PORK TAQUITOS
Taquitos are a popular appetizer and these homemade ones are so much better than the frozen ones in the supermarket. If you want a little more punch to the filling, adjust the seasonings to suit your taste.-Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large skillet, saute onion in oil until tender. Add the garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add the pork, cheese, cilantro, salsa and lime juice. Cook and stir until cheese is melted., Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Place taquitos on a greased baking sheet. Bake at 400° for 8 minutes. , Cool completely on a wire rack. Discard toothpicks. Place taquitos on a waxed paper-lined 15x10x1-in. baking sheet; freeze until firm. Transfer to a resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen taquitos: Arrange desired number of taquitos in a single layer on a greased baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Serve with toppings.
Nutrition Facts : Calories 155 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 118mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 2g fiber), Protein 10g protein.
EASY TACO ROLLS
Taco meat mixture rolled up into flour tortillas and baked in the oven for a few minutes. My family LOVES them!
Provided by newmilitarymommy
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
- Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 54.1 g, Cholesterol 97.8 mg, Fat 30.2 g, Fiber 3.9 g, Protein 33 g, SaturatedFat 14.4 g, Sodium 1370 mg, Sugar 5 g
EASY TACOS
Serve these tasty tacos that get fabulous flavor from Mexican-style tomato soup. Your family can have this crunchy, and delicious dish on the table in just 20 minutes.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
- Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
- Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 34.7 g, Cholesterol 102.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 10.6 g, Sodium 559.7 mg, Sugar 1.3 g
CHEESY CHICKEN ROLLED TACOS RECIPE BY TASTY
Here's what you need: paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, pepper, olive oil, boneless, skinless chicken breasts, cream cheese, cheese blend, flour tortillas
Provided by Claire Nolan
Categories Appetizers
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- In a bowl, add the paprika, chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper and mix to combine.
- Place the chicken breasts on a parchment paper-lined baking sheet.
- Drizzle with olive oil, pour half of the seasoning over the chicken and spread on both sides of the chicken. Save the remaining seasoning for later.
- Bake for 30 minutes, flipping halfway, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Shred cooked chicken.
- Add cream cheese, cheese blend, and remaining seasoning. Mix well.
- Place a couple of scoops of the chicken mixture across the bottom third of a flour tortilla.
- Roll up tightly and place on a baking sheet.
- Bake for another 15 minutes, or until golden and crispy.
- Enjoy!
Nutrition Facts : Calories 377 calories, Carbohydrate 36 grams, Fat 16 grams, Fiber 1 gram, Protein 20 grams, Sugar 1 gram
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27 DELICIOUS AND EASY TACO RECIPES - THE SPRUCE EATS
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Estimated Reading Time 7 mins
- Sweet and Spicy Tacos al Pastor. These savory and spicy tacos use an Instant Pot or a slow cooker to give the signature adobo, chile, and vinegar pork its tender, low-and-slow flavor and texture without the rotating spit you'd traditionally need.
- Flat Iron Steak Tacos Recipe. Tacos may be the perfect food, and adding steak brings them to a whole other layer of comfort food. Marinate the steak ahead of time and it's ready for a quick grilling.
- Tacos de Canasta. Tacos de canasta translates in English as "basket tacos," which perfectly describes how they're transported and served. To make them, you'll fill your tacos individually, as usual.
- Birria Tacos. This typical Jalisco street food takes some time and effort, but the result is worth it. The recipe includes several different types of chiles, but feel free to use whichever dried ones you can find.
- Mini Ground Beef Party Tacos Recipe. Miniature versions of food items just scream "party time," don't they? Make up the meat filling the night before and the assemble these fun and snackable mini tacos.
- Seitan Tacos With Roasted Vegetables. Roasted zucchini, bell peppers, and mushrooms add even more smoky flavor to seitan tacos. Use store-bought seitan or make your own, then pile it into corn or flour tortillas or spoon over rice and beans for a taco platter.
- Vegetarian Tofu Tacos. Break up firm tofu into chunks and sauté with spices such as cumin, chili powder, and paprika for a delicious vegetarian taco. Make a light and easy slaw to top off, and serve with tangy salsa verde.
- Slow Cooker Chicken Tinga Tacos. Chicken tinga consists of stewed chicken, tomatoes, onion, and chipotle peppers, and works wonderfully as a taco filling or as burritos, enchiladas, or even over nachos.
- Walking Tacos Recipe. There's something super convenient and fun about eating walking tacos, so named because they're assembled in a chip bag and meant to be eaten as you're walking around.
- Mushroom Tacos. Mushrooms have long been used in Mexican cooking. In fact, indigenous people in the region were eating them long before the Spaniards arrived.
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