Twice As Nice Tacos Recipes

TWICE-AS-NICE GUAPO TACO

Steps:

• Place soy crumbles in a small microwave-safe bowl and sprinkle with taco seasoning. Microwave until hot, about 30 seconds. Stir and set aside.
• In another small microwave-safe bowl, microwave beans until hot, about 15 seconds. Stir and set aside.
• Place tortilla flat on a microwave-safe plate and nuke until warm, about 10 seconds. Spread beans evenly over the exposed side of the tortilla. Set aside.
• Warm taco shell in the microwave for 30 seconds. Place the shell over the bean-covered tortilla -- line up the shell's bottom with the tortilla's center, and align the right side of the shell with the right side of the tortilla. Gently press on the inside of the shell's right side to seal. Pick up the entire right half of the taco-tortilla, and fold it over so the left sides align. Gently press on the inside of the shell's left side to seal. (If it cracks a little, that's okay!)
• Fill the shell with seasoned soy crumbles, lettuce, and cheese. Enjoy!
• PER SERVING (entire recipe, 1 taco): 175 calories, 4.75g fat, 569mg sodium, 26.5g carbs, 10.75g fiber, 0.5g sugars, 15g protein

TACO STUFFED TWICE BAKED POTATOES

Steps:

• Bake potatoes at 400º for 1 hour 15 minutes.
• While potatoes are cooling (about 15 minutes), cook ground beef until lightly browned.
• Drain beef and return to pan; add taco seasoning and water.
• Simmer for 10 minutes or until slightly thickened.
• Remove a small slice from top of potatoes, removing potato pulp and making sure to leave at least a 1/4-inch shell all the way around.
• In a medium sized bowl, combine the following ingredients: 3/4 cup of cheese, sour cream, margarine, salt and pepper; mix well.
• Divide pulp evenly between potato shells.
• After putting pulp mixture back into shell, make a "nest" to add ground beef mixture evenly between the two.
• Return to oven to bake for another 25 minutes and then divide remaining cheese (at this point, add more cheese if desired) over each potato.
• Bake for another 10 minutes.

DOUBLE TACOS

Steps:

• Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
• While beef cooks, stir taco seasoning mix into water in a small saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes.
• Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients.
• Stir refried beans and cubed process cheese food together in a separate small saucepan over medium-low heat; cook and stir until cheese food has melted completely into the beans, about 10 minutes.
• Divide refried bean mixture between flour tortillas; spread into an even layer to cover one side completely.
• Wrap tortillas around the crisp taco shells, using bean mixture to stick the tortillas to the shells.
• Spoon seasoned ground beef into the taco shells.

TWICE-COOKED CHICKEN FOR TACOS AND ENCHILADAS

Steps:

• Place chicken in a 12 in skillet, add water and seasonings, and cook on high heat until water starts to boil and absorb into the chicken.
• Turn heat down to med-low and work your chicken with a wooden spatula to break it up, until it all of the water is absorbed.
• The finished product should look like shredded chicken. You may have to add more water. The chicken WILL absorb it. It's pretty hard to drown.