It's time for another Taco Tuesday. Today's offerings include Chipotle Quinoa Sweet Potato Tacos with Roasted Cranberry Pomegranate Salsa and Baja Shrimp Tacos with Creamy Slaw. Enjoy!
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
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; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
Showing posts with label Mexican Taco Salad. Show all posts
Showing posts with label Mexican Taco Salad. Show all posts
Tuesday, February 25, 2025
Tuesday, December 10, 2024
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Grilled Steak Tacos W/Cherry Tomato-Avocado Salsa and Chipotle Quinoa Sweet Potato Tacos w/Roasted Cranberry Pomegranate Salsa. Enjoy!
STEAK CARNITAS MEAT IN THE CROCKPOT
I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you . (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)
This recipe Serves 6-8.
Ingredients
For the spice rub:
1 T. chili powder
1 1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
Serving Options:
Corn tortillas
Shredded lettuce
Grated cheese
Tomato
Sour cream
Salsa
Instructions
Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.
Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.
After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.
Serve on corn tortillas with your favorite topping.
Notes
Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.
CHEESY BREAKFAST TACOS
This is from Nicole Hopper on Food & Wine. The recipe begins, "Chorizo, eggs, peppers, and lots of cheese make these breakfast tacos perfect for the weekend."
Nicole goes on to write, "Imagine those crispy little bits of cheese that ooze out of your quesadilla or grilled cheese and get all crispy and toasty in the skillet. That cheese skirt gives these breakfast tacos an extra toasty crunch."
Active Time: 55 minutes; Total Time: 55 minutes; Servings: 4; Yield: 8 tacos
To view this online, as well as reading the rest of what Nicole has to say about these yummy tacos, go to https://www.foodandwine.com/cheesy-breakfast-tacos-8572475.
Ingredients
8 large eggs
1/4 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil, such as canola
9 ounces fresh Mexican-style chorizo, casings removed (about 4 links) (from 1 [14-ounce] package)
1 small (6-ounce) red bell pepper, finely chopped (about 3/4 cup)
2 medium scallions (about 1 ounce total), thinly sliced (about 1/3 cup)
1 medium (1 ounce) jalapeño, stemmed, seeded if desired, and finely chopped (about 2 tablespoons)
Fresh cilantro sprigs and thinly sliced jalapeño half-moons, for garnish
12 ounces pepper Jack cheese, shredded (about 3 cups), divided
8 taco-size (5-inch diameter) flour tortillas, divided
Chopped fresh cilantro and hot sauce, for serving
Directions
Whisk together eggs, milk, salt, and pepper in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium. Add chorizo, bell pepper, scallions, and chopped jalapeño; cook, stirring occasionally and breaking meat into smaller pieces, until chorizo has rendered and vegetables are softened, about 5 minutes. Reduce heat to medium-low, and pour in egg mixture; cook, stirring and folding often with a flexible spatula to form large curds, until mixture is softly set, about 3 minutes. Transfer to a medium bowl; cover to keep warm, and set aside.
While eggs cook, heat a medium nonstick skillet over medium. Arrange a few cilantro sprigs and jalapeño slices in the center of skillet. Sprinkle 1/4 cup of the cheese over top, forming an approximately 6-inch circle (it’s OK if there are gaps or holes). Cook, undisturbed, until cheese begins to bubble and is fully melted, 30 seconds to 1 minute. Place 1 tortilla on cheese, pressing down gently to adhere (edges of the cheese will not be covered by the tortilla); sprinkle 2 tablespoons of the cheese evenly over tortilla. Cook, undisturbed, until bottom cheese layer is golden brown and top cheese layer is mostly melted, 2 to 3 minutes. Remove skillet from heat; let cool slightly, about 30 seconds. Spoon a rounded 1/3 cup egg mixture onto one side of tortilla, then use a thin spatula to get underneath the crispy cheese layer; fold tortilla in half over filling. Transfer taco to a paper towel-lined plate to drain. Wipe skillet clean with a paper towel, and return to medium heat. Repeat procedure with remaining cheese, tortillas, and egg mixture. (If desired, to speed things up, once eggs are finished cooking in large skillet, wash skillet and use both pans to cook 2 tortillas at once).
To serve, sprinkle with chopped cilantro and drizzle with hot sauce.
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
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; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
STEAK CARNITAS MEAT IN THE CROCKPOT
I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you . (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)
This recipe Serves 6-8.
Ingredients
For the spice rub:
1 T. chili powder
1 1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
Serving Options:
Corn tortillas
Shredded lettuce
Grated cheese
Tomato
Sour cream
Salsa
Instructions
Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.
Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.
After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.
Serve on corn tortillas with your favorite topping.
Notes
Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.
CHEESY BREAKFAST TACOS
This is from Nicole Hopper on Food & Wine. The recipe begins, "Chorizo, eggs, peppers, and lots of cheese make these breakfast tacos perfect for the weekend."
Nicole goes on to write, "Imagine those crispy little bits of cheese that ooze out of your quesadilla or grilled cheese and get all crispy and toasty in the skillet. That cheese skirt gives these breakfast tacos an extra toasty crunch."
Active Time: 55 minutes; Total Time: 55 minutes; Servings: 4; Yield: 8 tacos
To view this online, as well as reading the rest of what Nicole has to say about these yummy tacos, go to https://www.foodandwine.com/cheesy-breakfast-tacos-8572475.
Ingredients
8 large eggs
1/4 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon oil, such as canola
9 ounces fresh Mexican-style chorizo, casings removed (about 4 links) (from 1 [14-ounce] package)
1 small (6-ounce) red bell pepper, finely chopped (about 3/4 cup)
2 medium scallions (about 1 ounce total), thinly sliced (about 1/3 cup)
1 medium (1 ounce) jalapeño, stemmed, seeded if desired, and finely chopped (about 2 tablespoons)
Fresh cilantro sprigs and thinly sliced jalapeño half-moons, for garnish
12 ounces pepper Jack cheese, shredded (about 3 cups), divided
8 taco-size (5-inch diameter) flour tortillas, divided
Chopped fresh cilantro and hot sauce, for serving
Directions
Whisk together eggs, milk, salt, and pepper in a medium bowl; set aside.
Heat oil in a large nonstick skillet over medium. Add chorizo, bell pepper, scallions, and chopped jalapeño; cook, stirring occasionally and breaking meat into smaller pieces, until chorizo has rendered and vegetables are softened, about 5 minutes. Reduce heat to medium-low, and pour in egg mixture; cook, stirring and folding often with a flexible spatula to form large curds, until mixture is softly set, about 3 minutes. Transfer to a medium bowl; cover to keep warm, and set aside.
While eggs cook, heat a medium nonstick skillet over medium. Arrange a few cilantro sprigs and jalapeño slices in the center of skillet. Sprinkle 1/4 cup of the cheese over top, forming an approximately 6-inch circle (it’s OK if there are gaps or holes). Cook, undisturbed, until cheese begins to bubble and is fully melted, 30 seconds to 1 minute. Place 1 tortilla on cheese, pressing down gently to adhere (edges of the cheese will not be covered by the tortilla); sprinkle 2 tablespoons of the cheese evenly over tortilla. Cook, undisturbed, until bottom cheese layer is golden brown and top cheese layer is mostly melted, 2 to 3 minutes. Remove skillet from heat; let cool slightly, about 30 seconds. Spoon a rounded 1/3 cup egg mixture onto one side of tortilla, then use a thin spatula to get underneath the crispy cheese layer; fold tortilla in half over filling. Transfer taco to a paper towel-lined plate to drain. Wipe skillet clean with a paper towel, and return to medium heat. Repeat procedure with remaining cheese, tortillas, and egg mixture. (If desired, to speed things up, once eggs are finished cooking in large skillet, wash skillet and use both pans to cook 2 tortillas at once).
To serve, sprinkle with chopped cilantro and drizzle with hot sauce.
BUFFALO STYLE TACOS
Makes 8 servings
Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1341
View recipe with photo: http://diabeticgourmet.com/recipes/html/1341.shtml
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; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
CHIPOTLE QUINOA SWEET POTATO TACOS WITH ROASTED CRANBERRY POMEGRANATE SALSA
I recently discovered Tieghan Gerard’s website, Half Baked Harvest. Some very yummy-looking recipes, including this one.
Cook Time: 40 minutes; Total Time: 45 minutes.
To view this online, click here.
Ingredients
2 tablespoons olive oil
1/2 a small sweet onion
1 clove garlic minced or grated
1 large sweet potato chopped (peel if desired)
salt and pepper
1 1/2 cups cooked quinoa (I used red quinoa)
1 leaves can diced tomatoes (Optional; I normally these out, but sometimes add them)
2 teaspoons chili powder
2 canned chipotle chilies minced
1 tablespoon chipotle in adobo from the chipotle chili can
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon brown sugar
1 teaspoon cayenne or to your taste
1 cup cooked black beans if using canned drain and rinse them
1 lime juiced
1 small bunch cilantro
6-8 four tortillas corn tortillas (warmed) or hard shell tacos (personally my family prefers hard shell, but all of them are good!), warmed
1 avocado sliced or diced, for topping
1 cup shredded sharp cheddar cheese for topping
cotija cheese crumbled, for topping
Roasted Cranberry Pomegranate Salsa
12 ounces fresh cranberries
1/4 cup brown sugar
1 canned chipotle chili chopped
1 lime zested + juiced
1 clove garlic minced or grated
1 jalapeno chopped and seed removed if desired
the arils from 1 pomegranate (learn how to deseed a pomegranate here)
salt and pepper to taste
Instructions
To make the salsa: Heat oven to 450 degrees F. Lightly grease a baking sheet.
Place the cranberries, brown sugar, chipotle chili, lime zest + juice, garlic, jalapeño and a pinch of salt and pepper. Use your hands to toss everything together until the cranberries are evenly coated. Place in the oven and roast until the cranberries burst and release their juices, about 15 minutes. Remove from the oven and and let cool 10 minutes. Then add the pomegranate arils and toss well. Taste and season with more salt and pepper if desired. Set aside and keep at room temperature.
While the cranberries are roasting start the tacos. Heat the olive oil over a large skillet set over medium heat. Add the onions and sweet potatoes and toss to coat. Cover the skillet and let cook until the sweet potatoes are fork tender, but not mushy, stirring once or twice for about 15 minutes. Once the sweet potatoes are fork tender, add the garlic and saute 30 seconds. Then crank up the heat to medium-high (adding more oil if needed) and add the quinoa. Let the quinoa get crispy and cook for about 5 minutes. Add 3/4 cup water, tomatoes (if using), the chili powder, chipotle chilies, adobo sauce, smoked paprika, cumin, brown sugar and cayenne, stir to thoroughly combine and bring the mixture to a boil. Cook for 5-10 minutes or until the water has completely evaporated. Remove from the heat and stir in the black beans, 1/4 cup chopped cilantro and the lime juice. Taste and season with salt and pepper if desired.
To assemble the tacos, place some of the quinoa in a tortilla or shell. Top with shredded cheddar cheese, avocado, a large dollop the the roasted cranberry salsa, crumbled catija cheese and fresh chopped cilantro. Take in their beauty and then EAT!
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
Tuesday, July 24, 2018
Taco Tuesday
It's time for another Taco Tuesday. This week's taco offerings include Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables and Chard and Sweet Corn Tacos. Enjoy!
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mix the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
TACO PIZZAS
This is from Lena Abraham at Delish. The recipe begins, “Tacos and pizzas are meant to be together.”
Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 6 servings
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning
kosher salt
Freshly ground black pepper
6 tostada shells
1 c. salsa
2 c. Mexican blend cheese
1 c. cherry tomatoes, cut into rounds
1 c. Shredded lettuce
1/2 c. sour cream
Cilantro, for garnish
Directions
In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Build your “pizza”: spread a spoonful of salsa on your tostada shell, then top with cheese, meat, tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro if desired and serve.
CHARD AND SWEET CORN TACOS
This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.”
Yield: 8 tacos, serving 4; Time: 15 to 20 minutes.
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 generous bunch Swiss chard (about 3/4 pound)
Salt to taste
1 medium white, red or yellow onion, sliced
3 large garlic cloves, minced
Kernels from 2 ears sweet corn
Freshly ground pepper
8 warm corn tortillas
1/2 cup crumbled queso fresco or feta (but not too salty a feta)
Salsa of your choice
Preparation
Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.
Tip
Advance preparation: The filling will keep for a day in the refrigerator. Reheat gently in a skillet.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded (cooked turkey)
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mix the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
TACO PIZZAS
This is from Lena Abraham at Delish. The recipe begins, “Tacos and pizzas are meant to be together.”
Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 6 servings
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning
kosher salt
Freshly ground black pepper
6 tostada shells
1 c. salsa
2 c. Mexican blend cheese
1 c. cherry tomatoes, cut into rounds
1 c. Shredded lettuce
1/2 c. sour cream
Cilantro, for garnish
Directions
In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Build your “pizza”: spread a spoonful of salsa on your tostada shell, then top with cheese, meat, tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro if desired and serve.
CHARD AND SWEET CORN TACOS
This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.”
Yield: 8 tacos, serving 4; Time: 15 to 20 minutes.
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1 generous bunch Swiss chard (about 3/4 pound)
Salt to taste
1 medium white, red or yellow onion, sliced
3 large garlic cloves, minced
Kernels from 2 ears sweet corn
Freshly ground pepper
8 warm corn tortillas
1/2 cup crumbled queso fresco or feta (but not too salty a feta)
Salsa of your choice
Preparation
Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into 1/2-inch wide strips. Set aside.
Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.
Tip
Advance preparation: The filling will keep for a day in the refrigerator. Reheat gently in a skillet.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded (cooked turkey)
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
Tuesday, April 3, 2018
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Slow Cooker Smoky Pulled Pork Tacos and Buffalo Cauliflower Tacos with Avocado Crema. Enjoy!
TACO PIZZAS
This is from Lena Abraham at Delish. The recipe begins, “Tacos and pizzas are meant to be together.”
Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 6 servings
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning
kosher salt
Freshly ground black pepper
6 tostada shells
1 c. salsa
2 c. Mexican blend cheese
1 c. cherry tomatoes, cut into rounds
1 c. Shredded lettuce
1/2 c. sour cream
Cilantro, for garnish
Directions
In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Build your “pizza”: spread a spoonful of salsa on your tostada shell, then top with cheese, meat, tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro if desired and serve.
CHICKPEA TACOS
This is from the March 2008 issue of Vegetarian Times, page 36. It starts off, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
BUFFALO SOFT TACOS
4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
BUFFALO CAULIFLOWER TACOS WITH AVOCADO CREMA
This is from Lindsay, whose blog, Pinch of Yum, is really good. Feel free to check it out!
This recipe begins, “This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo ‘wings’ at J. Selby’s in Saint Paul and this recipe from Sarah Sullivan. Thanks to both sources of inspiration!”
Prep Time: 15 minutes Cook Time: 30 minutes Yield: 8-10 tacos (probably 4-5 servings)
To view this online, click here.
Ingredients
Buffalo Cauliflower Tacos:
1 cup flour
1 cup milk
1/4 teaspoon each garlic powder, salt, and pepper
1 head cauliflower (4-5 cups florets)
3/4 cup hot sauce (I used Frank’s brand)
shredded cabbage or slaw
chopped fresh cilantro
tortillas
Avocado Crema
2 avocados
1 clove garlic
1/4 cup sour cream (yogurt would work, too)
1/4 cup water
1/2 teaspoon salt
squeeze of lemon or lime
Instsructions
Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!
Notes:
Gluten Free: use almond meal and GF corn tortillas.
Vegan: use non-dairy milk and skip the sour cream in the sauce.
Cauliflower Pro Tip: It helps if you have a greased wire rack to back the cauliflower on – this allows excess batter to drip down and promotes crispiness. 👍🏼 But it works fine without, too.
Notes about texture: The texture as written is pretty firm and crispy, but not deep-fried-level crispy. Not surprisingly, you’d have to deep fry to achieve that. Which you could totally do! Here’s a recipe with a deep fry batter that I’d recommend if you want to spend the time doing that (it’s delish). But to me, this is a really great middle-of-the-road alternative that is a) much easier, b) healthier, and c) still really tasty!
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
TACO PIZZAS
This is from Lena Abraham at Delish. The recipe begins, “Tacos and pizzas are meant to be together.”
Total Time: 20 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 6 servings
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 lb. ground beef
1 packet taco seasoning
kosher salt
Freshly ground black pepper
6 tostada shells
1 c. salsa
2 c. Mexican blend cheese
1 c. cherry tomatoes, cut into rounds
1 c. Shredded lettuce
1/2 c. sour cream
Cilantro, for garnish
Directions
In a medium skillet over medium heat, heat oil. Add onion and cook until tender, about 5 minutes. Add ground beef and taco seasoning, breaking up the meat with a wooden spoon. Season with salt and pepper, and cook until the beef is no longer pink, about 6 minutes. Drain fat and set aside.
Build your “pizza”: spread a spoonful of salsa on your tostada shell, then top with cheese, meat, tomatoes, lettuce and a dollop of sour cream. Garnish with cilantro if desired and serve.
CHICKPEA TACOS
This is from the March 2008 issue of Vegetarian Times, page 36. It starts off, “Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature. (It makes a great sandwich spread as well.) Because the fat content of taco shells can vary, look for brands that contain approximately 6 grams or fewer per shell.” Serves 4 in 30 minutes or less.
To view this online, click here.
1 avocado, peeled, pitted, and diced
1 15-oz. can chickpeas, rinsed and drained
3 Tbs. chopped cilantro
4 tsp. fresh lime juice
1 clove garlic, minced (1 tsp.)
8 corn taco shells
2 cups baby salad greens
1 cup prepared salsa (medium or hot)
1/2 cup nondairy sour cream
Place avocado in small bowl, and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic; season with salt and pepper.
Set taco shells in napkin-lined basket. Place salad greens, salsa, and sour cream in separate bowls, and set out alongside chickpea-avocado mash.
To serve, let each person build their own taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.
nutritional information Per Serving (2 tacos): Calories: 402; Protein: 11 g; Total Fat: 19 g; Saturated Fat: 4 g; Carbohydrates: 51 g; Cholesterol: 0 mg; Sodium: 800 mg; Fiber: 10 g; Sugar: 2 g; Vegan; Gluten-Free
BUFFALO SOFT TACOS
4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
BUFFALO CAULIFLOWER TACOS WITH AVOCADO CREMA
This is from Lindsay, whose blog, Pinch of Yum, is really good. Feel free to check it out!
This recipe begins, “This colorful, spicy, crispy, mega-yum recipe was inspired by the amazing buffalo ‘wings’ at J. Selby’s in Saint Paul and this recipe from Sarah Sullivan. Thanks to both sources of inspiration!”
Prep Time: 15 minutes Cook Time: 30 minutes Yield: 8-10 tacos (probably 4-5 servings)
To view this online, click here.
Ingredients
Buffalo Cauliflower Tacos:
1 cup flour
1 cup milk
1/4 teaspoon each garlic powder, salt, and pepper
1 head cauliflower (4-5 cups florets)
3/4 cup hot sauce (I used Frank’s brand)
shredded cabbage or slaw
chopped fresh cilantro
tortillas
Avocado Crema
2 avocados
1 clove garlic
1/4 cup sour cream (yogurt would work, too)
1/4 cup water
1/2 teaspoon salt
squeeze of lemon or lime
Instsructions
Batter the cauliflower: Preheat oven to 450 degrees. Whisk flour, milk, salt, pepper, and garlic powder. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned.
Spice the cauliflower: Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes.
Avocado Crema: Mix all ingredients in a food processor or blender until smooth.
Slaw: Toss the slaw with some of the avocado crema until it’s nice and creamy.
Tacos: Fill each tortilla with slaw, cauliflower, a drizzle of avocado crema, and cilantro. Perfection!
Notes:
Gluten Free: use almond meal and GF corn tortillas.
Vegan: use non-dairy milk and skip the sour cream in the sauce.
Cauliflower Pro Tip: It helps if you have a greased wire rack to back the cauliflower on – this allows excess batter to drip down and promotes crispiness. 👍🏼 But it works fine without, too.
Notes about texture: The texture as written is pretty firm and crispy, but not deep-fried-level crispy. Not surprisingly, you’d have to deep fry to achieve that. Which you could totally do! Here’s a recipe with a deep fry batter that I’d recommend if you want to spend the time doing that (it’s delish). But to me, this is a really great middle-of-the-road alternative that is a) much easier, b) healthier, and c) still really tasty!
SLOW COOKER SMOKY PULLED PORK TACOS
This comes from Heidi, self-described “photo-taking, storytelling, magazine and e-cookbook designing food blogger” for FoodieCrush. If you’ve never heard of her or checked out her blog, I suggest checking it out ASAP. Seriously.
For this recipe, Heidi wrote, “Just four simple ingredients tossed in your crock pot make this easy pulled pork shoulder recipe taco-night ready when topped with a crunchy Mexican slaw, smoky roasted salsa and guacamole.”
Total Time: 15 hours; Cook Time: 15 hours; Serves: 3-4 pounds pulled pork.
To view this on FoodieCrush, go to https://www.foodiecrush.com/slow-cooker-pulled-pork-tacos/.
Ingredients
6-8 pound bone-in pork shoulder
1 pint jar Smoky Roasted Salsa or smoky-flavored store-bought salsa
6 whole cloves garlic, peeled and smashed
3-4 canned chipotles in adobo sauce, chopped
6-inch corn or flour tortillas
Mexican coleslaw
Guacamole
Cotija cheese
Cilantro leaves, chopped
Instructions
Place the pork shoulder in a 6½ to 8 quart slow cooker. In a medium size bowl, mIx the salsa with the smashed garlic cloves and the chipotles in adobo sauce. Pour the salsa mixture over the pork. Cover with the lid of the slow cooker and cook on low for 12-14 hour, or until the pork falls off of the bone. Chill the crock with the contents still in it until cold all the way through.
Preheat the oven to 375 degrees F. Scrape away the congealed fat around the pork shoulder and use a bit of the fat to grease a 9 X 13-inch baking dish. Discard the rest of the fat but reserve the cooking juices.
Transfer the meat to a large cutting board and scrape away any visible fat. Use your hands to shred the meat into same-size pieces. Transfer the meat to the baking dish and bake, uncovered for 20 minutes or until the pork is hot all the way through. At the 10 minute mark, check to see if the meat is getting too dry. If so, toss it with a fork to keep it from drying out too much.
While the pork bakes, strain the cooking juices through a fine mesh sieve into a small saucepan. Bring to a boil, then reduce the heat to simmer and cook until reduced to 1/4 its original volume.
When the pork is hot, pour the reduced pan juices over the pork and toss to coat.
Warm the tortillas, either in a damp towel in a warm oven at 200 degrees F, or lightly char the tortillas over the flame of a gas stove. Assemble the tacos with a 1/3-1/2 cup pulled pork, Mexican coleslaw, guacamole and sprinkle with cotija cheese. Garnish with cilantro and serve with more smoky salsa if desired.
Pulled Pork recipe from Not Your Mama's Canning Book, by Rebecca Lindamood.
Tuesday, February 20, 2018
Taco Tuesday!
Yay! It's time for another Taco Tuesday! Here are today's six recipes, including Chipotle Pork and Sweet Potato Tacos and Homemade Tortillas. Enjoy!
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
HOMEMADE TORTILLAS
This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
CHIPOTLE PORK AND SWEET POTATO TACOS
This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”
Ingredients
4 tsp. canola oil or grapeseed oil
1 lb. pork tenderloin, sliced 1/4” thick
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and shredded
1/2 cup plain yogurt
1 tsp. minced chipotle chili in adobo sauce
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
8 small corn tortillas
2 cups baby spinach
1/3 cup cilantro
Instructions
Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.
Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.
Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
BUFFALO TURKEY TACOS
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1341.shtml
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; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
HOMEMADE TORTILLAS
This, as well as the next two recipes (Chipotle Pork and Sweet Potato Tacos and Chicken Lettuce Tacos with Pickled Strawberry Salsa), are from the May 2016 issue of Runner’s World, and can be found here. This one begins, “Corn tortillas are rich in flavonoids, which help protect against certain cancers.”
Ingredients
2 cups masa harina (corn flour)
1/2 tsp. salt
1 1/2 cups warm tap water
Instructions
In a large bowl, combine masa and salt. Slowly pour the water into the dry ingredients and mix until the dough is just moistened and forms small clumps. Add more water, if needed by the tablespoon, but don’t let dough become too moist. It should feel like play-dough.
Divide dough into 12 golf-ball size balls. Cover with a damp paper towel. Cut a quart-size ziptop plastic bag up both side seams. Place one ball of dough between the plastic sheets and press down firmly with a medium pot or a tortilla press to form a 4 -5” circle about 1/8” thick.
Heat a heavy skillet or griddle over medium and lightly brush with some oil. Cook the tortilla for 1 minute, or until darkened in some spots and the dough looks dry. Flip and cook for 30 seconds more. Transfer to a clean kitchen towel and fold over to keep warm. Repeat with remaining tortillas, brushing the skillet with more oil as needed.
Nutrition Information: Calories per serving: 69; Protein: 2 g; Carbs: 15 g; Fiber: 1 g; Total fat: 1 g; Saturated fat: 0 g; Sodium: 99 mg
CHIPOTLE PORK AND SWEET POTATO TACOS
This one begins, “Grated sweet potato cooks in a flash so you can quickly nail your immune-boosting vitamin A quota. Pork tenderloin provides plenty of low-fat muscle-building protein and a yogurt topping gives you some gut-friendly probiotics.”
Ingredients
4 tsp. canola oil or grapeseed oil
1 lb. pork tenderloin, sliced 1/4” thick
Kosher salt and freshly ground black pepper
1 large sweet potato, peeled and shredded
1/2 cup plain yogurt
1 tsp. minced chipotle chili in adobo sauce
1/2 tsp. lime zest
1 1/2 tsp. lime juice
1/4 tsp. ground cumin
8 small corn tortillas
2 cups baby spinach
1/3 cup cilantro
Instructions
Heat 2 tsp. oil in a large skillet over medium heat. Season the pork with salt and pepper, add to pan and cook until no longer pink, 5-6 minutes. Remove pork and set aside. Add remaining oil to skillet. Add sweet potato, season with salt and pepper and cook until tender, stirring often, about 4 minutes.
Stir together yogurt, chipotle chili, lime zest, lime juice, cumin and a pinch of salt. Top tortillas with spinach, pork, sweet potato, yogurt sauce and cilantro. Serves 4.
Nutrition Information: Calories per serving: 367; Protein: 29 g; Carbs: 41 g; Sugar: 7 g; Total fat: 10 g; Saturated fat: 2 g; Sodium: 202 mg
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
BUFFALO TURKEY TACOS
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1341.shtml
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; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
Tuesday, January 23, 2018
Taco Tuesday!
It's time for another Taco Tuesday (yum!). Today's six taco recipes include Carrot-and-Black Bean Crispy Tacos and Slow Cooker Pulled Orange Chicken Tacos with Pickled Vegetables. Enjoy!
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to 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
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
BEEF TACO SALAD
This comes from Judy Kim on Delish. 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.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to 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
SLOW COOKER PULLED ORANGE CHICKEN TACOS WITH PICKLED VEGETABLES
This comes from the American Heart Association, and begins, “Here is a fantastic American/Southern, barbecue beef recipe that you can make a 'set-it-and-forget-it" feast of chicken tacos.”
Makes 4 servings.
To view this online, click here.
Ingredients
For the Crock Pot Orange Chicken:
1 large halved orange (with peel on)
3/4 cup sugar-free, 100% orange juice
1 cup low-sodium chicken stock
14.5 oz canned, no salt added, diced tomatoes
2 Tbsp apple cider vinegar
4 clove fresh garlic (minced), OR 4 tsp jarred, minced garlic
2 medium onions (coarsely chopped)
1 medium bell pepper (any color) coarsely chopped
2 Tbsp dried, salt-free Italian seasoning
1 cup water
2 boneless, skinless chicken breast (about 2 pounds), all visible fat discarded
For the Pickled Vegetables:
1/3 cup carrots (about 1/2 a carrot) cut into bite-size strips
1/3 cup cucumber (cut into bite-size strips)
3/4 cup red onion (about half an onion) cut into thin strips
1/2 fresh, diced jalapeño (about 1 tablespoon, for spice) optional
1/2 cup apple cider vinegar
1 Tbsp sugar substitute/artificial sweetener
1/4 tsp salt
1/2 tsp peppercorns
1/2 tsp coriander seeds (optional)
1 bay leaf
For the Tacos:
3/4 cup purple cabbage (shredded)
1/3 cup fat-free sour cream
1/2 cup fresh cilantro leaves (small handful)
8 small corn tortillas
Tip: Keep the leftover shredded chicken to make a next-day salad with fresh vegetables or in tortilla soup.
Directions
For the Crock Pot Orange Chicken:
Combine the orange, orange juice, chicken stock, tomatoes, 2 tablespoons apple cider vinegar, garlic, the 2 medium onions, Italian seasoning, bell pepper and water in crock-pot.
Add chicken and submerge under mixture. Cook on low for 4-6 hours.
Remove chicken, tomatoes, onions and pepper from crockpot using a slotted spoon and discard cooking liquid.
When cool enough to touch, shred meat by hand or with two forks. Set aside until assembly.
For the Pickled Vegetables:
In a medium bowl, combine carrots, cucumbers and red onion; set aside.
Combine jalapeno (optional), 1/2 cup vinegar, 1/2 cup water, sugar substitute, salt, peppercorns, coriander and bay leaf in small saucepot and bring to boil.
Remove from heat and pour over vegetables. Let marinate for 15-30 minutes.
For the Tacos:
Fill each tortilla with 2 oz. (1/2 cup) chicken, approx. 1/4 cup pickled vegetables, 2 tsp. sour cream, cabbage and cilantro leaves for garnish.
SOFT TACOS WITH CHICKEN AND TOMATO-CORN SALSA
This comes from Martha Rose Schulman, also in The New York Times cooking e-newsletter. Martha wrote, “Tomato-corn salsa is substantial, almost like a salad. These light, fresh tacos make a wonderful summer meal.” Yield: Serves four; Time: 15 minutes.
This was featured in “Sweet Corn: Getting an Earful in Summer”, and can be found online by clicking here.
Ingredients
1/2 small red or white onion, finely chopped
1 ear of corn, steamed for five minutes
1 pound ripe tomatoes, finely chopped
1 to 3 jalapeño or serrano peppers (to taste), seeded if desired and minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt to taste
1 boneless, skinless chicken breast, poached and shredded (about 2 cups)
8 corn tortillas
1/2 cup crumbled queso fresco or feta cheese
Preparation
Place the chopped onion in a small bowl, and cover with cold water. Let sit for five minutes, then drain and rinse with cold water. Drain on paper towels. Cut the kernels off the steamed ear of corn.
Toss together the tomatoes, minced chiles, cilantro, onion and steamed corn. Season to taste with salt, and add up to 1 tablespoon fresh lime juice. Place the shredded chicken in a bowl, and season with 1 tablespoon lime juice and salt to taste.
Heat the tortillas. Wrap in aluminum foil, and heat through in a 350-degree oven for 10 to 15 minutes; or heat through one at a time in a dry skillet over medium-high heat until flexible. Place one or two on each plate, top with shredded chicken and a generous spoonful of the salsa, and sprinkle some cheese on top. Serve, passing additional salsa if there is any at the table.
Tip
Advance preparation: The poached, shredded chicken will keep for three days in the refrigerator. The salsa can be assembled several hours before serving. Martha Rose Shulman can be reached at martha-rose-shulman.com.
BEEF TACO SALAD
This comes from Judy Kim on Delish. 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.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
CARROT-AND-BLACK BEAN CRISPY TACOS
This recipe comes from Country Living, and begins, “Dig into vegetarian tacos with tons of fresh flavor.” Total Time: 30 minutes; Prep Time: 30 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
3 tbsp. extra-virgin olive oil, divided
1 small onion, chopped
1 poblano pepper, diced
1 tsp. chili powder
1 (15.5-oz.) can black beans, drained and rinsed
1 tbsp. fresh lime juice, plus wedges for serving
Kosher salt
Freshly ground black pepper
1/2 lb. medium carrots, cut into 3" to 4" sticks
1 tsp. ground cumin
8 whole-grain taco shells, warmed
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
Directions
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
PER SERVING: protein: 8 g; fat: 17 g; carbohydrate: 42 g; fiber: 10 g; sodium: 261 mg; cholesterol: 0 mg; calories: 334.
Tuesday, September 12, 2017
Taco Tuesday
Before I start today's post, I just want to say something to my friends, family, and everyone here in Florida: I hope you made it through Hurricane Irma okay. We were without power in my neighborhood for maybe 14-ish hours, had a bunch of tree limbs down, a few fences blown over, but other than that, nothing much. Hope you, too, were so lucky. We survived!
And now, on to today's post.
Yay! It's Taco Tuesday. Here are six taco recipes to help you through the day, including Cheeseburger Tacos and Crock Pot Chicken Taco Meat. Enjoy!
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
CHEESEBURGER TACOS
This is from Family Time, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”
Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound lean lean beef
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
8 ounces pasteurized prepared cheese, cubed
2 tablespoons prepared yellow mustard
12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup ORTEGA® Medium Taco Sauce
Directions
Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.
Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.
CROCK POT CHICKEN TACO MEAT
This comes from Food.com. Makes 8 servings.
To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.
Ingredients
3 tablespoons taco seasoning
1 cup chicken broth
Note: Use in place of hamburger for tacos.
1 lb boneless skinless chicken breast
Directions
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6 – 8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freeze bags with the juices.
Press out all the air and seal.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this recipe (with yummy photos and interesting chatter online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
And now, on to today's post.
Yay! It's Taco Tuesday. Here are six taco recipes to help you through the day, including Cheeseburger Tacos and Crock Pot Chicken Taco Meat. Enjoy!
GRILLED STEAK TACOS WITH CHERRY TOMATO-AVOCADO SALSA
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “In this supremely summery taco recipe, chile-rubbed grilled steak is topped with a spicy tomato-avocado salsa before being rolled into warm corn tortillas. Grilling the onions, garlic and jalapeño for the salsa adds a concentrated sweetness, while lime zest keeps everything sharp and bright. If you don’t have access to a grill, feel free to use your broiler.”
Yield: 8 servings
To view this online, click here.
Ingredients
For the Steak:
2 teaspoons kosher salt
2 1/2 teaspoons New Mexican or other mild chile powder
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 large garlic clove, finely grated or minced
Finely grated zest of 1 lime (cut lime into wedges for serving)
2 1/2 pounds skirt steak (usually 2 steaks)
For the Salsa:
1 white onion, peeled and sliced into 1-inch-thick slices
2 large garlic cloves, unpeeled
2 jalapeños
1 quart cherry tomatoes, quartered
1 avocado, diced
1/4 cup chopped cilantro leaves and stems
2 teaspoons fresh lime juice, more to taste
3/4 teaspoon kosher salt, more to taste
Corn or flour tortillas, for serving
Sliced radishes, for serving
Mexican crema or sour cream, for serving (optional)
Preparation
Prepare the steak: In a small bowl, mix together the salt, chile powder, coriander, cumin, garlic and lime zest. Rub mixture all over the steaks, cover and refrigerate for at least 1 hour or preferably overnight.
Prepare the salsa: Light the grill or heat to medium-high (or heat the broiler). Grill onion, garlic and 1 jalapeño until tender and charred on all sides, 5 to 10 minutes (or place on a broiler pan and broil). Remove from heat until cool enough to handle, then roughly chop onions, peel garlic and remove seeds and stem from jalapeño.
Transfer grilled onion, garlic and jalapeño to a blender or mini food processor. Halve the fresh jalapeño and seed it, if desired, then add it to the blender. Process to a chunky paste. Scrape into a serving bowl and toss with tomatoes, avocado, cilantro, lime juice and salt.
Add more charcoal to the grill, if needed, and grill the steaks until done to taste, about 2 minutes per side for rare (or broil). Let meat rest on a cutting board covered with foil for at least 7 minutes. Meanwhile, grill or broil the tortillas until warm.
To serve, slice the meat across the grain, and serve with the warm tortillas, radishes, lime wedges, salsa and crema. Let people assemble their own tacos at the table.
CHEESY TACO SKILLET
This is from Lindsay Funston on Delish. The recipe begins, “Everything you love in beef tacos, only without the tortillas.
Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Serves: 4.
Ingredients
1 tbsp. vegetable oil
1 red bell pepper, chopped
1/4 c. sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tbsp. chili powder
1 tbsp. ground cumin
kosher salt
1 lb. ground beef
1 15-oz. can diced tomatoes
1 c. black beans
1 tbsp. Hot sauce
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Directions
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add chili powder and cumin and stir until combined, then season with salt.
CHEESEBURGER TACOS
This is from Family Time, and begins, “Cheeseburger tacos are a tasty take on tried-and-true burgers. Try them filled with lettuce, onion and pickle relish and seasoned with savory taco seasoning mix.”
Serves: 6; Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
1 pound lean lean beef
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
8 ounces pasteurized prepared cheese, cubed
2 tablespoons prepared yellow mustard
12 ORTEGA® Taco Shells or White Corn Taco Shells, warmed
2 cups shredded lettuce
2 cups chopped tomato
1 cup sweet pickle relish
1 cup chopped onion
1 cup ORTEGA® Medium Taco Sauce
Directions
Brown beef; drain. Stir in water and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until thickened. Add cheese and mustard; stir until cheese is melted.
Fill taco shells with beef mixture. Top with lettuce, tomato, relish, onion and taco sauce.
CROCK POT CHICKEN TACO MEAT
This comes from Food.com. Makes 8 servings.
To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.
Ingredients
3 tablespoons taco seasoning
1 cup chicken broth
Note: Use in place of hamburger for tacos.
1 lb boneless skinless chicken breast
Directions
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6 – 8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freeze bags with the juices.
Press out all the air and seal.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Jeanine and Jack at Love & Lemons. This wonderful recipe begins, “I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.”
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: serves 2-3
To view this recipe (with yummy photos and interesting chatter online, click here.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
Tuesday, September 22, 2015
Tuesday Recipes
Here are six recipes to try. Enjoy!
CROCKPOT APPLE BUTTER
I love homemade apple butter, and this is probably one of the easiest recipes I've found. It comes from Erin Huffstetler, About.com's Frugal Living expert. Prep Time: 30 minutes; Cook Time: 720 minutes; Total Time: 750 minutes; Yield: Varies
To view this online, click here.
Erin writes, “Pull out your crock pot, and whip up a delicious batch of apple butter. Here's how:”
Ingredients
6 lbs apples
1-1/2 cup sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp nutmeg
Preparation
Peel, core and slice apples.
Put the apples, sugar and spices in a crock pot (4 quarts or larger), cover and cook on high for one hour.
Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.
Transfer to hot, sterilized jars, taking care not to fill past the headspace line.
To Can: Process the jars for 10 minutes in a water bath canner.
Refrigerate any jars that fail to seal properly.
To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year, for the best quality.
Tips:
Use a variety of apples for the best flavor
Want to speed up the process? Turn your crock pot on high, and stir more frequently
Have a super-big crock pot? This recipe doubles and triples beautifully
Prefer to make your apple butter on the stove? No problem. Just set your pot to a low simmer. No recipe modifications are required
Warning: Processing times vary by altitude. Check with your local extension office for times specific to your area.
CROCK POT CHICKEN TACO MEAT
This comes from Food.com. Makes 8 servings.
To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.
Ingredients
3 tablespoons taco seasoning
1 cup chicken broth
Note: Use in place of hamburger for tacos.
1 lb boneless skinless chicken breast
Directions
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6 – 8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freeze bags with the juices.
Press out all the air and seal.
APPLE CRISP WITH PUMPKIN SPICE MORSELS
This easy, yummy recipe comes from Very Best Baking. Prep Time: 10 minutes; Cooking Time: 20 minutes; Skill Level: Easy; Makes 16 servings, 1/2 cup each
To view this online, click here.
Ingredients
2 cans (21 oz. each) apple pie filling
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels, divided
1 package (17.5 oz.) oatmeal cookie mix
1/2 cup (1 stick) butter, cut into pieces
Whipped topping (optional)
Instructions
Preheat oven to 375° F.
Spread pie filling into ungreased 13 x 9-inch baking dish. Sprinkle 1/4 cup morsels over filling. Place cookie mix into large bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Stir in remaining 3/4 cup morsels. Sprinkle mixture over filling.
Bake for 20 to 25 minutes or until bubbly around edges and topping is lightly browned. Serve warm. Top with whipped topping, if desired.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
SLOW-COOKER CHEESY POTATO SOUP
This soup recipe comes from Tablespoon.com, and starts off, “A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker!” Prep Time: 15 min; Total Time: 6 hr 45 min; Servings: 6
To view this online, click here.
Ingredients
Reynolds™ Slow Cooker Liners
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso™ chicken broth
1 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
Directions
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
In lined slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
CHICKEN POT PIE TURNOVERS
This yummy recipe comes from Melissa d'Arabian, The Food Network's Ten Dollar Dinners. Total Time: 1 hr 25 min; Prep: 20 min; Inactive: 10 min; Cook: 55 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/chicken-pot-pie-turnovers-recipe.print.html?oc=linkback
Ingredients
2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg
Directions
Preheat the oven to 375 degrees F.
Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
CROCKPOT APPLE BUTTER
I love homemade apple butter, and this is probably one of the easiest recipes I've found. It comes from Erin Huffstetler, About.com's Frugal Living expert. Prep Time: 30 minutes; Cook Time: 720 minutes; Total Time: 750 minutes; Yield: Varies
To view this online, click here.
Erin writes, “Pull out your crock pot, and whip up a delicious batch of apple butter. Here's how:”
Ingredients
6 lbs apples
1-1/2 cup sugar
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp nutmeg
Preparation
Peel, core and slice apples.
Put the apples, sugar and spices in a crock pot (4 quarts or larger), cover and cook on high for one hour.
Remove the lid, and cook on low (stirring occasionally), until the apple butter reaches a spreadable consistency and is dark brown in color.
Transfer to hot, sterilized jars, taking care not to fill past the headspace line.
To Can: Process the jars for 10 minutes in a water bath canner.
Refrigerate any jars that fail to seal properly.
To Freeze: Allow the jars to cool. Then, place in the freezer. Use within a year, for the best quality.
Tips:
Use a variety of apples for the best flavor
Want to speed up the process? Turn your crock pot on high, and stir more frequently
Have a super-big crock pot? This recipe doubles and triples beautifully
Prefer to make your apple butter on the stove? No problem. Just set your pot to a low simmer. No recipe modifications are required
Warning: Processing times vary by altitude. Check with your local extension office for times specific to your area.
CROCK POT CHICKEN TACO MEAT
This comes from Food.com. Makes 8 servings.
To view this online, go to http://www.food.com/recipe/crock-pot-chicken-taco-meat-4957.
Ingredients
3 tablespoons taco seasoning
1 cup chicken broth
Note: Use in place of hamburger for tacos.
1 lb boneless skinless chicken breast
Directions
Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6 – 8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freeze bags with the juices.
Press out all the air and seal.
APPLE CRISP WITH PUMPKIN SPICE MORSELS
This easy, yummy recipe comes from Very Best Baking. Prep Time: 10 minutes; Cooking Time: 20 minutes; Skill Level: Easy; Makes 16 servings, 1/2 cup each
To view this online, click here.
Ingredients
2 cans (21 oz. each) apple pie filling
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Pumpkin Spice Morsels, divided
1 package (17.5 oz.) oatmeal cookie mix
1/2 cup (1 stick) butter, cut into pieces
Whipped topping (optional)
Instructions
Preheat oven to 375° F.
Spread pie filling into ungreased 13 x 9-inch baking dish. Sprinkle 1/4 cup morsels over filling. Place cookie mix into large bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Stir in remaining 3/4 cup morsels. Sprinkle mixture over filling.
Bake for 20 to 25 minutes or until bubbly around edges and topping is lightly browned. Serve warm. Top with whipped topping, if desired.
MEXICAN TACO SALAD
This recipe comes from FamilyTime. Serves: varies; Prep Time: 10 minutes; Cook Time: Varies
To view this online, go to http://www.familytime.com/recipe/showrecipe.aspx?recipeid=13446.
Ingredients
1 pound beef or turkey, ground
1 cup onion, chopped
1 cup ORTEGA® Thick & Chunky Salsa
3/4 cup water
1 packet (1.25-oz.) ORTEGA® Taco Seasoning Mix
1 can (15-oz.) kidney or pinto beans
1 can (4-oz.) ORTEGA® Diced Green Chiles
6 tortilla shells, or 3 cups of tortilla chips
6 cups lettuce, shredded
3/4 cup nacho and taco blend cheese, shredded
Directions
Cook beef and onion until beef is browned; drain. Stir in salsa, water and seasoning mix. Bring to a boil. Reduce heat to lwo; cook for 2 to 3 minutes. Stir in beans and chiles.
Layer ingredients as follows in each shell: 1 cup lettuce, 3/4 cup meat mixture, 2 tablespoons cheese, guacamole and tomatoes for garnish. Serve with ORTEGA® Thick & Smooth Taco Sauce, if desired.
SLOW-COOKER CHEESY POTATO SOUP
This soup recipe comes from Tablespoon.com, and starts off, “A hot, hearty soup is waiting for you when you get home if you rely on your slow cooker!” Prep Time: 15 min; Total Time: 6 hr 45 min; Servings: 6
To view this online, click here.
Ingredients
Reynolds™ Slow Cooker Liners
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso™ chicken broth
1 cup water
3 tablespoons Gold Medal™ all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
Directions
Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
In lined slow cooker, mix potatoes, onion, celery, broth and water.
Cover; cook on Low heat setting 6 to 8 hours.
In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
CHICKEN POT PIE TURNOVERS
This yummy recipe comes from Melissa d'Arabian, The Food Network's Ten Dollar Dinners. Total Time: 1 hr 25 min; Prep: 20 min; Inactive: 10 min; Cook: 55 min; Yield: 4 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/chicken-pot-pie-turnovers-recipe.print.html?oc=linkback
Ingredients
2 tablespoons butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 egg
Directions
Preheat the oven to 375 degrees F.
Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
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