Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Turkey Club Ranch Tacos and Barbecue Chicken Ranch Tacos. Enjoy!

CHEESY NACHO WALKING TACO BOWLS

This is from Old El Paso, and begins, "Whether you enjoy these Cheesy Nacho Walking Taco Bowls at the table or on the go, with only 20 minutes of prep time needed, this simple meal is sure to make it to your list of go-to recipes. Seasoned ground beef and crushed up nacho-flavored tortilla chips punch up the flavor while Old El Paso™ Soft Tortilla Bowls bring taste and convenience to this walking taco recipe. Just fill it up and go."

Prep Time: 20 minutes; Total Time: 20 minutes; Serves: 8

To view this online, go to https://www.oldelpaso.com/recipes/cheesy-nacho-walking-taco-bowls.

Ingredients

1 lb ground beef (at least 80% lean)

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package

1 cup Old El Paso™ Shredded 3 Pepper Cheese Blend (4 oz)

1 cup shredded romaine lettuce

3 cups nacho cheese tortilla chips, coarsely crushed

1/4 cup chopped tomatoes

1/2 cup Old El Paso™ Mild Taco Sauce

1/3 cup Old El Paso™ Crema Mexicana

Preparation

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, taco seasoning mix and green chiles; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.

Divide warmed beef mixture among heated tortilla bowls. Top with cheese, lettuce, tortilla chips, tomatoes, taco sauce and sour cream.

Expert Tips

Want a little more heat? Top your walking taco bowls with Old El Paso™ Medium Taco Sauce.

Try Shredded Mexican Style 4 Cheese Blend to replace Shredded 3 Pepper Cheese Blend for a different flavor twist.

Try topping with more fresh toppings like chopped avocados or green onions.

DEATH BY CHOCOLATE TACO

This is from Laura Rege at Delish. Laura wrote, "We can hear the ice cream truck music in our heads with each bite of these super decadent dessert tacos made with Ortega® Yellow Corn Taco Shells. There’s a bit of freezer work involved here, but don’t be intimidated. The recipe is incredibly simple and the end result is totally worth the wait."

Prep Time: 5 minutes; Total Time: 4 hours 15 minutes; Makes 6 servings

To view this online, go to https://www.delish.com/cooking/recipe-ideas/a33527634/death-by-chocolate-taco-recipe/.

Ingredients

2-1/2 c. semisweet chocolate chips

1/4 c. refined coconut oil

6 Ortega® Yellow Corn Taco Shells

2 pt. chocolate chocolate chip ice cream

3/4 c. hot fudge, chilled

1/2 c. chopped cocktail peanuts

1/2 c. sweetened coconut flakes, lightly toasted

2 tbsp. rainbow sprinkles

Directions

Line two small rimmed baking sheets with parchment paper.

In a medium microwave-safe bowl, combine 1 cup of the chocolate chips and 1 tablespoon of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.

Holding one taco shell from the inside over the bowl of chocolate, use a spoon to spread the outside with melted chocolate, letting excess chocolate drip back into the bowl. Repeat with remaining shells and melted chocolate.

Arrange on prepared baking sheets and freeze until chocolate is hardened and chilled, at least 10 minutes.

Using a serrated knife, slice the ice cream crosswise into thin rounds. Cut each round crosswise into strips. Keep ice cream frozen when not using.

Working with one coated taco shell at a time, remove the shell from the freezer. Fill halfway with ice cream. Spread fudge over top. Return to sheet tray in freezer. Repeat with remaining coated taco shells, ice cream, and fudge. Freeze 1 hour until fudge is hardened. Freeze filled taco shells until frozen and firm, at least 2 hours.

In a medium microwave-safe bowl, combine remaining 1-1/2 cup of the chocolate chips and remaining 3 tablespoons of the coconut oil. Microwave until just melted, about 1 minute on high. Stir to combine.

Working with one filled taco at a time, spoon the chocolate sauce over the top of the ice cream, completely covering the ice cream. Sprinkle with either half the peanuts(1/4 cup), half the coconut flakes (1/4 cup), or half the sprinkles (1 tablespoon). Arrange finished tacos standing up on the parchment lined baking sheet (use small bowls or measuring cups to hold tacos up). Repeat with remaining tacos, chocolate sauce, and toppings.

Freeze filled taco shells until frozen and firm, at least 1 hour.

CHEESY GROUND BEEF TACOS

This is from Lindsay Funston at Delish. Lindsay wrote, "Enjoy the perfect combination of cheesy and beefy goodness with these unreal tacos. We promise you'll be so obsessed with this zesty, flavorful filling, you'll want to eat it with a spoon. When a taco craving strikes, nothing else will do!"

Prep Time: 10 minutes; Total Time: 25 minutes; Makes 8 servings

To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a46606/cheesy-ground-beef-tacos-recipe/.

Ingredients

1 large onion, chopped

1 lb. ground beef

1 (15-oz.) can fire-roasted tomatoes

1 (15-oz.) can black beans, drained and rinsed

1 tbsp. taco seasoning

kosher salt

2 c. shredded cheddar or pepper jack

8 Small flour tortillas

Sliced green onions, for serving

Sour cream, for serving

Directions

In a large skillet over medium-high heat, cook onion until soft, 6 minutes. Add beef and cook until no longer pink, 5 to 7 minutes more, then add tomatoes, black beans, and taco seasoning and season with salt. Stir until combined. Add cheese and stir until completely melted.

Spoon mixture into flour tortillas and fold. Garnish with green onions and serve with sour cream.

TURKEY CLUB RANCH TACOS

This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”

Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5

To view this online, click here.

Ingredients

1 tablespoon vegetable oil

1 lb lean ground turkey

1 package (1 oz) Old El Paso™ taco seasoning mix

1/2 cup ranch dressing

10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells

1/2 cup mayonnaise

2 tablespoons salsa

6 slices bacon, crisply cooked, diced (about 1/2 cup)

Make it FRESH toppings, as desired (see below)

Directions

In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.

Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.

Expert Tips

If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.

Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.

IRISH TACOS

This is from Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "You can certainly eat corned beef with boiled cabbage and carrots, but it can be a great deal more exciting to pile the shredded meat — ruddy pink, salty, fatty and meltingly sweet — into warm flour tortillas, then top it with a bright, crunchy, slightly fiery cabbage slaw. The contrast between the soft and the crisp, the salt and the sweet, is fantastic — particularly if you adorn each taco with a few pickled jalapeños and, perhaps, an additional swipe of mayonnaise. It’s not fusion cooking, nor appropriation. It’s just the fact that everything tastes good on a warm tortilla."

Time: 30 minutes; Yield 6 to 8 servings

This was featured in "What if You Could Make Great Corned Beef?", and can be found online at https://cooking.nytimes.com/recipes/1018643-irish-tacos.

Note: Take time to read the article; very interesting!

Ingredients

2 to 2-1/2 pounds corned beef (see recipe)

1 small head of green cabbage, cored and thinly sliced

3 carrots, peeled and sliced into julienne

1 cup mayonnaise

3 tablespoons plain Greek yogurt or sour cream

3 tablespoons cider vinegar

Kosher salt and ground black pepper, to taste

1-1/2 tablespoons hot pepper sauce, or to taste

12 to 16 flour tortillas, warmed

Sliced fresh or pickled jalapeños

Preparation

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.

Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.

When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

BARBECUE CHICKEN RANCH TACOS

This is from Old El Paso, and begins, "These Barbecue Chicken Ranch Tacos come together in a flash—and will disappear from your table even faster. They have the perfect tang of barbecue to complement the zestiness of Old El Paso™ Zesty Ranch Sauce. Best of all, the sky is the limit when it comes to choosing fresh toppings for these easy BBQ chicken tacos. Your family will have a blast loading up their Old El Paso™ Soft Tortilla Bowls with sweet BBQ chicken and all their favorite fixings!"

Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings

To view this online, go to https://www.oldelpaso.com/recipes/barbecue-chicken-ranch-tacos.

Ingredients

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into 1/2-inch strips

1/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1/2 cup barbecue sauce

1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package

1 cup shredded Cheddar cheese (4 oz)

1 1/2 cups shredded romaine lettuce

1/2 cup chopped tomatoes

1/4 cup sliced green onions

1/2 cup Old El Paso™ Zesty Ranch Sauce

Lime wedges, if desired

Preparation

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, just until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling.

Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Stir in barbecue sauce. Cook until heated.

Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce, tomatoes and green onions. Drizzle with ranch sauce. Serve with lime wedges.

Expert Tips

For best results, pat chicken slices dry before adding to hot skillet.

Swap out lettuce for shredded green cabbage to give your BBQ chicken tacos a delightful crunch.

Get creative with your barbecue chicken tacos. Other varieties of Old El Paso™ Taco Seasoning Mix, such as Hot & Spicy, can add a flavorful kick that's perfect for spice lovers.