Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Grilled Mexican Chicken Caesar Tacos and Pork & Pineapple Tacos. Enjoy!

CHICKEN CHILI TACOS

This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.

To view this online, click here.

Ingredients

6 boneless, skinless chicken thighs

1-1/2 cups prepared pico de gallo or salsa

1/4 cup fresh lime juice (about 1 1/2 limes)

2 teaspoons cumin seeds, lightly toasted

2 cloves garlic. minced

1/4 cup chopped fresh cilantro

12 taco shells (crisp or soft/flour or corn)

Preparation

Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)

Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.

Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.

GRILLED MEXICAN CHICKEN CAESAR TACOS

This is from Old El Paso, and begins, "Caesar salad has a whole new look, with all the same crunchy, creamy flavors you love, in these quick and easy tacos."

Prep Time: 40 minutes; Total Time: 40 minutes; Makes 10 servings

To view this online, go to https://www.oldelpaso.com/recipes/grilled-mexican-chicken-caesar-tacos.

Ingredients

2 tablespoons vegetable oil

1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix

20 oz boneless skinless chicken thighs

2 cups shredded romaine lettuce

1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package

1/3 cup bottled Caesar salad dressing

1/3 cup diced fresh tomato

1/4 cup cooked corn kernels

1/4 cup crumbled queso fresco cheese

Lime wedges

Preparation

Heat gas or charcoal grill. In gallon-size resealable food-storage plastic bag, mix oil and taco seasoning mix. Add chicken; seal bag. Shake until chicken is evenly coated. If not grilling immediately, place in refrigerator to marinate, up to 2 hours.

Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat (350°F to 400°F). Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Transfer to cutting board, and cover loosely with foil; let rest 5 minutes, then chop.

Divide lettuce and chicken among heated taco shells; drizzle with dressing. Top with tomato, corn and cheese. Serve with lime wedges.

Expert Tips

Two tablespoons grated Parmesan cheese can be substituted for the queso fresco.

This recipe also tastes great in Old El Paso™ Soft Tortilla Bowls.

Use whatever kind of cooked corn you prefer. Canned, cooked frozen or cooked fresh corn all work well.

TACO PIZZA ROLLS

This comes from Old El Paso, and begins, "Switch up taco night by combining two family favorites into one tasty dish – Taco Pizza Rolls!"

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 6 servings

To view this inline, go to https://www.oldelpaso.com/recipes/taco-pizza-rolls.

Ingredients

1/2 lb ground beef

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 can Pillsbury refrigerated classic pizza crust

3 tablespoons water

1 cup shredded Mexican blend cheese

Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Preparation

Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.

In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.

Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.

Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.

Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.

Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.

Serve immediately and top with desired toppings.

TACO LASAGNA

This is from the Food Network. It starts off, "Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce -- milder to keep it kid-friendly or spicier to liven it up."

Active Time: 40 minutes; Total Time: 2 hours 5 minutes; Makes 8 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-lasagna-3666644.

Ingredients

1 teaspoon canola oil

1 pound ground beef sirloin

2 tablespoons chili powder

Kosher salt

Two 16-ounce jars salsa

1 pound no-boil lasagna noodles

Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces

1/2 cup sour cream

1/2 small head iceberg lettuce, shredded

1 large beefsteak tomato, diced

1/2 cup shredded sharp Cheddar

1/2 cup crushed tortilla chips

Directions

Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.

Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.

Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.

Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.

PORK & PINEAPPLE TACOS

This is from EatingWell (originally from Diabetic Living Magazine, Summer 2020), and begins, "Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat."

Active: 30 minutes; Total Time: 7 hours 30 minutes; Makes 6 servings; Serving Size: 2 tacos (2 tortillas + about 1/2 cup pork + 1/3 cup cabbage + 1/3 cup salad)

To view this online, go to https://www.eatingwell.com/recipe/280196/pork-pineapple-tacos/.

Ingredients

1 tablespoon chili powder

2 teaspoons smoked paprika

1 teaspoon packed light brown sugar

3/4 teaspoon salt, divided

1/2 teaspoon garlic powder

1/2 teaspoon ground pepper

1 (2 pound) pork loin roast, trimmed

1/3 cup apple juice

1/2 cup lime juice

2 cups finely diced fresh pineapple (about 1/2 small pineapple)

1 cup finely diced seeded cucumber

1/4 cup finely diced red onion

2 tablespoons cider vinegar

12 6-inch corn tortillas, warmed

2 cups shredded red cabbage

Directions

Step 1

Combine chili powder, paprika, brown sugar, 1/2 tsp. salt, garlic powder, and pepper in a small bowl.

Step 2

Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.

Step 3

Meanwhile, combine lime juice and the remaining 1/4 tsp. salt in a medium bowl. Add pineapple, cucumber, and onion; toss to combine. Refrigerate until ready to serve.

Step 4

Skim off visible fat from the juices in the slow cooker. Using two forks, shred the meat. Stir in vinegar.

Step 5

To assemble tacos: Place a generous 1/4 cup pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 1/2 Tbsp. shredded cabbage and about 3 Tbsp. of the pineapple salsa.

Tips

Equipment: 5- to 6-qt. slow cooker

To make ahead: Prepare spice rub (Step 1) up to 24 hours ahead. Refrigerate salsa (Step 3) for up to 1 day.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

Taco Tuesday

It's time for another Taco Tuesday (no explaination needed, because, well, tacos). Today's offerings include Cilantro Lime Shrimp Tacos and Chicken Tacos With Chipotle. Enjoy!

TACO PIZZA ROLLS

This comes from Old El Paso, and begins, "Switch up taco night by combining two family favorites into one tasty dish – Taco Pizza Rolls!"

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 6 servings

To view this inline, go to https://www.oldelpaso.com/recipes/taco-pizza-rolls.

Ingredients

1/2 lb ground beef

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 can Pillsbury refrigerated classic pizza crust

3 tablespoons water

1 cup shredded Mexican blend cheese

Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Preparation

Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.

In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.

Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.

Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.

Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.

Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.

Serve immediately and top with desired toppings.

CARNITAS MINI TACO BOWLS

This is from Old El Paso, and begins, "This Carnitas Mini Taco Bowl recipe brings warm, spicy flavor with a hassle-free approach. Simmer pulled pork in Old El Paso™ Original Taco Seasoning, then serve up in our Old El Paso™ Soft Mini Tortilla Bowls with queso fresco cheese, and then spice it up with jalapeño chiles and radish slices. Easy to make, and customizable to anyone's taste, these mini pulled pork taco bowls make any taco night delicious."

Prep Time: 40 minutes; Total Time: 3 hours 50 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/mini-carnitas-taco-bowls.

Ingredient

1/4 cup vegetable oil

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

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces

2 cups chopped yellow onions

6 cloves garlic, peeled

2 cups water

1/4 cup orange juice

2 tablespoons fresh lime juice

2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package

1 1/2 cups crumbled queso fresco

1 cup sliced radishes

2 medium jalapeño chiles, thinly sliced

Lime wedges

Preparation

In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.

Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.

Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.

Expert Tips

Remove as much fat as possible from the pork to avoid a fatty sauce.

BREAKFAST BURRITOS [VEGAN]

This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."

One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…

For this recipe, Cooking Time is 40 minutes; Serves 4

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.

Ingredients

For the Roasted Potatoes:

4 cups cubed potatoes (roughly 1" cubes)

1 teaspoon garlic powder

2 tablespoons oil

salt and pepper to taste

For the Tofu Scramble:

7 ounces extra firm tofu

2 teaspoons oil of choice

2 cloves of garlic

2 tablespoons nutritional yeast

1/2 lemon juiced

salt and pepper

2 sprigs of green onion

For the Avocado Lime Creme:

1 ripe avocado

1 lime, juiced (1 1/2 Tbsp juice)

1 garlic clove

Other

4 large tortilla wraps

salsa of choice

Prepartion

Preheat the oven to 425ºF and line a baking sheet with parchment paper.

Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.

While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.

Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.

Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.

Begin to assemble the breakfast wraps once the potatoes are done.

It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.

Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).

All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.

CILANTRO-LIME SHRIMP TACOS

This comes from Delish.com, and begins, "Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side."

Total Time: 35 minutes; Yields: 4 servings

To view this online (including more Q&A about this), go to https://www.delish.com/cooking/a21271308/cilantro-lime-shrimp-tacos-recipe/.

Ingredients

For the tacos

Juice of 3 limes

2 tbsp. freshly chopped cilantro, plus more for garnish

2 garlic cloves, minced

1/2 tsp. cumin

1 tbsp. olive oil

Zest of 1 lime

Kosher salt

1 lb. shrimp, peeled and deveined

8 Tortillas, warmed, for serving

For the cabbage slaw

1 c. shredded green cabbage

1/4 c. cilantro

1/4 red onion, thinly sliced

1/2 avocado, thinly sliced

Juice of 1 lime

1 tbsp. extra-virgin olive oil

Kosher salt

For the garlic-lime mayo

1/3 c. Duke's Mayonnaise

2 tbsp. hot sauce

Zest of 1 lime

1/2 tsp. garlic powder

Kosher salt

Directions

In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.

Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.

Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.

Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.

Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.

TACO LETTUCE WRAPS

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

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

Ingredients

1 pound ground turkey

1 (16 ounce) package frozen corn

1 (15 ounce) can black beans

1 (14.5 ounce) can diced tomatoes

1 (1 ounce) package taco seasoning mix

romaine leaves, rinsed and dried

Directions

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

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

CHICKEN TACOS WITH CHIPOTLE

This is from David Tanis on The New York Times cooking site. David wrote, "For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with 'chipotle chiles in adobo' on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed."

Yield: 4 servings; Time: 1 hour

This was featured in "Chicken Tacos Let You Think Fast", and can be viewed online at https://cooking.nytimes.com/recipes/1017936-chicken-tacos-with-chipotle.

Ingredients

For the tacos:

4 large bone-in chicken thighs, about 1 1/2 pounds

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

1/2 cup broth (use broth from simmered chicken)

8 fresh corn tortillas

For garnish:

1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

Taco Tuesday

If you love tacos, you won't mind that it's Taco Tuesday. Check out the Cilantro Lime Shrimp Tacos, the Pineapple Chicken Tacos, or any of the other yummy taco recipes in today's post. Enjoy!

TACO PIZZA ROLLS

This comes from Old El Paso, and begins, "Switch up taco night by combining two family favorites into one tasty dish – Taco Pizza Rolls!"

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 6 servings

To view this inline, go to https://www.oldelpaso.com/recipes/taco-pizza-rolls.

Ingredients

1/2 lb ground beef

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 can Pillsbury refrigerated classic pizza crust

3 tablespoons water

1 cup shredded Mexican blend cheese

Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Preparation

Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.

In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.

Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.

Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.

Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.

Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.

Serve immediately and top with desired toppings.

CARNITAS MINI TACO BOWLS

This is from Old El Paso, and begins, "This Carnitas Mini Taco Bowl recipe brings warm, spicy flavor with a hassle-free approach. Simmer pulled pork in Old El Paso™ Original Taco Seasoning, then serve up in our Old El Paso™ Soft Mini Tortilla Bowls with queso fresco cheese, and then spice it up with jalapeño chiles and radish slices. Easy to make, and customizable to anyone's taste, these mini pulled pork taco bowls make any taco night delicious."

Prep Time: 40 minutes; Total Time: 3 hours 50 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/mini-carnitas-taco-bowls.

Ingredient

1/4 cup vegetable oil

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

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

3- to 4-lb boneless pork shoulder, trimmed, cut in 2- to 3-inch pieces

2 cups chopped yellow onions

6 cloves garlic, peeled

2 cups water

1/4 cup orange juice

2 tablespoons fresh lime juice

2 packages (5.1 oz each) Old El Paso™ soft tortilla mini bowls, heated as directed on package

1 1/2 cups crumbled queso fresco

1 cup sliced radishes

2 medium jalapeño chiles, thinly sliced

Lime wedges

Preparation

In large bowl, mix vegetable oil, taco seasoning mix, cumin, coriander and salt. Add pork, and toss to coat; pour into 5-quart Dutch oven. Place onions and garlic on top of pork. Add water, orange juice and lime juice. Heat to boiling over high heat. Stir; reduce heat to medium-low, and simmer uncovered 2 to 3 hours, stirring occasionally, until pork is tender.

Increase heat to medium; cook 3 to 7 minutes, stirring frequently and pressing on pork with spatula to shred meat, until sauce thickens and pork is coated in cooking liquid.

Divide pork mixture among heated mini bowls; top with queso fresco, radishes and jalapeño chiles. Serve with lime wedges.

Expert Tips

Remove as much fat as possible from the pork to avoid a fatty sauce.

Nutrition: 2 Mini Taco Bowls: Calories 400 (Calories from Fat 220); Total Fat 24g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 80mg; Sodium 660mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 2g); Protein 28g

% Daily Value: Vitamin A 4%; Vitamin C 8%; Calcium 10%; Iron 10%;

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 3 Lean Meat, 1/2 High-Fat Meat, 2 Fat

Carbohydrate Choice: 1

SPINACH, SHRIMP AND RICOTTA TACOS

This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."

Prep/Total Time: 30 minutes; Makes 6 servings

To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.

Ingredients

1 carton (15 ounces) part-skim ricotta cheese

2 tablespoons minced fresh cilantro

4 garlic cloves, minced, divided

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon canola oil

1 medium onion, chopped

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 cans (4 ounces each) chopped green chiles

1/4 teaspoon crushed red pepper flakes

10 ounces fresh baby spinach (about 12 cups)

12 corn tortillas (6 inches), warmed

Salsa and lime wedges

Directions

In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.

Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Test Kitchen tip

If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.

Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

PINEAPPLE CHICKEN TACOS

This comes from Ree Drummond on the Food Network site. Active Time: 16 minutes; Total Time: 16 minutes; Yield: 2 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/pineapple-chicken-tacos-5215870.

Ingredients

2 tablespoons vegetable oil

6 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

4 scallions, thinly sliced

2 cloves garlic, minced

One 6-ounce can 100% pure pineapple juice

1/4 cup hot sauce

2 tablespoons honey

4 small flour tortillas

12 ounces broccoli slaw

1/2 cup mayonnaise

2 to 3 tablespoons chipotle sauce

1 lime, zested and juiced

1/2 cup thinly sliced pineapple wedges

1/2 cup fresh cilantro leaves

Serving suggestions: tortilla chips and salsa

Directions

Preheat the oven to 400 degrees F.

Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.

In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.

Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.

Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.

Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.

To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

CILANTRO-LIME SHRIMP TACOS

This comes from Delish.com, and begins, "Originating in Baja California, fish and shrimp tacos have become popular pretty much anywhere seafood is available. These in particular have quickly become a fan favorite. The combination of avocado slaw, marinated shrimp, and garlic-lime mayo makes for a seriously delicious taco. Serve 'em up with a margarita and extra hot sauce on the side."

Total Time: 35 minutes; Yields: 4 servings

To view this online (including more Q&A about this), go to https://www.delish.com/cooking/a21271308/cilantro-lime-shrimp-tacos-recipe/.

Ingredients

For the tacos

Juice of 3 limes

2 tbsp. freshly chopped cilantro, plus more for garnish

2 garlic cloves, minced

1/2 tsp. cumin

1 tbsp. olive oil

Zest of 1 lime

Kosher salt

1 lb. shrimp, peeled and deveined

8 Tortillas, warmed, for serving

For the cabbage slaw

1 c. shredded green cabbage

1/4 c. cilantro

1/4 red onion, thinly sliced

1/2 avocado, thinly sliced

Juice of 1 lime

1 tbsp. extra-virgin olive oil

Kosher salt

For the garlic-lime mayo

1/3 c. Duke's Mayonnaise

2 tbsp. hot sauce

Zest of 1 lime

1/2 tsp. garlic powder

Kosher salt

Directions

In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.

Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.

Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.

Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.

Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.

TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)

This is from Martha Rose Shulman on The New York Times cooking site. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera.."

Yield: Serves 4; Time: 40 minutes

This was featured in "Vegetarian Taco Night", and can be viewed online at https://cooking.nytimes.com/recipes/1016746-tacos-with-roasted-potatoes-squash-and-peppers-rajas.

Ingredients

1 pound potatoes, such as Yukon golds, cut into 1-inch chunks

Salt to taste

1 teaspoon lightly toasted cumin seeds, ground

1 teaspoon mild chili powder

2 tablespoons extra-virgin olive oil

1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks

1 medium red onion, cut in half lengthwise and sliced in half-moons

1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips8 warm corn tortillas

1 recipe salsa ranchera (without chipotles)

3 ounces goat cheese (about 3/4 cup crumbled)

Preparation

Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.

Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.

Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.

Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

Tip

Advance preparation: The filling can be made up to a day ahead and refrigerated. Reheat gently in a pan or in the microwave. It will not be as moist, and you might want to add a little olive oil.

Taco Tuesday

It's time for another Taco Tuesday. After all, who doesn't love tacos?

Okay, that's a trick question. There are those who don't like tacos. But for the rest of us, here are six taco recipes to get you through the day, including Chicken Tacos with Chipotle and Pineapple Chicken Tacos. Enjoy!

SOUTHWEST TURKEY TACOS

This is from Old El Paso, and begins, "Lean ground turkey, veggies and savory salsa meld in the slow cooker to make this deliciously easy taco filling."

Prep Time: 20 minutes; Total Time: 6 hours 20 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/southwest-turkey-tacos.

Ingredients

1 package (20 oz) extra-lean ground turkey

1/2 cup chopped onion (1 medium)

1 teaspoon salt

1/4 teaspoon pepper

2 cups Old El Paso™ Thick ‘n Chunky salsa

1 can (15 oz) Progresso™ black beans, drained

1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed

1 tablespoon chili powder

2 boxes (4.6 oz each) Old El Paso™ taco shells (24 shells total)

3 tablespoons finely chopped fresh cilantro

3 cups chopped lettuce

3 medium tomatoes, chopped (1 1/2 cups)

Preparation

In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.

Cover; cook on Low heat setting 6 to 7 hours.

To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.

Expert Tips

This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.

Top with fat-free sour cream, if desired.

SOFT BEAN TACOS

This also comes from Vegetarian Times. Serves 4.

To view this online, click here.

Ingredients:

8 (6-inch) flour tortillas

1/4 cup water

1 small red bell pepper, chopped

1 cup frozen corn kernels, thawed

2 green onions, thinly sliced

1 small jalapeno pepper, seeded and minced (optional)

16-oz. can spicy fat-free refried beans

1 cup shredded cheddar or Monterey Jack cheese, reduced-fat if desired, or soy cheese

Instructions:

Preheat oven to 400°F. Wrap tortillas in aluminum foil and warm in oven.

In large saucepan, combine water and bell pepper. Cover and cook over medium heat, 2 minutes. Add corn, green onions, jalapeño pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.

Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt if desired.

Nutrition Information: Calories: 260; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 5 g; Carbohydrates: 33 g; Cholesterol: 17 mg; Sodium: 455 mg; Fiber: 6 g; Sugar: g; Yield: 4 to 6 Servings

CHICKEN TACOS WITH CHIPOTLE

This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”

Yield: 4 servings; Time: 1 hour.

This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.

Ingredients

For the Tacos:

4 large bone-in chicken thighs, about 1 1/2 pounds

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

1/2 cup broth (use broth from simmered chicken)

8 fresh corn tortillas

For Garnish:

1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

TACO PIZZA ROLLS

This comes from Old El Paso, and begins, "Switch up taco night by combining two family favorites into one tasty dish – Taco Pizza Rolls!"

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 6 servings

To view this inline, go to https://www.oldelpaso.com/recipes/taco-pizza-rolls.

Ingredients

1/2 lb ground beef

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 can Pillsbury refrigerated classic pizza crust

3 tablespoons water

1 cup shredded Mexican blend cheese

Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Preparation

Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.

In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.

Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.

Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.

Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.

Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.

Serve immediately and top with desired toppings.

PINEAPPLE CHICKEN TACOS

This comes from Ree Drummond on the Food Network site. Active Time: 16 minutes; Total Time: 16 minutes; Yield: 2 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/pineapple-chicken-tacos-5215870.

Ingredients

2 tablespoons vegetable oil

6 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

4 scallions, thinly sliced

2 cloves garlic, minced

One 6-ounce can 100% pure pineapple juice

1/4 cup hot sauce

2 tablespoons honey

4 small flour tortillas

12 ounces broccoli slaw

1/2 cup mayonnaise

2 to 3 tablespoons chipotle sauce

1 lime, zested and juiced

1/2 cup thinly sliced pineapple wedges

1/2 cup fresh cilantro leaves

Serving suggestions: tortilla chips and salsa

Directions

Preheat the oven to 400 degrees F.

Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.

In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.

Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.

Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.

Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.

To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.

Taco Tuesday

Is there anyone who doesn't love Taco Tuesday?

Okay, that's kind-of a trick question. I think most of us know someone who isn't wild about tacos. But for the rest of us, here are six yummy taco recipes to help you through the day, including Pork Tacos with Mango Salsa and Spinach, Shrimp and Ricotta Tacos. Enjoy!

JAMAICAN CURRIED TEMPEH TACOS

This comes from Vegetarian Times, and begins, “The yellow curry filling, mustard greens, and red pepper strips lend these spicy tacos the colors of the tropics.” Yield: Serves 4.

To view this online, click here.

Ingredients:

1 Tbs. peanut oil

1 small sweet onion, such as Vidalia or Walla Walla, diced (1 cup)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1/2 cup unsweetened pineapple juice

2 Tbs. chopped cilantro

2 1/2 tsp. curry powder

1 1/2 tsp. grated fresh ginger

1 Tbs. lime juice

1 tsp. grated lime zest

4 6-inch corn or flour tortillas, warmed

1/4 cup chopped red bell pepper

1/2 cup curly mustard greens, finely chopped

2 Tbs. chopped peanuts, optional

Instructions:

Heat oil in nonstick skillet over medium-high heat. Add onion, and cook 3 to 5 minutes, or until onion is softened. Stir in tempeh, pineapple juice, cilantro, curry powder, and ginger. Season with salt and pepper to taste. Cook 5 minutes, or until pineapple juice evaporates and tempeh starts to brown, stirring occasionally. Remove from heat, stir in lime juice and zest, and season with salt and pepper.

Fill tortillas with tempeh mixture. Add red bell pepper and mustard greens. Top with peanuts, if desired.

Nutrition Information: Calories: 220; Protein: 14 g; Total Fat: 7.5 g; Saturated Fat: 1.5 g; Carbohydrates: 26 g; Cholesterol: 0 mg; Sodium: 313 mg; Fiber: 7 g; Sugar: 6 g

MAKE-AHEAD CHICKEN AND BEAN BURRITOS

This is from Old El Paso, and begins, "This freezer-friendly, Make-Ahead Chicken and Bean Burrito recipe makes delicious chicken and bean burritos that you can enjoy tonight or prep and freeze for a busy weeknight. With a short prep time, you can have fully assembled burritos with shredded chicken seasoned with Old El Paso™ Original Taco Seasoning Mix, cilantro rice and cheese all wrapped in a delicious, soft flour tortilla that your family will love. Lunchtime is easy with reheating directions to get these make-ahead chicken and bean burritos on your plates in no time. Even better, these burritos last up to a month in the freezer."

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

To view this online, go to https://www.oldelpaso.com/recipes/make-ahead-chicken-and-bean-burritos.

Ingredient

2 1/2 cups shredded deli rotisserie chicken

2/3 cup water

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

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

1 cup Old El Paso™ Traditional Refried Beans (from 16-oz can)

1 cup hot cooked rice

1 tablespoon butter

1 tablespoon chopped fresh cilantro leaves

1 package (11 oz) Old El Paso™ Flour Tortillas For Burritos (8 inch)

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

Preparation

In 10-inch nonstick skillet, cook chicken, water, taco seasoning mix and green chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.

Heat beans as directed on can. In small bowl, stir hot rice, butter and cilantro to combine.

To assemble burritos, heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup chicken mixture and 2 tablespoons rice evenly down center of each.

Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.) Serve immediately, or freeze as directed below.

To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month.

To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning wrapped burrito over every minute, until heated through (at least 165°F).

Expert Tips

Try serving burritos with fresh toppings like chopped green onions or a fresh squeeze of lime.

Add some extra flavor by drizzling on Old El Paso™ Creamy Salsa Verde Sauce or Old El Paso™ Crema Mexicana.

Precooked rice is available for purchase in your grocery store's frozen section and is a convenient alternative to the cooked rice in this recipe. You may also use 1 cup leftover cooked rice, heated in the microwave until hot.

When reheating your frozen chicken and bean burrito, be sure to turn over the burrito every minute while microwaving to make sure it heats evenly.

TACO PIZZA ROLLS

This comes from Old El Paso, and begins, "Switch up taco night by combining two family favorites into one tasty dish – Taco Pizza Rolls!"

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 6 servings

To view this inline, go to https://www.oldelpaso.com/recipes/taco-pizza-rolls.

Ingredients

1/2 lb ground beef

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 can Pillsbury refrigerated classic pizza crust

3 tablespoons water

1 cup shredded Mexican blend cheese

Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Preparation

Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.

In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.

Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.

Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.

Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.

Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.

Serve immediately and top with desired toppings.

JACKFRUIT VEGAN TACOS

This is from Cassidy Carolino at AllRecipes. She wrote, "Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream."

Prep Time: 10 minutes; Cook Time: 3 minutes; Total Time: 13 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/258806/jackfruit-vegan-tacos/.

Ingredients

2 (20 ounce) cans jackfruit in brine - drained, rinsed, and cut into bite-sized pieces

1 tablespoon vegetable oil

1 tablespoon water, or more as needed

2 tablespoons taco seasoning mix, or to taste

4 taco shells

1/2 cup salsa, or to taste

Directions

Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.

Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.

SPINACH, SHRIMP AND RICOTTA TACOS

This is from Priscilla Gilbert, from Indian Harbour Beach, Florida, on Taste of Home. She wrote, "I was looking for a new recipe for tacos, and this version was a perfect solution. With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos."

Prep/Total Time: 30 minutes; Makes 6 servings

To view this online, go to https://www.tasteofhome.com/recipes/spinach-shrimp-and-ricotta-tacos/.

Ingredients

1 carton (15 ounces) part-skim ricotta cheese

2 tablespoons minced fresh cilantro

4 garlic cloves, minced, divided

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon canola oil

1 medium onion, chopped

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

2 cans (4 ounces each) chopped green chiles

1/4 teaspoon crushed red pepper flakes

10 ounces fresh baby spinach (about 12 cups)

12 corn tortillas (6 inches), warmed

Salsa and lime wedges

Directions

In a large bowl, combine ricotta, cilantro, half the minced garlic, salt and pepper; set aside.

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, 4-5 minutes. Add shrimp, green chiles and pepper flakes; cook 1 minute longer. Add spinach and remaining garlic; cook and stir until shrimp turn pink and spinach is wilted, 4-5 minutes.

Serve shrimp mixture in tortillas with ricotta mixture, salsa and lime wedges.

Test Kitchen tip

If you happen to have any leftover shrimp, serve it over hot cooked pasta, polenta or quinoa. A little sprinkle of Parmesan cheese won't hurt, either.

Nutrition Facts: 2 tacos: 317 calories, 11g fat (4g saturated fat), 114mg cholesterol, 468mg sodium, 32g carbohydrate (2g sugars, 5g fiber), 25g protein. Diabetic exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Taco Tuesday

If it's Tuesday (and the calendar shows that it is), it's time for another Taco Tuesday. Today's offerings include Pork Tacos with Mango Salsa and Pineapple Chicken Tacos. Enjoy!

EASY BREAKFAST BURRITOS

This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings

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

Ingredients

6 eggs

2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)

1 to 2 tablespoons milk

6 fully cooked breakfast sausage links, cut into small pieces

1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes

6 Old El Paso™ flour tortillas for burritos (from 11-oz package)

2 cups shredded Mexican cheese blend (8 oz)

Preparation

In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.

Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.

To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.

Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.

To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

Expert Tips

Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!

Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.

TACO PIZZA ROLLS

This comes from Old El Paso, and begins, "Switch up taco night by combining two family favorites into one tasty dish – Taco Pizza Rolls!"

Prep Time: 10 minutes; Total Time: 35 minutes; Makes 6 servings

To view this inline, go to https://www.oldelpaso.com/recipes/taco-pizza-rolls.

Ingredients

1/2 lb ground beef

2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1 can Pillsbury refrigerated classic pizza crust

3 tablespoons water

1 cup shredded Mexican blend cheese

Optional toppings: lettuce, tomato, sour cream, onion, and guacamole

Preparation

Preheat oven to 400°F and lightly spray a baking sheet with cooking spray.

In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using.

Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle.

Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.

Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls.

Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown.

Serve immediately and top with desired toppings.

SOFT VEGGIE TACOS WITH JACK CHEESE

This is from the November/December 2006 issue of Vegetarian Times (page 41), and begins, "Red chile sauce, a spicy Mexican condiment served on enchiladas, heats up zucchini, yellow squash and cauliflower in this recipe." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/soft-veggie-tacos-with-jack-cheese/.

Ingredients

2 Tbs. olive oil

1 onion, thinly sliced (1 cup)

4 cloves garlic, minced (about 4 tsp.)

5 cups cauliflower florets (from 1 large head)

2 medium yellow squash, cut into 1/2-inch rounds (about 9 oz.)

2 medium zucchini, cut into 1/2-inch rounds (9 oz.)

2 cups canned medium red chile sauce, such as Las Palmas

1/2 cup chopped cilantro

1 cup shredded Monterey Jack cheese (about 3 oz.)

12 4-inch corn tortillas or 6 8-inch whole-wheat tortillas, warmed

Preparation

Heat oil in large skillet over medium-high heat. Add onion, and sauté 4 minutes, or until soft. Stir in garlic. Add cauliflower, yellow squash and zucchini. Sauté 2 minutes. Add chile sauce; bring to a simmer.

Cover, reduce heat to medium low, and simmer 15 minutes, or until vegetables are tender and sauce thickens, stirring occasionally. Remove from heat. Stir in cilantro, and add cheese. Spoon mixture into warmed tortillas, and serve.

BAJA PORK TACOS

This is from Ariella Winn, from Mesquite, Texas, on Taste of Home. She wrote, "This delicious pork tacos recipe is my copycat version of the most excellent Mexican food we ever had, when we were visiting Flagstaff, Arizona. The original recipe used beef instead of pork, but this comes mighty close to the same taste."

Prep Time: 10 minutes; Cook Time: 8 hours; Total Time: 8 hours 10 minutes; Makes 12 servings

To view this online, go to https://www.tasteofhome.com/recipes/baja-pork-tacos/.

Ingredients

1 boneless pork sirloin roast (3 pounds)

5 cans (4 ounces each) chopped green chiles

2 tablespoons reduced-sodium taco seasoning

3 teaspoons ground cumin

24 corn tortillas (6 inches), warmed

3 cups shredded lettuce

1-1/2 cups shredded part-skim mozzarella cheese

Directions

Cut roast in half; place in a 3- or 4-qt. slow cooker. Mix chiles, taco seasoning and cumin; spoon over pork. Cook, covered, on low 8-10 hours or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks. Return to slow cooker; heat through. Serve in tortillas with lettuce and cheese.

Freeze option: Place cooled pork mixture in freezer containers; freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.

Health tip: Using reduced-sodium taco seasoning saves about 80 milligrams of sodium in each serving.

Nutrition Facts: 2 tacos: 320 calories, 11g fat (4g saturated fat), 77mg cholesterol, 434mg sodium, 26g carbohydrate (1g sugars, 4g fiber), 30g protein. Diabetic exchanges: 3 medium-fat meat, 2 starch.

PORK TACOS WITH MANGO SALSA

This is from Amber Massey, from Argyle, Texas, on Taste of Home. She wrote, "I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum."

Prep Time: 25 minutes; Cook Time: 6 hours; Total Time: 6 hours 25 minutes; Makes 12 servings

To view this online, go to https://www.tasteofhome.com/recipes/pork-tacos-with-mango-salsa/.

Ingredients

2 tablespoons lime juice

2 tablespoons white vinegar

3 tablespoons chili powder

2 teaspoons ground cumin

1-1/2 teaspoons salt

1/2 teaspoon pepper

3 cups cubed fresh pineapple

1 small red onion, coarsely chopped

2 chipotle peppers in adobo sauce

1 bottle (12 ounces) dark Mexican beer

3 pounds pork tenderloin, cut into 1-inch cubes

1/4 cup chopped fresh cilantro

1 jar (16 ounces) mango salsa

24 corn tortillas (6 inches), warmed

Optional: cubed fresh pineapple, chopped avocado and queso fresco

Directions

Puree first 9 ingredients in a blender; stir in beer. In a 5- or 6-qt. slow cooker, combine pork and pineapple mixture. Cook, covered, on low until pork is very tender, 6-8 hours. Stir to break up pork.

Stir cilantro into salsa. Using a slotted spoon, serve pork mixture in tortillas; add salsa and toppings as desired.

Freeze option: Freeze cooled meat mixture and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts: 2 tacos: 282 calories, 6g fat (2g saturated fat), 64mg cholesterol, 678mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

PINEAPPLE CHICKEN TACOS

This comes from Ree Drummond on the Food Network site. Active Time: 16 minutes; Total Time: 16 minutes; Yield: 2 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/pineapple-chicken-tacos-5215870.

Ingredients

2 tablespoons vegetable oil

6 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

4 scallions, thinly sliced

2 cloves garlic, minced

One 6-ounce can 100% pure pineapple juice

1/4 cup hot sauce

2 tablespoons honey

4 small flour tortillas

12 ounces broccoli slaw

1/2 cup mayonnaise

2 to 3 tablespoons chipotle sauce

1 lime, zested and juiced

1/2 cup thinly sliced pineapple wedges

1/2 cup fresh cilantro leaves

Serving suggestions: tortilla chips and salsa

Directions

Preheat the oven to 400 degrees F.

Add the vegetable oil to a large skillet set over medium-high heat. Add the chicken, season with a pinch of salt and pepper and cook, turning halfway through, 2 to 3 minutes. Add the scallions and garlic and continue to cook for another minute.

In a liquid measuring cup, whisk together the pineapple juice, hot sauce and honey. Add the liquid to the skillet, bring to a simmer and cook for 5 to 7 minutes.

Meanwhile, shingle the tortillas on a baking sheet and warm them in the oven for 5 minutes.

Put the broccoli slaw in a large bowl. In a separate bowl, mix the mayo, chipotle sauce, lime zest and half of the lime juice. Add the dressing to the slaw and toss. Taste and adjust the seasoning with salt, pepper and additional lime juice if needed.

Remove the chicken to a cutting board. Lower the heat under the skillet and continue to reduce the remaining juices to a syrup consistency. Slice the chicken.

To build the tacos, place the tortillas flat on a plate, add the sliced chicken down the middle and spoon on some of the reduced sauce from the skillet. Top with the pineapple, slaw and cilantro. Serve alongside chips and salsa.