CREAM TACOS: TACOS DE CREMA
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside.
- Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig. Serve immediately.
FAVORITE ICE CREAM TACOS
These ice cream-filled "tacos" are fun to make and eat. They're great party treats, and kids have a ball putting them together. Adults enjoy them, too. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 tacos.
Number Of Ingredients 10
Steps:
- Using a pencil, draw two 3-in. circles on a sheet of parchment. Place paper, pencil mark side down, on a baking sheet; set aside., In a large bowl, beat the brown sugar, butter and honey until blended. Add flour; mix well (batter will be thick). Spread 1 tablespoon of batter over each circle. , Bake at 350° for 6-7 minutes or until golden brown. Cool for 2 minutes. Loosen each cookie and curl around a rolling pin to form a taco shell. Cool completely before removing to a wire rack. Repeat with remaining batter., In a small resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint. Fill taco shells with ice cream; garnish with whipped topping, coconut and M&M's.
Nutrition Facts : Calories 281 calories, Fat 14g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
CREAMY TACOS
Make and share this Creamy Tacos recipe from Food.com.
Provided by Chef Boy Mar-10
Categories Beans
Time 35m
Yield 12 bowls, 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, drain.
- Add soup, milk, tomatoes, Ro-Tel and beans.
- Cook on low heat until hot.
- Add Velveeta and simmer until Velveeta is all melted.
- Serve in bowl over corn chips (I prefer the Frito Lay Chili Cheese Corn Chips!).
- *OPTIONAL* Add chopped green chilies, Nopales Cactus, chili powder, garlic powder and/or extra Rotel Tomatoes to taste.
CREAM TACOS
Make and share this Cream Tacos recipe from Food.com.
Provided by Joymomnana
Categories Mexican
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground chuck with onion and bell pepper. Drain well. Combine all ingredients in a crock pot and heat on low setting until all ingredients are well mixed and hot. Serve over tortilla chips with sliced green onions, chopped tomatoes, sliced black olives and cubed avocado as garnish.
CREAMED TACOS
Very easy to make and feeds lots of people. My teen and adult kids love it along with the whole football team. Goes a long way. Delicious!
Provided by Mary Alldredge
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 11
Steps:
- 1. Brown grown beef in a pan until thoroughly cooked.
- 2. While meat is browning, open all cans and pour into a deep pan. Pour in Whipping cream. Cut up cheese into chunks so it melts quicker. (Use more beans or less for the amount you are making. Mild to hot as desired.)
- 3. Drain meat,(I rinse mine in hot water to remove more grease), pour into pan with other ingredients.
- 4. Mix all together and cook on medium heat until the cheese is melted. Stir as cheese is melting so it does not stick to bottom of pan.
- 5. Put Tostitos on plate or in a bow, Spoon Taco-Chili mix on top of chips, garnish with lettuce, chopped tomatoes and sour cream if desired.
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