Taco Tuesday

It's time for another Taco Tuesday. Today's yummy offerings include Chicken Tacos and Spaghetti Squash & Black Bean Tacos. Enjoy!

SLOW COOKER TACO SALAD

This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”

Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups

View online here.

Ingredients

1 1/2 pounds ground beef or ground turkey

1 16 ounce jar green salsa

1 15 ounce can Great Northern beans, rinsed and drained

1 large sweet onion, cut into thin wedges (2 cups)

1 medium red sweet pepper, coarsely chopped (3/4 cup)

Directions

In a large skillet cook ground meat over medium heat until browned. Drain off fat.

In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Tip

Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.

SPAGHETTI SQUASH & BLACK BEAN TACOS

This comes from Kelly, whose site, Mountain Mama Cooks is really pretty awesome. I highly recommend checking it out!

This recipe begins, “Crispy blue corn shells filled with black beans, savory spaghetti squash, cotija cheese and plenty of hot sauce. Vegetarian tacos never looked so good.”

To view this online on Kelly’s site, go to https://mountainmamacooks.com/spaghetti-squash-black-bean-tacos/.

Ingredients

1– 2 lb spaghetti squash (if you go bigger, increase spices accordingly)

2 tablespoons melted butter

juice of 1 lime (about 2 tablespoons)

1 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 14oz can black beans, thoroughly rinsed

8–10 crispy blue corn tortillas

crumbled cojita cheese

cilantro

hot sauce (optional)

Instructions

Preheat oven to 400F degrees.

Cut spaghetti squash in half lengthwise, scoop out the seeds, throw about 1 teaspoon olive oil on each half and roast both halves face down on a rimmed baking sheet. Roast the squash halves in the pre-heated oven until tender and easily pierced with a fork, 45-60 minutes. (Alternately, you can microwave the squash if you’re short on time.)

Meanwhile, combine melted butter, lime juice, chili powder, salt, cumin and garlic powder in a small bowl.

When spaghetti squash is done remove from oven and let cool a few minutes until you can handle it easily. Working over a large bowl, gently scrape out the flesh with a fork. Add butter mixture to the squash and toss well to combine.

In the bottom of each corn tortilla, spread out a small handful (about 2 tablespoons) of black beans. Top with some spaghetti squash (about 1/4 cup). Top again with crumbled cojita cheese.

Line the tacos in a 9×13 baking dish or similar and bake in a preheated oven for 20 minutes.

To serve, top with fresh cilantro and hot sauce if desired.

CHEESY TACO MEATLOAF

This comes from Campbell's Soup, and begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hr 15 minutes; Serves: 8

To view this online, click here.

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

TACO SALAD WITH CUMIN DRESSING

Servings: 8

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/41.shtml

Ingredients

8 tortillas

1 teaspoon powdered mustard

2 tablespoons Parmesan cheese, grated

1 teaspoon ground cumin

8 cups romaine lettuce

1/2 cup water

1/2 teaspoon salt

4 tablespoons vegetable oil

4 tablespoons red wine vinegar

4 cups cooked turkey, chopped

1/4 teaspoon black pepper

1 teaspoon cumin seeds

1/4 teaspoon garlic powder

6 large ripe tomatoes, chopped

4 teaspoons lemon juice

2 cups cheddar cheese, grated

Directions

Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.

While hot, sprinkle on the Parmesan cheese.

Cool and break into bite-size pieces.

Chop the lettuce and arrange it in the bottom of a salad bowl.

Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.

Heat the turkey in a skillet with the cumin seeds.

Sprinkle chunks of turkey over the lettuce.

Add the tomato pieces and cheese.

Pour on the cumin dressing and top with tortilla chips.

Nutritional Information Per Serving: Calories: 205; Protein: 17 g; Fat: 11 g; Carbohydrates: 10 g; Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat

CHICKEN TACOS

This is from Makinze Gore on Delish. She wrote, “These chicken tacos are loaded with all the best spices. They pair perfectly with watermelon margaritas.”

Yields: 4 servings; Prep Time: 10 minutes; Total Time: 30 minutes.

To view this online, click here.

Ingredients

For the Tacos

3 tbsp. extra-virgin olive oil

4 boneless skinless chicken breasts, cut into 1" strips

Kosher salt

Freshly ground black pepper

2 tsp. chili powder

2 tsp. cumin

1/2 tsp. garlic powder

1/4 tsp. paprika

1/4 tsp. cayenne

8 corn tortillas, warmed

Toppings

Thinly sliced red onion

Diced tomatoes

Shredded Monterey Jack

Diced avocados

Fresh cilantro

Lime wedges

Directions

In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more.

Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.

SPICY TURKEY TACOS

This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.

Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

8 hard corn taco shells

1 tsp. extra-virgin olive oil

1 lb. ground turkey

4 tsp. Mexican seasoning

1 tsp. cayenne pepper

kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 onion, diced

1 c. crushed tomatoes

1/4 c. chopped fresh cilantro, plus more for garnish

1 c. grated mozzarella

1 c. Pico de Gallo

1 c. sour cream

Directions

Preheat oven to 375°. Place taco shells on a sheet pan.

In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.

Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.

Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.