Taco Salad
1−1/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream
Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt, pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn, beans, radishes and enough dressing to moisten. Toss lightly. For each salad, serve meat mixture over tortilla chips. Top with lettuce mixture, avocado, cheese, olives and sour cream, as desired.
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Seven Layer Taco Dip
Serve this dip with tortilla chips for dipping. Serves a crowd.
Mash peeled and seeded avocados with lemon juice and mayonnaise to taste. Add 2 - 3 tablespoons sour cream, plus 2 - 3 T. mayonnaise and mix with the packaged taco seasoning to taste. Grate the cheddar and monterey jack cheeses and chop and drain tomatoes and green onions, with tops. Layer the ingredients on a platter in the order given at right.
• 1 - 2 avocados
• lemon juice
• mayonnaise
• 2 - 3 T. sour cream
• pkg. taco seasoning
• 4 oz cheddar cheese
• 4 oz. monterey jack
cheese
• 1/2 small can
chopped ripe olives
• 2 tomatoes
• 3 - 4 green onions
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Taco Salad
1 pound lean ground beef
1 tablespoon chili powder
1 head iceberg lettuce, chopped or shredded
1 bunch romaine lettuce, chopped
3 large tomatoes, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 bunch green onions, chopped
1 (4 oz.) can jalapeno peppers or 3 to 4 fresh ones,
finely chopped
1 (15 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (12 oz.) bag shredded Cheddar cheese, divided
2 (14.5 oz.) bags corn tortilla chips, crushed
2 cups Miracle Whip
1 cup ketchup
1 (1.25 ounce) package taco seasoning mix
Brown the beef, drain, season with chili powder and set aside to cool.
Prepare the dressing by whisking the Miracle Whip, ketchup and taco seasoning mix together in a small bowl.
In a large bowl, combine iceberg lettuce, romaine lettuce, tomatoes, green pepper, red pepper, green onions, jalapeno peppers,
kidney beans, garbanzo beans, half of the cheese, half of the crushed chips, dressing and cooled ground beef. Mix well, cover
and refrigerate.
Just before serving, top the salad with the other half of the
cheese and crushed chips. Serve with whole chips on the side.
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Chi Chi's Old West Oven−Fried Chicken
1 jar Taco Sauce (8−oz.)
1 Egg
2 cloves Garlic, minced
2 cups Crushed Cornflakes
2 teaspoons Chili Powder
2 teaspoons Cumin
1 teaspoon Oregano
Dash ground Cloves
Crushed red pepper to taste (optional)
2 1/2 pounds Chicken Thighs
6 tablespoons Butter, melted
Preheat oven to 375 degrees.
In a shallow dish, whisk together taco sauce, egg and garlic. In a plastic or paper bag, combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper if using. Dip chicken pieces in sauce; toss in cornflakes mixture; place on a greased shallow baking pan. Drizzle with butter; bake 45 minutes or until golden and tender, and juices run clear.
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Jack−In−The−Box Tacos
1 Pound Ground beef
1/3 Cup Refried beans
1/4 Teaspoon Salt
2 Tablespoons Chili powder
1/4 Cup Ortega Mild Taco Sauce
12 Soft Corn Tortillas
3 Cups Cooking oil
6 Slices American cheese (each cut in half)
1 Head Lettuce, chopped fine
Slowly brown the beef over low heat, using a wooden spoon to chop and stir the meat, keeping it very fine and smooth. When the beef is brown drain the fat. Add the refried beans and use the wooden spoon to smash the whole beans into the mixture creating a smooth texture.
Add the salt, Chili powder, and Taco Sauce to the mixture.
Remove from the heat.
In another skillet heat 1/4 inch of oil until hot. Test with a small piece of tortilla − it should bubble when dropped into the oil.
Spread 1/2 of the beef mixture on the center of each corn tortilla.
Fold the tortillas over and press so that the beef fillng acts as an adhesive and holds the sides together.
Drop each taco into the pan of hot oil and fry on both sides until crispy. When cooked, remove the tacos from the oil and place them on a
rack or some paper towels until they are a little cooler.
Pry open slightly and add 1/2 slice American cheese and some lettuce.
Top with additional Taco Sauce to taste.
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Lawry's Taco Seasoning
1 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
Combine all of the ingredients in a small bowl. To prepare the meat filling for the tacos as described on the original package instructions: "In large skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices & seasonings and 2/3 cup water; mix thoroughly. Bring to a boil: reduce heat to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon meat filling into warmed taco shells or tortillas. Top with shredded lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and guacamole if desired. Makes meat filling for 12 tacos (about 3 tablespoons each).
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Outback Steakhouse Steak Seasoning
Mix together:
1 envelope Taco Seasoning Mix
1 envelope Good Seasonings Italian Dressing Mix
Pierce steaks in several places with tines of fork. Rub in oil and dust in seasoning mixture. Then pour Coca Cola (Diet or Regular) around steaks in deep plastic or glass container and seal with plastic wrap. Refrigerate for 24 hours. Drain, and grill or broil as you wish.
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Taco Bell Hot Sauce
6 oz. Can Tomato Paste
3 cups Water
2 tsp. Cayenne pepper
1 1/2 Tbls. Chili powder
2 1/2 tsp. Salt
2 tsp. Cornstarch
2 tsp. Distilled white vinegar
1 Tbls. Minced dried onion
2 Tbls. Canned jalapeno slices
1. Combine the tomato paste with the water in a saucepan over medium heat. Stir until smooth.
2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried onion and stir.
3. Chop the jalapeno slices very fine. You can use a food processor, but don't puree.
4. Heat the mixture to boiling. Continue to stir about 3 minutes and remove from the heat.
5. Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate.
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Taco Bell Chalupa Supreme
1 pound ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried minced onion
1/2 cup water
Flat bread (pita will work)
Oil for deep−frying
Sour Cream
Shredded lettuce
Shredded Cheddar/Jack cheese
Diced Tomatoes
Mix dried onion with water in a small bowl and let stand for five minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm. In a deep−fryer (or you can use a skillet) deep fry the bread for 30 seconds. Let drain on absorbent towels. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.
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Taco Bell Crispitos
1/8 Cup Cinnamon
1/2 Cup Sugar
10 Flour Tortillas
Oil to fry with
Mix together cinnamon and sugar very well. In a dutch oven, or large skillet heat the oil to 350 degrees. If you do not have a thermometer, you can set it on medium high, but be carefull to watch that it doesn't get too hot and begin to smoke. Quarter the tortillas and deep fry 2−4 at a time. Allow them to cook on one side for about 30 seconds or unitl golden brown, turn over, and repeat. When both sides are brown take out, and place on paper towels to drain. While the tortillas are draining liberally sprinkle with cinnamon and sugar mixture. These are really great with honey.
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Taco Bell Sante Fe Gordita's
Sante Fe Sauce:
2 Tbs. mayonaise
2 Tbs. chili sauce
1 tsp lemon juice
2 tsp vinegar
Mix all ingredients together and chill.
Black Bean and Corn Salsa:
1 can black beans drained
1 small can whole kernal corn; drained
1 large red bell pepper; finely diced
1/2 onion; finely diced
2 tbs fresh cilantro; finely chopped
Mix all ingredients together and chill. Slice cooked chicken breasts (leftovers!) into thin strips. Pan grill flat bread (pita) on both sides until hot and flexible (microwave will work, but slightly drier). Spread Sante Fe sauce on bread. Add Chicken. Top with Bean Salsa, and cheese of your choice.
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Taco Bell Green Sauce
1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 Tbl. vegetable oil
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth. Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth. Heat oil in frying pan until very hot. Add the tomatillo mixture and cook for 4−5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil. Reduce heat and cook until thickened, about 10 minutes, stirring occasionally.
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