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taco

Two Favorites in One Scrumptious Meal

10 April 2016
Grace
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cheese, dinner, easy recipe, entree, ground beef, main course, main dish, McCormick, quesadilla, taco

Tacos are one of those meals that are quick and easy to put together. They are always packed with fresh ingredients – lettuce, tomatoes, pico de gallo and onions – and have a fresh flavor that is perfect for a quick and easy meal. Quesadillas are another one of those things that are quick and easy to make. So why not combine the two into something really amazing?

Luckily for us, Ree Drummond, over at The Pionneer Woman Cooks, has done just that. She’s combined two delicious menu items into one – Taco Quesadillas. And are they ever amazing. Richly seasoned taco meat with rich cheese and topped with fresh and spicy pico de gallo. These quesadillas are just as quick to put together as tacos, but they give a whole new twist to an old favorite. Ree makes a really simple and delicious meal. Add all the fresh sides you can and you’ve got a “one dish” meal that’s new and refreshing!

Recipe and photo courtesy of The Pioneer Woman Cooks

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A Fun, Quick, and Easy Way to Liven Up Taco Night!

03 November 2015
Grace
1 Comment
adjustable, Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, chips, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, Dorito, Dorito Taco Bake, Doritos, Doritos chips, easy, easy recipe, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, Hunt, Hunt's, Hunt's diced tomatoes, Hunt's tomato sauce, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Old El Paso, Old El Paso taco seasoning, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quick, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, seasoning, simple, simple recipe, slow cooker, taco, taco bake, taco night, taco seasoning, tacos, Thorn Apple Valley, Toll House, tomato sauce, TruMoo milk, tyson, vanilla, vanilla extract, versatile, Vlasic, Wesson vegetable oil, whipped topping

This Dorito Taco Bake recipe looks very festive and has plenty of lively flavor. It’s also a very quick recipe; the prep and baking shouldn’t take you more than an hour. I have to say, a recipe like this is about as family-friendly as it gets. It’s also a rather versatile recipe, with plenty of possible substitutions and optional extras. I have to admit, it may not be the healthiest recipe in the world (at least not as-is), but the kids will love it, and I imagine that you will find a lot to enjoy about it as well (particularly on one of those busy midweek nights).

 

If you want to lighten this recipe up a bit, you can substitute ground turkey for the ground beef or go with low-fat cheese and sour cream. You can also add a layer of refried beans, if you like, or go with tortilla chips instead of Doritos for a bit of a lighter flavor. If you want to experiment with the texture of the dish a bit, you can try baking the crescent rolls for a few minutes before putting the other ingredients in there or hold off on adding the chips until the last 10 minutes of baking.

Recipe and photo courtesy of Farm Wife Cooks

 

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Quick tip: Use a 9×13 inch glass baking dish for best results.

It’s a Great, Easy Spin on Taco Night!

31 October 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, beef, beef stock, beefy, Beefy Mexican Rice Soup, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, diced tomatoes, dinner, Dole, domino sugar, eat, Eggland's Best eggs, entree, food, Gold Medal flour, granulated sugar, Green Giant, ground beef, Hershey, Hodgkin’s Mill, home, home recipe, Hunt, Hunt's, Hunt's diced tomatoes, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, main course, main dish, McCormick spices, Mexican, Mexican cuisine, Mexican food, Mexican soup, Morton salt, Old El Paso, Old El Paso taco seasoning, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, rice, Ritz crackers, Sara Lee, Sargento, slow cooker, soup, soup.recipe, Swanson, Swanson beef stock, Swanson's, taco, taco night, taco seasoning, Tex-Mex, Thorn Apple Valley, Toll House, tomato, tomatoes, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Hey, who doesn’t like a good taco or burrito, every now and then, but sometimes, particularly during the cooler months, a hearty soup just hits the spot better. This Beefy Mexican Rice Soup brings all of that great Mexican-style flavor in a form that’s great for warming you up on a cold but busy midweek night. It’s exactly what you need when you don’t have the time to spend your whole day in the kitchen!

 

I have a “Mexican night” at home regularly, but it can take a little creativity to keep things fresh. This is a great recipe for fall and winter, and how can you beat something that makes this much and is ready in an hour and fifteen minutes? This soup is a cinch to make and it is guaranteed to become a family favorite. Plus, we all know how soups only get better after a day or two, so make sure you have enough for leftovers!

Recipe and photo courtesy of Tastes of Lizzy T’s

 

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Quick tip: Add some of your favorite grated cheese on top.

Easy Tex-Mex Comfort Food

03 October 2015
Grace
0 Comment
beef, beef soup, beefy soup, comfort food, corn chips, crock pot, Crock-Pot recipe, Crock-Pot slow cooker, crockpot, crockpot recipe, crockpot taco soup, diced tomatoes, dinner, easy, easy dinner, easy recipe, Easy Taco Soup, Fritos, ground beef, home, home recipe, Hunt, Hunt's, Hunt's diced tomatoes, Hunt's tomato sauce, low-hassle, low-hassle recipe, Mexican, Mexican-style, Old El Paso, Old El Paso taco seasoning, recipe, simple, simple recipe, slow cook, slow cooked taco soup, slow cooker, slow cooker recipe, slow cooker taco soup, slow cooking, slow-cooked, soup, soup.recipe, Southwest, Southwestern, taco, taco seasoning, taco soup, tacos, Tex-Mex, Tex-Mex cuisine, Tex-Mex food, Tex-Mex soup, tomato, tomato sauce, tomatoes, tortilla chips, Tostito's

As far as easy comfort food goes, particularly for the cooler months of the year, it’s hard to beat a good, savory soup. This Easy Taco Soup has a hearty flavor to it, and after a bit of prep,  the slow cooker does the rest of the work for you.

 

After making my second batch of spaghetti meat sauce for the season not too long ago, I was looking for something a little different. (Don’t get me wrong; I love the spaghetti sauce recipe that I adapted from what Mother used to make, but I do like to mix things up, and it would be a shame to get bored with something like that.)  This soup recipe keeps it really easy and low-hassle, and it has some of that Southwestern flavor in which I like to indulge, now and then.

Recipe and photo courtesy of Simple as That

 

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Quick tip: Instead of tortilla chips you could serve this with fresh, homemade bread.

Easy, Cheesy, Yummy Dinner

30 September 2015
Grace
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Argo cornstarch, bake, baked, bakes, baking, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black bean, black bean chicken taco, black bean taco, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cheese, Cheesy, chicken, chicken black bean taco, Chicken Black Bean Taco Bake, Chicken Black Bean Taco Skillet, chicken taco, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, dinner, Dole, domino sugar, easy, easy dinner, easy entree, easy main course, easy Mexican, easy recipe, eat, Eggland's Best eggs, extra virgin olive oil, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home, home recipe, iron skillet, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, low-hassle, low-hassle recipe, McCormick spices, Mexican, Mexican casserole, Mexican cuisine, Mexican food, Mexican skillet, Mexican-inspired, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Powdered sugar, quick, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple entree, simple main dish, simple recipe, skillet, slow cooker, stove, stove cooking, taco, tacos, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

This Chicken Black Bean Taco Bake is another great Mexican-inspired recipe for those hectic midweek nights. With a few simple cheats, you can have a great-tasting dinner ready in about half an hour! The cheese lovers in your family will go wild over this one, I think. Granted, it doesn’t skimp on the meat, either. It’s a quick and easy recipe but still manages to be rather hearty and filling.

 

Though you are welcome to cook chicken on your own, the easiest thing to do for a recipe like this is to buy a nice rotisserie chicken and shred that up. It minimizes the hassle, and it’s already nicely seasoned for a savory, creamy, cheese-rich recipe such as this. I do recommend investing in a good iron skillet if you don’t have one already; they last forever (the one I have has been in the family for over 100 years and is still going strong) and are great when you need really even heating or if you need to do transfers between stove and oven, such as this.

Recipe and photo courtesy of Picky Palate

 

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Quick tip: For best results, use a 12-inch iron skillet for this recipe, though any oven-safe skillet will do just fine.

Well, This Is a Nice Break from the Ordinary!

27 August 2015
Grace
0 Comment
Argo cornstarch, Austin, Austin tacos, Austin-inspired, Austin-Inspired Breakfast Tacos, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, breakfast, breakfast food, breakfast recipe, breakfast taco, breakfast tacos, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, easy, easy breakfast, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, home recipe, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, Land O Lakes, land o lakes butter, Land O'Lakes, Land O'Lakes butter, Libby, LouAna, LouAna canola oil, McCormick spices, Mexican, Mexican-inspired, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, quick, recipe, Ritz crackers, Sara Lee, Sargento, simple, slow cooker, taco, tacos, Tex-Mex, Tex-Mex food, Texas cuisine, Texas food, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

No need to settle for Taco Bell if you want a quick Tex-Mex meal for breakfast!  These Austin-Inspired Breakfast Tacos give you all that great flavor and can be prepped and cooked in just over half an hour. That’s faster than driving to Taco Bell and back!

 

I do love my taco nights, but it turns out, tacos don’t just have to be for lunch or dinner; they’re good for breakfast, too.  These breakfast tacos are a tasty way to start your day right that won’t require a whole lot of time or effort to put together. And you can whip up a double batch to make sure there will be enough leftovers for lunch! That’s what I always do – and I never regret it!

 

At first my husband thought it was a strange idea to have tacos for breakfast… After all, we’re pretty used to the oatmeal and fruits, or maybe toast and honey. But once he tasted these, he said we’ll never go back to oatmeal again!

 

 

Recipe and photo courtesy of Love & Olive Oil

 

 

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Quick tip: Instead of bacon you could use ground beef or even leftover chicken.

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