EASY TACO PIZZA RECIPE: HOW TO MAKE IT
Convenient prebaked crust makes this tasty taco pizza as easy as can be. It's a great recipe, especially if you have teenagers. I keep the ingredients on hand so that we can whip up this filling meal anytime. —Mary Cass, Baltimore, Maryland
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 2 pizzas (8 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside. , Place crusts on ungreased pizza pans or baking sheets. Combine beans and salsa; spread over crusts. Top with beef mixture, chips and cheese. , Bake until heated through and cheese is melted, 13-16 minutes. If desired, sprinkle with lettuce and tomatoes.
Nutrition Facts : Calories 304 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 720mg sodium, CarbohydrateContent 34g carbohydrate (1g sugars, FiberContent 3g fiber), ProteinContent 15g protein.
TACO-FILLED PASTA SHELLS RECIPE: HOW TO MAKE IT
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. —Marge Hodel, Roanoke, Illinois
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 filled shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining 12 stuffed shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Nutrition Facts : Calories 492 calories, FatContent 31g fat (16g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 982mg sodium, CarbohydrateContent 29g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 23g protein.
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TACO SALAD CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 527 calories per serving
- In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. , Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. , Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.
CHEESY BEEF AND SWEET POTATO TACO CASSEROLE
From thepioneerwoman.com
Total Time 1 hours 25 minutes
Category main dish
- Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don't have a spiralizer, just dice the sweet potato into small cubes. Set aside.In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer. Just make sure that the sweet potato has softened.Spread 2 cups of the beef mixture into the bottom of the prepared baking dish. Layer tortilla chips on top, slightly overlapping the chips. Drop half of the remaining beef mixture by spoonfuls over the chips, and then spread it out into an even layer. Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses. Cover pan loosely with foil (so the foil doesn't touch the cheese) and cook for about 30 minutes, or until cheese is melted and the casserole is heated throughout. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and/or cilantro. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.
TACO-FILLED PASTA SHELLS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 05 minutes
Category Dinner
Cuisine North America, Mexican
Calories 492 calories per serving
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 filled shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining 12 stuffed shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
TACO SALAD CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 527 calories per serving
- In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. , Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. , Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.
CHEESY BEEF AND SWEET POTATO TACO CASSEROLE
From thepioneerwoman.com
Total Time 1 hours 25 minutes
Category main dish
- Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don't have a spiralizer, just dice the sweet potato into small cubes. Set aside.In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer. Just make sure that the sweet potato has softened.Spread 2 cups of the beef mixture into the bottom of the prepared baking dish. Layer tortilla chips on top, slightly overlapping the chips. Drop half of the remaining beef mixture by spoonfuls over the chips, and then spread it out into an even layer. Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses. Cover pan loosely with foil (so the foil doesn't touch the cheese) and cook for about 30 minutes, or until cheese is melted and the casserole is heated throughout. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and/or cilantro. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.
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