GAME DAY TACOS
Start game day right with these fun soft tacos! Mini taco-seasoned beef "basketballs" are the star in this recipe, especially when layered with fresh toppings like shredded white cheddar cheese, shredded lettuce and pico de gallo!
Provided by Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
- In medium bowl, stir together beef, 1/2 cup of the shredded cheese and the taco seasoning mix (from dinner kit.) Shape mixture into 30 (1 1/4-inch) balls; place in pan. Bake 15 to 20 minutes or until thoroughly cooked and no longer pink in center. Keep warm.
- Heat tortillas (from dinner kit) as directed on package. Fill each tortilla with lettuce, pico de gallo, remaining shredded cheese and 3 meatballs. Serve tacos with taco sauce (from dinner kit.)
Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 27 g, SaturatedFat 12 g, ServingSize 2 Tacos, Sodium 1130 mg, Sugar 3 g, TransFat 1 g
BBQ PORK WALKING TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the garlic, onions and jalapeño to the bottom of a 6-quart slow cooker.
- Mix the brown sugar, chili powder, salt and pepper in a small bowl. Coat the pork shoulder in the seasoning mix and add to the slow cooker. Pour the barbecue sauce around the pork and cover with the lid. Cook on high until the pork is fork-tender, about 6 hours.
- Once finished, shred the meat using 2 forks. Toss in the sauce from the slow cooker to coat and leave on warm.
- Serve by slicing the corn chip bags open lengthwise. Pile in some of the BBQ pork, drizzle with the ranch and sprinkle over the fried onions and green onions. Serve immediately.
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