HOW TO MAKE TACOS AT HOME RECIPES

Name: Veggie Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 tacos.
Cuisine: North America, Mexican
Ingredients: 2 tablespoons canola oil; 3 cups shredded cabbage; 1 medium sweet red pepper, julienned; 1 medium onion, halved and sliced; 2 teaspoons sugar; 1 can (15 ounces) black beans, rinsed and drained; 1 cup salsa; 1 can (4 ounces) chopped green chiles; 1 teaspoon minced garlic; 1 teaspoon chili powder; 1/4 teaspoon ground cumin; 8 taco shells, warmed; 1/2 cup shredded cheddar cheese; 1 medium ripe avocado, peeled and sliced

VEGGIE TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Veggie Tacos Recipe: How to Make It - Taste of Home image

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 tacos.

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced

Steps:

In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.

Nutrition Facts : Calories 430 calories, FatContent 22g fat (5g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 770mg sodium, CarbohydrateContent 47g carbohydrate (8g sugars, FiberContent 10g fiber), ProteinContent 12g protein.

MAKE YOUR OWN TACOS BAR RECIPE | RACHAEL RAY | FOOD NE…

Make Your Own Tacos Bar Recipe | Rachael Ray | Food Ne… image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 10 tacos

Number Of Ingredients 32

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/3 pounds ground turkey breast, the average weight of 1 package
1 small onion, chopped
2 cloves garlic, chopped
2 chipotles in adobo sauce, chopped
1 cup tomato sauce
1 rounded tablespoons chili powder, a rounded palmful
Salt
1/2 cup water
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/3 pounds ground pork
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 small green bell pepper, chopped
1 tablespoon ground cumin, a palmful
several drops cayenne pepper sauce, to taste
1/2 teaspoon allspice
Salt and freshly ground black pepper
1/2 cup water
1 1/2 cups shredded cheddar or smoked cheddar, about 1/2 pound
1 1/2 cups shredded Monterey Pepper Jack cheese, about 1/2 pound
Shredded Romaine lettuce, 2 hearts
6 scallions, chopped
Diced red plum tomatoes
Taco sauce, any brand
Yellow Pico de Gallo, recipe follows
10 super size taco shells, warmed to package directions
3 yellow vine ripe tomatoes, seeded and diced
2 small jalapeno peppers, seeded and chopped
1 small white onion, chopped
3 tablespoons chopped fresh cilantro leaves
Coarse salt

Steps:

Chipotle Turkey Taco Filling:In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
Pork and Bell Pepper Filling:Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.
Combine all Pico de Gallo ingredients in a small bowl and serve.
To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.

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I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio
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Reviews 3.9
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Calories 294 calories per serving

In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.

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I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!
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Calories 409.4 calories per serving

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VEGGIE TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Cuisine North America, Mexican
Calories 430 calories per serving

In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.

See details

MAKE YOUR OWN TACOS BAR RECIPE | RACHAEL RAY | FOOD NE…

From foodnetwork.com
Reviews 4
Total Time 35 minutes
Category main-dish
Cuisine mexican

To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.

See details

TEXAS TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.

See details

VEGGIE TACOS RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.

See details

MAKE YOUR OWN TACOS BAR RECIPE | RACHAEL RAY | FOOD NE…

From foodnetwork.com
Reviews 4
Total Time 35 minutes
Category main-dish
Cuisine mexican

To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.

See details

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In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.

See details

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