Taco Pork Chops

Taco Pork Chops
4 boneless pork chops
1 onion
1 (8oz.) can tomato sauce
1 C water
1 pkt. taco seasoning

In a skillet brown pork chops with the onion. Add the tomato sauce, water, and taco seasoning. Bring to a boil and then reduce heat, cover and let simmer for about 20 minutes or until cooked through.

Crockpot Taco Meatloaf

Crockpot Taco Meatloaf

2 lbs ground beef

1 egg

1 C Fritos, Doritos or tortilla chips, crushed

 

1/2 C sour cream

2 Tbsp. taco seasoning

1/3 c C salsa

1/2 C Mexican style cheese, shredded

Nonstick cooking spray

Mix all of the ingredients in a large mixing bowl. Spray a crockpot with nonstick cooking spray, Press meat into the bottom of the crockpot. Cook on low for 8 hours or until cooked through to 160 degrees. Cut into wedges or slices to serve.

Seven Layer Toatadas

Seven Layer Tostadas

1 (15oz) can vegetarian refried beans

1 container guacamole
1 C sour cream
1 Tbsp Taco Seasoning
Mexican Cheese Blend
2 chopped tomatoes
2-3 thinly sliced green onions
1 sm can sliced black olives
1 pkg tostada shells 

Heat refried beans until warm. Stir taco seasoning into the sour cream. On each tostada layer refried beans, guacamole, seasoned sour cream, cheese, tomatoes, green onions, and olives. Serve.  

Fish Tacos

Fish Tacos

1/2 C. sour cream
1/2 C.  mayonnaise
1/4 C.  chopped fresh cilantro
1 (1.25 oz) pkg. taco seasoning mix, divided, or homemade equivalent

1 lb. firm fish fillets, cut into 1-inch pieces, I used tilapia
2 Tbsp. oil
2 Tbsp. lemon juice
12 corn tortillas, warmed
shredded cabbage
chopped tomato
Taco Sauce or hot sauce

Combine sour cream, mayonnaise, cilantro and 2 tablespoons taco seasoning in a small bowl. Mix oil, lemon juice and remaining seasoning then combine with fish pieces, place into a large skillet over medium heat, cook, stirring constantly, for 4 to 5 minutes or until fish flakes easily when tested with fork. Fill tortillas with fish mixture. Top with cabbage, tomato and sour cream mixture and taco sauce if desired.

Taco Pasta

Taco Pasta

1 lb ground beef

8 oz pasta, such as bow ties, rotini, or shells, cooked

1 onion, chopped

2 cloves garlic, minced

1 (10) oz can diced tomatoes with green chilies

2 Tbsp taco seasoning

½ C water

3 oz cream cheese

½ C sour cream

¼ C fresh cilantro, chopped

Cheddar cheese for garnish

In a large skillet, brown the ground beef with the onion and garlic. Add in tomatoes, taco seasoning and water, let simmer for about 5 minutes. Add in the cream cheese and sour cream, stirring until cream cheese is melted. Add in pasta and stir gently until mixed together well. Add cilantro, stir and garnish with cheddar cheese if desired.

Seven Layer Dip

7 Layer Dip

1 pkg. taco seasoning

1-8 oz. container sour cream

1-16 oz. can refried beans

2 avocados, mashed with lemon juice

1 cup Monterey jack cheese, shredded

1 cup cheddar cheese, shredded

3 tomatoes, chopped fine

1/2 cup green onion, sliced

1-15 oz. can black olives, chopped

tortilla chips

Mix taco seasoning into the sour cream (you may want to use less than one package depending on taste). Layer in a 5x9 oblong casserole dish or in a glass bowl in the following order: bean dip, avocados, sour cream mixture, jack cheese, cheddar cheese, tomatoes, green onions, and black olives. Serve with tortilla chips. 

For more recipes check out Frugal Food Thursday

Chicken Tacos

Chicken Tacos

1 lb boneless skinless chicken pieces
1 packet taco seasoning or homemade equivalent
tortillas as needed

Assorted condiments such as cheese, salsa, or sour cream

Combine all ingredients in a crockpot ; cook 6-8 hours on low. Remove chicken and shred with a fork. Serve on warmed tortillas with cheese, salsa, sour cream or anything your family likes on their tacos.

Mexican Pizza

Mexican Pizza

1 lb. ground beef

1 onion, diced

2 cloves garlic, minced

1 pkg. taco seasoning

Water as needed

1 (16 ounce) can refried beans

6 (10 inch) flour tortillas

Salsa as needed

2 C shredded Cheddar cheese

2 C shredded Monterey Jack cheese

4 green onions, chopped

2 tomatoes, diced

Sour cream for garnish

Nonstick cooking spray

Heat oven to 350°F . Spray 3 baking sheets with nonstick cooking spray. In a skillet brown ground beef, onion, and garlic. Season with taco seasoning and add water according to taco seasoning packet directions. Let simmer for about 10 minutes over low heat. Lay one tortilla on each baking sheet and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes. Remove from the oven. Spread salsa over each top tortilla. Cover with Cheddar and Monterey Jack cheeses.  Return the pizzas to the oven and bake for 5-10 minutes more or until cheese is melted. Garnish with tomatoes, green onions, and sour cream.

For more recipes check out Recipe Sharing Monday     and Ingredient Spotlight Tortillas

7 Layer Dip and Hot Spinach and Artichoke Dip

7 Layer Dip
1 pkg. taco seasoning
1-8 oz. container sour cream
1-16 oz. can refried beans
2 avocados, mashed with lemon juice
1 cup Monterey jack cheese, shredded
1 cup cheddar cheese, shredded
3 tomatoes, chopped fine
1/2 cup green onion, sliced
1-15 oz. can black olives, chopped
tortilla chips

Mix taco seasoning into the sour cream (you may want to use less than one package depending on taste). Layer in a 5x9 oblong casserole dish or in a glass bowl in the following order: bean dip, avocados, sour cream mixture, jack cheese, cheddar cheese, tomatoes, green onions, and black olives. Serve with tortilla chips.

Hot Spinach and Artichoke Dip
2 C. mayonnaise
1 (14oz) can artichoke hearts (NOT marinated, just plain), drained and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic
Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

For more wonderful recipes check out Cooking Thursday

Mexican Style Pot Roast, Spanish Rice and Mexican Corn on the Cob

Mexican Style Pot Roast
1 (3-4 lb) roast
2 beef bouillon cubes
1 (10 oz) can diced tomatoes with green chilies
1 tomato can water
1 (4 oz) can diced green chilies
1 envelope taco seasoning mix

Place all ingredients into a crockpot and cook on low for 8 hours or until cooked through

Spanish Rice
2 C long grain white rice
4 C hot water
4 Tbsp. oil
2 (8 oz) cans tomato sauce
1 onion, chopped
cumin, to taste
salt and pepper, to taste
Place rice in a skillet and brown in the oil over high heat, stirring constantly. Once browned add the hot water. Add the remaining ingredients, place a lid on the skillet, and turn the heat down to low. Simmer 20 minutes. Be sure to keep the lid on during the whole 20 minutes.

Mexican Corn on the Cob
6 ears of corn
Mayonnaise to taste
Dry parmesan cheese

Cook corn until done. When corn is done allow to cool slightly and brush entire cob with mayonnaise then roll in the cheese.

For more wonderful recipes check out Cooking Thursday

Taco Mac Salad

Taco Mac Salad

1 box (8 oz.) tri-color spiral macaroni, cooked and cooled

1 lb. ground beef

1 pkg taco seasoning

1 green pepper, chopped

1 C cheddar cheese, shredded

1 carton cherry tomatoes, quartered  

1 bag salad

French dressing to taste

1 package tortilla chips

In a skillet cook ground beef with taco seasoning according to package directions. In a large bowl mix macaroni, green pepper, cheese, tomatoes, and salad. To serve layer on each plate salad, macaroni mix, and top with ground beef. Garnish with French dressing and tortilla chips as desired.