Missys Tacos Recipes

MISSY'S MARINATED TOMATOES

Steps:

• For the dressing: Mix the olive oil, sugar, parsley, basil, vinegar, salt, pepper, thyme, green onions and garlic in a large bowl.
• For the tomatoes: Cut the tomatoes into slices, chunks, quarters or halves, depending on the size. Add the tomatoes to the dressing and marinate for 3 to 4 hours.
• To serve: Lay out the butter lettuce leaves on a platter. Remove the tomatoes with a slotted spoon and spoon generously onto the lettuce. Drizzle over some of the dressing. Sprinkle over lots of whole basil leaves and basil stems with a few leaves on then.

MINI TACOS

Steps:

• Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
• Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
• Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
• Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

MEXICO CITY-STYLE TACOS

Steps:

• Bring a medium saucepan of water to a boil over medium-high heat. Add the tomatoes and cook for 5 minutes. Remove the tomatoes and set aside to cool slightly.
• In a heavy medium skillet, heat the vegetable oil over medium heat. Add the fideo or pasta and cook until golden brown, about 6 minutes.
• Place the cooked tomatoes, onions, and 1/2 teaspoon salt in a blender. Blend until smooth. Add the tomato mixture to the skillet and cook the fideo or pasta on low heat, without stirring, until tender, about 12 minutes. Season with salt and pepper, to taste.
• Fill the tortillas with the fideo filling. Drizzle the tacos with crema and sprinkle with cheese.

EASY TACOS

Steps:

• Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
• Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
• Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

MIGAS BREAKFAST TACOS

Steps:

• Beat the eggs with 1/2 teaspoon salt in a medium bowl.
• Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
• Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
• Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
• Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

MIGAS BREAKFAST TACOS

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato., Serve in flour tortillas with toppings of your choice.

QUICK AND EASY MINI TACOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes.
• Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don't eat it right away. Serve warm.

OAXACAN TACOS

Steps:

• Heat a large skillet over medium-high heat. Saute steak in hot skillet until browned on the outside and cooked through, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
• Heat oil in the same skillet. Place a tortilla in the hot oil and cook, turning once, until tortilla is lightly browned and flexible. Repeat with remaining tortillas.
• Place tortillas on a plate and top each with steak, onion, jalapeno, and cilantro. Squeeze lime juice over the top.

MISSY'S TACOS

Steps:

• brown ground beef and drain, put ground beef in pan and add all ingredients. Stir and cook on medium heat till comes to a boil, then turn down and cook on low, and serve as soon as possible. Toppings is whatever you like on tacos with hard or soft shells.