Stir in chili powder, oregano, salt, pepper and 1/2
cup taco sauce.
Sprinkle evenly with 3/4 cup cheese, and drizzle with 1/4
cup taco sauce.
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
Not exact matches
It was only 38 degrees, but I grilled up the flank steak and made
tacos — mine had two corn tortillas, 3 ounces of meat, 1/4
cup of refried beans between the two
tacos, some sautéed red peppers and lots of hot
sauce.
Slip this filling into a lettuce
cup, fold it up like a
taco, add a little «special
sauce,» get down tonight.
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
Whisk together the enchilada
sauce, 1/2
cup brown sugar,
taco seasoning and Worcestershire
sauce in a small bowl.
2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1
cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4
cup chopped, fresh cilantro 1/4
cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or
taco sauce for garnish (optional)
DATE BBQ
SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1/2
cup pitted Medjool dates 1/2
cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO
SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1 medium, ripe avocado 1/2
cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4
cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2
cup filtered water sea salt & ground black pepper, to taste FOR THE
TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3
cups shredded cabbage Make the date BBQ
saucesauce.
Add the green chiles,
taco seasoning mix, enchilada
sauce, beans, and 2
cups of the cheese.
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)
1 1/2 teaspoons (7 mL) extra-virgin olive oil 1 red onion, diced 3 cloves garlic, minced 1 orange bell pepper, diced 1 red bell pepper, diced 1 jalapeño, seeded, if desired, and diced fine - grain sea alt and freshly ground black pepper 1/2
cup (125 mL) fresh or frozen corn 1 (14 - ounce / 396 - g) can diced tomatoes, with their juices 1
cup (250 mL) tomato
sauce or tomato puree 2 to 3
cups (500 to 750 mL) chopped kale leaves or baby spinach 1 (15 - ounce / 425 - g) can black beans, drained and rinsed 3
cups (750 mL) cooked wild rice blend or brown rice
taco shells
When I am on my A-game I like to have a few bagfuls of browned ground beef or turkey measured out and stored in Ziplocs in the freezer for easy
tacos, tostadas or meat
sauce (I measure them out into 2
cups per bag usually).
For the
tacos: 1 tsp canola oil 1 medium onion, minced 2 tbsp chili powder 3 garlic cloves, minced 1 tsp dried oregano 2 tsp tomato paste 1 1/4 lbs (20 oz) ground turkey (not 99 % fat - free) 1/2
cup canned tomato
sauce 1/2
cup low - sodium chicken broth 2 tsp cider vinegar 1 tsp light brown sugar Kosher salt and freshly ground black pepper
tablespoons extra-virgin olive oil 2 pounds ground chicken breast 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 red onion, chopped 1 (15 - ounce) can black beans, drained 1
cup medium heat
taco sauce or 1 (14 - oz) can stewed or fire roasted tomatoes 1
cup frozen corn kernels Salt 8 (8 inch) flour tortillas 2 1/2
cups shredded Cheddar or shredded pepper jack 2 scallions, finely chopped
I used about 1 1/4
cup and added more
sauce on to my prep bowls and
tacos.