BAKED TACO SANDWICH
Who says tacos have to be served in a taco shell? These tacos are like open-face sandwiches you eat with a fork. And you probably have all the ingredients you need on hand!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 42m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.
- Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.
- Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.
Nutrition Facts : Calories 460, Carbohydrate 24 g, Cholesterol 90 mg, Fiber 1 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 970 mg
SLOW-COOKER PARTY BEEF TACOS
Let your slow cooker bring the party with these layered beef tacos! We took everyone's favorite layered taco dip and thought: what if we put it on tacos? And with make-ahead instructions, it's safe to say this idea was genius. Your slow cooker keeps the seasoned beef mixture warm, so guests can fill tacos themselves without you running back and forth from the kitchen. Layer your 13x9 with lettuce, roasted corn, red bell pepper, onion, tomatoes, avocados, salsa and cheese, and guests will be able to add all their toppings in one go! Once everyone fills their Old El Paso™ Stand 'N Stuff™ taco shells, the party can officially begin!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 30
Number Of Ingredients 16
Steps:
- Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
- Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed.
- Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
- To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on High setting for 1 hour or until hot. Reduce heat to Low to keep warm. To serve, spoon beef mixture into taco shells. Top with Layered Taco Toppings.
- To make Layered Taco Toppings, heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
- In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
- In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.
Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 3 g, TransFat 0 g
TACO SANDWICH
From Best of Country Cooking 2005 We enjoyed this immensely, messy to eat, so include a fork and knife.
Provided by lets.eat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut bread in half lengthwise; hollow out the top and the bottom, leaving a 1/2-inch shell(discard remaining bread, or save it for another use). In a mixing bowl, beat cream cheese and salsa until well blended. Spread inside the bread shell and set aside.
- In a large skillet, cook ground beef over medium heat until no longer pink; pour off grease. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.
Nutrition Facts : Calories 516.1, Fat 25.9, SaturatedFat 12.5, Cholesterol 85.8, Sodium 885.8, Carbohydrate 42.8, Fiber 2.8, Sugar 2.2, Protein 27
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