INGREDIENTS TO MAKE TACOS RECIPES

Name: Walking Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings.
Cuisine: North America, Mexican
Ingredients: 1 pound ground beef; 1 envelope reduced-sodium chili seasoning mix; 1/4 teaspoon pepper; 1 can (10 ounces) diced tomatoes and green chiles; 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce); 5 packages (1 ounce each) corn chips; Toppings: Shredded cheddar cheese, sour cream and sliced green onions

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

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

These Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 5 servings.

Number Of Ingredients 7

Ingredients

1 pound ground beef
1 envelope reduced-sodium chili seasoning mix
1/4 teaspoon pepper
1 can (10 ounces) diced tomatoes and green chiles
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
5 packages (1 ounce each) corn chips
Toppings: Shredded cheddar cheese, sour cream and sliced green onions

Steps:

In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.

Nutrition Facts : Calories 530 calories, FatContent 28g fat (6g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1017mg sodium, CarbohydrateContent 44g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 24g protein.

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.

More about "ingredients to make tacos recipes"

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

These Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 530 calories per serving

In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally., Just before serving, cut open corn chip bags. Add beef mixture and toppings.

See details

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

TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER

Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.
From jamieoliver.com
Total Time 35 minutes
Cuisine mexican
Calories 418 calories per serving

1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

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EASY SHRIMP TACOS - MCCORMICK

Tired of ordinary ground beef tacos? Try tacos filled with taco seasoned shrimp instead.
From mccormick.com
Cuisine Mexican,
Calories 364 per serving

Serve shrimp in warmed tortillas with assorted toppings, such as sour cream, fresh cilantro, chopped tomato, chopped avocado, chopped red onion or lime wedges, if desired.

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TOP SECRET RECIPES | ISLANDS YAKI SOFT TACOS

Menu Description: "Three flour tortillas stuffed w/marinated chicken, teriyaki sauce, Jack cheese, pineapple, lettuce, tomatoes & scallions." If you love the sweet taste of teriyaki marinated chicken, you'll dig the Yaki Soft tacos at this Hawaiian-themed burger chain. Sure, Islands is famous for its burgers, but many also go for the several choices of soft tacos -- and the one I've cloned here is the top-seller. After testing all popular brands of teriyaki sauce on the market, I found that none have the heavy ginger notes of the chain's version, so you'll want to make the sauce from scratch. Which is really no big deal, since it's an easy process and you'll end up with a teriyaki sauce/marinade that's better than any store version, and you can use it in all sorts of recipes. When you buy the canned pineapple, go for the 20-ounce can or get two 8-ounces cans. You'll need that much since you'll use the pineapple chunks in both the sauce and on the tacos (and you'll even use some of the juice from the can in your teriyaki sauce). When chopping the chunks, take the time to slice each chunk into quarters (lengthwise, with the grain) so you get thin pineapple pieces that are the exact size of the stuff they use in the restaurant. Or you can find smaller Del Monte PINEAPPLE TIDBITS in 100% Pineapple Juice 20oz (2 Pack)onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=no,fullscreen=no,scrollbars=yes,dependent=no,width=700,height=700'); return false;"> pineapple chunks in some stores (see Tidbits). Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 6 hours 0 minutes0S
Calories 960 calories per serving

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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

TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER

Get three of your 5-a-day in just one portion of these epic Mexican-inspired fish tacos.
From jamieoliver.com
Total Time 35 minutes
Cuisine mexican
Calories 418 calories per serving

1. In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
2. Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
3. Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
4. Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
5. To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
6. Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
7. Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
8. Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

See details

EASY SHRIMP TACOS - MCCORMICK

Tired of ordinary ground beef tacos? Try tacos filled with taco seasoned shrimp instead.
From mccormick.com
Cuisine Mexican,
Calories 364 per serving

Serve shrimp in warmed tortillas with assorted toppings, such as sour cream, fresh cilantro, chopped tomato, chopped avocado, chopped red onion or lime wedges, if desired.

See details

TOP SECRET RECIPES | ISLANDS YAKI SOFT TACOS

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