Smart Choice Idaho Tacos Recipes
IDAHO TACOS
In Ozona, Texas, Kaleta Shepperson loads her potatoes with a taco topping that's quick, easy and flavorful. "Everyone who tries these potatoes likes them," she comments. "They're almost a meal by themselves. I serve them with breadsticks, a green salad and dessert."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. , With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with taco meat, cheese and onions. Serve with salsa if desired.
Nutrition Facts : Calories 601 calories, Fat 18g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 990mg sodium, Carbohydrate 76g carbohydrate (6g sugars, Fiber 7g fiber), Protein 34g protein.
SMART-CHOICE WEEKNIGHT TACO SALAD
Liven up your weeknight menu with this festive taco salad. It's quick, easy and pretty much guaranteed to please.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Crumple 4 large sheets of foil to make 4 (3-inch) balls; place on baking sheet. Place 1 tortilla over each ball; spray with cooking spray. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls to form shells as they bake.)
- Meanwhile, cook meat with taco seasoning mix as directed on package.
- Fill shells with lettuce, meat mixture, cheese and tomatoes just before serving. Drizzle with dressing.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SMART-CHOICE IDAHO TACOS
Here's everything you love about tacos-from the ground beef and taco seasoning to the shredded cheese and sour cream-stuffed into a baked potato.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Prick each potato several times. Bake 45 min. or until tender.
- Meanwhile, cook meat with seasoning mix as directed on package.
- Cut slits in tops of potatoes; top with meat mixture and remaining ingredients.
Nutrition Facts : Calories 490, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 880 mg, Carbohydrate 46 g, Fiber 6 g, Sugar 4 g, Protein 36 g
INDIAN TACO
Steps:
- Brown the beef in saute pan over medium-high heat. Add taco seasoning, to taste. Add refried beans. Mix well and set aside.
- For the Frybread: Mix flour, baking powder, salt, sugar, and powdered milk. Add lard or margarine and mix. Add water to make dough soft. Refrigerate until use. Dough will keep several days.
- In a heavy skillet, heat 3/4-inch of oil to 375 degrees F.
- Pat or roll out dough into about 6 (1/4 to 3/8-inch thick) rounds. Slide into hot oil. Puncture once or twice. Fry until golden brown. Flip the dough over and fry other side to golden brown. Take out and drain on paper towels.
- Spoon some meat onto hot bread and top with your choice of the following: cheese, tomatoes, onions, green chiles, olives, salsa, and sour cream.
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