Mix the salsa ingredients in a small bowl. Season generously with salt and freshly ground black pepper. Set aside until required.
For the guacamole, mash the avocado with the lemon juice, chili powder, salt and freshly ground black pepper, until almost smooth and creamy. Transfer to a small serving bowl. Cover with plastic wrap and set aside.
Fill taco shells with refried beans, salsa, guacamole and grated Cheddar cheese.
eat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green
Zap bread in microwave for 1/2 minute.
It makes taco shells or pita bread easier to work with.
Put tahini on first, then add other ingredients.
Serve immediately.
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.
.
Let veggie crumbles thaw out. Combine veggie crumbles, taco seasoning mix
Preheat oven to 425 degrees F.
Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant(R) Cauliflower Veggie TotsTM over mixture.
Bake 20 minutes or until bubbling and tots are golden brown.
Garnish with additional tomato, olives, cheese and green onion if desired.
Warm veggie crumbles crumbles in saute pan with the oil.
Add water and taco seasoning to crumbles and bring to a boil.
Simmer and stir until desired consistency is reached.
Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
Wrap it up if using the tortillas.
totals 9 oz.), also add taco seasoning and simmer on low
epper. Once cooked, add the veggie ground round and heat (do
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
br>Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes
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.
Brown ground meat and season with pepper, garlic and taco seasoning.
Drain and cool.
Chop fine lettuce, onion, carrot and olives.
Add cheese.
Mix salad dressing and mayonnaise.
Add just before serving.
Also add tomatoes.
Toss lightly.
Add 1 bag of taco Doritos (crushed).
Serve.
ith taco seasoning mix and taco sauce. Adjust the amount of taco seasoning
nion, tomato sauce, water and taco seasoning mix.
Reduce heat