Sentences with phrase «cheese taco cups»

Not exact matches

Tuesday: Walking Tacos (hamburger, cheese, lettuce, salsa, sour cream — build your own), spanish rice, fruit, dirt cups (chocolate pudding, crushed oreos, gummy worm).

Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 contCheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 contcheese Sour cream, grass - fed, organic (1 container)

ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

ground beef 1 packet Ortega taco seasoning 1 can diced tomatoes 1 cup black beans, rinsed and drained 1 cup canned corn 1 - 2 cups shredded cheddar cheese 2 scallions, chopped 1 avocado, sliced tacos, for serving

1 (8 ounce) package cream cheese, softened 1 cup sour cream 2 cans refried beans 3 tablespoons chili powder 1 tablespoon garlic powder 1 1/2 tablespoons cumin 1 tablespoon paprika 1 teaspoon salt (or sub all above spices with a packet of taco seasoning) 4 cups cheddar cheese, shredded (or sub half with monterey or colby jack)

dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving

Transfer to a large bowl and mix together with black beans, corn, green chilies, 1 cup shredded cheese, and taco seasoning.

1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)

Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1 / 2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.

Also, before putting the chicken on top with the cheese, mix the shredded chicken with taco seasoning and 3/4 cup of water.

Sprinkle evenly with 3/4 cup cheese, and drizzle with 1/4 cup taco sauce.

To assemble the tacos, place 1/4 cup of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top.

ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste)

1/2 cup soy milk 1 tablespoon turmeric 1/2 cup nutritional yeast 3/4 package Daiya cheddar cheese shreds 2 tablespoons Earth Balance margarine 2 tablespoons mustard (any kind) 1 can black beans (drained) 1 package soy chorizo («soyrizo») 1 one - pound box macaroni 1 jar salsa 6 corn taco shells, crumbled

I had two breakfast tacos: 2 corn tortillas, 1/2 cup egg whites, 1/2 ounce chopped pepperoni, 1/2 cup of canned kidney beans, 1 cup baby spinach and 3/4 oz of cheese.

1 lb lean ground beef, browned and drained 1 envelope low sodium taco seasoning 10 oz can Ro - Tel Diced Tomatoes and Green Chiles 1 1/2 cups sharp cheddar cheese, shredded 24 wonton wrappers

1 pound 85 percent lean ground beef (or turkey) 2 teaspoons taco seasoning 1/4 cup fresh chopped cilantro 2 heads romaine lettuce hearts, chopped 1 cup reduced - fat Mexican blend shredded cheese 1 cup fresh or bottled salsa 4 scallions, minced 1 cup crumbled baked corn tortilla chips (about 12 chips) 1 lime cut into 4 wedges

ground turkey 8 oz rotini pasta 1 small onion, chopped 2 cloves garlic, minced or pressed 1 -14 oz can diced tomatoes with jalapenos *, drained 4 Tbsp (or one packet) taco seasoning 4 oz cream cheese (reduced fat is fine) 1/2 cup sour cream (reduced fat is fine) Salt & pepper to taste Fresh cilantro and shredded cheese, for garnish (optional)

Drain any excess grease and then stir in green chiles, taco seasoning, cream cheese and 1/2 cup shredded cheddar cheese.

For taco shells I suggest using about 1/4 cup of cheese per shell.

Add the green chiles, taco seasoning mix, enchilada sauce, beans, and 2 cups of the cheese.

1 cup Cuban Pot Roast (taco salad style)(271 calories, 19g fat, 2g net carbs, 20g protein) 2 cups chopped romaine lettuce (16 calories, 0g fat, 1g net carbs, 1g protein) 2 Tbsp sour cream (51 calories, 5g fat, 1g net carbs, 1g protein) 1 Tbsp chopped cilantro (optional) 1/4 cup shredded cheddar cheese (114 calories, 9g fat,.5 g net carbs, 7g protein)

ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2 cups cheddar cheese (freshly grated) 2 cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)

(Time: 20 minutes) All you need are taco shells, a cup or two of chopped lettuce (choose romaine or red leaf over iceberg), a coarsely chopped tomato, canned black beans, a jar of mild salsa, and grated Monterey Jack cheese.

Stir in the chicken, green chiles, 3/4 cup shredded cheese, 2 Tablespoons cilantro and taco seasoning.

For cheese taco shells I suggest using about 1/4 cup of cheese per shell.

You can make mini taco cheese cups too!