Taco Tuesday ideas?

Taco junk (great served with chips, as a filling for burritos or over a bed of lettuce for a taco salad)

1 pound lean ground beef, browned and drained
1 can fat-free refried beans
1 can niblet corn
1 can chili ready tomatoes
1 16oz jar salsa
1 packet taco seasoning
1 packet dry ranch dressing mix

Mix everything in crockpot and let cook on low for 2-3 hours.

oooooo Im all over this one! I'm making pork tacos today. I cook a pork butt in the slow cooker all day with my own seasonings, then when its tender, I shred it and give it a quick toss in a pan with diced onion and jalapenos. Yummmmm

I make a layered enchilada - an onion, a pepper, some garlic, a chopped zucchini (my husband can't have beans), a can of diced tomato, some Sofrito, shredded chicken (from 1lb raw) and a little bit of hot sauce and cilantro. Use as a filling lasagna style with corn tortillas and 2% cheese.

We are having fish tacos tonight.

Mine are (pan seared) cod seasoned with cumin, lime, and chili pepper and topped with avocados, cilantro, jalapenos, and a citrusy slaw. My kids leave off the slaw and jalapenos and just do avocado and cheese on theirs. (Cheese on fish makes me gag).

My go to though is boneless, skinless chicken thighs in the crockpot with a jar of salsa a cup of frozen corn and a can of black beans. I put the chicken and salsa in on low all day and then when I get home from work I add the corn and beans until heated through. I usually serve it over rice like a burrito bowl and top with fixings.

When I'm pressed for time I'll make enchiladas. I cheat and buy the canned enchilada sauce, preshredded cheese, and get the chicken from a rotisserie chicken. I do cook an onion and green pepper to add to the filling. Then you just roll the chicken, cheese, onions, peppers, and spices up corn tortillas. Stick it them in a 9x13 casserole dish top with a couple cans of enchilada sauce and some cheese and pop that sucker in the oven for 20 minutes at 350. You can even make it ahead of time. I just add the sauce and cheese when I'm ready to cook it.

Shredded chicken with green chilis and/or jalapenos to make it spicy. Stuff it into a leaf lettuce "taco" with a dollop of salsa, a smidgeon of cheese and a whisper of sour cream. Ole!

Baked taco shells make a nice taco salad. Use an oversized muffin tin for 8" shells




Those stuffed peppers....yum!

I follow a YouTuber that does a Taco Tuesday video every Tuesday. He has come up with a bunch of different tacos and many authentic Mexican tacos. https://youtube.com/user/CentralTexasGrilling/videos

Here are some of he tacos I have tried. soupspiceeverythingnice.blogspot.com/search/label/Tacos

One of my favorites taste like Suiza enchiladas. soupspiceeverythingnice.blogspot.com/2014/07/suiza-rellenos-tacos.html

Blankly4200 wrote: »

@JodehFoster do you have a recipe for those quesadillas?

and the baked chili relleno?

I kinda slap this stuff together, but...

Quesadillas:

Flour tortillas, burrito size
Cheddar-jack (or cheddar or just jack), grab a bag of shredded cheese
Grilled Chicken - cubed (or shredded leftover pork)
Bacon - crumbled
Cilantro & Green onions - chopped, to taste

I toss my meats with the cilantro & onions in a bowl & set up a station next to the grill w/ tortillas, bowl of meat, & cheese.
I lightly butter one side of my tortilla & put it butter side down on grill (not necessary to use butter, but it's damn delicious). Working quickly, I place enough cheese to cover *only half* of the tortilla, topping that with meat & then covering w/ more cheese. Fold the uncovered side over to make a half moon shape & press down (helps the cheese "glue" everything together). Once browned on the bottom, carefully flip over using tongs to keep everything squeezed together & allow to brown on the other side. I cut each of these into thirds. This can be done in a frying pan too.
I serve these w/ sour cream, salsa & hot sauce...good plain right off the grill too.

Oh, if you're a mayo eater, I mix a few tablespoons of mayo into my sour cream & a good queeze of lime juice. Great condiment.

I'll post the Chiles Rellenos below

Chiles Rellenos:

4-6 Large Poblano Peppers
Monterey Jack Cheese – shredded
Chicken or Pork – cooked, pulled, diced, leftovers, whatevs (meat is optional, usually made with cheese only)
Cilantro, Green Onion, Jalapeno – chopped

Roast peppers over a flame, either stovetop or grill until completely charred, place in bag & allow to steam for 10-15 minutes. Peel/clean the skins from the peppers, taking care not to tear them. I will run them under water to help rinse off the char. These can also be stuffed w/o charring/peeling if the skin does not bother you, will take a little longer in oven.

Mix equal parts cheese and meat, add cilantro/onion/peno to taste. Carefully make a cut down side of pepper & stuff with meat/cheese mixture.

Pour sauce below (or salsa seasoned with a pinch of cinnamon) into an iron skillet or baking dish, 1-2 cups, enough to cover bottom of pan. Place stuffed peppers in pan on top of sauce, cut-side up. Sprinkle more shredded cheese over top. Bake in pre-heated 400f oven for 10-15 min or until bubbly.

I’ve also stuffed these w/ mexi-style rice as well.

Mexican Tomato Sauce for the Chiles Rellenos (super easy to make if you have a blender):

• 2 pounds ripe tomatoes, cored and roughly chopped (or canned whole peeled tomatoes, drained)
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh cilantro
• 1 jalapeno (with seeds)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)

In a blender, combine all the ingredients and puree until smooth.
Transfer the tomato puree to a medium saucepan and bring to a boil. Lower the heat and simmer until slightly thick, about 10 minutes.

This sauce is incredible if you have the time to make it. I make it in large amounts and can it in pint jars, perfect amount per meal.

Yield: about 3 cups



if any of this is confusing, let me know...these and the quesadillas are very versatile with leftovers

Not the healthiest option, but I also make a chicken enchilada pasta every once in a while. Super simple and just a few ingredients needed.

I like to make a "bean dip" by layering: a can of refried beans, 16 oz of plain greek yogurt mixed with a packet of taco seasoning, and 8 ounces of shredded cheese. serve it cold as is with chips, or use it as filling for burritos or enchiladas.

my favorite tortillas are the fiber one wraps; they are huge and only 80 calories!

Taco salad. My goto. big plate of salad - cheese if I want (not tonight doing whole 30) taco meat peppers, salsa, yum!!!!