Game Day Tacos Recipes

GAME DAY STREET TACOS

Game Day Street Tacos image

Provided by Mission Foods

Yield 12

Number Of Ingredients 11

Ingredients

1 Mission Street Tacos Flour Tortillas
1 pound of flank steak, cut into thin strips
2 tablespoons of Worcestershire sauce
1 tablespoon of steak rub
1 teaspoon of olive oil
2 avocados
1 sweet onion
2 medium tomatoes
1 lime
½ cup cilantro
1 cup of crumbled blue cheese

Steps:

Slice flank steak into thin strips and add to a bowl with the Worcestershire sauce and steak rub. Toss gently to ensure every strip is perfectly seasoned. Cover and put in refrigerator to marinate.
Cut avocados and tomatoes into chunks and add to a bowl. Then, add diced sweet onion and lime juice/ Toss together with cilantro.
Place the Street Taco Flour Tortillas on the grill to warm them up for 30 seconds.
Add olive oil to a sauté pan and heat to medium-high. Once hot, add marinated flank steak and cook for about 3 minutes.
Take steak off heat and allow to rest. Add avocado tomato salsa to each tortilla.
Add cooked steak, sprinkle blue cheese on top and enjoy!

Nutrition Facts : Calories calories

GAME DAY TACOS

Game Day Tacos image

Start game day right with these fun soft tacos! Mini taco-seasoned beef "basketballs" are the star in this recipe, especially when layered with fresh toppings like shredded white cheddar cheese, shredded lettuce and pico de gallo!

Provided by Betty Crocker Kitchens

Categories Dinner

Time 40m

Yield 5

Number Of Ingredients 5

Ingredients

1 lb ground beef (at least 80% lean)
1 1/4 cups finely shredded white cheddar cheese or shredded Monterey Jack cheese
1 box (12.5 oz) Old El Paso™ Soft Taco Dinner Kit
2 1/2 cups shredded lettuce
1 1/4 cups pico de gallo

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
In medium bowl, stir together beef, 1/2 cup of the shredded cheese and the taco seasoning mix (from dinner kit.) Shape mixture into 30 (1 1/4-inch) balls; place in pan. Bake 15 to 20 minutes or until thoroughly cooked and no longer pink in center. Keep warm.
Heat tortillas (from dinner kit) as directed on package. Fill each tortilla with lettuce, pico de gallo, remaining shredded cheese and 3 meatballs. Serve tacos with taco sauce (from dinner kit.)

Nutrition Facts : Calories 460, Carbohydrate 34 g, Cholesterol 85 mg, Fat 2, Fiber 3 g, Protein 27 g, SaturatedFat 12 g, ServingSize 2 Tacos, Sodium 1130 mg, Sugar 3 g, TransFat 1 g

LOADED GAME DAY BREAKFAST TACOS

Loaded Game Day Breakfast Tacos image

You've gotta have a breakfast before game day! These Old El Paso® soft tortilla bowls are stuffed with eggs, beans and all your favorite Tex-Mex toppings for an unbeatable breakfast that will keep you full all morning long.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Soft Tortilla Bowls
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream

Steps:

In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.

Nutrition Facts : Calories 430, Carbohydrate 36 g, Cholesterol 220 mg, Fat 3, Fiber 9 g, Protein 19 g, SaturatedFat 10 g, ServingSize 1 Taco, Sodium 560 mg, Sugar 2 g, TransFat 0 g

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