedge and then dip into sugar.
• Pour the blended mixture into the glass.
• Garnish with a lemon wheel and a few berries on top.

Now you’re set to enjoy your 4th of July weekend with an explosion of flavors! These taco and margarita recipes are not only scrumptious but also add a festive touch to your celebrations. So, gather your loved ones, fire up the grill, and raise a glass to freedom and delicious food! Cheers!

Sizzling Summer BBQ Tacos: It’s Time To Fire Up The Grill

As the sun shines brighter and the temperatures rise, it’s time to fire up the grill and indulge in the ultimate summer delight: BBQ tacos! This article will take you on a culinary journey, sharing delicious recipes that combine the smoky goodness of barbecued meats with the fresh and vibrant flavors of tacos. Get ready to elevate your summer BBQ parties with these mouthwatering taco creations!

Grilled Chicken Tacos with Mango Salsa:

Ingredients:
• Chicken breasts or thighs
• Olive oil
• Lime juice
• Garlic powder
• Paprika
• Cumin
• Salt and pepper
• Soft flour or corn tortillas
• Mango salsa (diced mangoes, red onion, cilantro, lime juice, salt, and pepper)

Instructions:
• Preheat the grill to medium-high heat.
• In a bowl, combine olive oil, lime juice, garlic powder, paprika, cumin, salt, and pepper to make a marinade.
• Marinate the chicken in the mixture for at least 30 minutes.
• Grill the chicken until cooked through, about 6-8 minutes per side.
• Let the chicken rest for a few minutes before slicing it into strips.
• Warm the tortillas on the grill for a minute on each side.

Assemble the tacos by placing the grilled chicken on the tortillas and topping it with the refreshing mango salsa. Serve with lime wedges.

Smoky Grilled Shrimp Tacos:

Ingredients:
• Shrimp peeled and deveined
• Olive oil
• Lime juice
• Smoked paprika
• Garlic powder
• Cumin
• Salt and pepper
• Corn tortillas
• Cabbage slaw (shredded cabbage, cilantro, lime juice, salt, and pepper)
• Chipotle mayo (mayonnaise, adobo sauce, lime juice)

Instructions:
• Preheat the grill to medium heat.
• In a bowl, combine olive oil, lime juice, smoked paprika, garlic powder, cumin, salt, and pepper to make a marinade.
• Toss the shrimp in the marinade and let it sit for 15-20 minutes.
• Thread the shrimp onto skewers and grill them for 2-3 minutes per side until cooked.
• Warm the corn tortillas on the grill.

Assemble the tacos by placing the grilled shrimp on the tortillas and topping them with cabbage slaw and a drizzle of chipotle mayo. Garnish with additional lime juice and cilantro.

Grilled Veggie Tacos with Avocado Crema:

Ingredients:
• Assorted vegetables (such as bell peppers, zucchini, corn, and onions)
• Olive oil
• Lime juice
• Chili powder
• Cumin
• Salt and pepper
• Soft flour or corn tortillas
• Avocado crema (avocado, sour cream or Greek yogurt, lime juice, cilantro, salt, and pepper)

Instructions:
• Preheat the grill to medium-high heat.
• Slice the vegetables into thin strips or rounds.
• In a bowl, toss the vegetables with olive oil, lime juice, chili powder, cumin, salt, and pepper.
• Grill the vegetables until slightly charred and tender, about 3-5 minutes per side.
• Warm the tortillas on the grill.

Assemble the tacos by filling each tortilla with grilled veggies and drizzling them with avocado crema. You can also add extra toppings like crumbled feta cheese or fresh cilantro.

Sides and Refreshments:

Serve your BBQ tacos with a variety of delicious sides and refreshing beverages to complement the flavors. Consider options such as:
• Mexican Street Corn: Grilled corn on the cob brushed with lime crema, sprinkled with cotija cheese, and garnished with cilantro.
• Black Bean Salad: A colorful medley of black beans, corn, tomatoes, red onion, avocado, and a zesty lime dressing.
• Watermelon Agua Fresca: A thirst-quenching drink made by blending fresh watermelon with lime juice, a touch of sugar, and ice.

So fire up the grill, gather your favorite ingredients, and get ready to savor the perfect blend of smoky, grilled goodness and the vibrant, fresh taste of tacos. Cheers to a sizzling summer BBQ filled with deliciousness!

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!

Ingredients

Instructions

  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!

Vegetarian Tacos

Vegetarian tacos are a great way to enjoy a delicious and healthy meal. They are easy to make and can be customized to your liking. Here is a simple recipe for vegetarian tacos:

Ingredients:
• 1 tablespoon olive oil
• ½ onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• ½ cup chopped cilantro
• ¼ cup taco seasoning
• ¼ cup water
• Salt and pepper to taste
• Corn tortillas
• Your favorite toppings (such as shredded cheese, avocado, sour cream, guacamole, salsa, and/or lettuce)

Instructions:
• Heat the olive oil in a large skillet over medium heat. Add the onion, bell peppers, and black beans.
• Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Stir in the corn, cilantro, taco seasoning, and water.
• Bring to a simmer and cook for 5 minutes, or until the sauce is thickened. Season with salt and pepper to taste.
• To assemble the tacos, warm the corn tortillas. Fill each tortilla with the vegetable mixture and your favorite toppings. Serve immediately.

Here are some tips for making vegetarian tacos:
• Use a variety of vegetables to create a flavorful and colorful filling.
• Don’t be afraid to add your own personal touch to the recipe. For example, you could add a squeeze of lime juice, a dash of hot sauce, or a sprinkle of crushed red pepper flakes.

Get creative with your toppings. There are endless possibilities, so have fun with it!
Vegetarian tacos are a delicious and healthy meal that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you’re looking for a quick and easy meal, give vegetarian tacos a try!

Easy Slow Cooker Birria Tacos

Birria is a delicious and popular Mexican dish that is made with beef, spices, and a rich broth. It is often served in tacos, but it can also be enjoyed as a stew or soup. Birria can be made in a variety of ways, but one of the easiest and most convenient methods is to use a slow cooker.

To make easy slow cooker birria tacos, you will need the following ingredients:
• 1 (3-pound) chuck roast, cut into 1-inch cubes
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (12-ounce) bottle beer
• 1 (14.5-ounce) can beef broth
• 1 (15-ounce) can tomato sauce
• ½ cup chopped cilantro

Instructions:
• In a slow cooker, combine the chuck roast, onion, garlic, chili powder, cumin, oregano, salt, and pepper.
• Pour the beer, beef broth, and tomato sauce over the meat.
• Cover the slow cooker and cook on low for 8 hours, or until the meat is tender and falling apart.
• Shred the meat with two forks.
• Return the shredded meat to the slow cooker and stir in the cilantro.
• Serve the birria in tacos with your favorite toppings, such as shredded cheese, sour cream, guacamole, and salsa.
Enjoy!

Here are some tips for making easy slow cooker birria tacos:
• Use a good quality beef broth for the best flavor.
• If you don’t have beer, you can substitute beef broth or water.
• You can also add other vegetables to the slow cooker, such as carrots, potatoes, or poblano peppers.
• Serve the birria with your favorite toppings, such as shredded cheese, sour cream, guacamole, and salsa.
With these tips, you can easily make delicious and easy slow cooker birria tacos at home. So gather your friends and family, get creative, and enjoy!

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
Ingredients:
• 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

Instructions:

  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
Ingredients:

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

Instructions:

  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!

Keto Tacos: A Delicious Twist on a Classic Dish

Tacos are a classic dish that everyone loves, but for those on a keto diet, traditional taco shells can be a no-go. Luckily, there are plenty of keto-friendly options that allow you to enjoy all the delicious flavors of tacos without the carbs. Here are three recipes for keto tacos that are sure to satisfy your cravings:

Lettuce Wrap Tacos
Ingredients:

• 1 lb. ground beef
• 1 tsp. chili powder
• 1 tsp. cumin
• ½ tsp. garlic powder
• ½ tsp. onion powder
• Salt and pepper, to taste
• 8-10 large lettuce leaves
• Toppings of your choice (such as shredded cheese, salsa, guacamole, and sour cream)

Instructions:
• In a large skillet, cook the ground beef over medium-high heat until browned.
• Add the chili powder, cumin, garlic powder, onion powder, salt, and pepper to the skillet, and stir to combine.
• Reduce the heat to medium-low, and let the beef cook for another 5-7 minutes, until the spices are well incorporated, and the beef is cooked through.
• To assemble the tacos, place a spoonful of the beef mixture onto a lettuce leaf, and top with your desired toppings.

Cheese Shell Tacos
Ingredients:

• 2 cups shredded cheddar cheese.
• ½ tsp. chili powder
• ½ tsp. cumin
• Salt and pepper, to taste
• Toppings of your choice (such as cooked chicken, avocado, and diced tomatoes)

Instructions:
• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper.
• In a bowl, mix the shredded cheese, chili powder, cumin, salt, and pepper.
• Spoon the cheese mixture into 6 even mounds on the prepared baking sheet and use a spatula to spread them into circles.
• Bake for 5-7 minutes, until the edges of the cheese are browned and crispy.
• Let the cheese shells cool for a minute or two before removing them from the baking sheet.
• To assemble the tacos, fill each cheese shell with your desired toppings.

Cauliflower Rice Tacos
Ingredients:

• 1 head cauliflower, chopped into small florets.
• 1 tbsp. olive oil
• 1 tsp. chili powder
• 1 tsp. cumin
• Salt and pepper, to taste
• Toppings of your choice (such as cooked shrimp, diced avocado, and fresh cilantro)

Instructions:
• In a food processor, pulse the cauliflower florets until they are broken down into small pieces.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the cauliflower to the skillet, along with the chili powder, cumin, salt, and pepper.
• Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
• To assemble the tacos, place a spoonful of cauliflower rice onto a lettuce leaf, and top with your desired toppings.

In conclusion, there are plenty of keto-friendly options for enjoying tacos. Whether you opt for lettuce wraps, cheese shells, or cauliflower rice, there are endless possibilities for filling and toppings that will make for a delicious and satisfying meal. So go ahead and give these keto taco recipes a try and see how easy it can be to enjoy your favorite foods while still sticking to your diet!

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:

Ingredients:
• 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)

Instructions:
• 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.

Taco ‘Bout a Party: Grilled Pollo Asado Tacos for Your Next BBQ Bash

Summer is in full swing, which means it’s time to fire up the grill and get your taco game on point. Forget the hotdogs and hamburgers – this BBQ season, we’re serving up a showstopper that’s guaranteed to steal the spotlight: grilled pollo asado tacos. With their smoky, marinated chicken, zesty toppings, and a squeeze of fresh lime, these tacos are a fiesta in every bite. So, dust off that grill, gather your amigos, and let’s get ready to taco ’bout the ultimate BBQ recipe.

The Star of the Show: Grilled Pollo Asado Tacos

Ingredients:

For the Pollo Asado Marinade:

For the Tacos:

Instructions:

The grilled pollo asado taco is more than just a dish; it’s the life of the BBQ party. With its smoky, citrus-infused chicken, vibrant toppings, and undeniable wow factor, this taco is destined to become the star of your summer gatherings. As you dine al fresco, surrounded by the laughter of friends and the sizzle of the grill, you’ll realize that these tacos are more than just a meal; they’re a memory in the making.

Easy Chicken Tacos Recipe

Ingredients:
• 1 pound boneless, skinless chicken breast, cut into small pieces
• 1 tablespoon olive oil
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 8-10 small corn or flour tortillas
• Toppings such as diced tomatoes, shredded lettuce, shredded cheese, diced avocado, salsa, and sour cream

Instructions:
• In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with chili powder, cumin, garlic powder, salt, and pepper. Cook for 5-7 minutes or until the chicken is cooked through.
• Warm the tortillas in the microwave or on a skillet over low heat.
• Fill each tortilla with the cooked chicken and your desired toppings, such as diced tomatoes, shredded lettuce, shredded cheese, diced avocado, salsa, and sour cream.
• Serve immediately and enjoy!
Note: You can also add other ingredients to the chicken mixture, such as diced onions, bell peppers, or jalapeños, for added flavor and texture.

Chilaquiles Recipe

By Isabel Laessig @ sundaysuppermovement.com

Ready in 30 minutes in one pan, my Chilaquiles recipe is a quick and easy breakfast or brunch made with crispy tortillas, salsa, fried eggs, and an avocado crema worth obsessing over.

Ingredients

  Chilaquiles

Avocado Crema

Optional Toppings

Instructions

Avocado Crema

Learn more about this recipe here>>

Chorizo Breakfast Tacos

By Tania @ cookingformysoul.com
These chorizo and egg breakfast tacos are packed with so much flavor. Delicious Mexican chorizo, soft scrambled eggs, and lots of toppings on a warm flour tortilla. So good and easy to make!

Ingredients

Toppings

Instructions

To assemble the tacos, place some cooked chorizo and scrambled eggs on the tortillas, and add the toppings. Serve immediately. Enjoy!

Learn more about this recipe here >>

How to Make Mouthwatering Taquitos

Taquitos, also known as rolled tacos, are delicious and easy-to-make dish that can be enjoyed as a snack, appetizer, or main course. These crispy, rolled tacos are typically filled with shredded meat, cheese, and spices, and then fried until golden brown. Here’s a recipe for taquitos that you can try at home:

Ingredients:

• 1 lb. cooked and shredded chicken (or beef, pork, or a combination)
• 1 cup shredded cheese (cheddar or Mexican blend)
• ½ cup salsa
• 1 tsp. chili powder
• 1 tsp. cumin
• ½ tsp. garlic powder
• ¼ tsp. salt
• 12-16 corn tortillas
• Vegetable oil (for frying)
• Guacamole and sour cream (for serving)

Instructions:

• In a large bowl, combine the shredded chicken, shredded cheese, salsa, chili powder, cumin, garlic powder, and salt. Mix until well combined.

• Heat a large skillet over medium-high heat. Warm the tortillas in the skillet, one at a time, for about 30 seconds on each side, until they are pliable.

• Spoon about 2-3 tablespoons of the chicken mixture onto each tortilla, near one edge. Roll the tortilla tightly around the filling, and secure with a toothpick.

• Repeat with the remaining tortillas and filling.

• Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the taquitos, seam side down, in batches (about 3-4 at a time). Fry for 2-3 minutes on each side, until golden brown and crispy.

• Remove the taquitos from the oil with tongs and place them on a paper towel-lined plate to drain any excess oil.

• Serve the taquitos hot with guacamole and sour cream for dipping.

Taquitos can be made with a variety of fillings, so feel free to get creative and customize the recipe to your liking. They also make a great make-ahead dish, as they can be assembled and frozen before frying. Simply thaw before frying as directed above.

Enjoy your homemade taquitos and impress your friends and family with your cooking skills!

Baja Fish Tacos With Mango Salsa

by the National Mango Board

Ingredients
Mango Salsa
• 2 large ripe mangos, peeled, pitted and chopped
• ¼ cup minced red bell pepper
• 1 tbsp lime juice
• 1 tbsp chopped fresh cilantro
• 2 green onions, sliced (green tops only)
• 1 small jalapeno pepper, stem, seeds and membrane removed
Tacos
• 1 pound cod fillets, rinsed and patted dry
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp Mexican oregano
• ½ tsp garlic salt
• 8 corn tortillas, warmed
• 2 cups shredded green or red cabbage
• ½ cup crumbled cotija cheese (may substitute shredded Monterey Jack)

Directions

  1. Preheat oven to 425°F.
  2. Stir together mango, bell pepper, lime juice, cilantro, onions, and jalapeno in a medium bowl; set aside.
  3. Place cod on 2 large sheets of parchment paper.
  4. Stir together dry seasonings in a small bowl and sprinkle over cod.
  5. Bring the edges of parchment paper together and fold twice.
  6. Fold ends under to enclose fish.
  7. Place packets on a baking sheet and bake for 15 to 18 minutes.
  8. Open packets carefully to let steam escape.
  9. Place equal amounts of cod in each tortilla and top with cabbage, cheese, and mango salsa.

See Original Recipe Here >>

Taco Lasagna

By Kim at insanelygoodrecipes.com

A deliciously cheesy Mexican-Italian hybrid, taco lasagna is sure to tantalize the tastebuds of everyone who tries it. Layers of ground meat and ooey-gooey cheese, seasoned with a unique twist of Mexican flavors all baked together in one casserole dish. Yum!

Ingredients
• 1 cup sliced green onion.
• ½ teaspoon cayenne pepper
• 2 pounds lean ground beef
• 4 cloves garlic, minced.
• 1 ½ cups shredded Monterey Jack cheese.
• 1 tablespoon chili powder
• 1 ½ cups shredded Cheddar cheese.
• ½ cup water
• Cooking spray
• 18 corn tortillas
• 2 packets taco seasoning mix.
• 1 jar salsa
• 1 sour cream

Directions
• Preheat the oven to 375 degrees Fahrenheit.
• Grab a large deep skillet and cook the beef on medium-high for 10–15 minutes.
• Once the beef is evenly browned, drain the excess fluids.
• Add the taco seasoning, chili powder, garlic, and cayenne.
• Add the water, drop the heat to low, and let it simmer for 10 minutes.
• Spray the bottom of a 9×13-inch baking dish with cooking spray.
• Put 6 tortillas in the baking dish and spread a third of the salsa on top.
• Then, spread half of the meat mixture on top of the salsa layer.
• Add half of the green onions and half of the sour cream.
• Add half of both kinds of cheese and repeat the previous steps for the next layer.
• Add six tortillas on top as the finishing layer, add the remaining salsa, and sprinkle more cheese on top.
• Bake it for 30-45 minutes, until the cheesy layer gets that golden brown color.
• Serve it with sour cream or guacamole.

Learn More About This Recipe Here >>

Taco Soup Recipe

By Alpan Beiser at gypsyplate.com
This hearty ground beef soup is perfectly seasoned with easy homemade taco seasoning and has all the right Tex-Mex flavors along with veggies, corn, and beans. In the end, all you need to do is make it irresistible by simply topping it with creamy avocado, some cilantro, jalapeño, tortilla strips and lots of shredded cheese.

Ingredients
Homemade Taco Seasoning
• 1 Tbsp chili powder
• 1 ½ tsp cumin
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp oregano
• 1 tsp paprika
• ¼ tsp red chili flakes
• 1 tsp salt
• ½ tsp black pepper

Taco Soup
• 2 Tbsp olive oil
• 1 ½ lbs. ground beef
• 1 medium onion, diced.
• 2 small bell peppers (red and yellow), diced.
• 4 garlic cloves finely chopped.
• 28oz can diced tomatoes.
• 15oz can pinto beans (you can sub with black beans)
• 1 ½ cups frozen corn.
• 3 cups beef broth

Toppings
• shredded cheddar cheese
• diced avocados.
• chopped cilantro.
• jalapeños
• tortilla chips or strips
• sour cream

Instructions
• Combine all ingredients for taco seasoning in a small bowl.
• In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat. Sauté onion and bell peppers for 6-8 minutes until they are soft. Add in garlic and sauté for a minute.
• Add in ground beef and sauté till it is brown all over. Drain excess fat (leave a little behind, as it adds great flavor).
• Add in taco seasoning along with diced tomatoes, pinto beans, corn, and beef broth. Stir well and bring it to boil. Then lower the heat to medium-slow and simmer uncovered for 30 minutes, stirring occasionally.
• Taste and adjust for salt. Serve immediately with desired toppings.

Learn More About This Recipe Here>>

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.

Ingredients
Filling
• 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
Peppers
• 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

Directions
• 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.
Peppers
• Simply sauté the onions, garlic, and tri-colored bell peppers in coconut oil on medium heat until softened.
Assembly
• 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

Ingredients

• 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.

Instructions
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

Taco Casserole

By Kristine @kristineskitchenblog.com

Ingredients
• 2 teaspoons olive oil
• 1 cup chopped yellow or red onion.
• 1 pound ground beef, or ground turkey or ground chicken
• 1 red bell pepper, chopped.
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 cup frozen corn or canned corn drained if canned.
• 15 ounce can black beans, rinsed and drained.
• 1 ½ cups jarred salsa, divided, I used medium, one 16-ounce jar
• 8 corn tortillas
• 8 ounces shredded cheddar cheese, or Mexican cheese blend, 2 cups
• Optional Toppings: chopped fresh cilantro, avocado, chopped red or green onion, fresh tomatoes, black olives, sour cream, etc.

Instructions
• Preheat oven to 350° F.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 2 minutes.
• Add the ground beef to the pan and cook, crumbling, until browned. Drain off any excess grease.
• Then add the chopped bell pepper and cook for 2 minutes, stirring often.
• Add the chili powder, cumin, garlic powder, dried oregano, salt, pepper, corn, black beans and 1 cup of the salsa. Stir to combine. Remove the pan from the heat.
• Spread the remaining ½ cup salsa in the bottom of a 13×9-inch baking dish.
• Lay 4 of the tortillas in the baking dish, arranging them so that they cover the bottom of the dish as best as possible.
• Spread ⅔ of the beef mixture over the tortillas and top with ⅓ of the shredded cheese.
• Lay the remaining 4 tortillas on top, followed by the remaining beef mixture and then the remaining cheese.
• Cover the dish with foil (first spray the underside of the foil with cooking spray to prevent the cheese from sticking to it). Bake for 25 minutes. Then uncover and bake for 5-10 more minutes, until hot and bubbly and cheese just starts to brown. Serve with toppings as desired.

Explore more recipes here

Slow Cooker Corned Beef Tacos

by: ISABEL @ isabeleats.com

This Slow Cooker Corned Beef Tacos recipe is perfect for celebrating St. Patrick’s Day or any day of the week! Made from shredded corned beef piled onto flour tortillas and topped with sauerkraut and sour cream.

Ingredients
For the corned beef
• 3 small onions, quartered.
• 3 pounds corned beef brisket.
• 1 spice packet (it usually comes with the corned beef)
• 4 cups beef broth (or water)
For the tacos
• 16 soft-taco-size flour tortillas
• 1 cup sauerkraut (I love the spicy variety!)
• 1 cup sour cream
• ½ cup chopped parsley.

Instructions
• Place the quartered onions in a large slow cooker.
• Add the corned beef brisket, spice packet and beef broth.
• Cover and cook for 5-6 hours on high or 8-10 hours on low until brisket is tender.
• Remove brisket from the slow cooker and transfer to a plate or cutting board.
• Shred the brisket using a knife and fork.
• Add the shredded beef back into the slow cooker and mix together with the broth.
• Serve corned beef in flour tortillas with sauerkraut, sour cream and chopped parsley.

Explore more taco recipes here

Carne Asada Tacos

Cathy Roma @ Whatshouldimakefordinner.com

Ingredients

Carne Asada Tacos

Marinade for Carne Asada

Charred Onion Relish

Instructions

Carne Asada

Charred Onion Relish

Assemble the Tacos

TUILE COOKIE DESSERT TACOS

by Sarita Gelner @https://ritzymom.com/
Crispy, delicate, cinnamon scented Tuile cookies are shaped into taco shells and filled with vanilla mascarpone cream and macerated berries. Add a drizzle of chocolate sauce and these Tuile cookie dessert tacos are a sweet treat.

Ingredients
• 1/2 cup butter melted.
• 3/4 cup granulated sugar.
• 3 large egg whites
• 2/3 cup AP Flour
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 8 ounces mascarpone cheese
• 1 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 3 tablespoons granulated sugar.
• 2 tablespoons chocolate sauce for drizzling on top
• 2 cups strawberries hulled and chopped.
• 2 tablespoons granulated sugar.

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with a silpat.
  2. Melt butter and set aside.
  3. In a large bowl, gently whisk together the egg whites and sugar.
  4. Add the melted butter and vanilla. Whisk to incorporate and dissolve sugar.
  5. Add flour and cinnamon and whisk into a smooth batter.
  6. Then chill for 10 minutes while the oven heats. Next, scoop about 2 tablespoons onto one side of the silpat. Use an offset spatula to make a thin circle out of the batter.
  7. Only TWO taco shell cookies can bake per silpat. Leave room for spreading and space according. Watch video for more info.
  8. Bake 8-9 minutes, until they are browning around the edges with some brown patches throughout.
  9. Then working quickly, use a clean spatula to remove each one and set it over a rolling pin or wooden spoon handle to shape.
  10. While the rest of shells are cooking and cooling, make your filling.
  11. Wash, hull, and chop strawberries. Place into a large bowl and toss with sugar. Set aside.
  12. Then in a bowl, use hand mixer to whisk together the mascarpone, heavy cream, vanilla, and sugar until whipped and stiff.
  13. Fill tacos with some cream. Top with berries. Drizzle on sauce.
  14. Tacos should be filled right before eating so shells don’t get soggy and lose that awesome crunch factor!

Crispy Chicken Tacos

These will be the best chicken tacos you’ve ever eaten.
Ingredients
• 1 whole chicken, stewed, skinned boned, and shredded (about 3 1/2 cups)
• 1 tablespoon olive oil
• 1 small onion diced
• 4 cloves garlic
• 1 – 15 1/2 ounce cans black beans, drained
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup salsa verde
• 1/2 cup light sour cream
• 3/4 cup shredded cheese
• 1/2 cup cilantro for garnish and flavor
• 16 small corn tortillas

Directions

  1. Stew chicken. Or, if you want to save time, just buy a rotisserie and shred it.
  2. While the chicken cooks, prepare the avocado crema first to allow flavors to blend

Avocado Crema
• 2 large avocados
• 1/3 cup sour cream
• 1/2 tsp. garlic granules or powder
• Juice from one fresh lime

Directions

  1. Add avocado cut into chunks, sour cream, garlic, and lime juice to taste in a food processor until mixture is smooth and creamy. Transfer to a serving bowl and refrigerate while you prepare quesadillas.
  2. If you have cooked the chicken, let it chicken cool and then skin, bone, and shred it. Set chicken aside.
  3. Preheat the oven to 400 degrees F.
  4. Heat the oil in a skillet over medium heat. Saute’ onions and garlic for 2 to 3 minutes. Add chicken, black beans, cumin, paprika, cayenne pepper, and salsa verde (Merritt used a mild salsa verde for this recipe, though you could certainly go for more heat if you choose) and stir mixture together.

Make your Tacos

  1. Wrap the corn tortillas in (8 at a time) in a damp paper towel on a plate and microwave them for 30 seconds. Use a pastry brush to lightly spread olive oil on one side of the tortillas. Place oiled side face down on a cookie sheet.
  2. Place 3-4 tablespoons of chicken mixture on one half of each tortilla. and top with 2 tablespoons cheese. Fold tortillas in half and bake in the oven for about 10 minutes – 5 minutes on each side – or until the tortilla browns and gets crispy.
  3. Remove tacos from the baking sheet to a serving plate. Garnish with cilantro. Serve with salsa verde and avocado crema.
  4. This recipe makes 16 Crispy Chicken Tacos and they are going to knock your taste buds off.

Read More: How to Make the Best Chicken Tacos Ever

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