Tex Mex Taco Cups Recipes

HARD-SHELL TEX-MEX TACO

Hard-Shell Tex-Mex Taco image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 to 8 tacos

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 yellow onion, diced
1 teaspoon cayenne
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon Mexican oregano
2 tablespoons tomato paste
1 pound ground beef
1 cup tomato sauce
2 teaspoons apple cider vinegar
6 to 8 hard-shell tacos
Shredded cheese, for topping
1 tomato, diced
1 avocado, diced
Shredded lettuce, for topping
Sliced pickled jalapenos, for topping
Sour cream, for dipping

Steps:

In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.

TACO WONTON CUPS

Taco Wonton Cups image

These taco wonton cups are a quick and easy bite-sized party appetizer. Serve them hot out of the oven, or set up a mini taco bar with crispy wonton cups and a variety of filling.

Provided by Atta Girl Amy

Categories Appetizer

Number Of Ingredients 6

Ingredients

12 wonton wrappers
1 1/2 cups seasoned, cooked ground taco meat
1/2 cup cheddar cheese (shredded)
4 Tablespoons sour cream
12 Tablespoons salsa
12 jalapeno slices

Steps:

Preheat oven to 350 degrees.
Gently press a wonton wrapper in each muffin cup using a wooden tart tamper.
Bake wonton cups for 5-7 minutes until light golden brown.
Filll each wonton cup with 2 Tablespoons of seasoned ground beef and shredded cheese.
Return filled cups to the oven and bake for about 6 more minutes, until the cheese is melted and the wonton cups are golden brown.
Add 1 Tablespoon of salsa to each wonton cup.
Garnish each cup with a teaspoon of sour cream and a jalapeno slice.

Nutrition Facts : Calories 127 kcal, Carbohydrate 7 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 33 mg, Sodium 213 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

TEX-MEX MINI TACO BITES

Tex-Mex Mini Taco Bites image

Easy and fast meal idea. Great for kids and adults alike.

Provided by Kel Jones

Categories Everyday Cooking More Meal Ideas Mini Foods

Time 40m

Yield 24

Number Of Ingredients 9

Ingredients

6 (12 inch) whole wheat tortillas
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
1 cup canned kidney beans, drained
1 cup tomato sauce
1 cup diced tomatoes
½ cup shredded Monterey Jack cheese
¼ cup sour cream, or to taste
1 tablespoon sliced green onions, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.
Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
Top with sour cream and green onion to serve.

Nutrition Facts : Calories 131.9 calories, Carbohydrate 20.1 g, Cholesterol 14.8 mg, Fat 4.6 g, Fiber 2.5 g, Protein 7 g, SaturatedFat 2 g, Sodium 330.8 mg, Sugar 0.8 g

TEX-MEX TURKEY TACOS

Tex-Mex Turkey Tacos image

I normally don't care for ground turkey, but I love the Southwestern flair of this well-seasoned taco meat mixed with peppers, onions and black beans. It's sure to be a hit at your house, too. -Jodi Fleury of West Gardiner, Maine

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 pound lean ground turkey
2 medium green peppers, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 medium carrots, halved lengthwise and sliced
2 garlic cloves, minced
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
2 tablespoons chili powder
1 tablespoon ground cumin
24 taco shells
3 cups shredded lettuce
1-1/2 cups diced fresh tomatoes
1/2 cup minced fresh cilantro

Steps:

In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender., Add the turkey, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, tomatoes and cilantro.

Nutrition Facts : Calories 297 calories, Fat 11g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 634mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 9g fiber), Protein 14g protein. Diabetic Exchanges

TEX-MEX CASSEROLE

Tex-Mex Casserole image

Both family and friends enjoy this Tex-Mex casserole recipe-even those who prefer a level of spiciness that's "mild" rather than "wild" (but still full of flavor!). -Cheryl Ruesch, Waukegan, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 pounds ground beef
1 medium onion, chopped
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cans (10 ounces each) green enchilada sauce
3/4 cup 2% milk
1 teaspoon garlic powder
30 taco shells, broken
2 cups shredded cheddar cheese

Steps:

Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 415 calories, Fat 25g fat (10g saturated fat), Cholesterol 70mg cholesterol, Sodium 861mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.

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