TACO RITOS
This recipe comes from Denver Fire Fighters Favorites cookbook published in 1976. This is a quick and very tasty dish and you can increase ingredients to make a larger batch, if needed. It's always been a big seller in my house.
Provided by Laudee
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown ground beef and drain off grease.
- Add refried beans.
- Remove from heat.
- Soften tortilla in microwave for 20-25 seconds.
- Place 2 Tbspns.
- of ground beef mixture and 1 tspn.
- of onion on tortilla and roll like a burrito.
- Place in shallow roasting pan.
- Repeat filling and rolling instructions until you fill approximately 8 tortillas.
- Mix mushroom soup and green chile enchilada sauce together and pour over rolled tortillas in pan.
- Top with both cheeses.
- Bake in 375 degree oven for 20 minutes or until cheese is melted and everything is hot.
- Allow to stand about 5 minutes.
- Serve with toppings, as desired.
Nutrition Facts : Calories 1037.2, Fat 49.6, SaturatedFat 21.6, Cholesterol 131.9, Sodium 3477.7, Carbohydrate 94.4, Fiber 9, Sugar 17.4, Protein 51.6
AIR FRYER CRISPY TACO-RITO
Tonight I was thinking about doing Chimichangas in the air fryer and when I reached for my flour tortillas all I had were the little 6" size. I remembered seeing a recipe for some mini tacos done in the air fryer and the dim little light bulb in my brain came on and said that was a good start. He likes Burritos and I like Tacos...
Provided by Maggie M
Categories Tacos & Burritos
Number Of Ingredients 12
Steps:
- 1. This meat and bean mixture makes more than you will need for 12 servings. Freeze what you don't use or serve it hot with tortilla chips for a fun dip !
- 2. Preheat the air fryer to 400 while you are prepping.
- 3. Drain and rinse the pinto beans and the black beans. Set aside about 1/2 cup of each. Place the remaining into a glass 2 cup measuring cup and puree them with an immersion blender. If you do not have an immersion blender put them into a blender or simply mash them with a potato masher. Set aside.
- 4. Brown the ground beef in a medium size pot then drain thoroughly. Return the meat to the pot then add the blended bean mixture and the whole beans which you set aside earlier. Sprinkle the taco seasoning over the beans then stir to blend. If you feel that this mixture is too thick add about 1/4 cup of water and stir it in. Heat over low just to warm everything.
- 5. Lay the tortillas out and spread about 2 Tbsp of the bean and meat mixture over the entire tortilla. Sprinkle about 1 Tbsp of the diced green chilies and about 1 Tbsp of the diced tomatoes down the center of the meat and bean mixture. Top with the shredded cheese.
- 6. Carefully fold the tortilla in half and either spray the outside with cooking spray or brush lightly with oil. Lay the oiled side down in the air fryer and spray or brush the other side.
- 7. Cook for about 3 minutes then flip to the other side. Cook for another 3 minutes. If it is not crispy enough cook for another 1 - 2 minutes .. watch carefully that it does not burn.
- 8. Note: The tortilla may puff up a bit while cooking .. if you notice it doing that and don't want the puff simply poke the puff with the tip of a knife and press down lightly.
- 9. Serve hot either as they are or cut into wedges for more of an appetizer presentation. Serve with a side of salsa and sour cream for dipping.
TACORITOS
This mild and meaty Southwestern dish combines the delicious flavor of tacos with the heartiness of baked burritos. Your family's going to love 'em! -Monica Flatford, Knoxville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through., Spread 1/4 cup sauce in a greased 13x9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in baking dish. Pour remaining sauce over the top; sprinkle with remaining cheese., Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings as desired.
Nutrition Facts : Calories 627 calories, Fat 40g fat (19g saturated fat), Cholesterol 111mg cholesterol, Sodium 1131mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein.
HOMEMADE DORITOS LOCOS TACOS RECIPE BY TASTY
Have a craving for your favorite fast food taco but want to try it at home? This homemade Doritos Locos Taco recipe is perfect for you. Ground Doritos make a perfect cheesy taco shell, while the well-seasoned meat mixture closely replicates the original. Serve this up for a few guests and see if they think homemade is better than fast food.
Provided by Katie Aubin
Categories Lunch
Time 40m
Yield 12 tacos
Number Of Ingredients 30
Steps:
- Make the taco shells: Add the Doritos, flour, masa harina, nacho cheese powder, salt, and baking powder to a food processor. Process until the Doritos are broken down into fine crumbs. With the processor running, slowly pour in the melted lard and water. Continue processing until the dough comes together in a ball.
- Transfer the dough to a piece of plastic wrap. Shape into a disc, wrap tightly, then refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). Grease 2-3 baking sheets with nonstick spray.
- Working with one dough ball at a time (keep the rest covered so they don't dry out), place between 2 sheets of parchment paper or plastic wrap. Use a heavy skillet to press down evenly into a thin tortilla.
- Transfer the tortilla to the griddle and cook for 1-2 minutes per side, until lightly browned.
- Transfer the cooked tortilla to a large bowl lined with a kitchen towel and cover to keep warm while you cook the rest of the tortillas. The steam will help keep them moist and soft.
- Arrange the tortillas in a single layer on the prepared baking sheets. Bake for 3 minutes, until crisp. While still hot, carefully fold the tortillas into taco holders to set the shell shape. Dust with more nacho cheese powder. Let cool while you make the filling.
- Add the onion and garlic to a food processor and drizzle with oil. Pulse until finely minced, scraping down the sides as needed.
- Transfer the onion mixture to a large pan and sweat over medium-low heat until soft and translucent, 5- 7 minutes.
- Add the ground beef, cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt. Stir well to combine. Increase the heat to high and use a masher or whisk to break the meat into small pieces. Cook until the beef is golden brown and caramelized, about 5 minutes.
- Deglaze the pan with ½ cup of water, stirring to scrape up any browned bits. 12. Continue cooking for about 10 minutes, until the liquid reduces.
- In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 1½ cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
- Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
- To assemble, spoon the meat mixture into the taco shells. Top with sour cream, shredded lettuce, cheese, and diced tomatoes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 451 calories, Carbohydrate 33 grams, Fat 29 grams, Fiber 2 grams, Protein 15 grams, Sugar 1 gram
DORITOS® TACO SALAD
I love this dish! It reminds me of potlucks and summertime. It's full of every texture--warm, cool, crisp, soft, crunchy. It has a touch of sweetness and tanginess from the dressing, and the lovely nacho cheese flavor from the chips, with the taco-seasoned meat. It all works together deliciously and is a quick and easy meal that's ready to go anytime.
Provided by Rebekah Rose Hills
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
- Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.
Nutrition Facts : Calories 509 calories, Carbohydrate 39.7 g, Cholesterol 64.8 mg, Fat 28.9 g, Fiber 7.3 g, Protein 24.6 g, SaturatedFat 8.6 g, Sodium 833.1 mg, Sugar 8.4 g
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