TACO TWISTS
Why serve tacos only in ordinary flour or corn tortillas? For a mouthwatering change of pace, bake the taco beef in flaky, golden crescent rolls. My family enjoys these for a warm lunch or light dinner.-Carla Kreider, Quarryville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. , Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired. , Freeze option: Freeze baked, cooled taco twists for up to 3 months. Bake frozen twists on an ungreased baking sheet at 350° until heated through, 20-25 minutes.
Nutrition Facts : Calories 214 calories, Fat 13g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 463mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
TACO TWIST BAKE
People of all ages enjoy this Mexican-flavored noodle bake. When my sister-in-law cooked for a youth camp several years ago, she multiplied the recipe. It was an instant success. -Karen Buhr, Gasport, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the taco meat, tomato sauce and green pepper; bring to a boil. Meanwhile, combine pasta and sour cream; place in a greased 8-in. square baking dish. Sprinkle with 1/2 cup of cheese. Top with meat mixture. , Bake, uncovered, at 325° for 25 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until the cheese is melted.
Nutrition Facts : Calories 721 calories, Fat 35g fat (17g saturated fat), Cholesterol 98mg cholesterol, Sodium 1652mg sodium, Carbohydrate 66g carbohydrate (8g sugars, Fiber 5g fiber), Protein 38g protein.
GENERAL TSO'S TACO BAKE
Provided by Eddie Jackson
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 375 degrees F.
- For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and chile and toss well. Season with salt if desired. Refrigerate while you make the tacos.
- For the crema: Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos.
- For the tacos: Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce.
- Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes.
- Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce.
DORITO TACO BAKE RECIPE BY TASTY
Here's what you need: ground beef, taco seasoning, taco sauce, nacho cheese doritos, nonstick cooking spray, crescent dough, daisy sour cream, mozzarella cheese, mild cheddar cheese, topping of your choice
Provided by Samantha Gutierrez
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- First get your oven preheated to 350°F (180°C).
- Then cook your meat so it's nice and browned. Once it's browned, add your 2 taco seasoning packets and cook it according to the directions on the back. Once that is done add your taco sauce and let the meat continue to cook for about 5 minutes on medium-low heat. Set your meat aside.
- Smash both bags of Doritos chips to crumbs.
- Now time to start layering . You'll need a 9 x 13-inch (23 x 33 cm) glass pan or 8 x 12-inch (20 x 30.5 cm). Spray with a generous amount of nonstick spray.
- Open your tube of crescent rolls and lay them out on the pan and spread it out to cover the bottom of the pan. Then you'll add about ¾ of the bag of smashed Doritos on top of that, spreading it out evenly. Now add the meat and spread it evenly. Add the whole container of sour cream and spread it evenly. Then add your 1 bag of cheddar cheese and right after the bag of mozzarella cheese (use the whole bag). Then top it off with the remaining Doritos (or enough to generously cover the top.
- Now place in oven and bake for 25-30 minutes, until the Doritos are slightly browned.
Nutrition Facts : Calories 684 calories, Carbohydrate 21 grams, Fat 46 grams, Fiber 2 grams, Protein 43 grams, Sugar 7 grams
TACO BAKE I
This is a wonderful Tex-Mex dish to serve to guests or your family. Serve with tortilla chips.
Provided by Leslie
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (160 degrees C).
- In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
- Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
- Bake about 20 to 25 minutes in the preheated oven.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 15.4 g, Cholesterol 93.5 mg, Fat 26.9 g, Fiber 3.9 g, Protein 25.9 g, SaturatedFat 12.7 g, Sodium 1037 mg, Sugar 2.7 g
TATER TOT TACO CASSEROLE
Just what the grandkids ordered. Tater tots, Mexican food, and cheese! This is one of those meals that you can throw together with ingredients you would normally have on hand. Great for pot luck or a quick meal for unexpected company. Some kids don't like onion or garlic; these can be omitted.
Provided by Mama Smith
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
- Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
- Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.
- Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.
- Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 38.4 g, Cholesterol 75.6 mg, Fat 27 g, Fiber 5.8 g, Protein 24.9 g, SaturatedFat 13.4 g, Sodium 1305.3 mg, Sugar 1.6 g
SOURDOUGH TACO TWIST BREAD
A wonderful sourdough, taco flavored bread! My son from Mississippi always wants to go to Amish country when he comes home to obtain the dry sour cream sauce mix. He has a start from my 36 year old starter and this is the only bread he will make! This recipe is from "The sourdough cookbook", by Rita Davenport. preparation time is a guess.. Note: you may substitute Liptons dry onion soup mix for the sour cream powder, and cheddar cheese can be used instead of parmesan.
Provided by Lou6566
Categories Sourdough Breads
Time 3h20m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Set out the sourdough starter,and let it come to room temperature.
- Sprinkle yeast over 1/4 cup warm water, and set aside to soften for 5 minutes.
- Prepare Taco filling:.
- Mix together 1/4 cup melted butter, taco seasoning mix, and the dried minced onion. Set aside.
- Stir softened yeast mixture into sourdough mixture. Add salt, oil and sour cream sauce mix.Stir in enough flour to form a soft dough. Turn out onto a lightly floured surface, and knead for 8-10 minutes, or til smooth and elastic.
- roll out dough into a 16X12 inch rectangle. cut lengthwise into three strips. spread filling on each strip, leaving 2 inch on the long side of each strip uncovered. Starting with covered long edge, roll up each strip jelly roll fashion. Pinch ends to seal.
- Place strips sid by side on greased baking sheet. Keeping seam sides inside, braid strips into one long braid.Lightly pinch ends together.
- cover with a cloth and set in a warm place to rise for 50-60 minutes, or til doubled in size.
- In a small bowl, beat egg. Beat in 1 Tablespoon water. Brush egg mixture over surface of loaf several times as dough rises.
- Preheat oven to 350 degrees. Bake loaf 40-45 minutes or til golden brown. After 30 minutes, if loaf is golden brown, cover with a tent of foil to prevent further browning . Remove from baking sheet. Serve warm or cold, tho I prefer warm . Makes 1 loaf.
Nutrition Facts : Calories 249.7, Fat 11.9, SaturatedFat 4.4, Cholesterol 33.2, Sodium 409.6, Carbohydrate 30.4, Fiber 1.4, Sugar 0.8, Protein 5.3
TACO TWIST CASSEROLE RECIPE
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brown beef; drain. Stir in seasoning mix, tomato sauce, peppers and onion. Bring to a boil and remove from heat. Combine cooked macaroni, 1/2 cup cheese and sour cream and place on bottom of baking dish. Top with meat mixture and remaining cheese. Bake for 30 minutes.
TACOS WITH A TWIST
Make and share this Tacos With a Twist recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 12 twisted tacos, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, brown the sausage until it is no longer pink; drain.
- Add refried beans and salsa; mix well; heat over low heat until hot.
- Fill taco shells with sausage mixture.
- Top with cheese and green onions.
- ***CHEFS NOTE: If you want really excellent tacos, use Diana Neals Refried Beans (Recipezaar recipe ID# 10614) instead of canned.
Nutrition Facts : Calories 647.4, Fat 34.1, SaturatedFat 10.6, Cholesterol 115.6, Sodium 956.8, Carbohydrate 46.6, Fiber 10, Sugar 2.5, Protein 39.2
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