produce from our garden
The theme of our Ladies' Night Out kickoff this past Tuesday was "favorite recipes." We got together at a gal's house and had a good evening of fellowship...and wonderful food of course! And everyone brought favorite recipes and cookbooks and we all had a lot of fun sharing them.
The recipe I brought is for our taco filling. It is one of our "go-to" recipes when you can't figure out what to have for supper. It is also incredibly versatile and we have 4 recipes that use the same taco filling so leftovers are never a problem. Thought I would share it with all of you too!
Taco Filling
1 lb hamburger
1 small onion, finely chopped
1 pkg taco seasoning (or 1/4 cup seasoning, 3/4 cup water)
1 can diced tomatoes
2 cups cooked rice
1 can black beans, rinsed (opt.)
1 cup frozen corn (opt.)
Brown hamburger and onion in frying pan. Add taco seasoning and water according to package directions. Then add tomatoes, rice, beans and corn. Mix all together and cook over medium heat until heated through. Serve in soft-shelled tacos and top with favorite taco toppings!
Nachos
Taco Filling (see recipe above)
Shredded cheese
Salsa
Guacamole
Sour cream
Tortilla Chips
Layer hot taco filling, cheese and salsa in glass pie plate or other microwave safe dish. Microwave for a few minutes to melt the cheese. Add guacamole and sour cream on top and serve with tortilla chips.
Mexican Lasagna
Taco Filling (see recipe above)
Salsa
Flour tortillas
Shredded cheddar cheese
Spoon a very thin layer of salsa in the bottom of a 9x13 baking pan (keeps tortillas from drying out). Next add a layer of tortillas, tearing the tortillas if necessary to make them fit nice. Then spread ½ of the taco filling on top of the tortillas followed by a layer of shredded cheese. Repeat tortilla, meat and cheese layers again. Add one more tortilla layer, then top with salsa and a bit more cheese. Bake 25-30 minutes at 350 degrees until cheese is bubbly and center is heated through.
Stuffed Green Peppers, taco style
Taco Filling (see recipe above)
Fresh green peppers, halved and seeded
shredded cheese
2 cups tomato soup (not condensed)
1/2 cup water
2 Tbsp Worcestershire sauce
Bring a big pot of water to boil. Drop halved and seeded peppers in and boil for 6 minutes. Remove and let dry on paper towel. Sprinkle 1 Tbsp shredded cheese in bottom of each pepper half, then fill the rest of the way with the taco filling. Arrange in glass baking dish. Mix tomato soup, water, and Worcestershire sauce together to make a gravy consistency. Pour over green peppers, making sure there is at least ½ inch liquid in bottom of baking dish (add more water if there isn’t). Top each half with more shredded cheese. Cover and bake at 350 degrees for 25-30 minutes, removing cover for the last 5 minutes.
Taco Salad
Taco Filling (see recipe above), cooled
1 head lettuce
8 oz Italian dressing mixed with 1 Tbsp taco seasoning
8 oz shredded cheese
2-4 tomatoes chopped
1/2 bag (or so) crushed taco flavored tortilla chips (Doritos work well too!)
Salsa
Tear lettuce into large bowl. Add about 2-3 cups cooled taco filling, shredded cheese, tomatoes, and dressing. Stir up, add salsa to desired consistency. Add crushed chips right before serving (add more salsa if necessary).
The recipe I brought is for our taco filling. It is one of our "go-to" recipes when you can't figure out what to have for supper. It is also incredibly versatile and we have 4 recipes that use the same taco filling so leftovers are never a problem. Thought I would share it with all of you too!
Taco Filling
1 lb hamburger
1 small onion, finely chopped
1 pkg taco seasoning (or 1/4 cup seasoning, 3/4 cup water)
1 can diced tomatoes
2 cups cooked rice
1 can black beans, rinsed (opt.)
1 cup frozen corn (opt.)
Brown hamburger and onion in frying pan. Add taco seasoning and water according to package directions. Then add tomatoes, rice, beans and corn. Mix all together and cook over medium heat until heated through. Serve in soft-shelled tacos and top with favorite taco toppings!
Nachos
Taco Filling (see recipe above)
Shredded cheese
Salsa
Guacamole
Sour cream
Tortilla Chips
Layer hot taco filling, cheese and salsa in glass pie plate or other microwave safe dish. Microwave for a few minutes to melt the cheese. Add guacamole and sour cream on top and serve with tortilla chips.
Mexican Lasagna
Taco Filling (see recipe above)
Salsa
Flour tortillas
Shredded cheddar cheese
Spoon a very thin layer of salsa in the bottom of a 9x13 baking pan (keeps tortillas from drying out). Next add a layer of tortillas, tearing the tortillas if necessary to make them fit nice. Then spread ½ of the taco filling on top of the tortillas followed by a layer of shredded cheese. Repeat tortilla, meat and cheese layers again. Add one more tortilla layer, then top with salsa and a bit more cheese. Bake 25-30 minutes at 350 degrees until cheese is bubbly and center is heated through.
Stuffed Green Peppers, taco style
Taco Filling (see recipe above)
Fresh green peppers, halved and seeded
shredded cheese
2 cups tomato soup (not condensed)
1/2 cup water
2 Tbsp Worcestershire sauce
Bring a big pot of water to boil. Drop halved and seeded peppers in and boil for 6 minutes. Remove and let dry on paper towel. Sprinkle 1 Tbsp shredded cheese in bottom of each pepper half, then fill the rest of the way with the taco filling. Arrange in glass baking dish. Mix tomato soup, water, and Worcestershire sauce together to make a gravy consistency. Pour over green peppers, making sure there is at least ½ inch liquid in bottom of baking dish (add more water if there isn’t). Top each half with more shredded cheese. Cover and bake at 350 degrees for 25-30 minutes, removing cover for the last 5 minutes.
Taco Salad
Taco Filling (see recipe above), cooled
1 head lettuce
8 oz Italian dressing mixed with 1 Tbsp taco seasoning
8 oz shredded cheese
2-4 tomatoes chopped
1/2 bag (or so) crushed taco flavored tortilla chips (Doritos work well too!)
Salsa
Tear lettuce into large bowl. Add about 2-3 cups cooled taco filling, shredded cheese, tomatoes, and dressing. Stir up, add salsa to desired consistency. Add crushed chips right before serving (add more salsa if necessary).
So what are some of your "go-to" or favorite recipes?
3 comments:
Thank you for the recipe! I have it booked marked so when we make tacos again I will make your recipe!
Thanks Melanie - you reminded me that we used the taco filling for taco salad by you too! Added it to the post.
cheese in the bottom of the pepper - brilliant!! (and there's 5 of them waiting in my fridge right now!)
Thx for the ideas! :)
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