Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
brown oil, meat, potato, onion, bell pepper, salt,
In a 2-quart measuring cup or Pyrex bowl, put a plastic strainer.
Put the ground beef in the strainer.
Microwave on High for 3 minutes.
Stir and cook again until meat is done.
All fat will be drained off the meat as you lift the strainer out of the bowl or measuring cup.
Put ground beef in a serving bowl and add taco seasoning.
Follow microwave directions on the package. Enjoy greaseless taco meat.
Brown ground beef and drain. Add taco seasoning and mix well.
Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.
Brown meat in skillet and drain.
Add taco seasoning mix (follow directions on back of package).
Break lettuce into bite size pieces.
Add shredded cheese, olives and diced tomatoes.
When meat cools, add to salad mixture.
Toss together all ingredients. Pour dressing over salad mix.
Serve over coarsely crunched nacho chips or you may add chips to salad just before serving.
Serves 4.
1. If not using leftover potato, cube a russet potato and boil in water until tender. Drain and add in garlic pepper and garlic salt.
2. Warm cream of chicken soup in microwave or in saucepan on stove.
3. Add in potatoes and leftover taco meat, and milk, if using. For thicker soup, do not use milk, or use less.
4. Allow to simmer 2-3 minutes.
5. Serve immediately.
6. ***Feel free to add in any leftover vegetables on hand as well -- .
Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
Prepare pasta according to package directions; cool.
In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
Pour dressing mixture over pasta mixture. Stir well to combine.
Refrigerate at least 2 hours to allow flavors to blend.
In a small mixing bowl, beat the cream cheese.
Stir in the taco meat, cheese, 1/4 cup salsa, mayonnaise and chopped onion. Thinly spread over tortillas.
Sprinkle with lettuce.
Roll up tightly.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Unwrap and cut into 1 inch pieces.
Can be served with additional salsa.
Makes about 3 dozen appetizers.
Shred the chuck roast. (I also chop mine).
Place the meat in a skillet. Add the dry seasoning and the water. Bring it all to a boil, simmer it for 10 minutes.
Place hamburger and diced onions in skillet. Brown and drain. Set aside.
Combine soups, taco sauce, seasoning, tomato sauce, water and rice.
Heat over medium heat. Add hamburger mixture. Pour all in a 9 x 13-inch pan. Sprinkle the Doritos on top. Cover and bake at 375\u00b0 for 30 minutes.
Take cover off and top with cheese.
Return to oven until cheese is melted.
In small bowl, mix all dry ingredients. set aside.
brown meat in a skillet. when done, drain off fat.
return skillet to burner. sprinkle on seasoning mix and add tomato paste and bouillon. add water and stir well to coat meat.
let simmer for about 15 minutes, or until the majority of the water cooks off.
Heat chili or fix taco meat.
Makes about 8 servings.
First grab a handful of chips; put in a bowl or plate.
Then add about 2 spoonfuls of chili or taco meat.
Sprinkle with cheese, onions and tomatoes.
Top with sour cream.
Heat leftover taco meat in microwave.
Have the kids help you carry the rest of the ingredients outside to the picnic table (you carry the meat).
Hand each child a plastic sandwich bag and pour the corn chips in the bag.
Have each child gently crush the chips, not roughly or else they'll poke holes in the bags.
Have each child walk around the table to layer their own ingredients in the bag, pass each child a fork and dig in!.
Simply toss out the bag when they are done.
Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
Spray a 13 x 9-inch pan with Pam. Press the crescent rolls on the bottom of the pan and bake until done.
Layer half of each ingredient as follows:
taco meat, sour cream, cheese, salsa and chips. Repeat layer. Cook at 375\u00b0 for 15 minutes. When it comes out of the oven, top with shredded lettuce and diced tomatoes. Cut into squares.
On large plate, spread refried beans; for next layer, add precooked taco meat.
Third layer is sour cream, 4th layer is chopped lettuce, 5th layer is cheese, 6th layer is chopped tomatoes and 7th layer is sliced black olives.
Use Tostitos chips to scoop up taco salad.
Preheat oven to 375\u00b0.
Put corn bread twist into a 9 x 13 pan.
Flatten and seal together.
Crush 1/2 bag tortillas and sprinkle over corn bread crust.
Layer taco meat, salsa, sour cream, onions and green peppers.
Sprinkle remaining crushed tortilla chips and top with cheese.
Bake 20 minutes.
Combine beef broth and water in a saucepan and bring to a boil.
Add in taco meat and broken spaghetti, cook about 5 minutes.
Add all the spices and stir until noodles are done cooking.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Brown meat along with bell pepper in large skillet.
Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
Combine all the ingredients in a large crock pot and mix well.
Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
Cook on low setting for up to 8 hours (preffered) or high setting for 4 hours.
Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!