Veggie And Meat Lovers Taco Bar Recipes

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VEGGIE AND MEAT LOVER'S TACO BAR

I love hosting casual dinner parties with easy recipes that bring everyone around the table. Tacos are just that and are always a crowd-pleaser at my house. I use this recipe when hosting both meat-eaters and vegetarians.

Provided by Katie Lee Biegel

Time 40m

Yield 8 servings

Number Of Ingredients 23



Veggie and Meat Lover's Taco Bar image

Steps:

  • For the cauliflower: Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes.
  • For the chorizo: Heat the olive oil in another large skillet over medium-high heat. Add the chorizo and use a wooden spoon to crumble into bite-size pieces. Cook, stirring frequently to break apart, until browned, 5 to 7 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring occasionally. Stir in the salsa and 2 tablespoons water. Bring to a simmer and reduce the heat to low. Cook until the liquid has thickened slightly, about 3 minutes.
  • For the black beans: Heat the olive oil in a small skillet over medium heat. Add the onions and cook until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture.
  • For the tacos: Build the tacos with the tortillas, black beans, your choice of cauliflower or chorizo and desired toppings.

1 tablespoon olive oil
1 small head cauliflower, fine chopped
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 cup salsa
1 tablespoon olive oil
1 pound Mexican chorizo, casings removed
1 tablespoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 cup salsa
1 tablespoon olive oil
1/2 medium yellow onion, diced
One 15-ounce can black beans (do not drain)
1 to 2 teaspoons sriracha hot sauce
Kosher salt and freshly cracked black pepper
Warm flour tortillas, for serving
Guacamole, for serving
Fresh cilantro leaves, for serving
Thinly sliced scallions, for serving
Shredded cabbage, for serving
Sour cream, for serving

ROASTED VEGGIE TACO SKILLET

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14



Roasted Veggie Taco Skillet image

Steps:

  • Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce.
  • Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas.

1 tablespoon olive oil
2 garlic cloves, minced
3 scallions, thinly sliced, dark green parts kept separate
One 4.5-ounce can mild green chiles
1 tablespoon chili powder
1 1/2 cups chopped leftover roasted veggies
One 15-ounce can black beans, drained and rinsed
1 cup frozen spinach
1/2 cup frozen corn
Kosher salt and freshly ground black pepper
1/2 cup jarred salsa
1 cup shredded Cheddar
Optional garnish: fresh cilantro, sour cream or yogurt, salsa, hot sauce
Tortillas, warmed, for serving

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