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 Taco Stew

Serves: 3-4

1 c. cooked & cubed chicken
1 can (15 oz.) kidney beans, rinse & drained
1 can (10 oz.) tomatoes and green chilies, undrained
1 can (15 oz.) corn, drained
1 1/4 c. chicken broth
1/4 t. cumin
1 T. cornstarch
1 c. (4 oz.) cheddar cheese, shredded

In a saucepan, combine all ingredients except cheese. Cook over medium heat, stirring occasionally until stew boils and thickens. Sprinkle with cheese before serving.

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Tips: Warning - even using mild tomatoes and green chilies this stew was a bit spicy. We like spice in our family and try not to let our kids shy away from it. My daughter never complained but our little guy seemed to protest his second helping. That said, I am posting this recipe because it was very tasty and easy to put together. I cut the meat off of two leftover chicken drumsticks and used that for my cup of chicken. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Progresso Soups & More Magazine

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.

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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

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

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.