164 Taco Recipes
164 Taco Recipes
164 Taco Recipes
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Saute' the beef and onion until brown. Salt to taste. Add garlic if
desired. Place a heaping tablespoon of meat mixture in each shell and stuff
with lettuce, tomato and cheese. Serve with the chili or taco sauce and top
with sour cream or guacamole for an added treat.
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8 oz Cottage cheese
3/4 lb Cheddar cheese; grated
Lettuce; shredded
Tomatoes; chopped
Crush taco chips and place in lightly-oiled 9x13-inch pan. Brown hamburger
and onion; drain. Add tomato soup and taco seasoning. Mix and pour over
chips. Spread cottage cheese over meat mixture. Add cheddar cheese. Cover
with foil. Bake 40 minutes at 350~F. Serve with shredded lettuce and
chopped tomatoes.
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Preheat oven to 375~. Brown ground beef and drain. Stir in seasoning mix
and water; simmer 5 minutes. Separate crescent dough into 8 triangles and
press into ungreased pie pan to form a pie crust. Sprinkle 1 cup corn chips
over bottom of crust. Spoon meat mixture over crust and corn chips. Spread
sour cream over meat mixture. Cover with cheese. Sprinkle on remaining corn
chips. Bake 20-25 minutes. Serves 4-6
-------------- Recipe via Meal-Master (tm) v8.05
Title: Taco Pie Quiche
Categories: Ground beef, Casseroles, Mexican
Yield: 6 servings
1/2 lb Ground beef
9" prebaked pastry shell
1/2 pk Taco seasoning mix
3 Eggs
1/2 c Water
1 c Light cream
1/2 c Monterey jack cheese; shred
Salt to taste
2 oz Green chilies; seeded, diced
Preheat oven to 375~. Brown beef in skillet; drain off fat. Stir in taco
seasoning mix and water, cover, and simmer (followlabel directions). Cool
10 minutes. Add cheese and chilies and mix well. Spoon into prebaked pastry
shell. Combine eggs, cream, and salt; mix unti smooth. Pour over meat
mixture. Bake in prehated oven for 40 to 45 minutes, or until custard is
set and pastry is browned. Allow pie to stand 5 minutes before serving.
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3 ts Onion Powder
2 1/2 ts Garlic Powder
1/8 ts Cayenne Pepper
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1 Sm onion
1 ts Salt
1 ts Oregano
Dip tomatoes in boiling water, peel and chop. Chop small onions. Put
tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 1/2
hours. Put in canning jars. Bath in hot water bath for 30 min.
-------------- Recipe via Meal-Master (tm) v8.05
Title: Taco Meatballs
Categories: Mexican
Yield: 1 servings
1 lb Beef, ground
1 c Green pepper
1 c Rice, cooked
2 ts Garlic salt
11 oz Cheddar cheese soup
1 c Onion
1 c Celery
2 Egg, beaten
8 oz Taco sauce
Mix all but last two ingredients. (I puree vegetables in blender rather
than chopping.) Form meat balls and place in 2- 1/2 qt. dish. Bake at 350
degrees for 30 minutes. While baking, heat taco sauce and soup on stove.
Pour over meatballs and bake another 30 minutes.
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1 lb Hamburger
1/2 c Water
1 c Sour cream
Cook hamburger, taco mix and water according to package directions. Place
unrolled crescent dough in ungreased pie plate to form crust. Sprinkle with
half of the corn chips and top with hamburger mixture. Spread sour cream on
top and cover with cheese and remaining chips. Bake at 375 degrees for 20
minutes or until heated through.
-------------- Recipe via Meal-Master (tm) v8.05
Title: Soft Tacos
Categories: Mexican, Meats, Easy
Yield: 6 servings
Vegetable Oil
12 Corn Tortillas; *
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1/2 ea 2
cup Onion (chopped)
2 ea Cup Crescent rolls
Cook sausage over medium heat until well browned; drain. Stir in
the onions and also brown. When completed, open can of rolls and
stretch the dough until thin without splitting or tearing. In the
wide part of the dough, add the sausage and onion mixture, put cheese
on top of that. Then roll the dough as you would a regular cresent
roll. Make sure you pinch all the open areas closed. Bake in
preheated oven at 375F for 10 to 12 minutes.
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* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut
wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
Preheat oven to 375. Dip each chicken piece in taco sauce then roll in
bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake
for 30-35 mins.
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2 tb Worcestershire sauce
1/4 ts Garlic powder
1 c Chili sauce
1 1/2 c Chicken broth
3 c Hot Rice, cooked
1/2 c Dry Sherry
Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push
chicken to one side. Add onions, saute until transparent. Stir in
remaining ingredients except rice. Bring to a boil, cover and reduce heat,
then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy
rice.
From: Rice Council of America 1971
-------------- Recipe via Meal-Master (tm) v8.05
Title: Chicken Taco Casserole
Categories: Poultry, Casseroles, Mexican
Yield: 8 servings
1 lg Chopped onion
3 tb Margarine
1 cn Chopped chilies (small)
2 c Tomato juice
1 cn Cheddar cheese soup
1 ts Chili powder
Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup,
chili powder and garlic powder. Add chopped chicken. Break tortillas into
about 6 pieces each. Put a layer of tortillas, layer of chicken mixture,
and layer of grated cheese. Repeat until all is used. Bake at 350 degrees
for about 30 minutes in 2 quart casserole, covered, and then uncover and
add more grated cheese and cook until cheese is melted. This serves about
8.
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-diced
1 cn Kidney beans, drained (10oz)
Salt to taste
8 Taco shells
Sour cream
Paprika
Lettuce leaves
Radish roses
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1 ts Salt
1/2 ts Chili powder
2 c Diced tomatoes
4 lg Wheat flour tortillas
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1. Brown together ground beef, onion and gaarlic in a heavy frying pan over
medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili
poweder, blending well. 3. Place 1/2 cup of the ground beef filling. 1/2
cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each
tortilla. Fold other half ocer filling, pressing it down to remove any air
pockets. 4. Pour oil into large skillet to 1/4 inch depth. 5. When oil is
hot, place filled tortillas into pan a few at a time. Saute over medium to
high heat until golden on each side, about 45 seconds per side. 6. Remove
frompan onto paper towelling. Cut into wedges to serve.
That what we have this in our dinner. Ask us if you need more meal receipe.
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A tasty dish from South of the Border. Try adding low-fat cheese or your
favorite vegetables for variety.
Tartar Sauce, or Salsa and Fresh Cilantro (optional)
Pour milk into one shallow pan and bread crumbs into another.
Gently coat fish by dipping first into milk, then into crumbs. Be sure
that the fish is completely coated.
Place fillets on a baking sheet that has been coated with nonstick spray
and bake in a preheated 350 F oven for 10 minutes or until fish is done.
Warm the corn tortillas in the oven and place the fillets, cabbage and
tomato slices on top.
Serve with tartar sauce or salsa and fresh cilantro, if desired.
Yield: 8 tacos
One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g
Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg
Exchange: 1 Starch/Bread 1 Lean Meat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
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12 Tortillas, corn, as
-thick/fresh as possible
per serving:
Number of Servings: 0 Fat grams per
Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS +++*
Mix flour with favorite spices such as garlic powder, red or black ground
pepper. Stir the flour mixture into the beer and mix until well blended.
Wash fish by dipping in cold, lightly salted water or water with a little
bit of lemon juice added. Be sure fish is completely dry before dipping
into batter.
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1/4 ts Cumin
Salt & Pepper To Taste
In large skillet, brown beef. Drain. Stir in salsa, chili powder and
cumin. Bring to a boil. Reduce heat to low; simmer 10 minutes or until
liquid is absorbed, stirring occasionally. Add salt and pepper to taste.
Use beef mixture for tacos, tostadas or taco salads. Makes 2-1/2 cups.
Typed by Syd Bigger.
-------------- Recipe via Meal-Master (tm) v8.05
Title: Taco Dip
Categories: Appetizers, Condiment, Mexican
Yield: 10 servings
8 oz Cream Cheese
1 pk Taco Mix
1 pk Small Sour Cream
2 tb Taco Sauce (Hot)
2 tb Milk
1 pk Cheddar Cheese
1/2 Head Of Lettuce
1 1/2 Tomatoes, Cubed
Mix cream cheese, sour cream, taco mix, taco sauce and milk together.
Spread on serving dish. Top with cheddar cheese, shredded. Top again with
1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes.
Refrigerate. Serve with tostito or nacho chips.
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2 tb Chili powder
1 tb Salt
1 ts Cayenne pepper 1/2 tsp. hot
-pepper sauce
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Rinse blossoms well, checking for insects. Melt butter over medium heat.
Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove
from pan.
Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle
with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold
tortilla over filling. Slide onto a plate and accompany with salsa.
-------------- Recipe via Meal-Master (tm) v8.05
Title: Sour Cream Taco Dip
Categories: Dips
Yield: 6 servings
2 c Sour cream
1 Tomato, finely chopped
1 pk Taco seasoning
3/4 c Chredded lettuce
1/2 c Grated monterey jack or mild
2 Green onions, finely chopped
-cheddar cheese
400 g Bag of tortilla chips,
1/2 c Salsa (mild, med, or hot)
-(taco, or nacho chips
Stir together sour cream, taco seasoning, and chopped green onion. Place in
a shallow, wide bowl. Top evenly with grated cheese, salsa,lettuce and
tomato. Serve with tortilla's or Nacho's chips.
Origin: Back of coupon for salsa Shared by: Sharon Stevens.
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Brown ground beef and drain. Add chili powder, garlic, salt and onion.
Combine white sauce (thick is good - typist's note), sage, oregano, cumin,
and chiles. Simmer over very low heat until warm. Reserve 1 cup sauce and 1
cup grated cheese. Mix remaining sauce and cheese with meat, lettuce and
tomatoes. Place this mixture in the tortillas, roll and place seam side
down in a flat ungreased baking sheet. Top with reserved sauce and cheese.
Cover with foil and bake at 350F for 15 minutes.
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In a cup, combine sugar and cinnamon. Set aside. Lightly brush butter on
the inside of each taco shell. sprinkle with sugar mixture, set aside.
Remove cover from ice cream carton. TO SLICE CARTON: Using a sharp knife,
make a slit down the side of the carton, run knife around ice cream to
loosen it; remove ice cream and place on a cutting board;cut in four
slices. Cut each slice in half. Place each half in a prepared taco shell.
Arrange ice cream taco's in a 13x9x2 inch baking pan. Cover tightly with
plastic wrap or foil and freeze. At serving time, transfer tacos to a
platter. Serve with a choice of toppings such as sliced strawberries,
blueberries, whipped cream, chopped nuts,toasted coconut, chocolate or
caramel sauce.
Origin: Journal American, July 14, 1993. Shared by: Sharon Stevens.
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1) Slowly brown ground beef over low heat, using wooden spoon to chop and
stir meat, keeping it very fine and smooth. 2) When beef is browned, drain
fat. 3) Add refried beans and use wooden spoon to smash the whole beans
into the mixture, creating a smooth texture. 4) Add the salt, chili powder,
and 2 tbs. of the taco sauce to the mixture. Remove from heat. 5) In
another skillet, heat 1/4" of oil until hot. (Test with small pc. of
tortilla--it should bubble when dropped into the oil.) Crisco oil will give
the food a taste closest to the original. 6) Spread 1/12 th of beef mixture
on center of each tortilla. 7) Fold tortillas over and press so that the
beef filling acts as an adhesive and holds sides together. 8) Drop each
taco into the pan of hot oil and fry on both sides until crispy. 9) When
cooked, remove the tacos from the oil and place them on a rack or some
paper towels until they are a little cooler. 10) Pry open each taco
slightly. Add 1/2 slice of american cheese (cut diagonally) and some
lettuce. Top with abt. 1 1/2 tsp. of remaining taco sauce.
Yield: Makes 12 Tacos
Older than McDonald's and Burger King, Jack-in-the-Box, is the world's 5th
largest hamburger chain, with 1,089 outlets (by the end of 1991) in 13
states throughout the West and Southwest. The restaurant, headquartered in
San Diego, boasts one of the largest menus in the fast-food world--a
whopping 45 items.
Now taste for yourself the homemade version of Jack's most popular
item. The Jack-in-the-Box Taco has been served since the inception of the
chain, with very few changes over the years.
Source: "Top Secret Recipes" by Todd Wilbur
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NOTE: 3. IN STEP 5, FOR CRISP TORTILLAS, USE 200 EACH THAWED CORN
TORTILLAS. FOLD TORTILLAS; PLACE IN TACO RACK. BAKE 8 TO 10
MINTUES IN 425
F. OVEN UNTIL CRISP. FAT OR OIL IS NOT NECESSARY. DO NOT USED
CANNED
TORTILLAS.
NOTE: 4. IN STEP 5, 200 TACO SHELLS, PREFORMED MAY BE USED. DO
NOT FRY.
NOTE: 5. IN STEP 5, 10 LB 7 OZ (200) THAWED CORN TORTILLAS MAY BE
USED.
NOTE: 6. IN STEP 7, 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB
FINELY
SHREDDED LETTUCE AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB
CHOPPED
ONIONS.
NOTE: 7. IN STEP 7, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR
SELFSERVICE.
Recipe Number: N02101
SERVING SIZE: 2 TACOS
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1 tb Lard or shortening
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1 pk Taco seasoning
-1 1/4-oz
1 Avocado
-peeled and diced
Shredded cheese
Sour Cream
Corn chips
In keetle, lightly brown beef and onion. Stir in tomatoes, beans, corn,
tomato sauce, mushrooms, and taco seasoning. Bring to boil and simmer 15 to
20 minutes.
To serve, garnish with choice of avocado, cheese, and sour cream.
-------------- Recipe via Meal-Master (tm) v8.05
Title: 7-Layer Taco Dip
Categories: Dips, Mexican, Ethnic
Yield: 6 servings
1 cn Jalapeno bean dip
1 c Each shredded jack and
2 Ripe avocados, mashed with
-cheddar cheese
-lemon
3 Tomatoes, chopped fine
8 oz Sour cream with taco
1 bn Green onion tops
-seasoning
1 cn Chopped black olives
Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.
Food & Wine RT [*] Category 2, Topic 2 Message 203 Sun Jan 31, 1993
M.CARMAIN1 [Melinda]
at 03:10 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
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---------------------------------CONDIMENTS--------------------------------Chopped tomato
Sliced olives
Shredded lettuce (iceberg)
Sour cream
Grated cheddar
Avacado or guacamole
Chopped onion
Salsa or taco sauce
Let tortillas come to room temperature before attempting to use them. Use a
well seasoned iron skillet for frying.
Filling: Crumble hamburger into a skillet and add onion and garlic. Cook
unitl meat is browned and onions are verging on translucent. Add mashed
potatoes and stir in. Add garlic salt and pepper to taste. When all is hot
and potatoes are well incorporated, turn burner to low and keep warm.
To Fry: Heat skillet with oil about 1/16 to 1/8 inches deep. You will need
to add more as you cook. You should be able to cook at least two tacos at
a time in an average size skillet. Just be sure to watch as they will burn
quickly. When a drop of water sizzles, begin to fry. Take a stack of
tortillas and place a heaping spoonful of filling in the middle. Fold (like
a taco :>) and place fold in hot oil to set. When it holds the shape lay on
it's sde and fry one side. Use tongs to place in oil and to turn. When it
is just crispy, turn to other side, and finish frying. Remove to plate
covered with paper towels to soak up excess oil. While you are waiting for
each batch to brown, spoon the filling for the next batch onto tortillas so
you have them ready.
Putting it all together: Add cheese first, then whatever more liquid
ingredients you prefer (salsa, guacamole, etc)then the small chuncky
ingredints and end with shredded lettuce (it sorta holds al the good stuff
in). Eat and enjoy. They are pretty messy, but it's worth it
:>
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2 tb Taco sauce
2 oz Ripe olives ; chopped
1 c Tortilla chips
1/2 c Cheese ; chedder cheese, sh
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Place bacon in a cold pan, and cook until almost crisp. All the fat should
be rendered. Remove bacon from pan, and drain.
Place potato chunks in the pan, and cook, turning occasionally, until well
browned and crisp. Cut bacon into 1 inch pieces, and add to potatoes.
Immediately pour eggs over the potato/bacon mixture, and cook, stirring
frequently, until soft-scrambled.
Spoon mixture into heated flour tortillas, and roll or fold.
Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to
be added as desired.
In actuality, the filling can be darn near anything you have handy (eggs
optional). Leftover fajitas are great, as is Mexican-style chorizo (which
makes the greasiest breakfast tacos known to man, if you don't drain the
cooked chorizo mixture VERY well before adding the eggs). Cheese may be
added to the mixture, or sprinkled on the cooked ingredients before
rolling.
Kathy in Bryan, TX
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Flour tortillas
1/4 c Sesame seeds
Pico de gallo
1 c Picante (or to taste)
Fresh mushrooms; sliced
2 c Guacamole (optional)
Alfalfa sprouts
Wash and slice mushrooms. Fold flour tortillas like tacos and fill with
mushrooms, pico de gallo, alfalfa sprouts and guacamole (if desired).
Garnish with sesame seeds and picante to taste.
Makes 8 tacos.
From Deeanne's recipe files
-------------- Recipe via Meal-Master (tm) v8.05
Title: Southwest Soft Tacos
Categories: Vegetarian, Tex-mex, Main dish
Yield: 4 servings
4 Corn tortillas
-blend
1 1/3 c Frozen mixed vegetables:
Salt and pepper
-broccoli, corn and red
Sprouts (optional)
-peppers, or other Southwest
4 ts Salsa or picante
Microwave frozen vegetables for 5 minutes. Microwave tortillas for 20-30
seconds until hot and soft. Top each tortilla with vegetables, salt and
pepper, 1 ts of your favorite salsa and sprouts if desired. Fold in 3 sides
like flaps and eat. These are quick and easy.
From Deeanne's recipe files
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1 cn Stewed tomatoes
1 cn Chopped green chiles
1 pk Taco seasoning
Prepare rice as usual. While rice is cooking, saute garlic and onions in a
little water and cooking spray. When onions are slightly translucent, at
chiles, and tomatoes. Cook for 30 seconds, then add 1/4 c. water and taco
seasoning. Cook for a few minutes, then add to rice. Serve with ff
tortillas and your favorite taco toppings!
"Jana L. Wachsler" <wachsler@psy.psych.nova.edu> From Fatfree Digest
April-May 1994, Formatting by Sue Smith (using MMCONV)
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:
Date: 05/27
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JackCheese
1 md Onion -- Chopped
1 c Shredded Lettuce
Sliced Mushrooms (Optional)
4 oz (1 cn) Mild Green Chilies *
1 md Avocado ***
8 oz (1 cn) Refrigerated Rolls
**
:
Date:
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From:
owner-Mm-Recipes@idiscover.Net O
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From:
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: Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer Res)
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Chef's Notes: "I created this dish in early 1986 and it quickly became my
signature appetizer on The Mansion on Turtle Creek menu. The name 'Lobster
Taco' perfectly illustrates the casual elegance that characterizes
Southwest cuisine. Its appeal is rooted in the combination of rich lobster
and a simple flour tortilla. The salsa and salad garnishes produce an
explosion of color that promises exciting dining".
__The Mansion on Turtle Creek Cookbook__ by Dean Fearing, edited by Dotty
Griffith, 1987.
Recipe By
From:
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3 ts Onion powder
4 1/2 ts Cumin
1/8 ts To 1/4 t cayenne pepper
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2 Tomatoes, diced
1 c Shredded Monterey Jack or
Cheddar cheese.
Salsa & sour cream (opt)
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Brown beef well. Add green pepper and onion; saute until done. Season with
salt, pepper, chili powder and cumin. Meanwhile, in double boiler, over
simmering water, melt Velveeta with Rotel tomatoes. To serve, place a layer
of lettuce and tomatoes on individual serving plates. Cover with hot meat
mix. Sprinkle with Doritos. Ladle over hot cheese sauce.
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Coat a 2 qt baking dish with non stick spray. Add potatoes, and 1 T onion.
Dissolve bullion in water, pour 1/2 c over potatoes. Combine turkey, taco
seasoning mix, milk, 1/4 c salsa, oats, egg, and remaining onion, mix well.
Spread over potatoes. Combine remaining salsa and chicken broth, pour over
turkey mix. Bake uncovered at 350 for 1 hour, or until potatoes are tender.
-------------- Recipe via Meal-Master (tm) v8.05
Title: Taco Stuffed Mushrooms
Categories: Appetizers, Veggies, Spicy
Yield: 2 dozen
1 lb Med-size White Mushrooms
1 pn Ground red pepper
3 tb Vegetable oil
1/2 c Shredded hot-pepper,
1/2 c Sliced green onions,scallion
Jack Cheese
1/2 c Nacho-flavored Tortilla
1/2 c Sliced cherry tomatoes
Chips - crushed
Preheat oven to 450F. Remove stems from mushrooms.
On a shallow baking pan place caps, stem side up. Brush outside surface
lightly with 2 tb. of the vegetable oil; set aside.
Chop mushroom stems (makes about 2/3 cup).
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In a medium skillet, heat remaining 1 tb. of oil until hot; add stems.
Cook, stirring frequently until softened, about 2 minutes. Add scallions,
tortilla chips and red pepper. Cook, stirring constantly until scallions
are tender, about 2 minutes. Remove from heat; cool slightly, stir in
cheese.
Using a teaspoon, fill reserved mushroom caps; top each with a tomato
slice. Bake in a 450F. oven until mushrooms are tender and hot, about
10 minutes.
Serve hot or warm.
Source: Gannett Newspapers 12/18/96
From the recipe files of suzy@gannett.infi.net
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1 tsp margarine 1 corn or flour tortilla 1-2 tsp mild taco sauce 4 tbsp
shredded chicken 2 tbsp shredded cheese 2 tbsp shredded lettuce
Heat the margarine in a frying pan and quickly saute the tortilla (about a
minute on each side). Place the tortilla on a piece of waxed paper. Spread
the taco sauce on the tortilla. Sprinkle the chicken, cheese, and lettuce
on one third of the tortilla. Then roll the tortilla up, starting with the
side where the chicken mixture is and folding the ends in to prevent the
mixture from dripping out. Wrap the waxed paper around the taco and pack it
in a plastic bag. Makes 1 taco.
Converted by MMCONV vers. 1.50
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1 x Season salt
Cut up each corn tortilla in about 6-8 trianges. In large heavy skillet
heat up about 1 inch of grease. Fry triangles( about 30 sec on each
side)until crisp, Drain on paper towels sprinkle (while still hot) with
seasoning salt..Cool and store
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FILLING: BROWN MEAT, STIR IN 1/2 CUP ONIONS AND SALT, ADD 1/2 CUP
ANCHO
SAUCE, TASTE FOR SEASONING. SPOON INTO SHELLS SERVED WITH
SHREDDED LETTUCE,
GRATED CHEESE, REMAINING ONIONS AND ANCHO SAUCE IN 4 BOWLS.
ANCHO SAUCE:
TEAR OUT SEEDS. TEAR CHILIS INTO PIECES, PLACE IN BOWL AND POUR
BOILING
WATER OVER. SOAK FOR AN HOUR. DRAIN AND RESERVE LIQUID. SIEVE
CHILIS. POUR
1 1/2 CUPS LIQUID INTO CHILIS AND MIX WELL. ADD REST OF
INGREDIENTS AND
BRING TO BOIL. REDUCE HEAT AND SIMMER 10 MINUTES OR UNTIL
SAUCE THICKENS.
TORTILLAS: MIX THE CORNSTARCH AND MILK TO A SMOOTH PASTE.
BEAT THE EGGS AND
SALT IN A BOWL. ADD CORNMEAL AND MIX WELL. ADD BUTTER AND
CORNSTARCH-MILK
MIXTURE. BEAT. POUR INTO HOT GREASED SKILLET. TURN TO COAT THE
BOTTOM OF
THE SKILLET. ASSEMBLE BY PUTTING FILLING ON TORTILLA, THEN
PLACING CHEESE,
ONIONS, ANCHO SAUCE, AND SHREDDED LETTUCE ON TOP, THEN
EATING.
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3/4 c Cornmeal
1/4 c Whole wheat flour
3 tb Taco seasoning
2 c Bread flour
1 1/2 ts Yeast
Adapted from Great Bread Machine Recipes by PNewton vkbb14a Tastes like a
taco...great with chili.
-------------- Recipe via Meal-Master (tm) v8.05
Title: Southern Soft-Shell Tacos
Categories: Main dish, Southwest
Yield: 5 Servings
1 cn HORMEL Chili with beans
2/3 c Uncooked instant rice
2 c Shredded Cheddar Cheese
Shredded Lettuce
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Brown the ground beef and chopped onion in a large skillet. There should be
enough fat in the beef to eliminate any need for extra oil and also to
saute the onions at the same time. While you are browning the beef (it
should be completely cooked with no pink or red color left), be sure to
break it up so that it is granular in texture, as opposed to chunky, when
completely browned. Onions should be limp and translucent but not brown.
Drain off as much fat as possible. Add salt and chile powder and continue
to saute until the chile is completely incorporated into the meat mixture.
Cover skillet and leave on extremely low heat, just enough to keep the meat
hot.
Put about 1/2 inch of vegetable oil in a small skillet, and heat it. Test
the oil for proper temperature by putting in a small piece of tortilla.
When the oil reaches the temperature where it immediately begins to bubble
frantically over the tortilla as soon as it is put in the oil and the
tortilla piece becomes crisp quite quickly, you are ready to cook the taco
shells. This is important because there is nothing worse than a soggy taco
shell (which results from the oil not being hot enough).
Using tongs, put the tortillas in the oil, one at a time, and cook for
30-60 seconds until the underside just starts to become crisp. With the
tongs, turn the tortilla over and, using a spatula, bend in half to form
the shell. Cook each side of the bent tortilla until crisp, about 30-45
seconds per side. Remove the shell from the oil and drain on a
newspaper-covered cookie sheet. The cooked shells can be kept warm in the
oven at very low heat.
To assemble, fill each shell about 2/3s full of the meat and top with
cheese, tomato and lettuce. We like to add extra zap with a shot of Tabasco
sauce.
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NOTES:
* San Antonio, Texas style tacos -- My dad is from east Texas and my mom
from southern Oklahoma, but they developed their definition of Tex-Mex from
several years in San Antonio. Since they now live in D.C., they feel
extremely deprived, none of the chain restaurants come anywhere near the
taste they developed in San Antonio.
Tex-Mex cooking is based on peasant-style dishes from the areas of Mexico
bordering Texas. The primary ingredients of Tex-Mex cooking are corn
tortillas (the thinner the better), ground beef, pinto beans and hot chile
powder, sharp Cheddar cheese and onions. Yield:
1 dozen tacos.
* Don't try to use instant onion in this recipe. In San Antonio, people
consider that the best chile powder is Gebhardt's or Eagle Brand.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
: Copyright (C) 1986 USENET Community Trust
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1. In a small bowl mash the avocado with a fork until smooth. Add the
yogurt and lemon juice and stir until blended. Season with salt and pepper.
2. Mix together the lettuce, shallot or spring onions, tomato and green or
red pepper. 3. Warm the taco shells under a moderate grill for 2 to 3
minutes. Remove them and fill with the salad mixture. Top with the chicken
and spoon over the avocado dressing. Serve immediately. Preparation 10
minutes, cooking 3 minutes.
-------------- Recipe via Meal-Master (tm) v8.05
Title: Chili Topping for Navajo Tacos
Categories: Main dish
Yield: 4 Servings
2 c Kidney beans, cooked *
1 c Tomato sauce
1/2 lb Grnd beef, chicken, or pork
1 ts Chili powder
1/3 c Onion, chopped
1/2 ts Ground cumin
1 c Corn, whole kernal
1 ts Salt
1 c Tomatoes, canned, drained
1/8 ts Ground chili (to taste)
* May also use 1 can kidney beans. In a large skillet, brown ground meat
until no longer pink. Pour off excess fat. Add onion. Cook and stir until
onion is softened. Stir in beans, corn, tomatoes, tomato sauce, chili
powder, cumin, salt and ground chili. Heat until bubbly. Top with cheddar
cheese.
Serve on top of or with Fry Bread.
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Brown ground beef; drain well. Put in taco seasoning. Combine beef,
lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl;
toss well. Serve immediately.
Taste of Home Ground Beef Collection 1996 Edition
-------------- Recipe via Meal-Master (tm) v8.05
Title: Bite Size Taco Turnovers
Categories: Crs, Totest, Post
Yield: 12 Servings
1/2 lb Ground beef
1/4 c Taco sauce
1 1/2 ts To 2 chili powder
1/4 ts Onion powder
1/4 ts Garlic powder
Brown meat; drain. Stir in taco sauce and seasonings; set aside.
Roll pizza dough out to a 14X10 1/2" rectangle, then cut into 12 3 1/2"
squares. Place filling on squares; sprinkle with cheese. Lifting dough up
and over to make triangles, brush edges with water and press edges with
fork to seal. Pierce with a fork.
Brush with combined egg and water. Bake at 425F. 8-10 minutes. Let stand 5
minutes before serving.
Better Homes and Gardens Holiday Appetizers 1995
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Combine, peppers, paprika, dry mustard and salt in a ziploc bag. Add
chicken and shake to coat. Bake in a shallow baking dish at 350F. 15-20
minutes until no longer pink and meat is tender. Shred chicken using
2 forks.
Bake taco shells until warm and crisp, 5-7 minutes. Serve chicken in shells
and pass remaining filling ingredients.
Pico de Gallo: Combine 2 medium chopped riipe tomatoes, 2 tablespoons
finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1/8
teaspoon salt and a dash sugar. Cover and chill several hours or overnight.
Better Homes and Gardens Holiday Appetizers 1995
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1 cn Tomatoes
1 lg Tomato
1 c Cheese, shredded
1 c Lettuce, shredded
Combine egg and 1/4 cup water. Stir in chips and half of seasoning mix. Add
beef. Mix well. Add tomato sauce, and rest of seasoning mix. Make patties.
Serve with tomato, lettuce and cheese.
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PA_Meadows@msn.com
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1 c Tomato, chopped
1 c Lettuce, shredded
2 oz Natural sharp Cheddar cheese
-- shredded
Taco sauce; as desired
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1. In a small bowl mash the avocado with a fork until smooth. Add the
yogurt and lemon juice and stir until blended. Season with salt and pepper.
2. Mix together the lettuce, shallot or spring onions, tomato and green or
red pepper.
3. Warm the taco shells under a moderate grill for 2 to 3 minutes. Remove
them and fill with the salad mixture. Top with the chicken and spoon over
the avocado dressing. Serve immediately.
Preparation 10 minutes, cooking 3 minutes.
Serves 1: 300 calories.
Selections 1 bread, 1 fat, 2 protein 1 vegetable, 20 optional calories.
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Feb 1994
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1 ts Onion powder
1/4 ts Garlic powder
1 ds Salt
1 ds Sugar
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