Taco Dinner Recipes

TACO DINNER

Taco Dinner image

Ground beef tacos with beans and veggies are seasoned just right, served in tortillas or tacos--and they're ready in under half an hour.

Provided by Bird's Eye

Categories Trusted Brands: Recipes and Tips Birds Eye®

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound ground beef
1 (12 ounce) bag Birds Eye® Recipe Ready Southwest Blend
1 (11.04 ounce) box taco dinner kit
¼ cup water
Sour cream
Shredded lettuce

Steps:

Brown ground beef in large nonstick skillet; drain fat.*
Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.

Nutrition Facts : Calories 518.5 calories, Carbohydrate 43.5 g, Cholesterol 77.3 mg, Fat 25.1 g, Fiber 6.3 g, Protein 26.5 g, SaturatedFat 8.8 g, Sodium 1272.4 mg, Sugar 1.9 g

TACO DINNER

Taco Dinner image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 13

Ingredients

1 three-and-a-half-pound chicken
1 onion, halved
2 cloves garlic
1 teaspoon black peppercorns
16 six-inch corn tortillas
1 medium head romaine lettuce, washed, dried, and shredded
1 large bunch radishes (about 12), halved and thinly sliced
1 1/2 tablespoons vegetable oil
2 teaspoons white-wine vinegar
Coarse salt and freshly ground pepper
1 pound queso fresco, crumbled
Salsa Cruda
Lime wedges, for serving

Steps:

Place chicken in a large pot. Add onion, garlic, peppercorns, and enough water to cover. Cover pot, and bring to a boil. Simmer, uncovered, until cooked through, 50 to 60 minutes. Remove chicken from cooking liquid, and set aside until cool enough to handle. Remove skin, and discard. Shred 3 cups of chicken, and set aside. Reserve remaining chicken for another use.
Line a basket or a bowl with a clean kitchen towel. Place tortillas, one at a time, over medium heat directly on a gas burner. Cook until edges are beginning to blacken, about 30 seconds. Turn, and cook until edges of second side begin to blacken, about 20 seconds more. Turn once more, and cook until tortilla puffs slightly, about 10 seconds more. Transfer to towel-lined basket, and enclose in towel. Repeat with remaining tortillas, adding each to the basket when done. If making ahead, wrap in aluminum foil, and reheat in a 350-degree oven.
In a medium bowl, combine lettuce and radishes. Dress lightly with oil, vinegar, salt, and pepper. Place chicken in a medium bowl, taste, and if desired, season with salt and pepper. Set the queso fresco, salsa, and lime wedges out in bowls along with the chicken, salad, and tortillas. Allow each person to assemble tacos as desired.

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