eat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green
In a large pot brown the hamburger and onion. mix in the ranch and taco seasonings. stir well. add the rest of the ingredients and simmer them for 1 hour. serve over corn chips and top with cheese.
Brown ground meat and add taco seasoning according to directions.
Cool slightly.
In large bowl, add cheese, tomatoes, lettuce, salsa, ground meat, sour cream and 3/4 cup Italian dressing.
Stir all ingredients.
Add crushed chips before serving and stir in.
Or add chips separately in bowl to person's taste and add wet ingredients.
ound beef, then drain.Add taco seasoning and toss with beef
Brown the hamburger and onions. Add the taco and ranch seasonings. Stir well. Add the rest of the ingredients and bring to a boil. Simmer 15 minutes. I serve this with sour cream, shredded cheddar cheese, and corn chips. Enjoy!
Place first 5 ingredients in crock-pot on high until thoroughly hot.
Add Velveeta.
Turn on low until melted.
Stir and serve with chips, taco shells or wrap in tortillas.
cratch recipe at above. Frost. Makes 2 (9\") layers.
The Ultimate
Mix beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
Layer all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
Serve with chips.
Dip can be stored, tightly covered, in the refrigerator up to 2 days.
Mix as much taco seasoning as your taste allows in with the cottage cheese.
i find the entire package is much to salty.
Spread on a small serving platter or 9\" pie plate.
Cover entire surface with lettuce, then cheese, onions and tomatoes.
Use tortilia chips for scooping.
Serve right away as the lettuce will go limp if left too long.
This recipe can be doubled to suit your party needs.
arge bowl, combine ground beef, taco seasoning, tomato paste, 2 tablespoons
medium bowl, blend the taco seasoning mix and refried beans
Brown ground beef in large nonstick skillet; drain fat.*
Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.
eat and then add to taco shell or butter lettuce leaf
f frozen beans for the recipe, but feel free to sub
Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium or Light crust color.
Do not use delay cycles.
Remove baked bread from pan and cool on rack.
NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast-aluminum pans in horizontal-loaf.
Mix beans and taco seasoning mix.
Spread onto bottom of 9-inch pie plate or quiche dish.
Layer remaining ingredients over bean mixture; cover.
Refrigerate several hours or until chilled. Serve with tortilla chips or assorted crackers.
Heat about 1 tablespoon of oil over high heat in a 12 inch skillet.
Once the oil is rippling, drop in the tortilla and flip immediately to ensure even coating of the oil on both sides.
After about 30 seconds, bubbles will begin to form on the top. ( I usually break these with my tongs).
Check the underside for desired crispiness, flip.
Once the other side begins to brown/crisp, fold the tortilla into a taco shape, and contiue to cook for about 30 seconds longer.
Drain on paper towels.
nion, tomato sauce, water and taco seasoning mix.
Reduce heat
Prepare tortilla cups; set aside.
Prepare tomatillo guacamole; cover and chill.
In a medium skillet cook beef and garlic until beef is brown.
Drain off fat.
Stir in kidney beans, corn, taco sauce and chili powder.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Spread bean dip in a greased 8-inch baking dish, top with onions.
Cook hamburger and drain, mix in taco seasoning and tomato sauce and spread over onion and bean dip.
Top with green chilies.
Bake at 350\u00b0 for about 15 to 20 minutes.
Spread cheese over top and bake another 15 minutes.
Serve with Tostitos or your favorite chip.