Put the lettuce, pepper, cucumber, tomato, onion, avocado, cilantro (if using) and olives (if using) in a large salad bowl. Stir together the 2/3 cup of salsa and the Ranch dressing; pour it over the salad and toss. Divide the salad between the serving plates and top each one with the taco filling and shredded cheese. Put the salsa and sour cream on the table, so folks can add their own. Yield: 6 servings.
"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE ASSEMBLING DEEP
Coat a large skillet with spray oil.
Add ground beef to skillet along with garlic.
Cook over medium heat until browned - about 10 minutes.
Add dried onion, chili powder, oregano, cumin, salt, cinnamon and red pepper and stir well.
Add tomato paste and beef broth.
Bring to a boil and reduce heat, simmering until the liquid is reduced - about 15-20 minutes.
Serve with your favorite taco toppings.
ork.
Mix in ground beef, 1/2 tsp salt, and
orm an emulsion. Add the beef making sure every piece is
Brown meat in shortening.
Add all other ingredients.
Cover and cook over low heat for 15 minutes.
Makes enough to fill 12 taco shells.
owl, combine the cooked ground beef, taco seasoning mix, cheese and water
he grease.
combine ground beef, taco seasoning, cheese and water.
large bowl, combine ground beef, taco seasoning, tomato paste, 2 tablespoons
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease.
Add water and taco seasoning mix and beans. Reduce heat and simmer 10 minutes, add corn stirring occasionally.
ngredients together.
To Prepare Taco Filling: Preheat a large saute pan
ooking spray.
Brown ground beef, then place in a colander
Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!
Prepare ground beef and taco seasoning mix as directed on packet for taco filling.
Heat tortillas until warm and flexible as directed.
Spoon 3 tablespoons of beef filling down center of each tortilla.
Sprinkle with cheese, lettuce and tomato.
Fold bottom third of tortilla over filling.
Fold sides in toward center, leaving top open.
Secure with toothpick.
Serve with Azteca picante salsa.
Brown beef and drain off any fat.
Add salsa,taco seasoning and
Preheat oven to 425*F. In medium bowl, mix beef, taco seasoning mix and ice water with hands. Press into bottom and up sides of a mini-muffin pan.
Prepare Tortilla chip filling by mixing all ingredients in small bowl. Place a spoonful of filling into each shell, mounding slightly. Sprinkle cheddar cheese over tops. Bake 7-10 minutes. Remove tarts from pan with tip of knife.Serve immediately or cool and freeze.
ilantro.
Serve in crispy taco shells, or warmed flour tortillas
Pre-heat oven to 400 degrees.
Brown the ground beef.
mix corn bread mix, eggs, and milk while the ground beef is cooking.
drain ground beef.
return to heat ground beef, taco seasoning, corn, black beans, and Rotel.
Once, beef mixture is heated through, pour into baking dish.
Sprinkle on a layer of shredded cheese.
pour corn bread mixture on top and spread around evenly.
Bake for 20 minutes.
To make taco filling, brown ground beef; drain excess fat.
Add water, tomato paste and taco seasoning mix.
Simmer for 10 minutes. Makes enough filling for 8 to 10 tacos.
large bowl, combine the beef, taco seasoning, and salt. Mix well