TEXAS TACO RECIPES

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TEXAS TACOS RECIPE: HOW TO MAKE IT



Texas Tacos Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 10 servings.

Number Of Ingredients 11

1-1/2 pounds lean ground beef (90% lean)
1 medium sweet red pepper, chopped
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, drained
1-1/3 cups frozen corn, thawed
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
20 taco shells, warmed
Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

Steps:

  • 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.

Nutrition Facts : Calories 294 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 30g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 starch

TINY TEXAS TACO TARTS RECIPE - FOOD.COM



Tiny Texas Taco Tarts Recipe - Food.com image

This is so quick and easy to put together and looks really special. You can use whatever toppings you happen to have on hand. The filling can also be served as a dip with veggies, fritos or tortilla chips. Prep time includes thawing time while preparing the filling, but does not include chill time. I think this came from somewhere on the internet.

Total Time 20 minutes

Prep Time 20 minutes

Yield 6-10 serving(s)

Number Of Ingredients 11

30 individual frozen miniature phyllo cups, thawed
3/4 cup mayonnaise
6 tablespoons sour cream
1/4 cup buttermilk, as needed*
3 tablespoons taco seasoning mix, prepackaged is okay
1 tablespoon lime juice, bottled is fine
grated carrot
shredded cheese
finely chopped green onion
yellow bell peppers or green bell pepper
shredded lettuce, etc

Steps:

  • Follow direction on package for preparing phyllo shells.
  • Mix the next 5 ingredients.
  • I usually prepare and chill the filling early in the day and then fill the tarts & add with toppings shortly before serving. I do not bake the shells.
  • Or you can bake the shells, cool, fill the tarts, put on toppings, arrange on platter and keep chilled until ready to serve.
  • *Add just enough to make it creamy. I always just add lemon juice to milk to sour.

Nutrition Facts : Calories 145, FatContent 12.4, SaturatedFatContent 3.1, CholesterolContent 13.3, SodiumContent 226, CarbohydrateContent 8.2, FiberContent 0, SugarContent 2.4, ProteinContent 1

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