ZESTY RANCH CHICKEN TACOS
This is from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"
Prep Time: 20 minutes; Total Time: 25 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.
Ingredients
Coleslaw
2 cups coleslaw mix
1/3 cup chopped red onion
1/3 cup Old El Paso™ Zesty Ranch sauce
Chicken
1 tablespoon vegetable oil
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
Tacos
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup shredded cheddar cheese
1 medium avocado, pitted, peeled, diced
2 tablespoons chopped fresh cilantro
Preparation
In medium bowl, mix Coleslaw ingredients; cover and refrigerate.
In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.
Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.
Expert Tips
Garnish tacos with sliced jalapeños for a bit of spicy heat.
If desired, serve drizzled with additional sauce.
To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.
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.
FIDEOS SECOS TACOS
This is from Claudette Zepeda at Food & Wine. For this recipe, Claudette wrote, "These griddled tacos are filled with fideos secos, a Mexican dish of thin spaghetti cooked in a chile-based tomato sauce until the pasta has absorbed the flavor and rich red color of the sauce."
Active Time: 40 mins; Total Time: 1 hrs 40 mins; Yield: 14 tacos
To view this online, go to https://www.foodandwine.com/recipes/fideos-secos-tacos.
Ingredients
Chile Base
2 dried guajillo chiles, stemmed and seeded
1 dried chipotle chile, stemmed and seeded
1-1/2 cups boiling water
1-1/4 cups tomato sauce (such as Pomì)
1/4 cup fresh cilantro leaves and stems
2 teaspoons kosher salt
Fideo Filling
1 tablespoon grapeseed oil
1/2 pound fresh Mexican chorizo, casings removed
8 ounces uncooked fideo (spaghettini)
2 teaspoons finely chopped garlic
1 fresh or dried bay leaf
1 dried chile de árbol
2 tablespoons chopped fresh cilantro, plus more for garnish
3 ounces Monterey Jack cheese, grated (about 3/4 cup)
14 (6-inch) fresh corn tortillas
1 cup Mexican crema
1 large avocado (about 8 ounces), sliced
5 ounces queso fresco, crumbled (about 1-1/4 cups)
Directions
Make the chile base
Heat a large (12-inch) cast-iron skillet over medium. Add chiles; cook, turning occasionally, until fragrant and lightly toasted, about 4 minutes. Transfer chiles to a blender; add 1 1/2 cups boiling water. Let stand 30 minutes. Add tomato sauce, cilantro, and salt. Process until smooth, about 20 seconds. Set aside.
Make the fideo filling
Heat oil in a large cast-iron skillet over medium-high. Add chorizo, and cook, stirring occasionally, until crumbled and browned, about 6 minutes. Stir in fideo, garlic, bay leaf, and chile de árbol. Cook, stirring occasionally, until fideo is lightly toasted and turning opaque, 4 to 5 minutes. Stir in chile base. Reduce heat to low, cover, and cook until fideo is tender and liquid is fully absorbed, 15 to 20 minutes, stirring once after 8 minutes. Remove and discard bay leaf and chile de árbol. Transfer mixture to a medium bowl, and stir in cilantro. Let cool 20 minutes. Stir in Monterey Jack cheese.
Top each tortilla with 1/3 cup fideo filling; fold each tortilla in half, pressing gently. Heat a large cast-iron skillet or grill pan over medium-high. Working in batches, toast tacos until tortilla is lightly charred and filling is warmed through, 2 to 3 minutes per side. Top tacos with Mexican crema, avocado slices, and crumbled queso fresco. Garnish with cilantro. Serve immediately.
Make Ahead
Chile base can be made up to 3 days in advance.
Notes
Use fresh tortillas; they’re less likely to tear or crack when charring.
SHREDDED CHICKEN TACOS
This is from Eating Well, and begins, "This taco recipe is a great choice for midweek dinners, even if it's not Taco Tuesday! Instead of beef, we use moist, boneless chicken thighs and to make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal."
Prep Time: 15 minutes; Additional Time: 2 hours 45 minutes; Total Time: 3 hours; Servings: 8; Yield: 16 tacos
To view this online, go to https://www.eatingwell.com/recipe/270350/shredded-chicken-tacos/.
Ingredients
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 fresh jalapeño pepper, halved and stemmed (see Tip)
3 cloves garlic, peeled
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
2 pounds skinless, boneless chicken thighs
16 (6 inch) corn or flour tortillas, warmed
1 cup Guacamole, chopped fresh cilantro, and/or lime wedges
Directions
Combine undrained tomatoes, jalapeño pepper, garlic, chili powder, and salt in a blender; cover and blend until smooth. Pour the tomato mixture into a 3 1/2- to 4-quart slow cooker. Add chicken thighs; stir to coat.
Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
Remove the chicken and place in a bowl. Shred the chicken using two forks. Add enough sauce mixture from the slow cooker to the shredded chicken to moisten. Serve the chicken in tortillas. If desired, top with guacamole, cilantro, and/or lime wedges.
Tips
Equipment: 3 1/2- to 4-quart slow cooker
Tip: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
SLOW-COOKER TACO SOUP
This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10
To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.
Ingredients
1 lb. ground beef
1 large onion, diced (about 1-1/2 cups)
1 (1-oz.) pkg. taco seasoning
1 (15.5-oz.) can chili beans, drained
1 (14.5-oz.) can tomatoes, garlic, and onions
1 (14.5-oz.) can stewed tomatoes
1 (15.5-oz.) can kidney beans, drained
1 (15.5-oz.) can pinto beans, drained
1 (15.25-oz.) can whole kernel corn, drained
1 (1-oz.) pkg. dry ranch seasoning mix
Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)
Directions
Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.
Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.
TACO SALAD
This yumminess is from Sohla El-Waylly at The New York Times cooking enewsletter. For this recipe, Sohla wrote, "This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste."
Time: 35 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024304-taco-salad.
Ingredients
2 tablespoons neutral oil (such as safflower or canola)
1 pound ground beef
Salt
1 medium yellow onion, finely chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons chili powder
3 garlic cloves, finely chopped
1 (15.5-ounce) can pinto beans, drained, 1/2 cup bean liquid reserved
Corn chips (preferably Fritos), as desired
2 cups/4 ounces coarsely grated Colby or Cheddar cheese, plus more for serving
1 small head iceberg lettuce, shredded
1 large beefsteak tomato, chopped
1 avocado, chopped
2 limes, cut into wedges
1/2 cup sour cream
Hot sauce, to serve
Preparation
In a large cast-iron or stainless skillet over medium-high, heat the oil until it shimmers. Add the beef and press it into one even layer. Sprinkle evenly with salt and onion, and cook, undisturbed, until the beef is deeply browned on the bottom and still slightly pink on top, and the onions have wilted, 5 to 7 minutes. If there is an excess of fat in the pan at this point, tip the skillet and use a spoon to discard it.
Sprinkle over the cumin, oregano, chili powder and garlic. Using a wooden spoon, break the meat into small crumbles and stir. Cook, stirring frequently, until the spices are aromatic and the meat has cooked through, about 2 minutes.
Add the beans and reserved bean liquid, and use the spoon to scrape up any browned bits. Simmer until mostly reduced, about 2 minutes. Remove from heat, taste and add more salt if needed.
Arrange some corn chips evenly across the bottom of four serving plates. Evenly divide the meat mixture, cheese, lettuce, tomato and avocado on top of the chips. Squeeze lime juice over the top and lightly sprinkle with salt. Top each salad with a handful of crushed corn chips, a big dollop of sour cream, and extra cheese. Serve right away with hot sauce alongside.
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