164 Taco Recipes

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TACOS!!

Certainly a favorite dish among most Americans for the great flavor of the Southwest. So many Mexican

Restaurants features this delicious entre and it is prepared in many ways and fashions using a variety

of ingredients. In the following pages you will certainly find a recipe from the 164 listed that you

will wish to try and share with family and friends. A great idea for serving just the right food item for

your holiday celebration or festive party.

For you to use or resell Resell rights included


---------- Recipe via Meal-Master (tm) v8.05

Title: Taco Salad Categories: Mexican, Meats, Main dish Yield: 2 servings

1/2 lb Bulk Pork Sausage 1 x Dash Of Garlic Powder 2 T Chopped Onion 3 c Torn Lettuce 1/2 c Tomato Sauce 1 ea Lge. Carrot, Shredded 2 T Canned Chili Peppers,Chopped 1/2 c Cherry Tomatoes, Halved 1 1/2 t Unbleached Flour 1/4 c Monterey Jack Cheese Shreds 1 t Chili Powder (Or To Taste) 1/4 c Coarsely Crushed Taco Chips

Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips

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Title: Beef Tacos Categories: Mexican, Main dish Yield: 6 servings

1 lb Ground beef 1 ea Clove garlic (optional) 1 ea Chopped onion 1 pk Taco shells 1 x Salt to taste 1 c Green chili or taco sauce

Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat.

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Title: Chicken Tacos Categories: Mexican, Main dish, Poultry Yield: 6 servings

1/4 c Green onion, chopped 8 oz Green chili salsa 1 T Shortening 1 ea Salt to taste 2 c Cooked chicken, shredded 1 pk Taco shells 1 ea 8 oz can taco sauce or 1 c Grated cheddar cheese

-----------------------------OPTIONAL TOPPINGS----------------------------- 1 ea Chopped lettuce 1 ea Sour cream 1 ea Chopped tomato 1 ea Guacamole

Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired.

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Title: Tacos in Pasta Shells Categories: Pasta, Ground beef, Cheese, Mexican Yield: 6 servings

1 1/4 lb Ground beef 1 c Cheddar cheese; shredded 3 oz Cream cheese with chives 1 c Monterey jack cheese; shred 1 ts Salt 1 1/2 c Tortilla chips; crushed 1 ts Chili powder 1 c Dairy sour cream 18 Jumbo pasta shells 3 Green onions; chopped 2 tb Butter; melted Leaf lettuce (optional) 1 c Taco sauce

Cook, rinse and drain pasta shells. Cut cream cheese into cubes. Cook beef in a large skillet over medium high heat until brown, stirring to separate meat; drain fat. Reduce heat to medium low. Add cream cheese,, salt and chili powder; simmer 5 minutes. Toss shells with butter; fill with beef mixture. Arrange shells in buttered 13x9" pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated 350~ oven 15 minutes. Uncover; top with cheddar cheese, monterey jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and onions. Garnish with lettuce.

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Title: Taco Hotdish Categories: Ground beef, Mexican Yield: 6 servings

8 oz Taco chips; crushed 8 oz Cottage cheese 1 lb Hamburger; browned 3/4 lb Cheddar cheese; grated 1 md Onion; chopped Lettuce; shredded 1 cn Tomato soup Tomatoes; chopped 1 pk Taco seasoning

Crush taco chips and place in lightly-oiled 9x13-inch pan. Brown hamburger and onion; drain. Add tomato soup and taco seasoning. Mix and pour over chips. Spread cottage cheese over meat mixture. Add cheddar cheese. Cover with foil. Bake 40 minutes at 350~F. Serve with shredded lettuce and chopped tomatoes.

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Title: Crescent Taco Pie Categories: Ground beef, Casseroles, Mexican, Cheese Yield: 4 servings

1 lb Ground beef 1 1/2 c Corn chips; crushed 1 pk Taco seasoning mix 1 c Sour cream 1/2 c Water 1 c Cheddar cheese; shredded 1 cn Crescent dinner rolls

Preheat oven to 375~. Brown ground beef and drain. Stir in seasoning mix and water; simmer 5 minutes. Separate crescent dough into 8 triangles and press into ungreased pie pan to form a pie crust. Sprinkle 1 cup corn chips over bottom of crust. Spoon meat mixture over crust and corn chips. Spread sour cream over meat mixture. Cover with cheese. Sprinkle on remaining corn chips. Bake 20-25 minutes. Serves 4-6

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Title: Taco Pie Quiche Categories: Ground beef, Casseroles, Mexican Yield: 6 servings

1/2 lb Ground beef 9" prebaked pastry shell 1/2 pk Taco seasoning mix 3 Eggs 1/2 c Water 1 c Light cream 1/2 c Monterey jack cheese; shred Salt to taste 2 oz Green chilies; seeded, diced

Preheat oven to 375~. Brown beef in skillet; drain off fat. Stir in taco seasoning mix and water, cover, and simmer (followlabel directions). Cool 10 minutes. Add cheese and chilies and mix well. Spoon into prebaked pastry shell. Combine eggs, cream, and salt; mix unti smooth. Pour over meat mixture. Bake in prehated oven for 40 to 45 minutes, or until custard is set and pastry is browned. Allow pie to stand 5 minutes before serving.

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Title: Tasty Taco Chicken Grill Categories: Mexican, Chicken Yield: 8 servings

1 Broiler chicken; cut in part 1 tb Cooking oil 1 sm Onion; minced 1 ts Salt 8 oz Spanish-style tomato sauce 1/2 ts Oregano leaves 4 oz Taco sauce 1/8 ts Pepper 1/4 c Molasses 1/2 c Jack cheese; shredded (opt) 2 tb Vinegar

Lay out chicken parts in baking dish and bake in 350~ oven for 40 min. Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve. Place chicken on prepared grill, skin side up, about 8" from heat. Grill, turning a few times, for about 20 minutes or until fork can be inserted with ease. Brush generously with reserved sauce during 20 minutes of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like. Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 minutes.

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Title: Homemade Taco Seasoning Mix Categories: Extras, Mexican Yield: 1 servings

6 ts Chili Powder 3 ts Onion Powder 5 ts Paprika 2 1/2 ts Garlic Powder 4 1/2 ts Cumin 1/8 ts Cayenne Pepper

In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor.


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Title: Homemade Taco Sauce Categories: Sauces, Chili, Mexican Yield: 6 servings

12 Canning tomatoes 1 Sm onion 1 c Chopped green chili 1 ts Salt 1 ts Cumino 1 ts Oregano

Dip tomatoes in boiling water, peel and chop. Chop small onions. Put tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 1/2 hours. Put in canning jars. Bath in hot water bath for 30 min.

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Title: Taco Meatballs Categories: Mexican Yield: 1 servings

1 lb Beef, ground 1 c Onion 1 c Green pepper 1 c Celery 1 c Rice, cooked 2 Egg, beaten 2 ts Garlic salt 8 oz Taco sauce 11 oz Cheddar cheese soup

Mix all but last two ingredients. (I puree vegetables in blender rather than chopping.) Form meat balls and place in 2- 1/2 qt. dish. Bake at 350 degrees for 30 minutes. While baking, heat taco sauce and soup on stove. Pour over meatballs and bake another 30 minutes.

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Title: Taco Pie Categories: Mexican Yield: 1 servings

1 pk Crescent rolls 1 lb Hamburger 1 pk Taco mix 1/2 c Water 2 c Corn chips, crushed 1 c Sour cream 1 c Cheddar, shredded

Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in ungreased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.

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Title: Soft Tacos Categories: Mexican, Meats, Easy Yield: 6 servings

Vegetable Oil 1 1/2 c Cooked Meat; ** 12 Corn Tortillas; *

* Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef, pork or chicken for the meat filling. Heat 1/8-inch oil in skillet until hot. Cook tortillas, one at a time, in hot oil until soft, about 30 seconds; drain. Spoon 2 Tbls of the shredded meat mixture slightly below center of each tortilla. Roll tortilla over meat; secure with a wooden pick. Heat 1/8 inch of vegetable oil in the skillet until it is hot. Cook each taco in oil, turning once, until light golden brown, about 2 minutes; drain. Remove wooden picks. Garnish with 2 or 3 of the following items: Chopped tomatoes, shredded lettuce, chopped onion, chopped green chiles, chopped avocado, or shredded cheese.

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Title: Texas Breakfast Tacos Categories: Mexican, Spices, Breakfast Yield: 4 servings

Southwest Guacamole; * 1 tb Margarine Or Butter Fresh Tomato Salsa; ** 12 Eggs; Large, Beaten 1 lb Chorizo Sausage; Bulk 10 Flour Tortillas; **** 1 c Onion; Finely Chopped, 1 Lg 6 oz Cheese; Shredded, ***** 1 Green Bell Pepper;Medium,*** 2 tb Margarine Or Butter; Melted

* For recipe see Sowest 3. ** For recipe see Sowest 2. *** Bell pepper should be seeded and cut into strips. **** Tortilllas should be 7 to 8 inches in diameter. ***** Use a mixture of shredded Colby and Montery Jack Cheeses. Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve. Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so tha the thin uncooked portion can flow to the bottom. Avoid constant stirring. Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F. Spoon about 1/4 cup sausage mixture onto each of the tortillas; top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine. Bake until light golden brown, about 10 to 12 minutes. Repeat with the remaining tacos. Serve with the guacamole and salsa.

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Title: Taco Casserole Categories: Meats, Hamburger, Casseroles, Mexican Yield: 6 servings

1 lb Ground beef -corn and red peppers 1 - 11 oz can condensed Nacho 1 1 1/4 oz pkg taco seasoning -Cheese or Cheddar Cheese -mix -soup 2 c Dry rice 2 c Water 1/2 c Grated Cheddar cheese 1 - 16 oz pkg frozen broccoli, 1 c Crushed tortilla chips

Mix beef, soup, water, vegetables and seasoning mix in a large skillet. Bring to a boil. Reduce heat and simmer 2 minutes. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with cheese and chips. Makes 6 servings.

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Title: Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno Categories: Cheese, Mexican Yield: 6 servings

12 Tortillas 1 sm Onion, chopped Oil for frying 1 cn Solid pack tomatoes, Chopped Sauce: Salt 2 tb Oil 1 lb Monterey Jack cheese, cubed 2 tb Salsa Jalapena or your 1 ts Rubbed oregano -favorite chili relish 1 pt Sour Cream, salted

For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 12.

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Title: Ricotta Tacos - Tacos De Requeson Categories: Mexican, Cheese Yield: 6 servings

Jim Vorheis -chopped with seeds 1/3 c Fresh lime juice 1 tb Roughly chopped cilantro Sea salt to taste The tacos: 1/3 c Finely chopped radishes 1 c Drained and lightly salted 1/4 c Finely chopped white onion -ricotta cheese 1 Chile peron, black seeds 6 Thin 5-inch corn tortillas -removed and roughly 6 Toothpicks -chopped, Safflower oil for frying Or any hot green chile,

Have ready a tray lined with a double thickness of paper toweling.

First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. This should make about 1 cup.

Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over and secure with a toothpick.

Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. Continue with the rest, adding oil if necessary.

Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tablespoons of the sauce. Serve immediately; they cannot wait.

The Art of Mexican Cooking From the collection of Jim Vorheis

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Title: Saucy Beef Taco Pizza Categories: Pizza, Ground beef, Mexican, Beef Yield: 4 servings

2 lb Ground Beef Round 1 c Shredded Monterey JackCheese 1 ea Med. Onion, Chopped 1/2 c Shredded Cheddar Cheese 16 oz Taco Sauce, Mild or Hot 1 x Sliced Olives (Optional) 4 oz (1 cn) Mild Green Chilies * 1 x Sliced Mushrooms (Optional) 1/2 c Sliced Ripe Olives 1 c Shredded Lettuce 8 oz (1 cn) Refrigerated Rolls ** 1 ea Med. Avocado *** 1 1/2 c Crushed Corn Chips 1 ea Med Tomato, Diced 1 c Dairy Sour Cream

* Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. ~-------------------------------------------------------------------------

Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls.

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Title: Dieter's Taco Salad Categories: Low-cal, Salads, Mexican, Ground beef, Beef Yield: 4 servings

1 lb Ground beef, lean 1/4 ts Garlic powder 1 x Onion, medium 1 tb Water 1 x Green pepper, large, chopped 4 x Tortillas, 8-inch 8 oz Tomatoe sauce, no-salt 4 c Lettuce, shredded 1 tb Vinegar 12 x Tomatoes, cherry, halved 1 ts Mustard, dry 1 x Carrot, medium, shredded 1/2 ts Pepper, red, crushed 1/4 c Parmesan cheese, grated 1/2 ts Basil, dried, crushed

NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat 85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS

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Title: Taco Patties Categories: Ground beef, Vegetables, Mexican, Beef Yield: 6 servings

1 1/2 lb Ground Beef 1/4 c Onion; Chopped 1 ts Salt 1 ts Worcestershire Sauce 1/4 ts Pepper 3/4 c Water 1 1/4 oz Taco Seasoning Mix; 1 Env. 1 ea Avocado; Ripe, Small 4 oz Cheddar Cheese; Shredded, 1C

Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium tomato, sliced for the avocado rings.

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Title: Dallas Cowboy Tacos ***** Categories: Appetizers, Sausages, Mexican Yield: 3 servings

1 ea Ea Sausage (medium roll) 1/2 ea 2 cup Onion (chopped) 1 ea Cup Velveeta cheese 2 ea Cup Crescent rolls

Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes.

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Title: Impossible Taco Pie Categories: Pies, Ground beef, Mexican, Beef Yield: 6 servings

1 lb Ground beef 3 Eggs 1/2 c Onion; chopped 1 c Cheddar cheese; shredded 2 Envelopes taco seasoning;dry 1/4 Head lettuce; shredded 3/4 c Bisquick 1 Tomato; diced 1 1/4 c Milk 1/4 c Ripe olives; sliced

Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish, 8x8". Cook and stir the gr. beef and onion in 10" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or til almost smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives.

FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to 1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only use 1 1/2 qt round or 1 qt. square casserole. no other adj. necessary. FROM: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

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Title: Taco Seasoning Mix Categories: Mexican, Spices/etc., Mix Yield: 1 servings

2 ts Instant Minced Onion 1 ts Salt 1 ts Chili Powder 1/2 ts Cornstarch 1/2 ts Crushed Dried Red Pepper 1/2 ts Instant Minced Garlic 1/4 ts Dried Oregano 1/2 ts Ground Cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months.

Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Fillin: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the sesoning mix. Reduce heat and simmer 10 minutes, stirring occasionally.

Makes filling for 8 to 10 tacos.

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Title: Tofu Tacos Categories: Vegetarian, Mexican Yield: 6 servings

12 oz Tofu Drained 1/2 pk Taco Seasoning Mix 1/2 c Cooked Brown Rice 6 Corn Tortillas 1/2 Green Pepper Chopped 1/2 c Chopped Tomato 1/4 c Catsup 1/2 c Chopped Onion 1/2 ts Salt 1 1/2 c Shredded Lettuce

Combine Tofu, Rice, Green Pepper, Catsup, Salt & Taco Seasoning, Mixing Throughly. Heat Skilet & Warm Tortillas Until Soft & Pliable. Fill Each Tortilla With Tofu Mixture & Garnish With Tomato, Onion & Shredded Lettuce. Season With Hot Sauce If Desired. (Fat 3. Chol. O.)

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Title: Cobble Corn Chili Tacos Categories: Mexican, Ground beef, Chili, Beans, Beef Yield: 6 servings

12 Taco shells 1 cn (8 oz) tomato sauce 1 lb Ground beef 2 tb Instant minced onion 1 pk Chili seasoning mix 1 c Sliced celery 1 cn (17 oz) whole kernel Shredded Cheddar cheese Sweet corn Shredded lettuce 1 cn (14 1/2 oz) stewed tomatoes

Arrange taco shells in a shallow baking pan.Place in very slow oven (250 degrees) to crisp while making filling. Heat large skillet;crumble meat in and cook until browned, stirring constantly.Tilt skillet and spoon off excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce, onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for 15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese and serve on crisp lettuce.Or the filling may be served like chili con carne, if you don't like taco shells.Makes 6 servings.

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Title: Taco Chicken Wings Categories: Mexican, Poultry Yield: 10 servings

2 1/2 lb Chicken Wings 2 c Dry Bread Crumbs 1 Env Taco Seasoning Mix * 1 Jar (16oz) Taco Sauce **

* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins.

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Title: Crunchy Taco Chip Chicken Categories: Low-cal, Mexican, Poultry Yield: 4 servings

4 3 oz skinless chickn breasts 1 1/2 c Stewed tomatoes 1 c Chopped scallions or onions 4 Taco shells, crushed coarse 1 c Chopped red pepper 20 sm Pimento-stuffed olives, chop 1/2 c Chopped celery -ped 1 tb + 1 t local margarine 1 1/2 oz Shredded cheddar cheese

1. In a 1 1/2 quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on high 8-10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside.

2. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on high 3-4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly thickened.

3. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on high 2 minutes, until cheese melts.

Serve with rice and a salad.

Each serving provides: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread. Per serving: 351 calories.

Source: Weight Watchers Magazine, June 1993

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Title: Chicken Tacos with Rice Categories: Poultry, Rice/grains, Mexican Yield: 6 servings

2 lb Chicken parts 2 tb Worcestershire sauce 1/4 c Flour 1/4 ts Garlic powder 2 ts Salt 1 c Chili sauce 1/4 ts Pepper 1 1/2 c Chicken broth 1 c Onion, chopped 3 c Hot Rice, cooked 1/4 c Butter 1/2 c Dry Sherry

Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push chicken to one side. Add onions, saute until transparent. Stir in remaining ingredients except rice. Bring to a boil, cover and reduce heat, then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy rice.

From: Rice Council of America 1971

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Title: Chicken Taco Casserole Categories: Poultry, Casseroles, Mexican Yield: 8 servings

1 lg Chopped onion 1/4 ts Garlic powder 3 tb Margarine 2 c Chopped chicken breast, 1 cn Chopped chilies (small) -cooked 2 c Tomato juice 1 Dozen tortillas 1 cn Cheddar cheese soup 1 c Grated cheese 1 ts Chili powder

Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup, chili powder and garlic powder. Add chopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture, and layer of grated cheese. Repeat until all is used. Bake at 350 degrees for about 30 minutes in 2 quart casserole, covered, and then uncover and add more grated cheese and cook until cheese is melted. This serves about 8.


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Title: Chili Bean Tacos Categories: Pork/ham, Ground beef, Beans, Hot, Mexican Yield: 8 servings

2 tb Olive oil -diced 1 lb Pork sausage, crumbled 1 cn Kidney beans, drained (10oz) 1 Onion, chopped Salt to taste 1 Garlic clove, crushed 8 Taco shells 1/2 ts Ground cumin Sour cream 1 ts Hot chili powder Paprika 1 Tomato, peeled, chopped Lettuce leaves 3 tb Tomato paste Radish roses 1/2 Red bell pepper, seeded,

Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage, onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to break up sausage. Add tomato, tomato paste, bell pepper and kidney beans. Stir well and cook gently 15 minutes, stirring frequently to prevent mixture sticking. Season with salt.

Meanwhile, heat taco shells following package instructions. Fill hot taco shells with sausage mixture. Top each taco with sour cream and sprinkle with paprika. Serve with lettuce leaves and radish roses.

VARIATION: Substitute lean ground beef for sausage, if desired.

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Title: Crispy Taco Recipe Categories: Ground beef, Mexican, Beef Yield: 6 servings

1 lb Lean ground beef 1 ts Salt 1/2 c Chopped onion 1/2 ts Chili powder 1 Clove garlic, minced or 2 c Diced tomatoes -pressed, optional 4 lg Wheat flour tortillas

Oil for trying tortilla

1. Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness.

2. Add salt and chili poweder, blending well.

3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer filling, pressing it down to remove any air pockets.

4. Pour oil into large skillet to 1/4 inch depth.

5. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side.

6. Remove frompan onto paper towelling. Cut into wedges to serve.

That what we have this in our dinner. Ask us if you need more meal receipe.

C o o k i n g w i t h c a r e f u l l y !!!

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Title: Crispy Taco Categories: Mexican, Ground beef, Beef Yield: 6 servings

1 lb Lean ground beef 1/2 ts Chili powder 1/2 c Chopped onion 2 c Diced tomatoes 1 Clove garlic, minced or 4 lg Wheat flour tortillas -pressed, optional Oil for trying tortilla 1 ts Salt

1. Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili poweder, blending well. 3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer filling, pressing it down to remove any air pockets. 4. Pour oil into large skillet to 1/4 inch depth. 5. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side. 6. Remove frompan onto paper towelling. Cut into wedges to serve.

That what we have this in our dinner. Ask us if you need more meal receipe.

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Title: Fish Tacos Categories: Diabetic, Fish/sea, Mexican, Vegetables Yield: 6 servings

1/2 c Nonfat Milk Nonstick Vegetable Spray 3/4 c Seasoned Bread Crumbs 8 Corn Tortillas 8 oz Firm Fish Fillets (red 1 c Cabbage, shredded -snapper, sea bass, etc.) 1 Tomato, sliced

A tasty dish from South of the Border. Try adding low-fat cheese or your favorite vegetables for variety.

Tartar Sauce, or Salsa and Fresh Cilantro (optional)

Pour milk into one shallow pan and bread crumbs into another.

Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated.

Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done.

Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top.

Serve with tartar sauce or salsa and fresh cilantro, if desired.

Yield: 8 tacos

One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg

Exchange: 1 Starch/Bread 1 Lean Meat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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Title: Hot 'n Spicy Chicken Soft Tacos Categories: Poultry, Hot, Spices/etc., Mexican Yield: 4 servings

1 1/2 lb Skinless, boneless chicken -tsp. garlic powder) -breasts 1 ts Salt (salt to taste if (cut in strips, no more than -desired) -1/4" wide) 1 ts Lemon and pepper, or 1 tsp. 1 Whole med. size white onion, -grated lemon peel -cut into strips or diced -(optional) 2 tb Red chile powder 3/4 c Water (or wine) 1 ts Curry powder 2 tb Olive oil 1/2 ts Ground cumin (optional) 1 tb Vegetable oil 1 Pressed garlic clove (or 3/4

Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl combine all ingredients except olive oil and vegetable oil. Mix thoroughly to spread spices over chicken, water should be completely absorbed, refrigerate for 1 hour. After refrigeration add Olive oil, and stir until chicken is well coated with oil, spice aromas will be noticeably lighter.

Heat Vegetable oil in non-stick pan, and add mixture, frying on medium heat. Cover until water has separated from chicken, and is boiling. Leave uncovered, on low heat, to simmer until almost all water has evaporated. Total cook time is less than ten minutes, do not overcook.

Place prepared mixture in center of flour tortillas, add cheese and other fillings as desired (suggestions above). Fold in half, or roll like burrito. Top with beans or spanish rice.

Serves 4-6.

Jeff's Spanish Cuisine (c) 1992

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Title: Mom's Taco Casserole Categories: Casseroles, Mexican, Ground beef, Beef Yield: 6 servings

1 lb Hamburger 1 1/2 c Water 1 Envelope taco seasoning mix, 1 c Grated cheese -like French's 12 oz Bag baked tortilla chips 1 cn Tomato sauce

From: Mom, who adapted it from the back of a box.

Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water. Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add tortilla chips, mix, being careful not to break chips. Pour into a 2 inch deep by 8-inch round or square baking disk. Bake in 400 F oven for 10-15 minutes. Top with cheese, bake a little longer if desired.

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Title: Navajo Tacos Categories: Mexican Yield: 8 servings

4 x New Mexican Chile;Dried red; 8 Indian Fry Bread 1 Small Onion;chopped Cheddar Cheese;Grated; 2 tb Vegetable Oil Lettuce;Shredded; 3/4 lb Beef;ground Tomatoe;Chopped; 3 c Pinto Beans;cooked

Saute the onion in the oil until soft, then add the chiles and 3 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Place the mixture in a blender and puree until smooth.

Saute the beef until browned and drain off excess fat. Add the chile sauce and beef to the beans and heat.

To assemble: Place the bean mixture on the fry bread, top with the cheese, lettuce, and tomatoes, and serve.

Yield: 8 Heat Scale:4


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Title: Quick and Easy Tacos Categories: Mexican, Appetizers Yield: 5 servings

1 c Velvetta salsa Dip 1 c Lettuce 1/2 lb Ground beef, cooked drained 3/4 c Tomato 10 Taco shells

Stir velveeta cheese spread salsa dip into cooked meat. Fill taco shells with meat mixture, Top with lettuce and tomato

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Title: Ranch Style Taco Salad Categories: Salads, Mexican Yield: 8 servings

Head of Lettuce 2 x Tomatoes Onion 1 lb Cheddar Cheese 1 lb Can Ranch Style Beans Bottle Catalina Dressing 1 pk Corn Chips 1 lb Ground Beef 2 x Avocados 2 tb Lemon Juice

Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat. Toss together all ingredients except corn chips. Top with chips just before serving.

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Title: Rubio's Fish Tacos Categories: Fish/sea, Spices/etc., Mexican Yield: 6 servings

12 Cod or favorite whitefish 12 Tortillas, corn, as -fillets (1-1/2 oz ea.) -thick/fresh as possible

--------------------------------BEER BATTER-------------------------------- 1 c Flour Garlic powder, pepper to 1 c Beer -taste

--------------------------------WHITE SAUCE-------------------------------- 1/2 c Mayonaise 1/2 c Yogurt

-----------------------------------SALSA----------------------------------- 1 Garlic clove, peeled and -stems removed -minced 2 Jalapeno chiles, seeded and 6 Tomatoes, ripe, peeled, -chopped -seeded and diced 1 1/2 ts Salt 1/2 Onion, minced 1/4 ts Pepper 2 tb Cilantro leaves, chopped, Oil for deep frying

----------------------------------GARNISH---------------------------------- 1 Head cabbage, green, 1 Lime, cut into wedges -shredded

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS +++*

Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter.


Prepare salsa; reserve.

Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown.

Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot.

To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.

Source: Bill Segui, FidoNet Cooking Echo.

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Title: Taco Beef Categories: Beef, Mexican, Spices/etc. Yield: 1 servings

1 lb Ground Beef 1/4 ts Cumin 1 c Fresh Salsa Salt & Pepper To Taste 1/2 ts Chili Powder

In large skillet, brown beef. Drain. Stir in salsa, chili powder and cumin. Bring to a boil. Reduce heat to low; simmer 10 minutes or until liquid is absorbed, stirring occasionally. Add salt and pepper to taste. Use beef mixture for tacos, tostadas or taco salads. Makes 2-1/2 cups.

Typed by Syd Bigger.

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Title: Taco Dip Categories: Appetizers, Condiment, Mexican Yield: 10 servings

8 oz Cream Cheese 2 tb Milk 1 pk Taco Mix 1 pk Cheddar Cheese 1 pk Small Sour Cream 1/2 Head Of Lettuce 2 tb Taco Sauce (Hot) 1 1/2 Tomatoes, Cubed

Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish. Top with cheddar cheese, shredded. Top again with 1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes. Refrigerate. Serve with tostito or nacho chips.

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Title: Taco Quiche Categories: Beef, Mexican, Spices/etc., Hot Yield: 8 servings

2 lb Lean Ground Beef 1/4 ts Salt 1 md Purple Spanish Onion * 6 lg Eggs 1 ts Chili Powder 1/2 pt Dairy Sour Cream 1/4 ts Ground Cumin 1 lg Avocado, Sliced

---------------------------------GARNISHES--------------------------------- Whole Ripe Olives Chili Salsa, If Desired

* Purple Spanish Onion should be chopped. ~-------------------------------------------------------------------------

Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two 9-inch piepans) with tortillas, tearing them to fit, if necessary. Brown ground beef and onion, pour off drippings. Add garlic, chili powder, oregano, cumin, thyme and salt, stirring to combine. Spoon Beef mixture in pan(s). Top with cheese. Beat eggs and milk together and pour into pan(s). Bake in moderate oven (350F) 1 hour or until set. Spread top with sour cream; top with tomatoes avocado and lettuce. Garnish with olives. Cut into serving size peieces; serve with salsa.

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Title: Taco Rice Categories: Rice/grains, Mexican, Beef Yield: 4 servings

1 lb Ground beef 1 (8 oz.) can tomato sauce 1 Onion, chopped 1 Chicken bouillon cube 16 oz Jar salsa (Old El Paso-hot, 1 c Rice (brown, wild, what ever -is our choice) -- not white)

Serves 4

***Garnish with*** cilantro chopped tomatoes chopped onions sour cream shredded cheddar sliced pitted black olives tortilla chips

Prepare rice according to package directions.

Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil; cover, reduce heat and simmer for 5 minutes.

Serve beef mixture over rice; top with garnishes to taste.

*/\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*

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Title: Taco Sauce Categories: Sauces, Mexican Yield: 6 servings

3 c Tomato paste 2 tb Chili powder 5 c Water 1 tb Salt 1 c Cider vinegar 1 ts Cayenne pepper 1/2 tsp. hot 1/2 c Corn syrup -pepper sauce

Combine all ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer about 1 hour or until thick. Stir frequently as mixture thickens to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half pints.


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Title: Tacos Categories: Ground beef, Mexican, Beef Yield: 12 servings

1 lb Ground beef 1/4 ts Garlic powder 1/3 c Chopped onion 1/8 ts Pepper 2 tb Finely chopped black olives 12 Taco shells 1 ts Ground cumin 1/2 c Seeded, chopped tomato 1/2 ts Salt

TOPPINGS: Guacamole chopped green onion grated cheddar cheese shredded lettuce

Preheat grill for 10 minutes. In large cast iron skillet or frill safe baking dish, combine ground beef and onion. Cook and stir at high with hood open until beef is no longer pink, 10-12 minutes. Drain. Stir in olives, cumin, salt, garlic powder and pepper. Place taco shells on upper cooking rack. Cook meat mixture with hood closed for about 5 minutes longer. Stir in tomato. Reduce heat setting to low and serve from grill with toppings. Makes 12 taco's

Origin: Back of Barbecue Manual Shared by: Sharon Stevens.

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Title: Warm Lobster Taco with Yellow Tomato Salsa Categories: Fish/sea, Mexican, Salsa Yield: 6 servings

4 Whole lobsters (1 lb each) 1 Whole garlic clove, finely 3 tb Corn oil -minced 6 Whole flour tortillas, 7 2 tb Fresh cilantro, finely -inches each -minced 1 c Tillamook Jalapeno Jack 1 tb Champagne or white wine -cheese, grated -vinegar 1 c Spinach leaves, shredded 2 Whole Serrano Chilies, Yellow Tomato Salsa: -seeded and minced 4 c Yellow cherry tomatoes or 1 2 ts Lime juice -lb yellow tomatoes Salt to taste 1 Whole shallot, large, finely 1 tb Maple syrup (if tomatoes -minced -aren't sweet)

To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold.

To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium saute pan, over medium heat and saute lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa.

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Title: Zucchini Flower Taco Categories: Mexican, Vegetables Yield: 6 servings

6 Zucchini blossoms 1/2 ts Grated Parmesan cheese 1/2 ts Butter or margarine 3 Thin avocado slices 1 7-inch flour tortilla Salsa to taste 3 tb Shredded Jack cheese

Rinse blossoms well, checking for insects. Melt butter over medium heat. Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove from pan.

Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold tortilla over filling. Slide onto a plate and accompany with salsa.

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Title: Sour Cream Taco Dip Categories: Dips Yield: 6 servings

2 c Sour cream 1 Tomato, finely chopped 1 pk Taco seasoning 3/4 c Chredded lettuce 1/2 c Grated monterey jack or mild 2 Green onions, finely chopped -cheddar cheese 400 g Bag of tortilla chips, 1/2 c Salsa (mild, med, or hot) -(taco, or nacho chips

Stir together sour cream, taco seasoning, and chopped green onion. Place in a shallow, wide bowl. Top evenly with grated cheese, salsa,lettuce and tomato. Serve with tortilla's or Nacho's chips.

Origin: Back of coupon for salsa Shared by: Sharon Stevens.

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Title: Grilled Chicken and Red Pepper Taco Categories: Poultry Yield: 6 servings

1 1/2 lb Boneless, skinless chicken b 1/4 c Orange juice 2 Red bell peppers roasted pee 1/4 c Lime juice 2 Stalks celery, washed and sl 2 Cloves garlic, peeled and mi 1 Med red onion, peeled and ch 1 ts Ground coriander seed 1/2 c Cooked black beans (about 2 1/2 ts Pepper 1/4 c Chopped cilantro leaves 1/2 ts Salt 1/4 c Balsamic vinegar 1/4 c Sour cream or non-fat yogurt 1/4 c Oil 6 (8-in) flour tortillas

LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even thickness, and grill or broil on both sides until cooked through, but not dried out, about 4 minutes on a side. It makes sense to grill the peppers at the same time. Slice, and set aside. Combine the bell peppers, celery, onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil, orange juice, lime juice, garlic, coriander, pepper. Combine with salt and sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and pour the dressing over the vegetables. Marinate the vegetables for 1 hour at room temperature. Place a large skillet over medium heat, and grill the tortillas for 30 seconds on a side to soften. To serve, divide the chicken among the tortillas, placing it at the center of the tortilla. Divide the vegetables and their dressing on top of the chicken, and roll the tortilla into a cylinder. Serve immediately; the dish should be at room temperature. Serves 6. Note: The chicken breasts, vegetable mixture and dressing can all be prepared a day in advance. Do not marinate the vegetables for more than 1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a 300F oven for 15 minutes.

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Title: Chili Beef Tacos Categories: Misc., Mexican, Chili Yield: 20 servings

1/4 c Chili powder 2 Jalapeno chilies, minced 6 Garlic cloves, crushed 10 oz Pkg. frozen corn, thawed and 5 tb Strained fresh lime juice 25 Pimento stuffed green olives 3 tb Olive oil 1/2 c Pimentos, drained chopped 1 tb Cumin Salt and pepper 2 1/2 lb Stewing beef cut into 1/2 in 20 Taco shells 28 oz Italian plum tomatoes; 12 oz Sharp cheddar cheese, shredd Drained and crushed 1/2 Bunch romaine lettuce; chopp 2 c Beef broth 4 Chopped seeded tomatoes 12 oz Bottle dark beer Hot or mild salsa 1 Large onion chopped 1 c Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven. Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins. Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

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Title: Quick Tacos Categories: Misc., Mexican Yield: 6 servings

2 tb Veg. oil Salt and pepper 1 Med onion, chopped 6 Med corn tortillas 1 Clove garlic 2 c Shredded Monterey Jack chees 2 c Chopped cooked chicken 1 Large, thinly sliced avocado 2 c Tomato puree Hot salsa 1 4oz can green chilies*

Saute onion and garlic until onion is translucent. Discard garlic. Add chicken, puree and chilies. Season with salt and pepper. Reduce heat and simmer 10 minutes. Spoon some chicken mixture into each shell. Filleach with some cheese, avocado, lettuce, and salsa. From: Rick Carney, Prodigy Food & Wine Board

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Title: Tacoritos Categories: Mexican Yield: 12 servings

1 lb Ground beef 1/2 ts Ground cumin 1 tb Chili powder 2 tb Chopped mild green chiles 1 cl Garlic, minced 2 c Grated cheddar cheese 1/2 ts Salt 2 Tomatoes, chopped 1/2 c Chopped onion 12 White flour tortillas 3 c Prepared white sauce 1/2 Head iceberg lettuce, shred 1/2 ts Ground sage -ded 1/2 ts Oregano

Brown ground beef and drain. Add chili powder, garlic, salt and onion. Combine white sauce (thick is good - typist's note), sage, oregano, cumin, and chiles. Simmer over very low heat until warm. Reserve 1 cup sauce and 1 cup grated cheese. Mix remaining sauce and cheese with meat, lettuce and tomatoes. Place this mixture in the tortillas, roll and place seam side down in a flat ungreased baking sheet. Top with reserved sauce and cheese. Cover with foil and bake at 350F for 15 minutes.


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Title: Ice Cream Tacos Categories: Desserts, Ice cream Yield: 6 servings

2 tb Sugar 1 qt Ice cream, any flavor 1/2 ts Ground cinnamon -(preferably in a 1 1/2 tb Butter, melted -cylindrical container) 8 (5 inch) taco shells

In a cup, combine sugar and cinnamon. Set aside. Lightly brush butter on the inside of each taco shell. sprinkle with sugar mixture, set aside. Remove cover from ice cream carton. TO SLICE CARTON: Using a sharp knife, make a slit down the side of the carton, run knife around ice cream to loosen it; remove ice cream and place on a cutting board;cut in four slices. Cut each slice in half. Place each half in a prepared taco shell. Arrange ice cream taco's in a 13x9x2 inch baking pan. Cover tightly with plastic wrap or foil and freeze. At serving time, transfer tacos to a platter. Serve with a choice of toppings such as sliced strawberries, blueberries, whipped cream, chopped nuts,toasted coconut, chocolate or caramel sauce.

Origin: Journal American, July 14, 1993. Shared by: Sharon Stevens.

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Title: Jack-In-The-Box Taco Categories: Mexican, Main dish, Meats Yield: 12 servings

1 lb Ground beef 12 Soft corn tortillas 1/3 c Refried beans 3 c Cooking oil(Crisco prefer'd) 1/4 ts Salt 6 sl American cheese 2 tb Chili powder 1 Head lettuce, chopped fine 1/4 c Ortega taco sauce

1) Slowly brown ground beef over low heat, using wooden spoon to chop and stir meat, keeping it very fine and smooth. 2) When beef is browned, drain fat. 3) Add refried beans and use wooden spoon to smash the whole beans into the mixture, creating a smooth texture. 4) Add the salt, chili powder, and 2 tbs. of the taco sauce to the mixture. Remove from heat. 5) In another skillet, heat 1/4" of oil until hot. (Test with small pc. of tortilla--it should bubble when dropped into the oil.) Crisco oil will give the food a taste closest to the original. 6) Spread 1/12 th of beef mixture on center of each tortilla. 7) Fold tortillas over and press so that the beef filling acts as an adhesive and holds sides together. 8) Drop each taco into the pan of hot oil and fry on both sides until crispy. 9) When cooked, remove the tacos from the oil and place them on a rack or some paper towels until they are a little cooler. 10) Pry open each taco slightly. Add 1/2 slice of american cheese (cut diagonally) and some lettuce. Top with abt. 1 1/2 tsp. of remaining taco sauce.

Yield: Makes 12 Tacos

Older than McDonald's and Burger King, Jack-in-the-Box, is the world's 5th largest hamburger chain, with 1,089 outlets (by the end of 1991) in 13 states throughout the West and Southwest. The restaurant, headquartered in San Diego, boasts one of the largest menus in the fast-food world--a whopping 45 items. Now taste for yourself the homemade version of Jack's most popular item. The Jack-in-the-Box Taco has been served since the inception of the chain, with very few changes over the years.

Source: "Top Secret Recipes" by Todd Wilbur

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Title: Kim Chee Poke in a Rice Paper Taco with Avoca Categories: County fair, Entree Yield: 6 servings

-----for the kim chee----- 2 c Kim chee; (above) 1/4 c Hawaiian salt 12 oz Raw ahi (yellowfin tuna); ch 8 c Water 1 md Maui onion; diced 2 lb Won bok cabbage (napa); roug 1/3 c Shoyu (soy sauce) 4 1/2 ts Chili paste 1 tb Sesame oil 4 1/2 ts Fresh garlic; minced Oil; for deep frying 1 1/3 c Oyster sauce 6 Rice paper 1 c Carrots; finely julienned -----for the avocado sauce-- 2 ts Raw sugar 2 Avocados, haas, ripe, dark-s 1/3 c Scallions; roughly cut 3/4 c Chicken stock 1/4 c Fresh chives; roughly cut 1/2 c Sour cream 2 tb Shrimp sauce 2 tb Lemon juice 2 ts Fresh ginger; grated 1 tb Cilantro; chopped -----for the poke----- Salt and white pepper; to ta

Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. Make the kim chee by adding the salt to water. Add the won bok and soak for 2 hours. Drain the mixture and add the remaining kim chee ingredients. Let stand for 2 hrs. 2. To make the poke: Chop 2 cups of kim chee into fine pieces and mix with ahi, onion, shoyu and sesame oil. 3. Make the 'taco' shells. Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.Toss in a rice paper sheet. Use a large metal whisk push the sheet down in the oil. The rice paper will form itself into a taco shell around the whisk. Fry 45 to 60 secs.; the rice paper should be translucent and bubbled. Remove and drain. Proceed with the rest of the rice paper. 4. Make the avocado sauce by combining all the ingredients and whirl in a blender or processor until smooth. (To keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce until needed.) 5. Fill the shells with the kim chee mixture and serve with avocado sauce.

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Title: Soft Tacos with Black Bean & Sausage Chili Categories: Chili, Ethnic Yield: 5 -6 serves

1 lb Ground sausage x Garnish (optional): S & W 1 cn (26-oz.) S & W Black Bean -Salsa, sour cream, shredded -Chili Makin's -cheese and cilantro 10 sm (-12) Flour tortillas (8")

Brown sausage over medium heat in a large pan or skillet; stir frequently and break up meat as it cooks; drain fat. Reduce heat to low; add Chili Makin's; stir well to mix and simmer for 3-5 minutes. Meanwhile,, warm tortillas. Spoon 2-3 Tbsp. chili down the center of each tortilla; fold over and garnish wth salsa, sour cream, cheese and cilantro, if desired. Serves 5 to 6 (2 tacos/person).

Nutritional Information Per Serving: 390 calories; 22g protein; 25g carbo; 6g fiber; 25g fat; 65mg cholesterol; 1740mg sodium [Iris' note: !!!]

Source: S & W advertisement in Sunday coupon circular, Oct. 1995.

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Title: Tacos (Seasoning Mix Taco) Categories: Military Yield: 100 servings

4 1/3 qt WATER 3 lb ONIONS DRY 2 ts - 200 ea TACO SHELL 22 lb BEEF GROUND FZ 2 1/3 c FLOUR GEN PURPOSE 10LB 6 lb CHEESE CHEDDER 1 ts PEPPER RED GROUND 2 tb GARLIC DEHY GRA 9 1/3 ts CHILI POWDER 6 lb LETTUCE FRESH 4 tb SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. PREPARE 1 RECIPE TACO SAUCE (RECIPE NO. 025000) SET ASIDE FOR USE IN STEP 6.

2. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR; STIR TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

3. COMBINE CANNED TACO SEASONING MIX AND WATER; SIMMER 15 MINUTES. ADD TO MEAT; COOK 5 MINUTES.

4. FRY EACH TORTILLA 15 SECONDS; DRAIN ON ABSORBENT PAPER. FOLD IN HALF.

5. PLACE 1/4 CUP (1-NO. 16 SCOOP) MEAT FILLING IN EACH TORTILLA; LINE UP NEXT TO EACH OTHER IN STEAM TABLE PAN. COVER; KEEP WARM.

6. JUST BEFORE SERVING, TOP EACH TACO WITH CHEESE, LETTUCE, ONIONS, AND 1 TBS TACO SAUCE.

NOTE: 1. IN STEP 1, 18-7 OZ BT PREPARED TACO SAUCE MAY BE USED.

NOTE: 2. IN STEP 3, 2 1/3 TBSP (7 CLOVES) DRIED GARLIC MAY BE USED. MINCE AND FRY WITH BEEF.


NOTE: 3. IN STEP 5, FOR CRISP TORTILLAS, USE 200 EACH THAWED CORN TORTILLAS. FOLD TORTILLAS; PLACE IN TACO RACK. BAKE 8 TO 10 MINTUES IN 425 F. OVEN UNTIL CRISP. FAT OR OIL IS NOT NECESSARY. DO NOT USED CANNED TORTILLAS.

NOTE: 4. IN STEP 5, 200 TACO SHELLS, PREFORMED MAY BE USED. DO NOT FRY.

NOTE: 5. IN STEP 5, 10 LB 7 OZ (200) THAWED CORN TORTILLAS MAY BE USED.

NOTE: 6. IN STEP 7, 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB FINELY SHREDDED LETTUCE AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.

NOTE: 7. IN STEP 7, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR SELF- SERVICE.

Recipe Number: N02101

SERVING SIZE: 2 TACOS

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Title: Taco Burger Categories: Military Yield: 100 servings

2 1/2 qt WATER; HOT 100 ea BUN HAMBGR 13OZ #102 1 tb - 1 1/2 c FLOUR GEN PURPOSE 10LB 12 lb BEEF GROUND FZ 1/3 c SOUP GRAVY BASE BEEF 2 9/16 lb CHEESE AMER/SLICE 1 c SHORTENING; 3LB 5/8 oz TOMATO PASTE #2 1/2 1 ts PEPPER RED GROUND 4 lb LETTUCE FRESH 3/4 c CHILI POWDER

1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD CHILI POWDER, CUMIN, AND RED PEPPER TO BEEF MIXTURE; MIX WELL. SET ASIDE FOR USE IN STEP 5.

3. ADD FLOUR TO SHORTENING; BLEND UNTIL SMOOTH; COOK OVER LOW HEAT 2 MINUTES

4. ADD TOMATO PASTE AND SOUP AND GRAVY BASE TO HOT WATER. ADD FLOUR MIXTUR BRING TO A BOIL, STIRRING CONSTANTLY. REDUCE HEAT; SIMMER 10 MINUTES OR UNTI THICKENED.

5. COMBINE WITH MEAT MIXTURE. MIX WELL; BRING TO A SIMMER.

6. ON BOTTOM HALF OF BUN, PLACE 1/2 SLICE CHEESE, 1/3 CUP (1-NO. 12 SCOOP) MEAT MIXTURE, AND 2 1/2 TBSP LETTUCE. COVER WITH TOP HALF OF BUN. SERVE HOT

NOTE: 1. IN STEP 4, 1/3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE MAY BE USED.


NOTE: 2. IN STEP 6, 2 LB 9 OZ CHEESE FOOD, AMERICAN, SLICED MAY BE USED.

NOTE: 3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB SHREDDED LETTUCE.

Recipe Number: N04000

SERVING SIZE: 1 SANDWICH

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Title: Taco Sauce (Prepared) Categories: Military Yield: 100 servings

7 5/8 lb TACO SAUCE; PREPARED

1. USE PREPARED TACO SAUCE.

Recipe Number: O02501

SERVING SIZE: 2 TABLESPO

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Title: Soft Tacos with East L.a. Guacamole Categories: Mexican, Main dish Yield: 10 servings

1 lb Lean pork butt or shoulder 1 tb Lard or shortening - cut in 1/2-in cubes

----------------------------EAST L.A. GUACAMOLE---------------------------- 1 sm Avocado; halved & peeled 1 sm Tomato; chopped 2 ts Minced onion 2 tb Chopped onion 1 ds Garlic powder 3 Sprigs cilantro; chopped 1/2 ts Salt 10 Tortillas 1/4 ts Black pepper Lemon wedges 1 ts Lemon juice

Cook meat in lard 20 minutes stirring occasionally to brown evenly. Reduce heat, cover and cook 30 minutes longer.

To make guacamole, mash avocado and blend in minced onion, garlic powder, salt, pepper and lemon juice. Fold in tomato. Set aside.

Drain meat and shred. (There should be about 1 1/2 cups shredded meat.) Combine chopped onion and cilantro. Heat each tortilla on griddle or in skillet until pliable. Spread with guacamole, then top with some of pork mixture. Top meat with some onion mixture and sprinkle with juice from lemon wedge. Roll up and serve with additional lemon wedges.


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Title: Taco Soup Categories: Soups, Ethnic Yield: 4 servings

1 1/2 lb Ground beef 1 pk Taco seasoning 1/2 c Onion, chopped -1 1/4-oz 16 oz Tomatoes 1 Avocado 16 oz Kidney beans -peeled and diced 8 oz Corn Shredded cheese 8 oz Tomato sauce Sour Cream 4 oz Mushroom Corn chips -stems and pieces

In keetle, lightly brown beef and onion. Stir in tomatoes, beans, corn, tomato sauce, mushrooms, and taco seasoning. Bring to boil and simmer 15 to 20 minutes.

To serve, garnish with choice of avocado, cheese, and sour cream.

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Title: 7-Layer Taco Dip Categories: Dips, Mexican, Ethnic Yield: 6 servings

1 cn Jalapeno bean dip 1 c Each shredded jack and 2 Ripe avocados, mashed with -cheddar cheese -lemon 3 Tomatoes, chopped fine 8 oz Sour cream with taco 1 bn Green onion tops -seasoning 1 cn Chopped black olives

Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.

Food & Wine RT [*] Category 2, Topic 2 Message 203 Sun Jan 31, 1993 M.CARMAIN1 [Melinda] at 03:10 EST

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005


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Title: Indian Tacos Categories: Main dish, Vegetables Yield: 6 servings

1 1/2 c Dried anasazi beans 1 ea Red onion, thinly sliced 6 ea Pieces Indian Frybread, 1 ea Bunch red radishes, sliced -- about 6" in diameter 24 ea Golden yellow plum tomatoes, 1 1/2 c Mache or arugula, washed & -- halved -- stemmed 6 ea Green anaheim chiles 1 lg Red ripe tomato, sliced 1 lg Red bell pepper, or red 2 ea Ripe avocados, halved & -- anaheim chile -- sliced

To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans. While the beans are cooking, roast, seed, and devein the chiles and the pepper. Leave chiles whole; slice pepper lengthwise into six strips. To start building the tacos, place 1/2 cup cooked beans on each piece of frybread. Add 1/4 cup greens per taco, followed by a red tomato slice. Add 4 slices avocado and 1 slice red onion, separated into rings. Follow with radishes and 4 golden yellow plum tomatoes per taco, and top with 1 roasted green chile and 2 slices roasted red pepper or chile. You can vary the toppings and the order in which the taco is built.

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Title: Kim Chee Poke in a Rice Paper Taco with Avocado Sauce Categories: County fair, Entree Yield: 6 servings

-----for the kim chee----- 2 c Kim chee; (above) 1/4 c Hawaiian salt 12 oz Raw ahi (yellowfin tuna); ch 8 c Water 1 md Maui onion; diced 2 lb Won bok cabbage (napa); roug 1/3 c Shoyu (soy sauce) 4 1/2 ts Chili paste 1 tb Sesame oil 4 1/2 ts Fresh garlic; minced Oil; for deep frying 1 1/3 c Oyster sauce 6 Rice paper 1 c Carrots; finely julienned -----for the avocado sauce-- 2 ts Raw sugar 2 Avocados, haas, ripe, dark-s 1/3 c Scallions; roughly cut 3/4 c Chicken stock 1/4 c Fresh chives; roughly cut 1/2 c Sour cream 2 tb Shrimp sauce 2 tb Lemon juice 2 ts Fresh ginger; grated 1 tb Cilantro; chopped -----for the poke----- Salt and white pepper; to ta

Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. Make the kim chee by adding the salt to water. Add the won bok and soak for 2 hours. Drain the mixture and add the remaining kim chee ingredients. Let stand for 2 hrs. 2. To make the poke: Chop 2 cups of kim chee into fine pieces and mix with ahi, onion, shoyu and sesame oil. 3. Make the 'taco' shells. Pour 4 inches of oil into a deep skillet or pot and heat until bubbling.Toss in a rice paper sheet. Use a large metal whisk push the sheet down in the oil. The rice paper will form itself into a taco shell around the whisk. Fry 45 to 60 secs.; the rice paper should be translucent and bubbled. Remove and drain. Proceed with the rest of the rice paper. 4. Make the avocado sauce by combining all the ingredients and whirl in a blender or processor until smooth. (To keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce until needed.) 5. Fill the shells with the kim chee mixture and serve with avocado sauce.

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Title: Tasty Taco Chicken Grill *** (Dcgm11b)* Categories: Main dish, Tex-mex, Chicken, Bar-b-q Yield: 8 servings

1 ea Broiler chicken; cut in part 1 tb Cooking oil 1 ea Small onion; minced 1 ts Salt 8 oz Can Spanish-style tomato sau 1/2 ts Oregano leaves 4 oz Can taco sauce 1/8 ts Pepper 1/4 c Molasses 1/2 c Grated Jack cheese; (optiona 2 tb Vinegar

Lay out chicken parts in baking dish and bake in 350 degree oven for 40 min. Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better. When ready to grill, drain excess sauce and reserve. Place chicken on prepared grill, skin side up, about 8" from heat. Grill, turning a few times, for about 20 min or until fork can be inserted with ease. Brush generously with reserved sauce during 20 min of grilling. When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like. Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring mixture to a boil. Remove from heat and cool 2 min. FROM: PAT MULDROW (DCGM11B)

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Title: Low Fat Taco Dip Categories: None Yield: 1 servings

--------------------------------INGREDIENTS--------------------------------

----------------------------------TACO DIP---------------------------------- 1/2 c Low fat cottage cheese 1 ts Horseradish 1/4 c Catsup 1/2 c Low fat yogurt 1 tb Taco seasoning mix

---------------------------TOASTED TORTILLA CHIPS--------------------------- 1 pk Soft corn tortillas -seasoning mix Garlic powder or taco

--------------------------------PREPARATION--------------------------------

Combine the cottage cheese and catsup in a blender until smooth. Add the taco mix and horseradish. Place in a bowl, fold in the yogurt, cover and chill. Serve with raw vegetables or toasted tortilla chips. TOASTED TORTILLA CHIPS: Preheat oven to 400 degrees. Cut each tortilla into 6 wedges, arrange on cookie sheet, sprinkle with desired seasoning. Bake 8 to 10 minutes until crisp. Source: Magic Chef Cookbook CDROM

Submitted By PAT PATE On SUN, 6 NOV 1994 214953 ~0600 (CST)

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Title: Chicken Taco Salad Categories: Tex-mex, Poultry Yield: 4 servings

4 4-oz skinned and boned 1/2 c Chopped sweet red pepper -chicken breast halves 1/2 c Chopped jicama 1 tb Tex-Mex spice mix 1 tb Chopped fresh cilantro Vegetable cooking spray Spicy southwestern dressing 1 c Chopped mango (1 medium 4 10-inch flour tortillas -mango) 6 c Shredded bibb lettuce 1/2 c Chopped green pepper

-----------------------------TEX-MEX SPICE MIX----------------------------- 3 tb Chili powder 1 tb Salt 2 tb Ground cumin 1 tb Garlic powder 1 tb Ground black pepper 1 1/2 ts Ground red pepper

------------------------SPICY SOUTHWESTERN DRESSING------------------------ 1 tb Tex-Mex Spice Mix 2 tb Water 2 tb Lime juice 1 ts Sugar 1 tb Vegetable oil

Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.

Cook chicken in a large nonstick skillet coated with cooking spray over medium heat 4-5 mins on each side. Chill.

Chop chicken and place in a medium bowl. Add mango and next 4 ingredients; toss with Spicy Southwestern Dressing.

Place each tortilla in a medium-size microwave-safe bowl. Microwave at high 1.5 mins or until crisp.

Place lettuce into tortilla shells and top with chicken mixture.

To make Tex-Mex spice mix:

Combine all spice mix ingredients thoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months. Yields 8.5 tablespoons. TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing ingredients. Yeilds 6 tablespoons.


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Title: Taco Bell Hot Taco Sauce Categories: Copycat, Sauces Yield: 1 servings

1 cn Tomato paste, (6 Ounce) 2 ts Cornstarch 3 c Water 2 ts White vinegar 2 ts Cayenne pepper 1 tb Minced dried onion 1 1/2 tb Chili powder 2 tb Canned jalapeno slices 2 1/2 ts Salt ("nacho slices")

Combine the tomato paste with the water in a saucepan over medium heat, stir until smooth

Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried onion and stir

Chop the jalapeno slices very fine. You can use a food processor, but don't puree. The best kind of jalapenos to use are those bottled for nachos or pizza. Add them to the mixture

Heat the mixture to boiling. Continue to stir about 3 minutes and remove from the heat

Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate. This will last for 1 to 2 months.

Makes 3 1/2 Cups.

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Title: Taco Salad (Syd) Categories: Salads, Meats Yield: 4 servings

2 lb Ground Beef 4 oz Marinated Artichoke Hearts 1 Head Fresh Lettuce, Shredded 4 lg Radish, Sliced 1 lg Tomato, Chopped 4 lg Scallions, Sliced 1 sm Zucchini, Sliced 1/4 lb Grated Cheddar Cheese 1/2 lb Fresh Mushrooms, Sliced Taco Seasoning Or Salsa 4 sm Carrots, Sliced Taco Sauce Or Dressing

NOTE: Add anything else you might like in a fresh salad. ~------------------------------------------------------ ~------------- ~--

In a large frying pan brown the ground beef. Add the taco seasoning or salsa, whichever you prefer and simmer until most of the liquid is cooked off. Cut up and combine all salad ingredients in a large salad bowl. When the salad is ready, add the ground beef and mix well. Taco sauce or Italian salad dressing both go very well with this one dish meal. Other salad dressings may be used as well. From: Syd's Cookbook.

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164 Taco Recipes

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