Cheesy Taco Fondue Recipes

CHEESY BEEF TACO DIP

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.

THE BEST CHEESE FONDUE

Steps:

• Combine 2 teaspoons cornstarch with 1 tablespoon of the wine in a small bowl. Set aside.
• Combine remaining cornstarch with the cheeses. Set aside.
• In a large saucepan, rub the sides with the cut side of the garlic. Discard the garlic cloves.
• Add the remaining wine to the large saucepan and heat over medium heat. You want to cook it until bubbles form around sides of the pan.
• Stir in lemon juice.
• Reduce heat to medium-low. Add a handful of the cheese mixture to the saucepan. Stir constantly, using the figure-eight hand motion until the cheese is almost melted completely.
• Continue adding the rest of the cheese, one handful at a time. You want to allow the cheese to completely melt between additions.
• Once the cheese mixture has all been added, stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir in cornstarch mixture gradually to the pan.
• Stir and cook until mixture is smooth and thickened.
• Keep warm and serve with dippers.

AZTEC TACO FONDUE

Steps:

• Toss together cheese and flour.
• Heat broth in a 1 1/2 quart saucepan, until bubbles rise.
• Turn heat to med-low, and add cheese and flour blend, 1/2 cup at a time, stirring until cheese is melted after each addition.
• Stir in taco mix, oregano, and crushed cumin seed.
• Transfer to a fondue pot, and serve immediately, along with all your dippers.

CHEESY TACO FONDUE

Steps:

• Bring apple juice and tequila to boil in large saucepan. Meanwhile, combine remaining ingredients.
• Add cheese mixture gradually to juice mixture, cooking and stirring after each addition until cheese is completely melted and mixture is well blended.
• Bring just to boil, stirring constantly. Remove from heat; pour into fondue pot to serve.

CHEESY STUFFED TACO MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
• Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
• Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side.

CHEESY TACO DIP

Steps:

• In a large skillet, brown ground beef. Drain grease.
• Stir in seasoning packet and water. Bring to a boil, reduce heat to a simmer. Cook for 5 minutes, stirring occasionally.
• Put ground beef into crockpot. Add tomatoes and cheese.
• Cook on low for 1 hour.

CHEESE LOVER'S FONDUE

Steps:

• In a small bowl, combine 2 teaspoons cornstarch with 1 tablespoon wine; set aside. Combine cheeses and remaining cornstarch; set aside. , Rub sides of a large saucepan with cut sides of garlic; discard garlic. Add remaining wine to the pan and heat over medium heat until bubbles form around sides of pan. Stir in lemon juice. , Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Stir in the garlic powder, oregano, Worcestershire sauce and pepper sauce. Stir cornstarch mixture; gradually add to the pan. Cook and stir until mixture is thickened and smooth. Keep warm. Serve with miniature smoked sausages, dill pickles and pretzels.

CHEESY BACON FONDUE

Steps:

• Melt butter in medium saucepan on medium heat; stir in flour. Cook and stir 2 min. Whisk in broth and lemon juice; bring to boil. Cook and stir 1 to 2 min. or until thickened. Remove from heat.
• Add cheeses and bacon; stir until cheeses are melted.
• Serve with crackers.
• Pairs well with a glass of Pinot Noir. Please drink responsibly.

ONE-POT CHEESY TACO PASTA RECIPE BY TASTY

Steps:

• In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
• Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
• Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
• Remove from heat. Sprinkle cheese on top and cover.
• Serve once cheese is melted!
• Enjoy!

CHEESY TACO BURGERS

Steps:

• Mix ground beef and taco seasoning together in a bowl. Set in the refrigerator for 30 minutes to let taco mix infuse into the beef.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove meat from the refrigerator and make 6 very thin patties. Place a slice of Cheddar cheese into the center of 3 patties. Place the remaining patties on top of the cheese patties and seal together by pinching the ends.
• Cook on the preheated grill for 6 to 7 minutes. Flip and continue cooking until no longer pink, 6 to 7 minutes more. Place on hamburger buns.