MICROWAVE TACOS
This is my mom's recipe for tacos. I really enjoy the way she seasons her meat. Her seasonings are way better than those store bought packs.
Provided by Zan
Categories Mexican Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High.
- Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 12.2 g, Cholesterol 70.7 mg, Fat 21.4 g, Fiber 1.3 g, Protein 19.6 g, SaturatedFat 10.6 g, Sodium 503 mg, Sugar 1.3 g
MICROWAVE 4-MINUTE CHICKEN QUESADILLA RECIPE BY TASTY
Here's what you need: medium flour tortillas, chicken strip, bell pepper, taco seasoning, shredded cheddar cheese
Provided by Alvin Zhou
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Microwave the tortillas on a plate until slightly crispy. They will dry out a bit as they cool.
- Mix the chicken, peppers, and taco seasoning in a bowl until evenly combined, then cook for about 1-2 minutes until the peppers are soft.
- Spread the mixture evenly on one tortilla, cover evenly with the cheese, then top with the other tortilla.
- Cook for another 30 seconds to 1 minute, slice, then serve.
- Enjoy!
Nutrition Facts : Calories 545 calories, Carbohydrate 55 grams, Fat 16 grams, Fiber 3 grams, Protein 39 grams, Sugar 6 grams
MINI CHICKEN TACOS RECIPE BY TASTY
Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole
Provided by Claire Nolan
Categories Appetizers
Time 30m
Yield 50 mini tacos
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F (190˚C).
- Generously brush butter onto both sides of the tortillas.
- Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
- Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
- Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
- Shred a rotisserie chicken, removing all bones and skin.
- Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
- Serve along with your favorite taco toppings.
- Enjoy!
Nutrition Facts : Calories 34 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
MICROWAVE CHICKEN TACOS
Made it up, lots of my recipes come from the inspiration of being alone while my husband is deployed and lack of desire to cook for just me.
Provided by August Midge
Categories Lunch/Snacks
Time 50m
Yield 8 Tacos
Number Of Ingredients 11
Steps:
- Drain chicken and Corn put in a microwaveable bowl add in spices and a little bit of chicken broth. Pop in the microwave until hot. Mix.
- Warm up beans and add a bit of milk and butter as well as a shake of cumin.
- Chop up some onions (other veggies if wanted, even grate some cheese.).
- Take tortillas and place them in between some wet paper towels. Pop them in the microwave (3 = 1 minute approx).
- Put beans, chicken and corn, onions (various veggies chosen) and top with some Pace (hot is what I used).
- ENJOY!
Nutrition Facts : Calories 150.5, Fat 3.6, SaturatedFat 0.9, Cholesterol 16.4, Sodium 160.3, Carbohydrate 19.6, Fiber 3.5, Sugar 1, Protein 10.8
CHICKEN VEGETABLE TACOS IN THE MICROWAVE
Make and share this Chicken Vegetable Tacos in the Microwave recipe from Food.com.
Provided by threeovens
Categories Lunch/Snacks
Time 30m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a microwave safe dish, combine chicken and 1/2 cup salsa, microwave, covered, 5 to 7 minutes, stirring once, until chicken is no longer pink; cover and keep warm.
- Combine potatoes and 1 tablespoon water, cover, and microwave 3 to 4 minutes, until tender; let cool slightly, dice, and season with salt.
- Cut corn from cobs.
- On each tortilla, layer chicken, corn, tomatoes, parsley, bell pepper, potatoes, and zucchini; drizzle with remaining salsa.
Nutrition Facts : Calories 367.2, Fat 7.4, SaturatedFat 1.7, Cholesterol 48.4, Sodium 743.1, Carbohydrate 51.8, Fiber 6.1, Sugar 8, Protein 24.8
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