Mexican Pork Tacos

Ingredients:3-4 lb boneless pork shoulder roast
Water (to cover pork in pot)
1 onion, halved
4-6 garlic gloves, smashed, peeled
2 Tbls lime juice (1 lime)
2 Tbls red wine vinegar
1 tsp oregano
1 tsp cumin
2 bay leaves
salt & pepper to taste
1 orange

Directions:
Place oven rack in the lower middle position and preheat oven to 300 degrees.
Trim pork of fat and cut into 2 inch chunks. Place pork in oven-safe pot, add enough water to cover pork. Add onion, garlic, lime juice, red wine vinegar, oregano, cumin and bay leaves and juice from orange. Toss orange rinds into the pork mixture after juicing. Stir to combine Bring to boil over medium heat. 
Cover pot and transfer to oven. Cook for about 2 hours or until pork falls apart when poked with fork.
When pork is ready, remove orange rinds, onion, bay leaves. Line a rimmed baking sheet with foil. Using slotted spoon, transfer the pork from the liquid to the foil-lined pan and set aside.
Return the pot to the stove and bring liquid to a boil over high heat. Boil 8-15 mintues or until liquid is thickened to about 1 cup.
Meanwhile, shred pork with fingers fork. Drizzle with the liquid. Place under the broiler for 5-8 minutes or until the pork starts to brown. Flip pork over and return to the broiler for another 5 minutes. Serve in warmed corn tortillas with your favorite toppings.

Sweet and Spicy Chicken Tacos

Ingredients

• 2 tablespoon brown sugar
• 1 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon ancho chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chipotle chile powder
• salt and pepper
• 1 pound boneless skinless chicken breast
• 1/2 pound boneless skinless chicken thighs
• 4 teaspoons olive oil
• 1 yellow onion, finely diced
• 1 can (4 ounces) diced green chiles
• 1 cup orange orange juice
• 1 can (6 oz) tomato paste
• 3 tbsp fresh lime juice
• 1 1/2 tbsp cider vinegar
• 3 cloves garlic, chopped
• 1 tsp hot-pepper sauce
• 12 corn tortillas, warmed

Instructions

1. Coat a slow cooker with cooking spray. Combine first 8 ingredients and 1/4 tsp each, salt and black pepper.
2. Rub half the spice mixture all over the chicken breast and thighs.
3. Heat 2 tsp of the oil in large, heavy skillet over medium-high heat. Add chicken in batches and brown 3 to 4 minutes per side. Transfer to the slow cooker. Heat remaining 2 tsp oil in same skillet. Add onions and 1/8 tsp salt. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes. Place on top of chicken and add the diced green chiles.
4. Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and 1/2 tsp black pepper. Pour over chicken and vegetables. Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.
5. Transfer chicken to cutting board and shred. Add sauce until chicken is just moistened. Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.

Taco Cups

Ingredients:

1 lb lean ground beef (I used 96% lean)
1 packet taco seasoning
2/3 cup water
1 can black beans, drained
2 cups shredded cheddar cheese
36 wonton wrappers
Favorite Taco toppings: salsa, sour cream, etc


DIRECTIONS:  Preheat oven to 375 degrees. Brown the ground beef in a large skillet over medium-high heat. Drain grease. Stir in taco seasoning, water and black beans. Bring mixture to a boil, and then reduce heat to low. Let simmer for 10 minutes, or until water is absorbed.

Spray 18 regular muffin cups with cooking spray. Place one wonton wrapper in each muffin cup. Divide half of the meat mixture between muffin cups. Sprinkle half of the cheese over the meat. Repeat layers with another wonton wrapper, taco meat and cheese.

Bake at 375 for 15-18 minutes, or until cheese is bubbly and wrappers are golden brown. Serve with your favorite taco toppings!

Taco Pizza

Ingredients:

1 pound lean ground beef
1 envelope taco seasoning mix
1 (10 ounce) can refrigerated Pillsbury pizza dough
1 (16 ounce) can refried beans
2-3 cups shredded cheddar cheese (I used colby and monterey jack cheese)
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Directions: Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.

Unroll pizza dough onto an ungreased cookie sheet. (I used a 10x15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.

Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.

Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy!

Store any leftovers in an air-tight container in the refrigerator for up to 2 days.

Light Taco Casserole

Ingredients:

• 24 Tortilla Chips
• 1/2 tablespoon Olive Oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 lb extra lean Ground Beef  OR  Ground Chicken
• 2 tablespoons low-sodium Taco Seasoning
• 1 can Black Beans, drained and rinsed
• 1 cup chunky Salsa
• 2 cups low-fat Cheddar Cheese, shredded

*Toppings:   fat-free or light sour cream, shredded lettuce, guacamole, salsa, etc

DIRECTIONS:   Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium heat. Add in onion and saute for 5 minutes or until soft. Add in garlic, meat and taco seasoning. Stir and cook until meat is browned. Stir in black beans and salsa. Cook another 5 minutes or until heated through.

In a 9x13 baking dish, lay tortilla chips on the bottom. Gently press down on them to break them into bite-size pieces. Pour cooked meat mixture evenly over the top. Sprinkle evenly with shredded cheddar cheese. Bake, uncovered for 15-20 minutes, or until cheese is melted and bubbly. Remove from oven, and let stand 5 minutes before slicing. Top with favorite toppings!

Beef Taco Skillet

Ingredients:

• 1 lb. ground beef
• 1 can condensed tomato soup
• 1/2 cup salsa
• 1/2 cup water
• 6 tortillas cut into 1" pieces
• 1/2 cup shredded cheddar cheese

Directions:

1. Cook beef in skillet until browned, stirring often to separate meat.  Pour off fat.
2.  Stir in soup, salsa, water and tortillas.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Top with cheese.

Chevy's Mesquite Grilled BBQ Chicken Quesadilla

Mesquite Marinade:

• 1/2 cup water
• 1 tsp. mesquite-flavored liquid smoke
• 1/2 tsp. salt
• dash ground black pepper

 

Spicy BBQ Sauce:

• 1/2 cup bullseye original BBQ sauce
• 1/4 tsp. cayenne pepper
• dash chili powder
• 1 boneless/skinless chicken breast
• 1/3 cup sliced red bell pepper
• 1/3 cup sliced green bell pepper
• 1/3 cup Spanish onions
• 2 large tortillas
• 1 1/3 cup cheese

 

1.  Prepare the marinade by combining the ingredients in a medium bowl.  Add chicken breast fillet to the bowl, cover and chill 1 hour.

 

2.  When the chicken is finished marinating, preheat your grill to high temperature.

 

3.  Prepare the spicy BBQ sauce by mixing the ingredients in a small bowl

 

4. Grill chicken 4-5 minutes per side or until it's done.  When the chicken is done cooking, chop into bite sized pieces.

 

5. Saute the peppers and onion in pan for 4-5 minutes or until veggies begin to brown.

 

6.  Warm tortillas in the skillet and sprinkle 1/3 cup cheese over half of the tortilla.  Spoon half of the vegetables over the cheese, followed by half of the chicken, and then BBQ sauce, followed by more cheese.  Fold the other side of the tortilla over the filling, and press down so it stays in place.  Flip the quesadilla.  Serve.

Easy Baked Taco Pie

Ingredients:

• 1 lb extra-lean ground beef
• 1 onion, chopped
• 1 tbs chili powder
• 1 can diced tomatoes, undrained
• 1 pkg. frozen corn, thawed, drained
• 6 tortillas
• 1 cup cheese, mexican style
• 1/4 cup sour cream

Directions:

Brown meat with onions and chili powder in large skilled on medium-high heat.  Add tomatoes and corn; cook 5 minutes or until heated through, stirring occasionally.  Spoon 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish.  Top with 2 cups of the reamining meat mixture and 1/2 cup cheese.  Cover with remianing tortillas and remaining meat mixture; cover.
Bake 25-30 minutes or until heated through.  Top with reamining cheese; bake, uncovered, 5 minutes or until melted.  Cut into wedges.  Serve with sour cream.

Layered Mexican Bake

• 
• 3/4 lb. extra-lean ground beef
• 1 onion, chopped
• 1 green pepper, chopped
• 2 tsp. chili powder
• 1-1/4 cups Salsa
• 1 pkg. (10 oz.) frozen corn
• 3 high-fiber whole wheat tortillas (8 inch)
• 1/2 cup Sour Cream
• 3/4 cup Shredded Sharp Cheddar Cheese, divided

HEAT oven to 375ºF.

BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.

SPREAD 1 cup meat sauce onto bottom of 8- or 9-inch square baking dish; top with layers of 1 tortilla, 1/2 cup meat sauce, sour cream and 1/4 cup cheese. Cover with 1 tortilla, 1 cup of remaining meat sauce and 1/4 cup of remaining cheese; top with remaining tortilla and meat sauce. Cover with foil.

BAKE 25 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or melted.

BBQ Beef Soft Tacos

BBQ Beef Soft Tacos:

• 1 onion, sliced
• 1 red pepper, cut into strips
• 1 lb. extra-lean ground beef
• 1/2 cup Barbecue Sauce
• 8 whole wheat tortillas (6 inch)
• 1 tomato, chopped
• 1/2 cup Shredded Four Cheese

COOK and stir onions and peppers in nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Add meat; cook 10 min. or until done, stirring occasionally. Stir in sauce; cook 2 min. or until heated through, stirring occasionally.

SPOON onto tortillas; fold in half.

TOP with tomatoes and cheese.

Zesty Ranch Tacos

Ingredients:

• 1/2 lbs. ground beef
• 1 small onion
• 2 cloves garlic minced
• 1/4 tsp cayenne pepper
• 1 (14.5 oz.) can diced tomato's
• 1 (4 oz.) can diced green chile's
• 1 (14.5 oz) can kidney beans
• 1/2 red and/or yellow pepper
• 1/4 cup corn
• 1 Tbs. Italian dressing
• 1 packet dry ranch dressing
• Salt and Pepper to taste

 

Brown meat including onion, garlic cayenne pepper along with salt and pepper. Add tomato's, chil e's, beans, peppers and corn. Let simmer for 5 minutes. Ad= d ranch packet, stirring in until dissolved. Serve on tortillas along with sour cream and cheese.