TACO SALAD

TACO SALAD
Probably kinda silly to post a recipe for this, but made it tonight and my family loved it!  Decided to add to blog so I remember to make it more.  Would be a great summer meal.  The recipe calls for fritos.  Instead of adding chips to salad I had a bag of Fritos and Doritos and let each person decide.  I also didn't add the dressing because some wanted Ranch instead.  I added black beans.  I think corn would be good too.  I had turkey on hand so that is what I used.  Didn't use a whole packet of taco.  Tasted great!

http://www.thirtyhandmadedays.com/2014/01/moms-taco-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

Mom's Taco Salad

Ingredients

• approx 8 c. of romaine or iceberg lettuce, chopped
• 1 lb ground beef or turkey, browned
• package of taco seasoning or less
• 2 tomatoes, chopped
• 1 1/2 c shredded cheese (more if you want it extra cheesy)
• 2 cups of Fritos, Dritos, tortilla chips
• 1 small can sliced olives (optional)
• 1 small bottle Catalina Dressing
• can of beans, optional

Instructions

• In a skillet, brown beef or turkey and drain. Set aside and cool while preparing the other ingredients.
• In a large bowl, combine lettuce, grated cheese, and olives.
• Prior to serving, add cooked ground beef /turkey and corn chips.
• Combine with other ingredients.
• Drizzle salad dressing over salad mix and toss salad until the desired amount of dressing is used.

Notes

Optional add ins - avocado, sour cream, corn, black beans

DIY HARD TACOS

DIY HARD TACOS
http://www.onegoodthingbyjillee.com/2012/11/how-to-make-hard-taco-shells-in-your-ovenplus-a-recipe-for-baked-tacos.html

I was kinda surprised this really worked. I had my doubts.  Everyone really liked them. I didn't love the meat mixture, but thought it was okay.  Scott and the kids really liked it.  I would definitely make these again. So much healthier and cheaper than buying boxed taco shells.

UPDATE: SEE BELOW FOR RECIPE TO USE LEFTOVERS

HOW TO MAKE HARD TACO SHELLS IN YOUR OVEN, PLUS . . . A RECIPE FOR BAKED TACOS!

This recipe has got to be one of the bigger successes I have had in the kitchen in a long time! Everyone in the family LOVED these!  Not a speck was leftover, which is always a sign that it really and truly was a HIT.

This dish has so many things going for it, that there wasn’t much chance it would be a FAIL, but one never knows with me. :-)

First of all….it’s TACOS!  I honestly don’t think I’ve ever met anyone that doesn’t like tacos in one form or another.

It’s quick and easy to make.

It’s got a “Make Your Own”aspect to it…which always makes me happy.

AND…it’s gluten-free!

Oh yeah…and it’s delicious.

Let’s start with the DIY portion of this dish…making the taco shells.

I can count on ONE HAND the number of times I have actually ever purchased hard taco shells from the store. I like the way one guy referred to them in a comment I read. He called themoverpriced preformed tortilla shapes. lol.  That pretty much sums it up right there. They are always a disappointment. Especially since crisp taco shells are my favorite.

So this tip for making crunchy taco shells in your oven was mind-blowing to me. Why oh why haven’t I known about this before now!  All the wasted years that have gone by! ;-)

Let’s not waste another minute!

How to Make Your Own Baked Taco Shells

by Eating Well

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

What??? That’s IT?? Ridiculously easy. The only thing that makes it even slightly difficult is having to do more than one batch. Of course, in hindsight, I could have definitely done another row of shells on the back of the oven rack. Oh well, next time…because there is definitely going to be a next time…and a next time…and a next time…

Now that we have our shells, we are ready to make Baked Tacos! Why I never thought of this before completely mystifies me. It makes perfect sense. I especially like how the cheese is nice and melty instead of cold like on a traditional taco.

I have posted my version of the recipe from Lynn’s Kitchen Adventures below…but you really just need to make taco meat/filling like you usually do, fill the shells and bake them casserole style! I decided to try a variation on Lynn’s recipe and we all liked it a lot! We might just have a new go-to way to eat tacos around here. (Just between you and me, I didn’t tell No. 3 son – aka The World’s Pickiest Eater – that there was refried beans in the taco meat…and he didn’t even notice. I think he ended up having six! lol. shhhhh)

Baked Tacos

Adapted from Lynn’s Kitchen Adventures

• 2 lbs ground beef
• 1 can refried beans
• 15 ounce tomato sauce
• 1 pkg taco seasoning or 2 – 3 Tablespoons of homemade taco seasoning)
• 1 – 2 cups shredded cheese (I didn’t measure)
• 18-20 hard taco shells (I think I used 15, but I crammed them pretty full)
• Your favorite taco toppings.

Brown ground beef. Drain off any fat and add refried beans, tomato sauce, and seasoning.
Spoon mixture into taco shells.
Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.
Bake at 400 for 10-12 minutes or until heated through.

As you can see from the picture…I topped my taco with a Tomatillo Salsa that I purchased at a local restaurant called Loco Lizard Cantina. It is THE BEST green salsa! I really need to figure out how to make a homemade version of it. It was soooooooo good on the baked tacos! (If anyone has a good recipe…please share!)

FRITO DISH

Made this dish with the leftovers.  We all really liked it.  I had the Fritos scoops.  Crushed them with hands so they weren't so big.  Didn't add any extra salt or pepper.  Put one cheese in the mixture and 1 cup on top with Fritos.  Had with fresh cut up tomatoes, lettuce and guacamole. 

Ingredients

1 1/4 pounds ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can mild green chiles, diced
2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
2 cups Fritos (or corn chips of your choice), divided
1 cup salsa
1/4 cup water
1 medium yellow onion, chopped
1 (1.25 oz.) package taco seasoning
kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º.
2. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
3. Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
4. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
6. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
7. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
8. Remove from oven, top with remaining Fritos and serve hot.

TACO BAKE

TACO BAKE

We loved!  Great with spanish rice and green salad.  Used 8" springfoam pan.  Instead of salsa con queso I used: mixed 1# velveeta and 1 can mild rotel and microwaved 5 minute stirring every 1-2 minutes.

UPDATE: We also like with corn, chips and guac.  This is one of Scott's favorite dishes.

http://www.thecountrycook.net/2012/05/taco-bake.html

1 pound ground beef

1 packet taco seasoning

* water as called for on back of seasoning packet

3 large flour tortillas (8-inch size) (can crisp in oil first - we liked)

1/2 cup salsa con queso

1 1/2-2 cups shredded Mexican cheese blend (any kind of cheese is good or a mixture)

sour cream, optional

olives, optional

fresh tomatoes, optional

Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet).

Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con quest. I like a mild salsa con queso. This is a spicy dish so a hot salsa con queso would just be too spicy for us. If you have anyone in your family that is very sensitive to spicy dishes, you could always use a regular, spreadable cheese dip.

Give it a good stir, until thoroughly combined. It don’t look all that pretty, but don’t worry, we’re gonna dress her up a bit.

Preheat oven to 350F degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla.

I like to use a springform pan just to make it a bit easier to get out after it is finished baking. But this taco bake is pretty easy to slice up and serve even without the springform pan. Now add about 1/3 of the ground beef taco filling on the the first layer.

Then add 1/3 of the shredded cheese.

Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.  Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown.

Allow to cool for a couple of minutes. Add toppings (sour cream, tomatoes, olives).  Then slice and serve.  

BEEF TACO BAKE
http://foodisablessing.blogspot.com/2011/10/beef-taco-bake.html 
Goes good with tortillas or chips.  I agree with what Emily McCleve said about this recipe when she posted it on her blog:
One of my neighbors gave me this recipe a few weeks ago.  It sounded simple and tasty, so I was excited to try this week.  I tweaked it just a bit to my personal preference, and it tasted great.  Each night, it gets better and better somehow.  And the best part is that it's lasted us three dinners so far, and we still have some left--which is surprising.  Usually a dish like this will last two nights max, but this one is really filling, so you don't have to eat much to be satisfied.  I'm definitely keeping this one. 


1 cup rice, uncooked (white or brown works just as well here)
3/4 lb ground beef
1 package taco seasoning (or just under 1/4 cup taco seasoning and about 1/2 cup water)
1 can black beans
1 can corn
1 can tomato soup
1 cup salsatortillas (optional)
sour cream (optional)
cheese (optional) 

1. Cook rice according to package directions and preheat oven to 350 degrees F.
2. Meanwhile, brown ground beef and drain the fat.  Stir in taco seasoning (and however much water the taco seasoning tells you to add). 
3. Combine rice, ground beef, black beans, corn, tomato soup, and salsa in a 9x13 baking dish.  Cover and bake for 25 minutes, or until bubbly.
4. This dish can be served alone or rolled up in a tortilla with a dollop of sour cream.  Enjoy it again and again until it's gone.