Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Buffalo Turkey Tacos and Tacos con Puerco. Enjoy!

EASY MICROWAVE CHICKEN ENCHILADAS

This is from Old El Paso, and begins, "After only one taste of these microwave enchiladas, you will find yourself wondering why you’ve never thought to bake homemade enchiladas in the microwave before! In just 20 minutes, get this delicious dinner on the table without any unnecessary hassle or stress. These cheesy chicken enchiladas are packed with delicious ingredients - Old El Paso™ mild enchilada sauce, Old El Paso™ Taco seasoning, rotisserie chicken and of course tons of Mexican cheese! Garnish these traditional-style enchiladas with cilantro and sour cream to give them the perfect finishing touch."

Pre Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

You can view this online at https://www.oldelpaso.com/recipes/easy-microwave-chicken-enchiladas.

Ingredients

1 can (19 oz) Old El Paso™ mild enchilada sauce

2 cups shredded deli rotisserie chicken

1 tablespoon (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix

1 1/2 cups shredded Mexican cheese blend (6 oz)

8 corn tortillas (6 inch)

3 tablespoons chopped fresh cilantro

3/4 cup sour cream

Preparation

In medium bowl, mix 1/2 cup of the enchilada sauce, the chicken, seasoning mix and 3/4 cup of the cheese.

Spray 8-inch square (2-quart) microwavable baking dish with cooking spray. Place 1/2 cup of the enchilada sauce in bottom of dish. Working with 1 tortilla at a time, fill with heaping 1/4 cup chicken mixture, and roll to seal; place in baking dish seam side down. Repeat with remaining tortillas.

Pour remaining enchilada sauce over tortillas; top with remaining 3/4 cup cheese.

Microwave uncovered on High 9 to 10 minutes or until cheese is melted and enchiladas are heated through. Garnish with cilantro; serve with sour cream.

Expert Tips:

This recipe uses our mild sauce that is packed with flavor without being too spicy. If you want to add a little heat to this recipe, use either Old El Paso™ medium or hot enchilada sauce instead of mild.

Our preference is to use a Mexican cheese blend for the additional flavor from the combination of cheese, but you can also use shredded Cheddar or Monterey Jack cheese if you don’t have Mexican cheese available.

If you have leftover rotisserie chicken, use it the next day to make quick and easy Chicken Quesadillas!

Keep your guests happy by making a delicious Mexican taco salad dip appetizer to enjoy before dinner. As a bonus, this recipe is made in the microwave too! We love this easy and delicious dip that is easy to assemble and only takes about 10 minutes of total microwave cooking time.

EASY CHILI MOLE

This is from Old El Paso, and begins, "This is a much easier, yet equally tasty, version of the typical long-cooking authentic Mexican main. This mole is made with beef, tomatoes and chili beans, ready in just 30 minutes."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-chili-mole.

Ingredients

1 lb extra-lean (at least 90%) ground beef

1 medium onion, chopped (1/2 cup)

1 package (1.25 oz) Tex-Mex chili seasoning mix

1 can (28 oz) diced tomatoes, undrained

1 can (28 oz) crushed tomatoes

1 can (15 oz) spicy chili beans, undrained

1 oz unsweetened baking chocolate, coarsely chopped

8 soft corn tortillas (6 inch)

Directions

In 4-quart Dutch oven, cook beef and onion over medium heat, stirring occasionally, until beef until thoroughly cooked; drain.

Stir in seasoning mix, both tomatoes and beans. Heat to boiling over high heat. Reduce heat to low; cover and cook 15 minutes, stirring occasionally, to blend flavors. Stir in chocolate just until melted. Serve with tortillas.

Expert Tips

Regular chili seasoning mix and 1 teaspoon finely chopped jalapeño chile can be substituted for the Tex-Mex seasoning mix.

Serve with a crisp green salad and warm wedges of cornbread instead of the tortillas.

SPICY QUINOA TACOS

This is from Katelyn Drake in the Share Reader Recipe in Vegetarian Times (April/May 2015, page 12). Serves 6.

Ingredients

1 Tbs. olive oil

1 small onion, diced (1 cup)

1 rib celery, diced (1/2 cup)

1 clove garlic, minced (1 tsp)

1 Tbs. ground cumin

1 Tbs. chili powder

1/2 tsp cayenne pepper

1 15-oz. can fire-roasted diced tomatoes

1 15-oz can diced tomatoes with green chiles

1 cup quinoa, rinsed and drained

2 medium carrots, diced (1 cup)

1 cup low-sodium vegetable broth

1 15-oz can black beans, rinsed and drained

1 cup fresh or thawed frozen corn kernels

12 6-inch corn tortillas

Directions

Heat oil in medium saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add garlic, cumin, chili powder, and cayenne, and saute 1 minute. Stir in tomatoes with liquid. Cook 2 minutes, then stir in quinoa, carrots, and broth. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes, or until quinoa is tender and liquid is absorbed. Season with salt and pepper, if desired. Mix in black beans and corn. Serve in tortillas.

TACOS CON PUERCO

Yield: Serves 4

Source: NPB

Recipe and image appear courtesy of the National Pork Board.

View this online at https://diabeticgourmet.com/diabetic-recipe/tacos-con-puerco.

Ingredients

1 pound Ground Pork

1 (14-1/2 oz) can tomatoes, diced, fire-roasted

1/4 cup chopped onion

1 tablespoon chili powder

1/4 teaspoon garlic powder

salt, to taste

black pepper, to taste

8 taco shells

2 cups iceberg lettuce, shredded

2 tomatoes, cut in wedges

1 cup Cheddar cheese, shredded

Directions

In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.

Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.

Season to taste with salt and pepper.

Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Notes:

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.

Nutritional Information Per Serving: Calories: 285; Fat: 11 g; Saturated Fat: 3 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 57 mg; Protein: 25 g; Carbohydrates: 21 g

TACO LETTUCE WRAPS

This is from Kristina72913 at AllRecipes. Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Makes 6 servings

To view this online, go to https://www.allrecipes.com/recipe/274968/taco-lettuce-wraps/.

Ingredients

1 pound ground turkey

1 (16 ounce) package frozen corn

1 (15 ounce) can black beans

1 (14.5 ounce) can diced tomatoes

1 (1 ounce) package taco seasoning mix

romaine leaves, rinsed and dried

Directions

Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.

Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

BUFFALO TURKEY TACOS

Recipe Yield: Makes 8 servings

Source: Jennie-O

View this online at https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos.

Ingredients

1 (16-ounce) package JENNIE-O Lean Ground Turkey

1/3 cup hot pepper wing sauce

8 hard corn taco shells, heated as specified on package

1 cup shredded lettuce

2 tomatoes, diced

1 avocado, sliced

1/2 cup blue cheese dressing

Directions

Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.

Add hot pepper sauce. Stir to combine.

Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.

Drizzle with blue cheese dressing.

Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g