Stacker Tacos Recipes

STACKER TACOS

Stacker Tacos image

This is my first time posting a recipe, so I am making it one of my favorites. My cousin's wife made this for me years ago. I had to make it again by memory. It is one of my favorite comfort foods. It is reasonably simple and really really yummy! You can add whatever else you want to the sauce, be creative. Sometimes I like to add some jalapenos and cheese to the sauce.

Provided by SamKat

Categories Meat

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb ground beef
1/2 tablespoon garlic
1 teaspoon seasoning salt
1 (10 1/2 ounce) can cream of chicken soup
1 cup water
1 (4 ounce) can diced green chilies
1/2 white onion, chopped
12 corn tortillas
1 cup oil
colby-monterey jack cheese
lettuce (optional)
tomatoes (optional)
onion (optional)
sour cream (optional)
avocado (optional)

Steps:

Brown the hamburger. Season lightly with garlic and seasoning salt. Drain fat. In small sauce pan mix soup, green chiles, chopped onions and water. Bring to a low boil, stirring occasionally. While browning meat, heat oil and fry tortillas to a light crisp. For a healthier option, you may bake the tortillas for 10-15 minutes at 350. Chop optional vegetables.
After sauce, meat and tortillas are prepared, make your Stacker Taco. Start with a crisp corn tortilla, pour some sauce on it, add meat, then cheese (and veggies if you want). Repeat until you've stacked your taco as high as you want, top with lettuce, tomatoes, onions, avacados and sour cream if you desire.

TEXAS TACOS

Texas Tacos image

I created this recipe by combining a bunch of taco ingredients that my kids like. Once it's ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. -Susan Scully, Mason, Ohio

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 medium sweet red pepper, chopped
1 small onion, chopped
1 can (14-1/2 ounces) diced tomatoes, drained
1-1/3 cups frozen corn, thawed
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
20 taco shells, warmed
Optional toppings: shredded lettuce, chopped fresh tomatoes and reduced-fat sour cream

Steps:

In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through. Serve in taco shells with toppings of your choice.

Nutrition Facts : Calories 294 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 420mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

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Steps: In a Dutch oven, cook beef, red pepper and onion over medium heat until beef is no longer pink and vegetables are tender, breaking beef into crumbles, 8-10 minutes. Drain., Stir in tomatoes, corn, tomato sauce, chili powder and salt; bring to a boil. Add rice; heat through.
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