Tacototswithcheesepeppersolives Recipes

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TACO SHELLS AND CHEESE



Taco Shells and Cheese image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 18

Kosher salt
1 pound small pasta shells
2 tablespoons olive oil
4 tablespoons butter
1 pound ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1/2 cup hot water
Freshly ground black pepper
2 cups milk, plus more if needed for thinning
8 ounces processed cheese, such as Velveeta, diced
2 1/2 cups grated Cheddar jack cheese
1 teaspoon dried cilantro
Sour cream and jarred salsa, for serving, optional

Steps:

  • Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
  • Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
  • In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
  • Top each serving with some sour cream and salsa if desired.

EASY TACOS



Easy Tacos image

Serve these tasty tacos that get fabulous flavor from Mexican-style tomato soup. Your family can have this crunchy, and delicious dish on the table in just 20 minutes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 20m

Yield 6

Number Of Ingredients 6

2 pounds ground beef
1 (14.5 ounce) carton Campbell's® Mexican Style Tomato Soup
12 taco shells, warmed
¾ cup shredded lettuce
⅓ cup shredded Cheddar cheese
¾ cup diced tomato

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.

Nutrition Facts : Calories 536.9 calories, Carbohydrate 34.7 g, Cholesterol 102.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 10.6 g, Sodium 559.7 mg, Sugar 1.3 g

SOFT CHEESE TACOS



Soft Cheese Tacos image

I grew up in Oklahoma City eating soft cheese tacos at Ninos Mexican Restaurant. I've spent years searching the internet for this recipe, and at 62 years old, I've finally found it.

Provided by Janet Casey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 13

2 tablespoons unsalted butter
1 large onion, chopped
1 jalapeno pepper, seeded and chopped, or more to taste
4 cloves garlic, minced
1 (14.5 ounce) can chicken broth
2 tablespoons cornstarch
4 cups shredded American cheese
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can diced green chile peppers
½ teaspoon ground cumin
½ teaspoon cayenne pepper
12 corn tortillas, warmed
3 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent, about 5 minutes. Add garlic to onion mixture and cook until fragrant, about 30 seconds.
  • Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook, stirring constantly, until broth thickens, about 2 minutes. Reduce temperature to low and slowly stir American cheese, 1/4 cup at a time, into broth mixture until cheese is completely melted and sauce is smooth, 5 to 10 minutes.
  • Stir diced tomatoes, green chile peppers, cumin, and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half, reserving 1/2 of the sauce for another use.
  • Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla, seam-side down, in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil.
  • Bake in the preheated oven until cheese is melted, 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.

Nutrition Facts : Calories 704.9 calories, Carbohydrate 34.4 g, Cholesterol 141.8 mg, Fat 47.9 g, Fiber 4.7 g, Protein 35.3 g, SaturatedFat 29.4 g, Sodium 2113.7 mg, Sugar 4.9 g

ONE-POT CHEESY TACO PASTA RECIPE BY TASTY



One-Pot Cheesy Taco Pasta Recipe by Tasty image

Here's what you need: ground beef, tomato, whole kernel corn, tomato sauce, water, taco seasoning, salt, pepper, elbow macaroni, colby jack cheese

Provided by Chandreyee Sen

Categories     Dinner

Yield 10 servings

Number Of Ingredients 10

1 lb ground beef
1 can tomato, diced (15 oz - 425g)
1 can whole kernel corn, (15 oz - 425g)
1 can tomato sauce, (15 oz - 425g)
2 cups water
1 package taco seasoning
salt, to taste
pepper, to taste
2 cups elbow macaroni, uncooked
1 ½ cups colby jack cheese

Steps:

  • In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
  • Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
  • Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
  • Remove from heat. Sprinkle cheese on top and cover.
  • Serve once cheese is melted!
  • Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 3 grams, Protein 22 grams, Sugar 5 grams

TACO TOTS WITH CHEESE, PEPPERS & OLIVES



Taco Tots With Cheese, Peppers & Olives image

Make and share this Taco Tots With Cheese, Peppers & Olives recipe from Food.com.

Provided by Montana Heart Song

Categories     Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (32 ounce) package frozen tater tots, thawed
1 (16 ounce) carton sour cream
1 (1 1/2 ounce) package mccormick mild taco seasoning
2 -3 cups shredded monterey jack pepper cheese or 2 -3 cups cheddar and colby cheese
1 (15 ounce) can black olives, drained, sliced
2 teaspoons jalapeno peppers, diced (optional)
1/2 cup roasted red pepper, strips (optional)
Pam cooking spray

Steps:

  • In bowl, mix sour cream and Taco seasoning mix.
  • In large gallon zip lock bag, add half of the thawed tator tots.
  • Add half of the sour cream seasoning mixture. Close bag and shake, shake, shake.
  • Spray Pam onlarge flat baking tray with small sides.
  • Preheat oven 425*.
  • Empty plastic sack on baking tray on one side.
  • Fill plastic sack with other half of tator tots and balance of sour cream seasoning mixture. Close bag, shake, shake, shake.
  • Emply plastic sack on other side of baking tray.
  • Bake 10 minutes. Take out of oven, turn the tots with spatula.Bake 10 minutes more. Sprinkle with shredded cheese. Bake until cheese is melted and golden. Sprinkle sliced olives on one section, two kinds of peppers on other sections. Serve from tray with spatula.

Nutrition Facts : Calories 585, Fat 42.5, SaturatedFat 18.3, Cholesterol 56.2, Sodium 1558.3, Carbohydrate 43.1, Fiber 5.5, Sugar 3.2, Protein 11.7

TACO TATERS



Taco Taters image

This quick dinner was inspired by many other posts while looking for easy, gluten-free meal idea for a large crowd. It got such rave reviews i had to post for future meal. I failed to take a picture though.

Provided by mullucj45

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 50m

Yield 6

Number Of Ingredients 11

1 pound ground beef
1 (15.25 ounce) can corn
1 (8 ounce) jar salsa
1 ounce processed cheese (such as Velveeta®)
1 ounce cream cheese
1 package taco seasoning mix
1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 (4 ounce) can sliced black olives
1 (4 ounce) can diced jalapeno peppers
4 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add corn, salsa, processed cheese, cream cheese, and taco seasoning to ground beef and stir until combined.
  • Spread beef mixture over bottom of 9x13-inch baking dish. Arrange potato nuggets over beef mixture, sprinkle black olives, jalapenos, and Cheddar cheese on top.
  • Bake in preheated oven until potato nuggets are crisp and cheese is bubbly, about 25 minutes. Garnish with sour cream.

Nutrition Facts : Calories 565.5 calories, Carbohydrate 42.7 g, Cholesterol 91.3 mg, Fat 35.9 g, Fiber 4.8 g, Protein 24.3 g, SaturatedFat 15.9 g, Sodium 1892.3 mg, Sugar 5.7 g

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