Tacos

Makes: 6-8 tacos

1 lb. ground beef

1/2 c. onion, chopped

1/2 tsp. salt

1 (8 oz.) can tomato sauce

1/4 tsp. garlic powder

1/8 tsp. ground red pepper

1/4 tsp. chili powder

1/8 tsp. oregano

Corn tortillas

Taco toppings of your choice (lettuce, tomato, shredded cheese, cilantro, taco sauce, etc.)

In a large skillet, brown ground beef with onion and salt; drain fat. Add remaining ingredients to skillet (excluding tortillas and toppings) and simmer 15 minutes over low heat. While taco meat is cooking, heat a small amount of oil in a small skillet. When oil is hot, place one tortilla at a time into the skillet. When the first side is lightly browned, flip tortilla and lightly brown the second side. Repeat for all additional tortillas depending on how many tacos you plan to make.

Scoop 1/4 cup taco meat into each taco shell and top with your favorite taco toppings. Enjoy!

Notes: Tacos are a favorite in our house and lots of families make Taco Tuesday a traditional each week. What I love about this recipe is the tomato sauce because it helps hold the meat together in the taco shell and you lose less meat out the back of your taco. Plus by making your own taco seasoning, you know exactly what ingredients are in your dinner. If you prefer to have crispy taco shells that hold their shape then add more oil to your skillet and hold the tortilla in a traditional taco shell shape as it cooks in the oil. Then be sure to cook both sides of the tortilla.

Recipe from my mom, Kay.

Chicken Enchiladas

 

Serves: 4-5

1 lb. chicken breast, cooked & shredded
1/4 c. salsa
2 1/2 c. Colby Jack cheese, grated, divided
5-6 flour tortillas, burrito size
1 (15 oz.) can enchilada sauce, divided
Toppings: Salsa, sour cream, cilantro (optional)

Preheat oven to 350 degrees. In a small bowl, combine shredded chicken with salsa. In a 13x9 baking dish, pour 1/3 cup enchilada sauce on the bottom. On a plate or cutting board, lay flat one tortilla. In the center, spread 1/2 cup of chicken and top with 1/3-1/2 cup of cheese. Leaving the ends open, roll one end over the filling and then continue rolling until the tortilla is a long cylinder. Place in baking dish, seam side down. Continue with remaining tortillas until all chicken and cheese is gone, keep aside 1/3 cup cheese. Place each rolled tortilla in the pan, close up next to the previous tortilla.

Once all tortillas are in the pan, pour remaining enchilada sauce over rolled tortillas. Cover baking dish and bake for 20 minutes. Remove cover and top enchiladas with remaining cheese. Return to oven for an additional 5 minutes. Remove from oven and top with salsa, sour cream and/or cilantro, if desired.

Notes: I love enchiladas because like Quiche there are so many different fillings to try. Chicken and cheese are my family's favorite so this is the way we make it most often. But you can use ground beef, ground turkey, shredded beef or leave the meat out altogether. You can choose any variety of enchilada sauce you like, red or green; mild, medium or hot. If you own a pressure cooker, one of the easiest ways to cook the chicken for this dish is to put it on the chicken/poultry setting for 8-12 minutes with the 1/4 cup of salsa with 3/4 cup of water. Then drain the extra liquid when it finishes cooking and shred the meat.

Recipe from Stacy.

Chicken Tortilla Soup

Serves: 5-6

2 c. cooked, chopped chicken
5 c. chicken broth
1 (15.5 oz) can white hominy, undrained
1 (4 oz.) can green chilies
1 (14.5 oz.) can petite diced tomatoes
1/2 tsp. cumin
1/2 tsp. salt

Toppings
2 c. Colby Jack cheese, shredded
Cilantro, chopped (optional)
15 small corn tortillas

Combine all ingredients (excluding toppings).

Cooking methods
Pressure cooker - In a 6 quart pressure cooker/instant pot, set on soup setting for 15 minutes. Let pressure naturally release for 10 minutes then manually release remaining pressure.
Slow cooker - Cook on high for 3-4 hours or low for 6 hours.
Stovetop -  Bring soup to a boil then simmer for 30-45 minutes. Due to evaporation, add a slight bit of water or additional broth if necessary.

Cut corn tortillas in half, then slice into approximately 1/2 inch strips. Heat a skillet or frying pan with a small amount of oil. Add tortilla strips to pan. Fry in pan for 15 minutes, turning regularly until strips are crispy. Salt tortilla strips if desired.

Serve soup topped with cheese, cilantro and crispy tortilla strips!

Notes: This soup is delicious and a nice change from our regular soups with the addition of the hominy. If you enjoy hominy, you could use a larger can (28 oz, I think). Also, if you prefer more of a kick substitute a can of diced tomatoes and green chilies (the ones that come canned together) for the two individual cans called for in the recipe. Green chilies are practically a food group here in the Southwest but I find the combo can can be a bit spicy for my bunch. 

To make this recipe even quicker, you can substitute a bag of store-bought tortilla chips for the homemade tortillas strips. However, if you have the time, I highly encourage you to fry them yourself. It makes a huge difference!

Recipe originally from a MOPS compilation cookbook. (But I can't actually find the cookbook at the present time so this is how I made it and it came out great!)

Beef Fajitas

Serves: 4

1 lb. beef steak, cut into strips
2 T. oil
1 tsp. cumin
1 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 green bell pepper, cut into strips
1/2 onion, cut into strips
Flour or corn tortillas
Toppings: cheese, fresh cilantro (optional)

In a medium bowl, combine oil, cumin, garlic powder, salt and pepper. Add in beef strips and toss to coat. Marinate in the refrigerator for at least 30 minutes. In a large skillet over high heat, saute the beef strips in marinade with bell pepper and onion strips for 6-8 minutes or until beef has cooked through and the peppers and onions have softened. Serve in warmed tortillas and top with cheese and cilantro.

Check my coupon resources page to save money when you make this recipe!

Tips: These fajitas were easy to put together and tasted wonderful! We used top sirloin steak that we already had in the freezer so our beef was very tender. Obviously there are a plethora of good toppings for fajitas including guacamole, sour cream, salsa, pico de gallo, etc. Cheese and cilantro are what our family used. My husband and I chose to use corn tortillas and heated them slightly in the same skillet we cooked the meat in. I highly recommend doing this. I did use flour tortillas for the kids, however since I could roll them up burrito-style and make it easier for them to hold.

Recipe from The $5 Dinner Mom Cookbook

No-Fry Chimichangas

Serves:4-6

1 lb. ground turkey
1/2 c. onion, chopped
1 garlic clove, minced
1/4 tsp. chili powder
1/2 c. cheddar cheese, shredded
1/2 can (regular can is 4 oz., use 2 oz.) diced green chilies, drained
1/2 c. fresh cilantro, chopped
4-6 large flour tortillas
No-stick spray
Salsa & sour cream

In a large skillet, brown turkey, onions, garlic and chili powder. Cook until turkey is no longer pink; drain. Stir in the cheese, chilies and cilantro. To assemble, spoon 1/4-1/2 cup of turkey mixture into each tortilla. Fold in ends, then roll tortilla and secure with wooden toothpicks. Spray both sides of rolled tortilla with no-stick spray. In a large skillet or griddle, cook filled tortillas over medium heat for 3-4 minutes on each side or until golden brown. Remove from skillet and keep warm until all tortillas are finished. Serve with salsa and sour cream.

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Tips: This is a fun Mexican dinner with a twist that jazzes up plain ol' burritos. I used my Pampered Chef Kitchen Spritzer in place of no-stick spray because I like the idea of using regular oil. Make sure to watch the tortillas as you are cooking them or they can easily become very brown. It was challenging to push the toothpicks through to the other side once you are ready to turn the tortilla but tongs can help. I also shared this recipe at We are THAT Family's Works-For-Me Wednesday.

Recipe adapted from Healthy Homestyle Cooking

Tortilla Casserole

Serves: 6-8

1 c. long grain rice, uncooked
1 can (14.5 oz.) diced tomatoes & green chilies
1 can refried beans
1/2 c. sour cream
1/2 c. taco sauce
6 (12-inch) flour tortillas
2 c. shredded Cheddar cheese
Sour cream, if desired

Cook rice according to package directions. Stir in tomatoes and green chilies. In a small bowl, combine sour cream and taco sauce. Mix well. Pour a very small amount of sour cream/taco sauce mixture on the bottom of a 13 x 9 baking dish. Move dish around to coat bottom. Place 2 tortillas on bottom of dish. Spread 1/2 can of refried beans on top of tortillas. Top with 1/2 rice/tomato mixture, then 1 cup of cheese. Repeat layers ending with tortillas on top. Pour remaining sour cream/taco sauce mixture on top. Bake at 350 degrees for 35 minutes or until heated through. Top with sour cream.

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Tips: I came up with this casserole for a church potluck by using ingredients I already had on hand. You can experiment with the flavor by using different flavors of refried beans and red or green taco sauce. I used mild Rotel diced tomatoes and green chilies to keep it from being to spicy for my kiddos. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe from Stacy

Bean 'n Rice Burritos

Serves: 4-6

1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes, drained
2 t. garlic powder
1 t. cumin
2 c. cooked rice
1 c. Mexican blend cheese, shredded
Flour tortillas
Sour cream
Salsa

In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3-1/2 cupful into the center of the tortilla. Top with cheese, sour cream and salsa. Fold sides and ends over filling and roll up.

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Tips: This was a nice, easy meatless dinner and the clean up was easy too. For a little extra flavor, try using the pre-seasoned diced tomatoes. (I can't remember exactly what the flavor combo is but you can usually find one that has a Mexican twist.) If your kids have trouble picking up and eating burritos, give them the option to eat the filling out of a bowl. Then butter a tortilla, warm it up and they still get both parts. Use whatever size flour tortillas your family usually keeps on hand or whatever is on sale that week. If you prefer to make burritos in the oven, try Black Bean Burrito Bake. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Cumin-Lime Pork Tacos

Serves: 4-6

1 T. oil
Salt and pepper
1 1/2 - 2 1/2 lb. pork loin roast
1 onion; chopped, divided
1/2 t. cumin
1/2 t. garlic powder
1/2 t. oregano
1 lime, thinly sliced
Corn tortillas
Fresh cilantro, chopped

Heat oil in a large skillet. Sprinkle pork loin generously with salt and pepper. Sear roast on all sides in the hot oil. Remove to crock pot. Add 1/2 cup onion to the pan and saute until clear and starting to brown around the edges. Stir in spices. Remove from heat. Layer lime slices over pork roast and cover with onion mixture. Place lid securely and turn heat to high for first 30 minutes. Reduce heat to low and cook 8 to 10 hours. Remove from pot and shred. Place 1/4 cup pork onto tortilla. Top with additional chopped onion and cilantro.

Click here to see if there are any coupons available to go with this recipe!

Tips: This was a great crock pot meal that you can turn into something other than just a piece of meat. Once the meat is shredded you can stir in a little of the extra juices to add some moisture back into the meat. These reminded me of some of the great little tacos you get on the streets in Mexico. I also shared this recipe at A Southern Fairytale's Mouthwatering Monday.

Recipe from Life as MOM

Taco Casserole

Serves: 3-4

1 lb. ground beef
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 envelope taco seasoning
1/2 c. water
1 1/2 c. crushed tortilla chips
1 can (16 oz.) refried beans
1 c. (4 oz.) shredded cheddar cheese
Your preference of toppings: Lettuce, tomato, black olives, cilantro, sour cream, salsa

In a skillet, brown beef, onion and 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-inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through. Top with desired toppings.

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Tips: This was a wonderful taco casserole! There is now a Post-it on this page in my cookbook with a note from my husband "Make this again soon!". The tortilla chips are a great addition and I would recommended serving some on the side as well. I also shared this recipe at Blessed with Grace's Tempt My Tummy Tuesday.

Recipe adapted from Taste of Home's 2001 Quick Cooking Annual Recipes

Tamale Pie

Serves: 3-4

1 1/3 c. water
1/2 c. cornmeal
1/2 c. cold water
1/4 t. salt
1/2 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1 1/4 t. chili powder
3/4 c. canned diced tomatoes w/juice (about 1/2 of a 14.5 oz. can)
1 c. whole kernel corn, canned or frozen
2 T. black olives, chopped
1/2 c. (2 oz.) shredded cheddar cheese

Bring the 1 1/3 cups of water to a boil in a small sauce pan. In a small bowl, mix together the corn meal, 1/2 cup water and salt. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat. Cook over low heat for 10-15 minutes or until mixture is very thick, stirring occasionally. Pour 3/4 of the cornmeal mixture into a lightly greased 10 x 6 baking dish. Cover and chill about 30 minutes or until firm. Cover remain cornmeal mixture and set aside.
In a large skillet, cook beef, onion, pepper and garlic until meat is browned; drain. Stir in chili powder, cook 1 minute. Stir in tomatoes, corn and olives. Spoon meat mixture on top of chilled cornmeal mixture in the baking dish. Spoon remaining cornmeal mixture into 8 mounds over meat. Bake at 350 degrees for 30 minutes. Sprinkle with cheddar cheese during last 5 minutes.

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Tips: I often try to avoid recipes with a lot of prep work before the casserole even goes in the oven but this tamale pie looked like something different and tasty so I gave it a try. The whole family enjoyed it (even my 1-year old). Be sure you plan ahead because it will take at least an hour to hour and a half from beginning to end. If you don't have a 10 x 6 dish, you can use any 1 1/2 quart baking dish.

When the cornmeal mixture is finished cooking on the stove it will have the consistency of set pudding. Also, I didn't try this but a cup of cooked beans mixed in with the meat would probably be very good and add additional protein. If cornmeal is not something you usually keep on hand, try making Easy Cornbread while you have it in your pantry. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from Better Homes and Gardens: Family Favorites Made Lighter

Black Bean Burrito Bake

Serves: 4 (1 burrito each)

1/2 can (4 oz.) chopped green chilies
1/2 c. sour cream
1 can (15 oz.) black beans, rinsed and drained
1 c. frozen corn, thawed
4 flour tortillas
3/4 c. salsa
1/2 c. (2 oz.) shredded Cheddar cheese

In a medium bowl, combine the 1/2 can of green chilies and sour cream. Let stand for 10 minutes. Place 1/2 the can of beans in a food processor or blender; process until finely pureed. Add pureed beans, remaining beans and corn to sour cream mixture. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, with ends tucked in; place seam side down in a greased 9-inch square baking dish. Pour salsa over tortillas; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes or until heated through.

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Tips: My whole family enjoyed this burrito bake and it was easy to put together. To cut down on the fat, use part reduced-fat sour cream and part fat free plain yogurt. I did this since my husband is trying to lose weight and it tasted great. I used 8-inch tortillas so they fit fine in a square pan. If you prefer to use burrito size tortillas, use a 11 x 7 or 13 x 9 pan instead. Make a Mexican rice mix as a side dish and add a salad to complete your meal. I shared this recipe on Kitchen Stewardship's Carnival of Super Foods.

Recipe adapted from Cooking Light Complete Cookbook

Taco Soup

Serves: 10-12

1 lb. ground beef
1 onion, chopped
2 cans (15.5 oz.) chili beans, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) corn, undrained
1 can (8 oz.) tomato sauce
1 package (1.25 oz.) taco seasoning mix
1 1/2 c. water
1 1/2 c. cheddar cheese, shredded

Brown beef in large sauce pan; drain. Add all remaining ingredients except cheese and stir. Bring to a boil. Simmer on medium-low for 15 minutes, stirring occasionally. Top with cheese.

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Tips: This was such an easy soup to put together. Since it made such a large batch, we had some friends over to share it with us. I made it about an hour before dinner then turned the heat off to let the flavor ripen and turned it back on 10 minutes before it was time to eat. I don't think this is necessary but if you have the extra time it might add some extra flavor.

Recipe adapted from Kraft Food & Family-Holiday 2008

Enchilada Casserole

Serves: 6-8

1 lb. ground beef
1/2 onion, diced
2 (10 oz.) cans enchilada sauce
10 or 12 corn tortillas
1 (16 oz.) can refried beans
1/8 t. salt
1/8 t. cumin
1/4 t. chili powder
2 c. (8 oz.) grated cheddar cheese
1 (4 oz.) can sliced black olives
Sour cream

Brown meat with onion. Lightly grease 9 x 13 pan. Pour 2/3 can enchilada sauce into it and spread around. Place layer of tortillas on top of sauce. Mix drained beef with refried beans, 2/3 can sauce, salt, cumin and chili powder. Spread half of mixture on tortillas. Sprinkle with 1/2 cups cheese and 1/3 can olives. Repeat layers, ending with tortillas on top. Pour remaining sauce on top and sprinkle with cheese and olives. Cover with foil and bake at 350 degrees for 30 minutes or until cheese is melted. Serve topped with sour cream.

Tips: The chili powder and cumin can be increased or decreased to suit your taste. I used red sauce in my casserole but you can experiment with green sauce or a hotter red sauce. I also shared this recipe at 11th Heaven's Homemaker Mondays.

Recipe adapted from a church compilation cookbook.

Black Bean Quesadillas

Serves: 5

2 cans (15 oz. each) black beans, rinsed & drained
1 c. salsa
10 flour tortillas (8-inch size)
2 c. (8 oz.) shredded Colby-Jack cheese

In a bowl, mash the beans; add salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with remaining tortillas. Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and salsa.

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Tips: This is a great, filling meal if you sometime prefer a meatless option. Any cheese that goes with Mexican food will go great with these quesadillas including cheddar, Monterey Jack, Pepper Jack or any Mexican blend pre-grated cheese. Ten-inch tortillas can also be used if that's what you have on hand but your beans will be spread a little thin. I find the easiest way to cut these it with a pizza cutter. I also shared this recipe at Tidy Mom's I'm Lovin' It Fridays.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Taco Quiche

Serves: 4

1 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped green pepper
1 envelope taco seasoning
1 c. (4 oz.) shredded cheddar cheese
1/2 c. biscuit mix (Bisquick or the like)
2 eggs, beaten
1 c. milk

In a large skillet, cook the beef, onion, pepper and taco seasoning over medium heat until meat is no longer pink; drain. Spread into a 9-inch greased pie plate. Sprinkle with cheese. In a bowl, combine the biscuit mix, eggs and milk; mix well. Pour over the cheese. Bake at 400 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.

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Tips: You can use ground turkey in place of the ground beef and burrito seasoning in place of the taco seasoning. I did this because I had a lot of burrito seasoning and it tasted great. This dish is mostly the seasoned meat accented by the egg/quiche portion. I also shared this recipe at All the Small Stuff's Tuesdays at the Table.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Taco Salad

Beautiful bowl of Taco Salad

Taco Salad with crushed Tortilla Chips and Homemade Dressing

Serves: 4-6
Salad
1 lb. ground beef or turkey
1 pkg (1.25 oz.) dry taco seasoning
1 large head of lettuce, chopped (we prefer iceberg)
2 or 3 tomatoes, chopped
4 oz. shredded cheddar cheese
1 can sliced olives
1 large avocado
1 bag of tortilla chips, crushed

Dressing
1/2 c. salad oil
1/3 c. ketchup
1/4 c. vinegar
1 t. salt
1 t. paprika
1/2 t. dry mustard
2 t. grated onion (fresh or dry)
1 clove garlic, minced or 1/4 t. garlic powder
2 t. taco seasoning (from packet)

Brown meat in a skillet, drain grease and add the taco seasoning (less the 2 teaspoons for the dressing). Place lettuce in a large bowl; top with tomato, olives, avocado, meat and cheese. In a salad shaker or bowl with a lid, combine all dressing ingredients and mix well. Crush tortilla chips over salad and toss with dressing. Enjoy!


Tips: We prefer to put the tortilla chips over our individual salads. That way if there are leftovers the chips are not soggy the next day. Also, I know the dressing sounds funny but it is what makes the salad! Check out Kitchen Stewardship for more homemade dressing recipes. I also shared this recipe at Harrigan Howdy's Recipe Share Party.

Recipe from my friend Eileen G.