CHICKEN CHILI TACOS
This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.
To view this online, click here.
Ingredients
6 boneless, skinless chicken thighs
1-1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
GRILLED MEXICAN CHICKEN CAESAR TACOS
This is from Old El Paso, and begins, "Caesar salad has a whole new look, with all the same crunchy, creamy flavors you love, in these quick and easy tacos."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/grilled-mexican-chicken-caesar-tacos.
Ingredients
2 tablespoons vegetable oil
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
20 oz boneless skinless chicken thighs
2 cups shredded romaine lettuce
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1/3 cup bottled Caesar salad dressing
1/3 cup diced fresh tomato
1/4 cup cooked corn kernels
1/4 cup crumbled queso fresco cheese
Lime wedges
Preparation
Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.
Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.
Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.
Expert Tips
Two tablespoons grated Parmesan cheese can be substituted for the queso fresco.
This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.
Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.
TACO PIZZA ROLLS
This comes from Old El Paso, and begins, "Switch up taco night by combining two family favorites into one tasty dish – Taco Pizza Rolls!"
Prep Time: 10 minutes; Total Time: 35 minutes; Makes 6 servings
To view this inline, go to https://www.oldelpaso.com/recipes/taco-pizza-rolls.
Ingredients
1/2 lb ground beef
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 can Pillsbury refrigerated classic pizza crust
3 tablespoons water
1 cup shredded Mexican blend cheese
Optional toppings: lettuce, tomato, sour cream, onion, and guacamole
Preparation
Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.
In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.
Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.
Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.
Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.
Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.
Serve immediately and top with desired toppings.
TACO LASAGNA
This is from the Food Network. It starts off, "Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce -- milder to keep it kid-friendly or spicier to liven it up."
Active Time: 40 minutes; Total Time: 2 hours 5 minutes; Makes 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-lasagna-3666644.
Ingredients
1 teaspoon canola oil
1 pound ground beef sirloin
2 tablespoons chili powder
Kosher salt
Two 16-ounce jars salsa
1 pound no-boil lasagna noodles
Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces
1/2 cup sour cream
1/2 small head iceberg lettuce, shredded
1 large beefsteak tomato, diced
1/2 cup shredded sharp Cheddar
1/2 cup crushed tortilla chips
Directions
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.
PORK & PINEAPPLE TACOS
This is from EatingWell (originally from Diabetic Living Magazine, Summer 2020), and begins, "Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat."
Active: 30 minutes; Total Time: 7 hours 30 minutes; Makes 6 servings; Serving Size: 2 tacos (2 tortillas + about 1/2 cup pork + 1/3 cup cabbage + 1/3 cup salad)
To view this online, go to https://www.eatingwell.com/recipe/280196/pork-pineapple-tacos/.
Ingredients
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon packed light brown sugar
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
1 (2 pound) pork loin roast, trimmed
1/3 cup apple juice
1/2 cup lime juice
2 cups finely diced fresh pineapple (about 1/2 small pineapple)
1 cup finely diced seeded cucumber
1/4 cup finely diced red onion
2 tablespoons cider vinegar
12 6-inch corn tortillas, warmed
2 cups shredded red cabbage
Directions
Step 1
Combine chili powder, paprika, brown sugar, 1/2 tsp. salt, garlic powder, and pepper in a small bowl.
Step 2
Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.
Step 3
Meanwhile, combine lime juice and the remaining 1/4 tsp. salt in a medium bowl. Add pineapple, cucumber, and onion; toss to combine. Refrigerate until ready to serve.
Step 4
Skim off visible fat from the juices in the slow cooker. Using two forks, shred the meat. Stir in vinegar.
Step 5
To assemble tacos: Place a generous 1/4 cup pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 1/2 Tbsp. shredded cabbage and about 3 Tbsp. of the pineapple salsa.
Tips
Equipment: 5- to 6-qt. slow cooker
To make ahead: Prepare spice rub (Step 1) up to 24 hours ahead. Refrigerate salsa (Step 3) for up to 1 day.
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.
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