164 Taco Recipes

TACOS!!
Certainly a favorite dish among most Americans for

the great flavor of the Southwest. So many Mexican
Restaurants features this delicious entre and it is
prepared in many ways and fashions using a variety
of ingredients. In the following pages you will
certainly find a recipe from the 164 listed that you
will wish to try and share with family and friends. A
great idea for serving just the right food item for
your holiday celebration or festive party.
For you to use or resell
Resell rights included
http://stores.ebay.com/bluestevenbargains
---------- Recipe via Meal-Master (tm) v8.05

Title: Taco Salad
Categories: Mexican, Meats, Main dish
Yield: 2 servings
1/2 lb Bulk Pork Sausage
1 x Dash Of Garlic Powder
2 T Chopped Onion
3 c Torn Lettuce
1/2 c Tomato Sauce
1 ea Lge. Carrot, Shredded
2 T Canned Chili Peppers,Chopped 1/2 c Cherry Tomatoes, Halved
1 1/2 t Unbleached Flour
1/4 c Monterey Jack Cheese Shreds
1 t Chili Powder (Or To Taste)
1/4 c Coarsely Crushed Taco Chips
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook,
uncovered, on 100% of power 4 minutes or till meat is no longer pink,
stirring once. Drain off fat. Stir in tomato sauce, canned green chili
peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on
100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top
with sausage mixture, shredded cheese and taco chips
-------------- Recipe via Meal-Master (tm) v8.05
Title: Beef Tacos
Categories: Mexican, Main dish
Yield: 6 servings
1 lb Ground beef
1 ea Chopped onion
1 x Salt to taste
1 ea Clove garlic (optional)

1 pk Taco shells
1 c Green chili or taco sauce
Saute' the beef and onion until brown. Salt to taste. Add garlic if
desired. Place a heaping tablespoon of meat mixture in each shell and stuff
with lettuce, tomato and cheese. Serve with the chili or taco sauce and top
with sour cream or guacamole for an added treat.
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Title: Chicken Tacos
Categories: Mexican, Main dish, Poultry
Yield: 6 servings
1/4 c Green onion, chopped
8 oz Green chili salsa
1 T Shortening
1 ea Salt to taste
2 c Cooked chicken, shredded
1 pk Taco shells
1 ea 8 oz can taco sauce or
1 c Grated cheddar cheese
-----------------------------OPTIONAL TOPPINGS----------------------------1 ea Chopped lettuce
1 ea Sour cream
1 ea Chopped tomato
1 ea Guacamole
Saute' the onion in the shortening until transparent. Add the chicken,
green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare
shells according to package directions. Put two tablespoons of the chicken
mixture and one tablespoon of grated cheese in each shell. Serve with
option of lettuce, tomato, sour cream or guacamole and extra chili sauce as
desired.
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Title: Tacos in Pasta Shells
Categories: Pasta, Ground beef, Cheese, Mexican
Yield: 6 servings
1 1/4 lb Ground beef
1 c Cheddar cheese; shredded
3 oz Cream cheese with chives
1 c Monterey jack cheese; shred
1 ts Salt
1 1/2 c Tortilla chips; crushed
1 ts Chili powder
1 c Dairy sour cream
18 Jumbo pasta shells
3 Green onions; chopped
2 tb Butter; melted
Leaf lettuce (optional)
1 c Taco sauce
Cook, rinse and drain pasta shells. Cut cream cheese into cubes. Cook beef
in a large skillet over medium high heat until brown, stirring to separate
meat; drain fat. Reduce heat to medium low. Add cream cheese,, salt and
chili powder; simmer 5 minutes. Toss shells with butter; fill with beef
mixture. Arrange shells in buttered 13x9" pan. Pour taco sauce over each
shell. Cover with foil. Bake in preheated 350~ oven 15 minutes. Uncover;
top with cheddar cheese, monterey jack cheese and chips. Bake 15 minutes
more or until bubbly. Top with sour cream and onions. Garnish with lettuce.
Title: Taco Hotdish
Categories: Ground beef, Mexican
Yield: 6 servings
8 oz Taco chips; crushed
1 lb Hamburger; browned
1 md Onion; chopped
1 cn Tomato soup
1 pk Taco seasoning
8 oz Cottage cheese
3/4 lb Cheddar cheese; grated
Lettuce; shredded
Tomatoes; chopped
Crush taco chips and place in lightly-oiled 9x13-inch pan. Brown hamburger
and onion; drain. Add tomato soup and taco seasoning. Mix and pour over
chips. Spread cottage cheese over meat mixture. Add cheddar cheese. Cover
with foil. Bake 40 minutes at 350~F. Serve with shredded lettuce and
chopped tomatoes.
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Title: Crescent Taco Pie
Categories: Ground beef, Casseroles, Mexican, Cheese
Yield: 4 servings
1 lb Ground beef
1 pk Taco seasoning mix
1/2 c Water
1 cn Crescent dinner rolls
1 1/2 c Corn chips; crushed

1 c Sour cream
Preheat oven to 375~. Brown ground beef and drain. Stir in seasoning mix
and water; simmer 5 minutes. Separate crescent dough into 8 triangles and
press into ungreased pie pan to form a pie crust. Sprinkle 1 cup corn chips
over bottom of crust. Spoon meat mixture over crust and corn chips. Spread
sour cream over meat mixture. Cover with cheese. Sprinkle on remaining corn
chips. Bake 20-25 minutes. Serves 4-6
Title: Taco Pie Quiche
Categories: Ground beef, Casseroles, Mexican
Yield: 6 servings
1/2 lb Ground beef
9" prebaked pastry shell
1/2 pk Taco seasoning mix
3 Eggs
1/2 c Water
1 c Light cream
1/2 c Monterey jack cheese; shred
Salt to taste
2 oz Green chilies; seeded, diced
Preheat oven to 375~. Brown beef in skillet; drain off fat. Stir in taco
seasoning mix and water, cover, and simmer (followlabel directions). Cool
10 minutes. Add cheese and chilies and mix well. Spoon into prebaked pastry
shell. Combine eggs, cream, and salt; mix unti smooth. Pour over meat
mixture. Bake in prehated oven for 40 to 45 minutes, or until custard is
set and pastry is browned. Allow pie to stand 5 minutes before serving.
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Title: Tasty Taco Chicken Grill
Categories: Mexican, Chicken
Yield: 8 servings
1 Broiler chicken; cut in part
1 tb Cooking oil
1 sm Onion; minced
1 ts Salt
8 oz Spanish-style tomato sauce
1/2 ts Oregano leaves
4 oz Taco sauce
1/8 ts Pepper
1/4 c Molasses
1/2 c Jack cheese; shredded (opt)
2 tb Vinegar
Lay out chicken parts in baking dish and bake in 350~ oven for 40 min. Cool
them a bit and pour sauce (method below) over the chicken, cover and
marinate in refrigerator for at least an hour, or overnight would be
better. When ready to grill, drain excess sauce and reserve. Place chicken
on prepared grill, skin side up, about 8" from heat. Grill, turning a few
times, for about 20 minutes or until fork can be inserted with ease. Brush
generously with reserved sauce during 20 minutes of grilling. When chicken
is done, place on platter; top with remaining sauce and sprinkle with
cheese, if you like.
Sauce: In small saucepan, make sauce by mixing together onion, tomato
sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper. Bring
mixture to a boil. Remove from heat and cool 2 minutes.
Title: Homemade Taco Seasoning Mix
Categories: Extras, Mexican
Yield: 1 servings
6 ts Chili Powder
5 ts Paprika
4 1/2 ts Cumin
3 ts Onion Powder
2 1/2 ts Garlic Powder
1/8 ts Cayenne Pepper
In storage container with tight-fitting lid, combine all ingredients; mix

well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21
teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of
purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin
seeds, and there is no substitute for its flavor.

Title: Homemade Taco Sauce
Categories: Sauces, Chili, Mexican
Yield: 6 servings
12 Canning tomatoes
1 c Chopped green chili
1 ts Cumino
1 Sm onion
1 ts Salt
1 ts Oregano
Dip tomatoes in boiling water, peel and chop. Chop small onions. Put
tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 1/2
hours. Put in canning jars. Bath in hot water bath for 30 min.
Title: Taco Meatballs
Categories: Mexican
Yield: 1 servings
1 lb Beef, ground
1 c Green pepper
1 c Rice, cooked
2 ts Garlic salt
11 oz Cheddar cheese soup
1 c Onion
1 c Celery
2 Egg, beaten
8 oz Taco sauce
Mix all but last two ingredients. (I puree vegetables in blender rather
than chopping.) Form meat balls and place in 2- 1/2 qt. dish. Bake at 350
degrees for 30 minutes. While baking, heat taco sauce and soup on stove.
Pour over meatballs and bake another 30 minutes.
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Title: Taco Pie
Categories: Mexican
Yield: 1 servings
1 pk Crescent rolls
1 pk Taco mix
2 c Corn chips, crushed
1 c Cheddar, shredded
1 lb Hamburger
1/2 c Water
1 c Sour cream
Cook hamburger, taco mix and water according to package directions. Place
unrolled crescent dough in ungreased pie plate to form crust. Sprinkle with
half of the corn chips and top with hamburger mixture. Spread sour cream on
top and cover with cheese and remaining chips. Bake at 375 degrees for 20
minutes or until heated through.
Title: Soft Tacos
Categories: Mexican, Meats, Easy
Yield: 6 servings
Vegetable Oil
12 Corn Tortillas; *
1 1/2 c Cooked Meat; **
* Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef,

pork or chicken for the meat filling. Heat 1/8-inch oil in skillet until
hot. Cook tortillas, one at a time, in hot oil until soft, about 30
seconds; drain. Spoon 2 Tbls of the shredded meat mixture slightly below
center of each tortilla. Roll tortilla over meat; secure with a wooden
pick. Heat 1/8 inch of vegetable oil in the skillet until it is hot. Cook
each taco in oil, turning once, until light golden brown, about 2 minutes;
drain. Remove wooden picks. Garnish with 2 or 3 of the following items:
Chopped tomatoes, shredded lettuce, chopped onion, chopped green chiles,
chopped avocado, or shredded cheese.
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Title: Texas Breakfast Tacos
Categories: Mexican, Spices, Breakfast
Yield: 4 servings
Southwest Guacamole; *
1 tb Margarine Or Butter
Fresh Tomato Salsa; **
12 Eggs; Large, Beaten
1 lb Chorizo Sausage; Bulk
10 Flour Tortillas; ****
1 c Onion; Finely Chopped, 1 Lg
6 oz Cheese; Shredded, *****
1 Green Bell Pepper;Medium,***
2 tb Margarine Or Butter; Melted
*
For recipe see Sowest 3. ** For recipe see Sowest 2. *** Bell
pepper should be seeded and cut into strips. **** Tortilllas should be 7 to
8 inches in diameter. ***** Use a mixture of shredded Colby and Montery
Jack Cheeses. Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve.
Cook and stir the sausage, onion and the bell pepper strips in a 10-inch
skillet over medium heat, stirring frequently, until the sausage is done,
about 10 minutes; drain and reserve. Heat 1 Tbls of margarine in a skillet
over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs
begin to set at the bottom and sides, gently lift cooked portions with a
spatula so tha the thin uncooked portion can flow to the bottom. Avoid
constant stirring. Cook until the eggs are thickened throughout, but still
moist, about 5 minutes. Heat the oven to 450 degrees F. Spoon about 1/4
cup sausage mixture onto each of the tortillas; top each with about 1/4 cup
of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves.
Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X
1-inches; brush with melted margarine. Bake until light golden brown, about
10 to 12 minutes. Repeat with the remaining tacos. Serve with the
guacamole and salsa.
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Title: Taco Casserole
Categories: Meats, Hamburger, Casseroles, Mexican
Yield: 6 servings
1 lb Ground beef
-corn and red peppers
1 - 11 oz can condensed Nacho
1 1 1/4 oz pkg taco seasoning
-Cheese or Cheddar Cheese
-mix
-soup
2 c Dry rice
2 c Water
1/2 c Grated Cheddar cheese
1 - 16 oz pkg frozen broccoli,
1 c Crushed tortilla chips
Mix beef, soup, water, vegetables and seasoning mix in a large skillet.
Bring to a boil. Reduce heat and simmer 2 minutes. Stir in rice. Cover;
remove from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with
cheese and chips. Makes 6 servings.
Title: Baked Sour Cream Tacos - Tacos De Jocoqui Al Horno
Categories: Cheese, Mexican
Yield: 6 servings
12 Tortillas
1 sm Onion, chopped
Oil for frying
1 cn Solid pack tomatoes, Chopped
Sauce:
Salt
2 tb Oil
1 lb Monterey Jack cheese, cubed
2 tb Salsa Jalapena or your
1 ts Rubbed oregano
-favorite chili relish
1 pt Sour Cream, salted
For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt.
Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil,
put some of the sauce and a piece of cheese on each one and roll. Arrange
in a buttered shallow glass baking dish. Pour remaining sauce over tacos,
top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30
minutes. Serves 6 to 12.
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Title: Ricotta Tacos - Tacos De Requeson
Categories: Mexican, Cheese
Yield: 6 servings
Jim Vorheis
-chopped with seeds
1/3 c Fresh lime juice
1 tb Roughly chopped cilantro
Sea salt to taste
The tacos:
1/3 c Finely chopped radishes
1 c Drained and lightly salted
1/4 c Finely chopped white onion
-ricotta cheese
1 Chile peron, black seeds
6 Thin 5-inch corn tortillas
-removed and roughly
6 Toothpicks
-chopped,
Safflower oil for frying
Or any hot green chile,
Have ready a tray lined with a double thickness of paper toweling.
First make the sauce. Put the lime juice and salt into a glass bowl, mix
in the rest of the ingredients, and leave for at least 30 minutes to
marinate. This should make about 1 cup.
Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over
and secure with a toothpick.
Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but
not smoking, add a few of the tacos and fry, turning once until they are a
golden color and quite crisp. Continue with the rest, adding oil if
necessary.
Drain the tacos well on paper toweling and remove as soon as they are cool
enough to handle. With a toothpick, ease them open and insert about 2
tablespoons of the sauce. Serve immediately; they cannot wait.
The Art of Mexican Cooking From the collection of Jim Vorheis
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Title: Saucy Beef Taco Pizza
Categories: Pizza, Ground beef, Mexican, Beef
Yield: 4 servings
2 lb Ground Beef Round
1 c Shredded Monterey JackCheese
1 ea Med. Onion, Chopped
1/2 c Shredded Cheddar Cheese
16 oz Taco Sauce, Mild or Hot
1 x Sliced Olives (Optional)
4 oz (1 cn) Mild Green Chilies *
1 x Sliced Mushrooms (Optional)
1/2 c Sliced Ripe Olives
1 c Shredded Lettuce
8 oz (1 cn) Refrigerated Rolls **
1 ea Med. Avocado ***
1 1/2 c Crushed Corn Chips
1 ea Med Tomato, Diced
1 c Dairy Sour Cream
* Chilies should be chopped mild green chilies and be drained. ** Rolls
should be Refrigerated Crescent Rolls. *** Avocado should be peeled and
sliced.
~------------------------------------------------------------------------Brown ground beef and onion in large frying-pan or Dutch oven. Pour off
drippings. Add 1 cup taco sauce, green chilies and olives. Separate
crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread
beef mixture evenly over chips, spread with sour cream. Cover with
shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with
remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms,
if desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes
or until crust is golden. Cut into wedges and serve with lettuce, avocado,
tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be
substituted for crescent rolls.
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Title: Dieter's Taco Salad
Categories: Low-cal, Salads, Mexican, Ground beef, Beef
Yield: 4 servings
1 lb Ground beef, lean
1/4 ts Garlic powder
1 x Onion, medium
1 tb Water
1 x Green pepper, large, chopped
4 x Tortillas, 8-inch
8 oz Tomatoe sauce, no-salt
4 c Lettuce, shredded
1 tb Vinegar
12 x Tomatoes, cherry, halved
1 ts Mustard, dry
1 x Carrot, medium, shredded
1/2 ts Pepper, red, crushed
1/4 c Parmesan cheese, grated
1/2 ts Basil, dried, crushed
NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat
85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper
till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce
heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10
minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1
tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce
among 4 plates. Place a tortilla on each plate. Spoon beef mixture into
tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese.
BETTER HOMES AND GARDENS
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Title: Taco Patties
Categories: Ground beef, Vegetables, Mexican, Beef
Yield: 6 servings
1 1/2 lb Ground Beef
1/4 c Onion; Chopped
1 ts Salt
1 ts Worcestershire Sauce
1/4 ts Pepper
3/4 c Water
1 1/4 oz Taco Seasoning Mix; 1 Env.
1 ea Avocado; Ripe, Small
4 oz Cheddar Cheese; Shredded, 1C
Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into
6 patties, each about 3/4-inch thick. Brown patties in a large skillet
over medium-high heat, turning once. Remove patties and set aside. Pour
fat from the skillet. Mix water and seasoning mix in the same skillet and
heat to boiling. Reduce the heat and return the patties to the skillet.
Turn each one to coat with the sauce. Peel avocado and cut into 6 rings.
Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle
with the cheese; cover and heat until the cheese has melted, about 2
minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium
tomato, sliced for the avocado rings.
Title: Dallas Cowboy Tacos *****
Categories: Appetizers, Sausages, Mexican
Yield: 3 servings
1 ea Ea Sausage (medium roll)
1 ea Cup Velveeta cheese
1/2 ea 2
cup Onion (chopped)
2 ea Cup Crescent rolls
Cook sausage over medium heat until well browned; drain. Stir in
the onions and also brown. When completed, open can of rolls and
stretch the dough until thin without splitting or tearing. In the
wide part of the dough, add the sausage and onion mixture, put cheese
on top of that. Then roll the dough as you would a regular cresent
roll. Make sure you pinch all the open areas closed. Bake in
preheated oven at 375F for 10 to 12 minutes.
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Title: Impossible Taco Pie
Categories: Pies, Ground beef, Mexican, Beef
Yield: 6 servings
1 lb Ground beef
3 Eggs
1/2 c Onion; chopped
2 Envelopes taco seasoning;dry 1/4 Head lettuce; shredded
3/4 c Bisquick
1 Tomato; diced
1 1/4 c Milk
1/4 c Ripe olives; sliced
Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish,
8x8". Cook and stir the gr. beef and onion in 10" skillet until beef is
brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking
mix, milk and eggs about 1 min with wire whisk or hand beater or til almost
smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in
center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or
til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives.
FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to
1/2 c., milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in
half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk
or hand beater.
Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only use 1
1/2 qt round or 1 qt. square casserole. no other adj. necessary. FROM:
BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
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Title: Taco Seasoning Mix
Categories: Mexican, Spices/etc., Mix
Yield: 1 servings
2 ts Instant Minced Onion
1 ts Salt
1 ts Chili Powder
1/2 ts Cornstarch
1/2 ts Crushed Dried Red Pepper
1/2 ts Instant Minced Garlic
1/4 ts Dried Oregano
1/2 ts Ground Cumin
Combine all ingredients in a small bowl and blend well. Spoon mixture onto
a 6-inch square of aluminum foil and fold to make airtight. Label as Taco
Seasoning Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you
can increase the amounts to make any number of packages. Taco Fillin: Brown
1 lb lean ground beef in a medium skillet over medium-high heat; drain the
excess grease. Add 1/2 cup water and the sesoning mix. Reduce heat and
simmer 10 minutes, stirring occasionally.
Makes filling for 8 to 10 tacos.
Title: Tofu Tacos
Categories: Vegetarian, Mexican
Yield: 6 servings
12 oz Tofu Drained
1/2 pk Taco Seasoning Mix
1/2 c Cooked Brown Rice
6 Corn Tortillas
1/2 Green Pepper Chopped
1/2 c Chopped Tomato
1/4 c Catsup
1/2 c Chopped Onion
1/2 ts Salt
1 1/2 c Shredded Lettuce
Combine Tofu, Rice, Green Pepper, Catsup, Salt & Taco Seasoning, Mixing
Throughly. Heat Skilet & Warm Tortillas Until Soft & Pliable. Fill Each
Tortilla With Tofu Mixture & Garnish With Tomato, Onion & Shredded Lettuce.
Season With Hot Sauce If Desired.
(Fat 3. Chol. O.)
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Title: Cobble Corn Chili Tacos
Categories: Mexican, Ground beef, Chili, Beans, Beef
Yield: 6 servings
12 Taco shells
1 cn (8 oz) tomato sauce
1 lb Ground beef
2 tb Instant minced onion
1 pk Chili seasoning mix
1 c Sliced celery
1 cn (17 oz) whole kernel
Shredded Cheddar cheese
Sweet corn
Shredded lettuce
1 cn (14 1/2 oz) stewed tomatoes
Arrange taco shells in a shallow baking pan.Place in very slow oven (250
degrees) to crisp while making filling. Heat large skillet;crumble meat in
and cook until browned, stirring constantly.Tilt skillet and spoon off
excess fat. Stir in chili seasoning mix.Add corn,tomatoes,tomato sauce,
onion and celery.Heat to boiling. Turn heat to low and cook,uncovered,for
15 minutes,stirring occasionally. Spoon into taco shells.Top with cheese
and serve on crisp lettuce.Or the filling may be served like chili con
carne, if you don't like taco shells.Makes 6 servings.
Title: Taco Chicken Wings
Categories: Mexican, Poultry
Yield: 10 servings
2 1/2 lb Chicken Wings
1 Env Taco Seasoning Mix *
2 c Dry Bread Crumbs

1 Jar (16oz) Taco Sauce **
* 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut
wings at joint. Combine bread crumbs and taco seasoning mix; mix well.
Preheat oven to 375. Dip each chicken piece in taco sauce then roll in
bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake
for 30-35 mins.
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Title: Crunchy Taco Chip Chicken
Categories: Low-cal, Mexican, Poultry
Yield: 4 servings
4 3 oz skinless chickn breasts 1 1/2 c Stewed tomatoes
1 c Chopped scallions or onions
4 Taco shells, crushed coarse
1 c Chopped red pepper
20 sm Pimento-stuffed olives, chop
1/2 c Chopped celery
-ped
1 tb + 1 t local margarine
1 1/2 oz Shredded cheddar cheese
1. In a 1 1/2 quart casserole, arrange chicken breasts with thicker parts
toward outside of the dish. Cover and microwave on high 8-10 minutes, until
chicken is thoroughly cooked. Remove chicken to plate and set aside.
2. In the same casserole, combine scallions (onions), pepper, celery and
margarine; microwave on high 3-4 minutes, stirring once, until vegetables
are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly
thickened.
3. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely
crushed taco chips, cheese and olives. Microwave on high 2 minutes, until
cheese melts.
Serve with rice and a salad.
Each serving provides: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread. Per
serving: 351 calories.
Source: Weight Watchers Magazine, June 1993
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Title: Chicken Tacos with Rice
Categories: Poultry, Rice/grains, Mexican
Yield: 6 servings
2 lb Chicken parts
1/4 c Flour
2 ts Salt
1/4 ts Pepper
1 c Onion, chopped
1/4 c Butter
2 tb Worcestershire sauce
1 c Chili sauce
1 1/2 c Chicken broth
3 c Hot Rice, cooked
1/2 c Dry Sherry
Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push
chicken to one side. Add onions, saute until transparent. Stir in
remaining ingredients except rice. Bring to a boil, cover and reduce heat,
then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy
rice.
From: Rice Council of America 1971
Title: Chicken Taco Casserole
Categories: Poultry, Casseroles, Mexican
Yield: 8 servings
1 lg Chopped onion
3 tb Margarine
1 cn Chopped chilies (small)
2 c Tomato juice
1 cn Cheddar cheese soup
1 ts Chili powder

2 c Chopped chicken breast,
-cooked
1 Dozen tortillas
1 c Grated cheese
Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup,
chili powder and garlic powder. Add chopped chicken. Break tortillas into
about 6 pieces each. Put a layer of tortillas, layer of chicken mixture,
and layer of grated cheese. Repeat until all is used. Bake at 350 degrees
for about 30 minutes in 2 quart casserole, covered, and then uncover and
add more grated cheese and cook until cheese is melted. This serves about
8.

Title: Chili Bean Tacos
Categories: Pork/ham, Ground beef, Beans, Hot, Mexican
Yield: 8 servings
2 tb Olive oil
1 lb Pork sausage, crumbled
1 Onion, chopped
1 Garlic clove, crushed
1/2 ts Ground cumin
1 ts Hot chili powder
1 Tomato, peeled, chopped
3 tb Tomato paste
1/2 Red bell pepper, seeded,
-diced
1 cn Kidney beans, drained (10oz)
Salt to taste
8 Taco shells
Sour cream
Paprika
Lettuce leaves
Radish roses
Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage,

onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to
break up sausage. Add tomato, tomato paste, bell pepper and kidney beans.
Stir well and cook gently 15 minutes, stirring frequently to prevent
mixture sticking. Season with salt.
Meanwhile, heat taco shells following package instructions. Fill hot taco
shells with sausage mixture. Top each taco with sour cream and sprinkle
with paprika. Serve with lettuce leaves and radish roses.
VARIATION: Substitute lean ground beef for sausage, if desired.
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Title: Crispy Taco Recipe
Categories: Ground beef, Mexican, Beef
Yield: 6 servings
1 lb Lean ground beef
1/2 c Chopped onion
1 Clove garlic, minced or
-pressed, optional
1 ts Salt
1/2 ts Chili powder
2 c Diced tomatoes
4 lg Wheat flour tortillas
Oil for trying tortilla

1. Brown together ground beef, onion and gaarlic in a heavy frying pan over
medium heat, stirring untilmeat loses its pinkness.
2. Add salt and chili poweder, blending well.
3. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and
1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer
filling, pressing it down to remove any air pockets.
4. Pour oil into large skillet to 1/4 inch depth.
5. When oil is hot, place filled tortillas into pan a few at a time. Saute
over medium to high heat until golden on each side, about 45 seconds per
side.
6. Remove frompan onto paper towelling. Cut into wedges to serve.
That what we have this in our dinner. Ask us if you need more meal receipe.
C o o k i n g w i t h c a r e f u l l y !!!
-----

Title: Crispy Taco
Categories: Mexican, Ground beef, Beef
Yield: 6 servings
1/2 c Chopped onion
1 Clove garlic, minced or
-pressed, optional
1 ts Salt
1/2 ts Chili powder

2 c Diced tomatoes
4 lg Wheat flour tortillas
Oil for trying tortilla
1. Brown together ground beef, onion and gaarlic in a heavy frying pan over
medium heat, stirring untilmeat loses its pinkness. 2. Add salt and chili
poweder, blending well. 3. Place 1/2 cup of the ground beef filling. 1/2
cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each
tortilla. Fold other half ocer filling, pressing it down to remove any air
pockets. 4. Pour oil into large skillet to 1/4 inch depth. 5. When oil is
hot, place filled tortillas into pan a few at a time. Saute over medium to
high heat until golden on each side, about 45 seconds per side. 6. Remove
frompan onto paper towelling. Cut into wedges to serve.
That what we have this in our dinner. Ask us if you need more meal receipe.
-----

Title: Fish Tacos
Categories: Diabetic, Fish/sea, Mexican, Vegetables
Yield: 6 servings
1/2 c Nonfat Milk
3/4 c Seasoned Bread Crumbs
8 oz Firm Fish Fillets (red
-snapper, sea bass, etc.)
Nonstick Vegetable Spray

8 Corn Tortillas
1 c Cabbage, shredded
1 Tomato, sliced
A tasty dish from South of the Border. Try adding low-fat cheese or your
favorite vegetables for variety.
Tartar Sauce, or Salsa and Fresh Cilantro (optional)
Pour milk into one shallow pan and bread crumbs into another.
Gently coat fish by dipping first into milk, then into crumbs. Be sure
that the fish is completely coated.
Place fillets on a baking sheet that has been coated with nonstick spray
and bake in a preheated 350 F oven for 10 minutes or until fish is done.
Warm the corn tortillas in the oven and place the fillets, cabbage and
tomato slices on top.
Serve with tartar sauce or salsa and fresh cilantro, if desired.
Yield: 8 tacos
One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g
Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg
Exchange: 1 Starch/Bread 1 Lean Meat
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
-----

Title: Hot 'n Spicy Chicken Soft Tacos
Categories: Poultry, Hot, Spices/etc., Mexican
Yield: 4 servings
1 1/2 lb Skinless, boneless chicken
-tsp. garlic powder)
-breasts
1 ts Salt (salt to taste if
(cut in strips, no more than
-desired)
-1/4" wide)
1 ts Lemon and pepper, or 1 tsp.
1 Whole med. size white onion,
-grated lemon peel
-cut into strips or diced
-(optional)
2 tb Red chile powder
3/4 c Water (or wine)
1 ts Curry powder
2 tb Olive oil
1/2 ts Ground cumin (optional)
1 tb Vegetable oil
1 Pressed garlic clove (or 3/4
Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes
Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl
combine all ingredients except olive oil and vegetable oil. Mix
thoroughly to spread spices over chicken, water should be completely
absorbed, refrigerate for 1 hour. After refrigeration add Olive oil,
and stir until chicken is well coated with oil, spice aromas will be
noticeably lighter.
Heat Vegetable oil in non-stick pan, and add mixture, frying on medium
heat. Cover until water has separated from chicken, and is boiling.
Leave uncovered, on low heat, to simmer until almost all water has
evaporated. Total cook time is less than ten minutes, do not overcook.
Place prepared mixture in center of flour tortillas, add cheese and
other fillings as desired (suggestions above). Fold in half, or roll like
burrito. Top with beans or spanish rice.
Serves 4-6.
Jeff's Spanish Cuisine (c) 1992
-----

Title: Mom's Taco Casserole
Categories: Casseroles, Mexican, Ground beef, Beef
Yield: 6 servings
1 lb Hamburger
1 1/2 c Water
1 Envelope taco seasoning mix,
1 c Grated cheese
-like French's
12 oz Bag baked tortilla chips
1 cn Tomato sauce
From: Mom, who adapted it from the back of a box.
Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water.
Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add tortilla
chips, mix, being careful not to break chips. Pour into a 2 inch deep by
8-inch round or square baking disk. Bake in 400 F oven for 10-15 minutes.
Top with cheese, bake a little longer if desired.
Title: Navajo Tacos
Categories: Mexican
Yield: 8 servings
4 x New Mexican Chile;Dried red;
8 Indian Fry Bread
1 Small Onion;chopped
Cheddar Cheese;Grated;
2 tb Vegetable Oil
Lettuce;Shredded;
3/4 lb Beef;ground
Tomatoe;Chopped;
3 c Pinto Beans;cooked
Saute the onion in the oil until soft, then add the chiles and 3 cups
water. Bring to a boil, reduce heat and simmer for 30 minutes. Place the
mixture in a blender and puree until smooth.
Saute the beef until browned and drain off excess fat. Add the chile sauce
and beef to the beans and heat.
To assemble: Place the bean mixture on the fry bread, top with the cheese,
lettuce, and tomatoes, and serve.
Yield: 8 Heat Scale:4

Title: Quick and Easy Tacos
Categories: Mexican, Appetizers
Yield: 5 servings
1 c Velvetta salsa Dip
1 c Lettuce
1/2 lb Ground beef, cooked drained
3/4 c Tomato
10 Taco shells
Stir velveeta cheese spread salsa dip into cooked meat. Fill taco shells
with meat mixture, Top with lettuce and tomato
Title: Ranch Style Taco Salad
Categories: Salads, Mexican
Yield: 8 servings
Head of Lettuce
2 x Tomatoes
Onion
1 lb Cheddar Cheese
1 lb Can Ranch Style Beans
Bottle Catalina Dressing
1 pk Corn Chips
1 lb Ground Beef
2 x Avocados
2 tb Lemon Juice
Saute ground beef, drain well and set aside to cool. Tear lettuce
into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break
corn chips into smaller pieces. Chop avocado and sprinkle with lemon
juice, lightly tossing to coat.
Toss together all ingredients except corn chips. Top with chips just
before serving.
-----

Title: Rubio's Fish Tacos
Categories: Fish/sea, Spices/etc., Mexican
Yield: 6 servings
12 Cod or favorite whitefish
-fillets (1-1/2 oz ea.)
12 Tortillas, corn, as
-thick/fresh as possible
--------------------------------BEER BATTER-------------------------------1 c Flour

Garlic powder, pepper to
1 c Beer
-taste
--------------------------------WHITE SAUCE-------------------------------1/2 c Mayonaise
1/2 c Yogurt
-----------------------------------SALSA----------------------------------1 Garlic clove, peeled and
-stems removed
-minced
2 Jalapeno chiles, seeded and
6 Tomatoes, ripe, peeled,
-chopped
-seeded and diced
1 1/2 ts Salt
1/2 Onion, minced
1/4 ts Pepper
2 tb Cilantro leaves, chopped,
Oil for deep frying
----------------------------------GARNISH---------------------------------1 Head cabbage, green,
1 Lime, cut into wedges
-shredded
Calories
serving:
per serving:
Number of Servings: 0 Fat grams per
Approx. Cook Time: Cholesterol per serving: Marks:
*DIRECTIONS +++*
Mix flour with favorite spices such as garlic powder, red or black ground
pepper. Stir the flour mixture into the beer and mix until well blended.
Wash fish by dipping in cold, lightly salted water or water with a little
bit of lemon juice added. Be sure fish is completely dry before dipping
into batter.
Prepare salsa; reserve.

Put the vegetable oil into a deep skillet and bring to 375F. Place fish in
a single layer--do not let pieces touch each other. Cook fish until batter
is crispy and golden brown.
Heat corn tortillas lightly in a skillet or Mexican comal until they are
soft and hot.
To assemble, on each tortilla layer the fish fillet, white sauce, salsa and
cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve.
Source: Bill Segui, FidoNet Cooking Echo.
-----

Title: Taco Beef
Categories: Beef, Mexican, Spices/etc.
Yield: 1 servings
1 lb Ground Beef
1 c Fresh Salsa
1/2 ts Chili Powder
1/4 ts Cumin
Salt & Pepper To Taste
In large skillet, brown beef. Drain. Stir in salsa, chili powder and
cumin. Bring to a boil. Reduce heat to low; simmer 10 minutes or until
liquid is absorbed, stirring occasionally. Add salt and pepper to taste.
Use beef mixture for tacos, tostadas or taco salads. Makes 2-1/2 cups.
Typed by Syd Bigger.
Title: Taco Dip
Categories: Appetizers, Condiment, Mexican
Yield: 10 servings
8 oz Cream Cheese
1 pk Taco Mix
1 pk Small Sour Cream
2 tb Taco Sauce (Hot)
2 tb Milk
1 pk Cheddar Cheese
1/2 Head Of Lettuce
1 1/2 Tomatoes, Cubed
Mix cream cheese, sour cream, taco mix, taco sauce and milk together.
Spread on serving dish. Top with cheddar cheese, shredded. Top again with
1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes.
Refrigerate. Serve with tostito or nacho chips.
-----

Title: Taco Quiche
Categories: Beef, Mexican, Spices/etc., Hot
Yield: 8 servings
2 lb Lean Ground Beef
1/4 ts Salt
1 md Purple Spanish Onion *
6 lg Eggs
1 ts Chili Powder
1/2 pt Dairy Sour Cream
1/4 ts Ground Cumin
1 lg Avocado, Sliced
---------------------------------GARNISHES--------------------------------Whole Ripe Olives
Chili Salsa, If Desired
* Purple Spanish Onion should be chopped.
~------------------------------------------------------------------------Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two
9-inch piepans) with tortillas, tearing them to fit, if necessary. Brown
ground beef and onion, pour off drippings. Add garlic, chili powder,
oregano, cumin, thyme and salt, stirring to combine. Spoon Beef mixture in
pan(s). Top with cheese. Beat eggs and milk together and pour into
pan(s). Bake in moderate oven (350F) 1 hour or until set. Spread top
with sour cream; top with tomatoes avocado and lettuce. Garnish with
olives. Cut into serving size peieces; serve with salsa.
-----

Title: Taco Rice
Categories: Rice/grains, Mexican, Beef
Yield: 4 servings
1 lb Ground beef
1 (8 oz.) can tomato sauce
1 Onion, chopped
1 Chicken bouillon cube
16 oz Jar salsa (Old El Paso-hot,
1 c Rice (brown, wild, what ever
-is our choice)
-- not white)
Serves 4
***Garnish with*** cilantro chopped tomatoes chopped onions sour cream
shredded cheddar sliced pitted black olives tortilla chips
Prepare rice according to package directions.
Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon
cube. Bring to a full boil; cover, reduce heat and simmer for 5 minutes.
Serve beef mixture over rice; top with garnishes to taste.
*/\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
Title: Taco Sauce
Categories: Sauces, Mexican
Yield: 6 servings
3 c Tomato paste
5 c Water
1 c Cider vinegar
1/2 c Corn syrup
2 tb Chili powder
1 tb Salt
1 ts Cayenne pepper 1/2 tsp. hot
-pepper sauce
Combine all ingredients in a large sauce pot. Bring to a boil. Reduce

heat and simmer about 1 hour or until thick. Stir frequently as mixture
thickens to prevent sticking. Pour hot into hot jars, leaving 1/4 inch
head space. Adjust caps. Process 30 minutes in boiling water bath. Yield:
about 6 half pints.

Title: Tacos
Categories: Ground beef, Mexican, Beef
Yield: 12 servings
1 lb Ground beef
1/3 c Chopped onion
1/8 ts Pepper
2 tb Finely chopped black olives
12 Taco shells
1 ts Ground cumin
1/2 c Seeded, chopped tomato
1/2 ts Salt
TOPPINGS: Guacamole chopped green onion grated cheddar cheese shredded
lettuce
Preheat grill for 10 minutes. In large cast iron skillet or frill safe
baking dish, combine ground beef and onion. Cook and stir at high with hood
open until beef is no longer pink, 10-12 minutes. Drain. Stir in olives,
cumin, salt, garlic powder and pepper. Place taco shells on upper cooking
rack. Cook meat mixture with hood closed for about 5 minutes longer. Stir
in tomato. Reduce heat setting to low and serve from grill with toppings.
Makes 12 taco's
Origin: Back of Barbecue Manual Shared by: Sharon Stevens.
-----

Title: Warm Lobster Taco with Yellow Tomato Salsa
Categories: Fish/sea, Mexican, Salsa
Yield: 6 servings
4 Whole lobsters (1 lb each)
1 Whole garlic clove, finely
3 tb Corn oil
-minced
6 Whole flour tortillas, 7
2 tb Fresh cilantro, finely
-inches each
-minced
1 c Tillamook Jalapeno Jack
1 tb Champagne or white wine
-cheese, grated
-vinegar
1 c Spinach leaves, shredded
2 Whole Serrano Chilies,
Yellow Tomato Salsa:
-seeded and minced
4 c Yellow cherry tomatoes or 1
2 ts Lime juice
-lb yellow tomatoes
Salt to taste
1 Whole shallot, large, finely
1 tb Maple syrup (if tomatoes
-minced
-aren't sweet)
To make Yellow Tomato Salsa, in a food processor, using steel blade,
process tomatoes until well chopped. Don't puree. Combine tomatoes and
their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice,
salt, and mix well. Add maple syrup, if needed, to balance flavor and
slightly sweeten. Cover and refrigerate for at least 2 hours or until very
cold.
To make taco, fill large stock pot with lightly salted water and bring to a
boil over high heat. Add lobsters and cook for about 8 minutes or until
just done. Drain and let lobsters cool slightly. Remove meat from lobster
tails, careful not to tear it apart. Cut meat into thin medallions (or
medium size dice, if meat breaks apart). Heat oil in medium saute pan,
over medium heat and saute lobster medallions until just heated through.
Spoon equal portions warm lobster medallions into center of each warm flour
tortilla. Sprinkle each with equal portions of grated cheese and shredded
spinach. Roll into cylinder shape and place each one on warm serving plate
with the edge facing bottom. Surround the taco with Yellow Tomato Salsa.
-----

Title: Zucchini Flower Taco
Categories: Mexican, Vegetables
Yield: 6 servings
6 Zucchini blossoms
1/2 ts Butter or margarine
1 7-inch flour tortilla
3 tb Shredded Jack cheese
1/2 ts Grated Parmesan cheese

3 Thin avocado slices
Salsa to taste
Rinse blossoms well, checking for insects. Melt butter over medium heat.
Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove
from pan.
Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle
with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold
tortilla over filling. Slide onto a plate and accompany with salsa.
Title: Sour Cream Taco Dip
Categories: Dips
Yield: 6 servings
2 c Sour cream
1 Tomato, finely chopped
1 pk Taco seasoning
3/4 c Chredded lettuce
1/2 c Grated monterey jack or mild
2 Green onions, finely chopped
-cheddar cheese
400 g Bag of tortilla chips,
1/2 c Salsa (mild, med, or hot)
-(taco, or nacho chips
Stir together sour cream, taco seasoning, and chopped green onion. Place in
a shallow, wide bowl. Top evenly with grated cheese, salsa,lettuce and
tomato. Serve with tortilla's or Nacho's chips.
Origin: Back of coupon for salsa Shared by: Sharon Stevens.
-----

Title: Grilled Chicken and Red Pepper Taco
Categories: Poultry
Yield: 6 servings
1 1/2 lb Boneless, skinless chicken b 1/4 c Orange juice
2 Red bell peppers roasted pee 1/4 c Lime juice
2 Stalks celery, washed and sl
2 Cloves garlic, peeled and mi
1 Med red onion, peeled and ch
1 ts Ground coriander seed
1/2 c Cooked black beans (about 2
1/2 ts Pepper
1/4 c Chopped cilantro leaves
1/2 ts Salt
1/4 c Balsamic vinegar
1/4 c Sour cream or non-fat yogurt
1/4 c Oil
6 (8-in) flour tortillas
LIGHT A GRILL OR PREHEAT a broiler. Pound the chicken breasts to an even
thickness, and grill or broil on both sides until cooked through, but not
dried out, about 4 minutes on a side. It makes sense to grill the peppers
at the same time. Slice, and set aside. Combine the bell peppers, celery,
onion, black beans and cilantro in a mixing bowl. Combine the vinegar, oil,
orange juice, lime juice, garlic, coriander, pepper. Combine with salt and
sour cream or yogurt in a jar with a tight-fitting lid. Shake well, and
pour the dressing over the vegetables. Marinate the vegetables for 1 hour
at room temperature. Place a large skillet over medium heat, and grill the
tortillas for 30 seconds on a side to soften. To serve, divide the chicken
among the tortillas, placing it at the center of the tortilla. Divide the
vegetables and their dressing on top of the chicken, and roll the tortilla
into a cylinder. Serve immediately; the dish should be at room temperature.
Serves 6. Note: The chicken breasts, vegetable mixture and dressing can all
be prepared a day in advance. Do not marinate the vegetables for more than
1 hour. Cover with aluminum foil to reheat. Reheat the chicken in a 300F
oven for 15 minutes.
-----

Title: Chili Beef Tacos
Categories: Misc., Mexican, Chili
Yield: 20 servings
1/4 c Chili powder
2 Jalapeno chilies, minced
6 Garlic cloves, crushed
10 oz Pkg. frozen corn, thawed and
5 tb Strained fresh lime juice
25 Pimento stuffed green olives
3 tb Olive oil
1/2 c Pimentos, drained chopped
1 tb Cumin
Salt and pepper
2 1/2 lb Stewing beef cut into 1/2 in
20 Taco shells
28 oz Italian plum tomatoes;
12 oz Sharp cheddar cheese, shredd
Drained and crushed
1/2 Bunch romaine lettuce; chopp
2 c Beef broth
4 Chopped seeded tomatoes
12 oz Bottle dark beer
Hot or mild salsa
1 Large onion chopped
1 c Sour cream
Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large
bowl to form a paste. Add the beef and mix till coated. Refrigerate 24
hours, stirring occasionally. Position rack in lower third of oven and
preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer
in a Dutch oven.
Bring to boil over high heat. Cover, transfer to oven and bake for 45
mins. Uncover and continue baking until beef is tender, about 45 minutes
more. Cool, shred beef and return to cooking liquid. Cover and refrigerate
overnight.
Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and
jalapenos then cover and cook until onion is tender and lightly browned,
stirring occasionally, about 15 mins. Strain beef cooking liquid into
skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is
thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.
Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add
corn, olives, and pimentos and stir over medium heat until just heated
through, about 5 minutes. Season with salt and pepper to taste. To
assemble: Half fill taco shells with beef mixture.
Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing
salsa and sour cream separately. Note: The same filling also works in
chimichangas and enchiladas, and is delicious spooned over toasted
hamburger rolls. It can also be frozen.
-----

Title: Quick Tacos
Categories: Misc., Mexican
Yield: 6 servings
2 tb Veg. oil
Salt and pepper
1 Med onion, chopped
6 Med corn tortillas
1 Clove garlic
2 c Shredded Monterey Jack chees
2 c Chopped cooked chicken
1 Large, thinly sliced avocado
2 c Tomato puree
Hot salsa
1 4oz can green chilies*
Saute onion and garlic until onion is translucent. Discard garlic. Add
chicken, puree and chilies. Season with salt and pepper. Reduce heat and
simmer 10 minutes. Spoon some chicken mixture into each shell. Filleach
with some cheese, avocado, lettuce, and salsa. From: Rick Carney, Prodigy
Food & Wine Board
Title: Tacoritos
Categories: Mexican
Yield: 12 servings
1 lb Ground beef
1 tb Chili powder
1 cl Garlic, minced
1/2 ts Salt
1/2 c Chopped onion
3 c Prepared white sauce
1/2 ts Ground sage
1/2 ts Oregano
1/2 ts Ground cumin

2 tb Chopped mild green chiles
2 c Grated cheddar cheese
2 Tomatoes, chopped
12 White flour tortillas
1/2 Head iceberg lettuce, shred
-ded
Brown ground beef and drain. Add chili powder, garlic, salt and onion.
Combine white sauce (thick is good - typist's note), sage, oregano, cumin,
and chiles. Simmer over very low heat until warm. Reserve 1 cup sauce and 1
cup grated cheese. Mix remaining sauce and cheese with meat, lettuce and
tomatoes. Place this mixture in the tortillas, roll and place seam side
down in a flat ungreased baking sheet. Top with reserved sauce and cheese.
Cover with foil and bake at 350F for 15 minutes.

Title: Ice Cream Tacos
Categories: Desserts, Ice cream
Yield: 6 servings
2 tb Sugar
1/2 ts Ground cinnamon
1 1/2 tb Butter, melted
8 (5 inch) taco shells
1 qt Ice cream, any flavor

-(preferably in a
-cylindrical container)
In a cup, combine sugar and cinnamon. Set aside. Lightly brush butter on
the inside of each taco shell. sprinkle with sugar mixture, set aside.
Remove cover from ice cream carton. TO SLICE CARTON: Using a sharp knife,
make a slit down the side of the carton, run knife around ice cream to
loosen it; remove ice cream and place on a cutting board;cut in four
slices. Cut each slice in half. Place each half in a prepared taco shell.
Arrange ice cream taco's in a 13x9x2 inch baking pan. Cover tightly with
plastic wrap or foil and freeze. At serving time, transfer tacos to a
platter. Serve with a choice of toppings such as sliced strawberries,
blueberries, whipped cream, chopped nuts,toasted coconut, chocolate or
caramel sauce.
Origin: Journal American, July 14, 1993. Shared by: Sharon Stevens.
-----

Title: Jack-In-The-Box Taco
Categories: Mexican, Main dish, Meats
Yield: 12 servings
1 lb Ground beef
1/3 c Refried beans
1/4 ts Salt
2 tb Chili powder
1/4 c Ortega taco sauce
12 Soft corn tortillas

3 c Cooking oil(Crisco prefer'd)
6 sl American cheese
1 Head lettuce, chopped fine
1) Slowly brown ground beef over low heat, using wooden spoon to chop and
stir meat, keeping it very fine and smooth. 2) When beef is browned, drain
fat. 3) Add refried beans and use wooden spoon to smash the whole beans
into the mixture, creating a smooth texture. 4) Add the salt, chili powder,
and 2 tbs. of the taco sauce to the mixture. Remove from heat. 5) In
another skillet, heat 1/4" of oil until hot. (Test with small pc. of
tortilla--it should bubble when dropped into the oil.) Crisco oil will give
the food a taste closest to the original. 6) Spread 1/12 th of beef mixture
on center of each tortilla. 7) Fold tortillas over and press so that the
beef filling acts as an adhesive and holds sides together. 8) Drop each
taco into the pan of hot oil and fry on both sides until crispy. 9) When
cooked, remove the tacos from the oil and place them on a rack or some
paper towels until they are a little cooler. 10) Pry open each taco
slightly. Add 1/2 slice of american cheese (cut diagonally) and some
lettuce. Top with abt. 1 1/2 tsp. of remaining taco sauce.
Yield: Makes 12 Tacos
Older than McDonald's and Burger King, Jack-in-the-Box, is the world's 5th
largest hamburger chain, with 1,089 outlets (by the end of 1991) in 13
states throughout the West and Southwest. The restaurant, headquartered in
San Diego, boasts one of the largest menus in the fast-food world--a
whopping 45 items.
Now taste for yourself the homemade version of Jack's most popular
item. The Jack-in-the-Box Taco has been served since the inception of the
chain, with very few changes over the years.
Source: "Top Secret Recipes" by Todd Wilbur
-----

Title: Kim Chee Poke in a Rice Paper Taco with Avoca
Categories: County fair, Entree
Yield: 6 servings
-----for the kim chee----2 c Kim chee; (above)
1/4 c Hawaiian salt
12 oz Raw ahi (yellowfin tuna); ch
8 c Water
1 md Maui onion; diced
2 lb Won bok cabbage (napa); roug 1/3 c Shoyu (soy sauce)
4 1/2 ts Chili paste
1 tb Sesame oil
4 1/2 ts Fresh garlic; minced
Oil; for deep frying
1 1/3 c Oyster sauce
6 Rice paper
1 c Carrots; finely julienned
-----for the avocado sauce-2 ts Raw sugar
2 Avocados, haas, ripe, dark-s
1/3 c Scallions; roughly cut
3/4 c Chicken stock
1/4 c Fresh chives; roughly cut
1/2 c Sour cream
2 tb Shrimp sauce
2 tb Lemon juice
2 ts Fresh ginger; grated
1 tb Cilantro; chopped
-----for the poke----Salt and white pepper; to ta
Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. Make the kim
chee by adding the salt to water. Add the won bok and soak for 2 hours.
Drain the mixture and add the remaining kim chee ingredients. Let stand for
2 hrs. 2. To make the poke: Chop 2 cups of kim chee into fine pieces and
mix with ahi, onion, shoyu and sesame oil. 3. Make the 'taco' shells. Pour
4 inches of oil into a deep skillet or pot and heat until bubbling.Toss in
a rice paper sheet. Use a large metal whisk push the sheet down in the oil.
The rice paper will form itself into a taco shell around the whisk. Fry 45
to 60 secs.; the rice paper should be translucent and bubbled. Remove and
drain. Proceed with the rest of the rice paper. 4. Make the avocado sauce
by combining all the ingredients and whirl in a blender or processor until
smooth. (To keep the sauce from darkening, place a sheet of plastic wrap
directly on the sauce until needed.) 5. Fill the shells with the kim chee
mixture and serve with avocado sauce.
-----

Title: Soft Tacos with Black Bean & Sausage Chili
Categories: Chili, Ethnic
Yield: 5 -6 serves
1 lb Ground sausage
x Garnish (optional): S & W
1 cn (26-oz.) S & W Black Bean
-Salsa, sour cream, shredded
-Chili Makin's
-cheese and cilantro
10 sm (-12) Flour tortillas (8")
Brown sausage over medium heat in a large pan or skillet; stir frequently
and break up meat as it cooks; drain fat. Reduce heat to low; add Chili
Makin's; stir well to mix and simmer for 3-5 minutes. Meanwhile,, warm
tortillas. Spoon 2-3 Tbsp. chili down the center of each tortilla; fold
over and garnish wth salsa, sour cream, cheese and cilantro, if desired.
Serves 5 to 6 (2 tacos/person).
Nutritional Information Per Serving: 390 calories; 22g protein; 25g carbo;
6g fiber; 25g fat; 65mg cholesterol; 1740mg sodium [Iris' note: !!!]
Source: S & W advertisement in Sunday coupon circular, Oct. 1995.
-----

Title: Tacos (Seasoning Mix Taco)
Categories: Military
Yield: 100 servings
4 1/3 qt WATER
3 lb ONIONS DRY
2 ts 200 ea TACO SHELL
22 lb BEEF GROUND FZ
2 1/3 c FLOUR GEN PURPOSE 10LB
6 lb CHEESE CHEDDER
1 ts PEPPER RED GROUND
2 tb GARLIC DEHY GRA
9 1/3 ts CHILI POWDER
6 lb LETTUCE FRESH
4 tb SALT TABLE 5LB
TEMPERATURE: 350 F. DEEP FAT
1. PREPARE 1 RECIPE TACO SAUCE (RECIPE NO. 025000) SET ASIDE FOR
USE IN
STEP 6.
2. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR; STIR
TO BREAK
APART. DRAIN OR SKIM OFF EXCESS FAT.
3. COMBINE CANNED TACO SEASONING MIX AND WATER; SIMMER 15
MINUTES. ADD TO
MEAT; COOK 5 MINUTES.
4. FRY EACH TORTILLA 15 SECONDS; DRAIN ON ABSORBENT PAPER.
FOLD IN HALF.
5. PLACE 1/4 CUP (1-NO. 16 SCOOP) MEAT FILLING IN EACH TORTILLA;
LINE UP
NEXT TO EACH OTHER IN STEAM TABLE PAN. COVER; KEEP WARM.
6. JUST BEFORE SERVING, TOP EACH TACO WITH CHEESE, LETTUCE,
ONIONS, AND 1
TBS TACO SAUCE.
NOTE: 1. IN STEP 1, 18-7 OZ BT PREPARED TACO SAUCE MAY BE USED.
NOTE: 2. IN STEP 3, 2 1/3 TBSP (7 CLOVES) DRIED GARLIC MAY BE USED.
MINCE
AND FRY WITH BEEF.
NOTE: 3. IN STEP 5, FOR CRISP TORTILLAS, USE 200 EACH THAWED CORN
TORTILLAS. FOLD TORTILLAS; PLACE IN TACO RACK. BAKE 8 TO 10
MINTUES IN 425
F. OVEN UNTIL CRISP. FAT OR OIL IS NOT NECESSARY. DO NOT USED
CANNED
TORTILLAS.
NOTE: 4. IN STEP 5, 200 TACO SHELLS, PREFORMED MAY BE USED. DO
NOT FRY.
NOTE: 5. IN STEP 5, 10 LB 7 OZ (200) THAWED CORN TORTILLAS MAY BE
USED.
NOTE: 6. IN STEP 7, 6 LB 8 OZ FRESH LETTUCE A.P. WILL YIELD 6 LB
FINELY
SHREDDED LETTUCE AND 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB
CHOPPED
ONIONS.
NOTE: 7. IN STEP 7, INGREDIENTS MAY BE PLACED ON SERVING LINE FOR
SELFSERVICE.
Recipe Number: N02101
SERVING SIZE: 2 TACOS
-----

Title: Taco Burger
Yield: 100 servings
2 1/2 qt WATER; HOT
100 ea BUN HAMBGR 13OZ #102
1 tb 1 1/2 c FLOUR GEN PURPOSE 10LB
12 lb BEEF GROUND FZ
1/3 c SOUP GRAVY BASE BEEF
2 9/16 lb CHEESE AMER/SLICE
1 c SHORTENING; 3LB
5/8 oz TOMATO PASTE #2 1/2
1 ts PEPPER RED GROUND
4 lb LETTUCE FRESH
3/4 c CHILI POWDER
1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR,
STIRRING TO
BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.
2. ADD CHILI POWDER, CUMIN, AND RED PEPPER TO BEEF MIXTURE; MIX
WELL. SET
ASIDE FOR USE IN STEP 5.
3. ADD FLOUR TO SHORTENING; BLEND UNTIL SMOOTH; COOK OVER
LOW HEAT 2
MINUTES
4. ADD TOMATO PASTE AND SOUP AND GRAVY BASE TO HOT WATER.
ADD FLOUR
MIXTUR BRING TO A BOIL, STIRRING CONSTANTLY. REDUCE HEAT;
SIMMER 10 MINUTES
OR UNTI THICKENED.
5. COMBINE WITH MEAT MIXTURE. MIX WELL; BRING TO A SIMMER.
6. ON BOTTOM HALF OF BUN, PLACE 1/2 SLICE CHEESE, 1/3 CUP (1-NO. 12
SCOOP)
MEAT MIXTURE, AND 2 1/2 TBSP LETTUCE. COVER WITH TOP HALF OF
BUN. SERVE
HOT
NOTE: 1. IN STEP 4, 1/3-36 OZ CN CANNED TOMATO JUICE CONCENTRATE
MAY BE
USED.
NOTE: 2. IN STEP 6, 2 LB 9 OZ CHEESE FOOD, AMERICAN, SLICED MAY BE

USED.
NOTE: 3. IN STEP 6, 4 LB 5 OZ FRESH LETTUCE A.P. WILL YIELD 4 LB
SHREDDED
LETTUCE.
Recipe Number: N04000
SERVING SIZE: 1 SANDWICH
-----

Title: Taco Sauce (Prepared)
Yield: 100 servings
7 5/8 lb TACO SAUCE; PREPARED
1. USE PREPARED TACO SAUCE.
Recipe Number: O02501
SERVING SIZE: 2 TABLESPO
Title: Soft Tacos with East L.a. Guacamole
Categories: Mexican, Main dish
Yield: 10 servings
1 lb Lean pork butt or shoulder
- cut in 1/2-in cubes
1 tb Lard or shortening
----------------------------EAST L.A. GUACAMOLE---------------------------1 sm Avocado; halved & peeled

1 sm Tomato; chopped
2 ts Minced onion
2 tb Chopped onion
1 ds Garlic powder
3 Sprigs cilantro; chopped
1/2 ts Salt
10 Tortillas
1/4 ts Black pepper
Lemon wedges
1 ts Lemon juice
Cook meat in lard 20 minutes stirring occasionally to brown evenly. Reduce
heat, cover and cook 30 minutes longer.
To make guacamole, mash avocado and blend in minced onion, garlic powder,
salt, pepper and lemon juice. Fold in tomato. Set aside.
Drain meat and shred. (There should be about 1 1/2 cups shredded meat.)
Combine chopped onion and cilantro. Heat each tortilla on griddle or in
skillet until pliable. Spread with guacamole, then top with some of pork
mixture. Top meat with some onion mixture and sprinkle with juice from
lemon wedge. Roll up and serve with additional lemon wedges.

Title: Taco Soup
Categories: Soups, Ethnic
Yield: 4 servings
1/2 c Onion, chopped
16 oz Tomatoes
16 oz Kidney beans
8 oz Corn
8 oz Tomato sauce
4 oz Mushroom
-stems and pieces
1 pk Taco seasoning
-1 1/4-oz
1 Avocado
-peeled and diced
Shredded cheese
Sour Cream
Corn chips
In keetle, lightly brown beef and onion. Stir in tomatoes, beans, corn,
tomato sauce, mushrooms, and taco seasoning. Bring to boil and simmer 15 to
20 minutes.
To serve, garnish with choice of avocado, cheese, and sour cream.
Title: 7-Layer Taco Dip
Categories: Dips, Mexican, Ethnic
Yield: 6 servings
1 cn Jalapeno bean dip
1 c Each shredded jack and
2 Ripe avocados, mashed with
-cheddar cheese
-lemon
3 Tomatoes, chopped fine
8 oz Sour cream with taco
1 bn Green onion tops
-seasoning
1 cn Chopped black olives
Layer in 5 x 9 oblong casserole dish. Serve with tortilla chips.
Food & Wine RT [*] Category 2, Topic 2 Message 203 Sun Jan 31, 1993
M.CARMAIN1 [Melinda]
at 03:10 EST
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

Title: Indian Tacos
Categories: Main dish, Vegetables
Yield: 6 servings
1 1/2 c Dried anasazi beans
1 ea Red onion, thinly sliced
6 ea Pieces Indian Frybread,
1 ea Bunch red radishes, sliced
-- about 6" in diameter
24 ea Golden yellow plum tomatoes,
1 1/2 c Mache or arugula, washed &
-- halved
-- stemmed
6 ea Green anaheim chiles
1 lg Red ripe tomato, sliced
1 lg Red bell pepper, or red
2 ea Ripe avocados, halved &
-- anaheim chile
-- sliced
To prepare the anasazi beans, soak overnight in water to cover. The next
day, drain the beans and place them in a saucepan with fresh water to
cover. Bring to a boil, reduce the heat, and let the beans simmer until
the skins break, about 3 hours. It may be necessary to add water as the
beans cook to prevent them from burning and sticking. After the beans are
cooked, remove from the heat and set aside. You should have about 3 cups
cooked beans. While the beans are cooking, roast, seed, and devein the
chiles and the pepper. Leave chiles whole; slice pepper lengthwise into six
strips. To start building the tacos, place 1/2 cup cooked beans on each
piece of frybread. Add 1/4 cup greens per taco, followed by a red tomato
slice. Add 4 slices avocado and 1 slice red onion, separated into rings.
Follow with radishes and 4 golden yellow plum tomatoes per taco, and top
with 1 roasted green chile and 2 slices roasted red pepper or chile. You
can vary the toppings and the order in which the taco is built.
-----

Title: Kim Chee Poke in a Rice Paper Taco with Avocado Sauce
Categories: County fair, Entree
Yield: 6 servings
-----for the kim chee----2 c Kim chee; (above)
1/4 c Hawaiian salt
12 oz Raw ahi (yellowfin tuna); ch
8 c Water
1 md Maui onion; diced
2 lb Won bok cabbage (napa); roug 1/3 c Shoyu (soy sauce)
4 1/2 ts Chili paste
1 tb Sesame oil
4 1/2 ts Fresh garlic; minced
Oil; for deep frying
1 1/3 c Oyster sauce
6 Rice paper
1 c Carrots; finely julienned
-----for the avocado sauce-2 ts Raw sugar
2 Avocados, haas, ripe, dark-s
1/3 c Scallions; roughly cut
3/4 c Chicken stock
1/4 c Fresh chives; roughly cut
1/2 c Sour cream
2 tb Shrimp sauce
2 tb Lemon juice
2 ts Fresh ginger; grated
-----for the poke----Salt and white pepper; to ta
Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. Make the kim
chee by adding the salt to water. Add the won bok and soak for 2 hours.
Drain the mixture and add the remaining kim chee ingredients. Let stand for
2 hrs. 2. To make the poke: Chop 2 cups of kim chee into fine pieces and
mix with ahi, onion, shoyu and sesame oil. 3. Make the 'taco' shells. Pour
4 inches of oil into a deep skillet or pot and heat until bubbling.Toss in
a rice paper sheet. Use a large metal whisk push the sheet down in the oil.
The rice paper will form itself into a taco shell around the whisk. Fry 45
to 60 secs.; the rice paper should be translucent and bubbled. Remove and
drain. Proceed with the rest of the rice paper. 4. Make the avocado sauce
by combining all the ingredients and whirl in a blender or processor until
smooth. (To keep the sauce from darkening, place a sheet of plastic wrap
directly on the sauce until needed.) 5. Fill the shells with the kim chee
mixture and serve with avocado sauce.
-----

Title: Tasty Taco Chicken Grill *** (Dcgm11b)*
Categories: Main dish, Tex-mex, Chicken, Bar-b-q
Yield: 8 servings
1 ea Broiler chicken; cut in part
1 tb Cooking oil
1 ea Small onion; minced
1 ts Salt
8 oz Can Spanish-style tomato sau 1/2 ts Oregano leaves
4 oz Can taco sauce
1/8 ts Pepper
1/4 c Molasses
1/2 c Grated Jack cheese; (optiona
2 tb Vinegar
Lay out chicken parts in baking dish and bake in 350 degree oven for 40
min. Cool them a bit and pour sauce (method below) over the chicken, cover
and marinate in refrigerator for at least an hour, or overnight would be
better. When ready to grill, drain excess sauce and reserve. Place chicken
on prepared grill, skin side up, about 8" from heat. Grill, turning a few
times, for about 20 min or until fork can be inserted with ease. Brush
generously with reserved sauce during 20 min of grilling. When chicken is
done, place on platter; top with remaining sauce and sprinkle with cheese,
if you like. Sauce: In small saucepan, make sauce by mixing together onion,
tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and
pepper. Bring mixture to a boil. Remove from heat and cool 2 min. FROM:
PAT MULDROW (DCGM11B)
-----

Title: Low Fat Taco Dip
Categories: None
Yield: 1 servings
--------------------------------INGREDIENTS-----------------------------------------------------------------TACO DIP---------------------------------1/2 c Low fat cottage cheese
1 ts Horseradish
1/4 c Catsup
1/2 c Low fat yogurt
1 tb Taco seasoning mix
---------------------------TOASTED TORTILLA CHIPS--------------------------1 pk Soft corn tortillas
-seasoning mix
Garlic powder or taco
--------------------------------PREPARATION-------------------------------Combine the cottage cheese and catsup in a blender until smooth. Add the
taco mix and horseradish. Place in a bowl, fold in the yogurt, cover and
chill. Serve with raw vegetables or toasted tortilla chips. TOASTED
TORTILLA CHIPS: Preheat oven to 400 degrees. Cut each tortilla into 6
wedges, arrange on cookie sheet, sprinkle with desired seasoning. Bake 8 to
10 minutes until crisp. Source: Magic Chef Cookbook CDROM
Submitted By PAT PATE <PATPATE@TENET.EDU> On SUN, 6 NOV 1994
214953
~0600 (CST)
-----

Title: Chicken Taco Salad
Categories: Tex-mex, Poultry
Yield: 4 servings
4 4-oz skinned and boned
1/2 c Chopped sweet red pepper
-chicken breast halves
1/2 c Chopped jicama
1 tb Tex-Mex spice mix
1 tb Chopped fresh cilantro
Vegetable cooking spray
Spicy southwestern dressing
1 c Chopped mango (1 medium
4 10-inch flour tortillas
-mango)
6 c Shredded bibb lettuce
1/2 c Chopped green pepper
-----------------------------TEX-MEX SPICE MIX----------------------------3 tb Chili powder
1 tb Salt
2 tb Ground cumin
1 tb Garlic powder
1 tb Ground black pepper
1 1/2 ts Ground red pepper
------------------------SPICY SOUTHWESTERN DRESSING-----------------------1 tb Tex-Mex Spice Mix
2 tb Water
2 tb Lime juice
1 ts Sugar
1 tb Vegetable oil
Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.
Cook chicken in a large nonstick skillet coated with cooking spray over
medium heat 4-5 mins on each side. Chill.
Chop chicken and place in a medium bowl. Add mango and next 4 ingredients;
toss with Spicy Southwestern Dressing.
Place each tortilla in a medium-size microwave-safe bowl. Microwave at high
1.5 mins or until crisp.
Place lettuce into tortilla shells and top with chicken mixture.
To make Tex-Mex spice mix:
Combine all spice mix ingredients thoroughly and store mixture in a sealed
container in a cool, dark, dry place up to 3 months. Yields 8.5
tablespoons. TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing
ingredients. Yeilds 6 tablespoons.

Title: Taco Bell Hot Taco Sauce
Categories: Copycat, Sauces
Yield: 1 servings
1 cn Tomato paste, (6 Ounce)
2 ts Cornstarch
3 c Water
2 ts White vinegar
2 ts Cayenne pepper
1 tb Minced dried onion
1 1/2 tb Chili powder
2 tb Canned jalapeno slices
2 1/2 ts Salt
("nacho slices")
Combine the tomato paste with the water in a saucepan over medium heat,
stir until smooth
Add the cayenne pepper, chili powder, salt, cornstarch, vinegar, and dried
onion and stir
Chop the jalapeno slices very fine. You can use a food processor, but
don't puree. The best kind of jalapenos to use are those bottled for
nachos or pizza. Add them to the mixture
Heat the mixture to boiling. Continue to stir about 3 minutes and remove
from the heat
Let the sauce stand until cool, and then put in a tightly sealed container
and refrigerate. This will last for 1 to 2 months.
Makes 3 1/2 Cups.
-----

Title: Taco Salad (Syd)
Categories: Salads, Meats
Yield: 4 servings
2 lb Ground Beef
4 oz Marinated Artichoke Hearts
1 Head Fresh Lettuce, Shredded
4 lg Radish, Sliced
1 lg Tomato, Chopped
4 lg Scallions, Sliced
1 sm Zucchini, Sliced
1/4 lb Grated Cheddar Cheese
1/2 lb Fresh Mushrooms, Sliced
Taco Seasoning Or Salsa
4 sm Carrots, Sliced
Taco Sauce Or Dressing
NOTE: Add anything else you might like in a fresh salad.
~------------------------------------------------------ ~------------- ~-In a large frying pan brown the ground beef. Add the taco seasoning or
salsa, whichever you prefer and simmer until most of the liquid is cooked
off. Cut up and combine all salad ingredients in a large salad bowl. When
the salad is ready, add the ground beef and mix well. Taco sauce or Italian
salad dressing both go very well with this one dish meal. Other salad
dressings may be used as well. From: Syd's Cookbook.
-----

Title: Chili Taco Salad
Categories: Vegetables, Poultry, Salads
Yield: 4 servings
-------------------------LIGHT & EASY CHICKEN CHILI------------------------1 tb Vegetable oil
3/4 ts Dried oregano
2 Onions
1/2 ts Salt
2 cl Garlic; minced
1/4 ts Hot pepper flakes
1 lb Chicken; ground
1/4 ts Pepper
1 c Carrots; chopped
28 oz Tomatoes; canned
1 c Celery; chopped
19 oz Red kidney beans; canned
2 tb Chili powder
19 oz Chick-peas; drain, rinse
1 ts Ground cumin
1/4 c Parsley; fresh, chopped
------------------------------CHILI TACO SALAD-----------------------------4 c Tortilla chips
1 c Monterey Jack; shredded
4 c Lettuce; shredded
1/2 c Black olives; chopped
2 c Tomatoes; fresh, chopped
1/2 c Jalapeno peppers; chopped
1 c Sour cream or yogurt
12 Mini corn cobs (optl)
PREPARE CHILI: In large heavy saucepan or Dutch oven, heat oil over medium
heat; cook onions and garlic, stirring, for about 5 minutes or until
softened. Add chicken; cook, stirring, for about 7 minutes or until no
longer pink. Add carrot, celery, red pepper, chili powder, cumin, oregano,
salt, hot pepper flakes and pepper; cook, stirring for 1 minute. Pour in
tomatoes and kidney beans; bring to boil. Reduce heat, cover and simmer for
15 minutes. Add chick-peas; simmer for 15 minutes. Garnish with parsley.
CHILI TACO SALAD: Taco salad is a simly irrestible combo of pleasingly
spicy chicken cbili, crunchy cool lettuce and tomatoes, creamy sour cream
and tongue-tingling peppers. Divide chips among 4 plates. Top each with 1
cup chili, then lettuce, tomatoes, sour cream, cheese, olives, jalapeno
peppers, and corn (if using)
-----

Title: Taco Calzone
Categories: Beef
Yield: 1 servings
3 oz Pizza Dough
- (Que Bueno Taco Sauce
1 oz Chef-Mate Monterey Jack
- label recipe)
- and Cheddar Cheese
1/4 oz Olives; ripe, pitted
- Sauce; unheated
- sliced
2 oz Taco Beef Filling
1 1/2 ts Green onions; sliced
1. Roll out pizza dough. Place on lightly greased 7 inch pizza pan. Pat
with hands to fit pan. 2. Spread cheese sauce evenly to edge of dough,
leaving 1/2 inch space from the rim. 3. Place Taco beef filling along half
of the dough. Garnish with olives and green onions. Fold dough in half.
Seal and crimp edges. Prick top with fork generously. 4. Bake in preheated
375F convection oven 8-10 minutes or until crust is golden brown. Serve.
Makes 1 small calzone.
Source: Carnation Company
-----

Title: Granny's Tacos
Categories: Main dish, Cst
Yield: 2 dozen
2 pk Corn tortilla (12 ct)
1 lb Hamburger
1 sm Onion, chopped
4 cl Garlic, minced
1 md Potato, peeled, boiled
-and mashed, or use leftover

Garlic salt
Black pepper, fresh ground
Oil for frying
---------------------------------CONDIMENTS--------------------------------Chopped tomato
Sliced olives
Shredded lettuce (iceberg)
Sour cream
Grated cheddar
Avacado or guacamole
Chopped onion
Salsa or taco sauce
Let tortillas come to room temperature before attempting to use them. Use a
well seasoned iron skillet for frying.
Filling: Crumble hamburger into a skillet and add onion and garlic. Cook
unitl meat is browned and onions are verging on translucent. Add mashed
potatoes and stir in. Add garlic salt and pepper to taste. When all is hot
and potatoes are well incorporated, turn burner to low and keep warm.
To Fry: Heat skillet with oil about 1/16 to 1/8 inches deep. You will need
to add more as you cook. You should be able to cook at least two tacos at
a time in an average size skillet. Just be sure to watch as they will burn
quickly. When a drop of water sizzles, begin to fry. Take a stack of
tortillas and place a heaping spoonful of filling in the middle. Fold (like
a taco :>) and place fold in hot oil to set. When it holds the shape lay on
it's sde and fry one side. Use tongs to place in oil and to turn. When it
is just crispy, turn to other side, and finish frying. Remove to plate
covered with paper towels to soak up excess oil. While you are waiting for
each batch to brown, spoon the filling for the next batch onto tortillas so
you have them ready.
Putting it all together: Add cheese first, then whatever more liquid
ingredients you prefer (salsa, guacamole, etc)then the small chuncky
ingredints and end with shredded lettuce (it sorta holds al the good stuff
in). Eat and enjoy. They are pretty messy, but it's worth it
:>

Title: "Trash Bag" Taco Salad
Categories: Salads, Meats
Yield: 45 servings
3 lb Ground beef
- each)
3 ea Envelopes taco seasoning mix
2 cn Ranch or chili beans,
3 Heads lettuce, shredded
- drained
3 c Shredded cheddar cheese
1 lg Bag corn chips
3 c Chopped tomatoes
1 Bottle (16 ox.) Catalina
2 c Chopped onion
- salad dressing
3 cn Chopped or sliced ripe
1 Jar (12-oz) salsa
-olives, drained (4-1/4 oz
Brown beef, drain. Add taco seasoning and prepare according to package
directions. Cool. Toss with remaining ingredients in a large plastic bag or
container.
Title: Famous Taco Dip
Categories: Appetizers, Submitted
Yield: 8 servings
1 cn Bean dip
1 c Cheese, monterey jack; shre
1 cn Avocado dip, frozen
-dded
6 Green onions; chopped
4 tb Sour cream
1 Tomato; chopped
6 tb Mayonnaise
1 cn Olives, black, canned (small
1 c Cheese, cheddar; shredded
-); chopped
Layer ingredients starting at the top of the list. Mix together the taco
seasoning mix, sour cream and mayonnaise.
From "Flanagan Parent-Teacher Club" recipe book (Shelley Hagloch)
-----

Title: Salmon Tacos
Categories: Main dish
Yield: 8 tacos
418 g Canned Alaska salmon
100 g Iceberg lettuce, shredded
-(pink or red)
3 Tomatoes; chopped
8 tb Fromage frais
50 g Cheddar cheese, grated
-OR- Greek yogurt
Olives -OR- anchovies
50 g Cucumber; sliced
-OR- chopped peppers
1/2 ts Mint
-(to garnish)
8 Ready-made taco shells
Pre-heat the oven to 200 C, 400 F, Gas mark 6.
Drain the can of salmon. Flake the fish and set aside. Mix together the
fromage frais or Greek yogurt, cucumber and mint. Set aside. Heat the taco
shells in the oven for 2-3 minutes until pliable. (Tacos can also be warmed
in a microwave. 30 seconds on HIGH for each taco.)
Pile lettuce and tomato into each shell then top with chunks of salmon, a
spoonful of the cucumber mixture and some grated cheese. Garnish and serve
immediately.
Serves 6-8. Approx. 310 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias
-----

Title: Taco Bell Enchirito
Categories: Meats, Main dish
Yield: 1 servings
1 lb Ground beef
1/4 ts Salt
1 ts Chili powder
1/2 tb Dried minced onion
1 cn Refried beans, 30 oz.
1/4 Onion, diced

1 cn La Victoria enchilada sauce
2 1/2 c Shredded cheddar cheese
1 cn Sliced black olives (2 oz.)
1 pk Flour tortillas (10 or 12")
1) Slowly brown the ground beef in a skillet, using a wooden spoon or

spatula to separate the beef into pea-sized pcs. 2) Add the salt, chili
powder, and minced onion. 3) With a mixer, or potato masher, beat the
refried beans until smooth. 4) Heat beans in small saucepan or in
microwave. 5) Warm tortillas all at once in a covered container, or wrapped
in moist towel in microwave. Set on high for 40 sec. or warm individually
in skillet for 2-3 min. per side. 6) Spoon 3 tbs. of beef into the center
opf each tortilla. Sprinkle on 1/2 tsp. diced fresh onion. Add 1/3 cup
refried beans. 7) Fold sides of each tortilla over the beans and met. Flip
the tortilla over onto a plate. 8) Spoon 3 tbs. enchilada sauce over top of
the tortilla. 9) Sprinkle on 1/4 cup shredded cheese, and top with 3 olive
slices.
Makes 10 Enchiritos
This item was quite popular until 1992, when sales started flagging.
Pepsico, owners of Taco Bell, said adios. The recipe is preserved here for
posterity.
From: "Top Secret Recipes" by Todd Wilbur
-----

Title: Taco Tartlets
Categories: Appetizers, Tex-mex, Beef
Yield: 16 servings
1 x Meat shells
2 tb Taco seasoning mix
2 tb Ice water
1 x Filling:
1 c Sour cream
2 tb Taco sauce
2 oz Ripe olives ; chopped
1 c Tortilla chips
1/2 c Cheese ; chedder cheese, sh
To make meat shells, combine ingredients: mix well.

Press meat mixture into bottom and sides of tiny tart pans and set aside.
Combine sour cream, taco sauce, olives and 3/4 cups tortilla chips. Spoon
filling into each shell, mounding slightly. Combine remaining chips and
cheese. Sprinkle over each tartlet. bake at 375 degrees for 10 minutes.
Yield 32 tartlets VIVIAN THIELE (NRHF19C)
Title: Taco Tater
Categories: Potato/rice, Carnation, Beef
Yield: 1 servings
1 lg Potato, baked, split,
-and Cheddar Cheese Sauce;
- fluffed
-heated
1 Taco Meat Filling (Que
1/4 oz Olives; ripe, sliced
- Bueno Taco Sauce label
1/4 oz Tomato; diced
- recipe)
1 ts Green Onions; sliced
1 oz Chef-Mate Monterey Jack
1. In split, fluffed, baked potato, place meat filling. Ladle cheese sauce
over potato. Garnish with olives, tomato and green onion. Serve.
Makes 1 potato
Source: Carnation Company
-- -------

Title: Kathy Pitts' Breakfast Tacos
Categories: Mexican, Breakfast
Yield: 4 servings
1 md Potato, boiled and cut
-into chunks or grated
4 sl Bacon
4 Eggs, lightly beaten

4 Flour tortilla
Place bacon in a cold pan, and cook until almost crisp. All the fat should
be rendered. Remove bacon from pan, and drain.
Place potato chunks in the pan, and cook, turning occasionally, until well
browned and crisp. Cut bacon into 1 inch pieces, and add to potatoes.
Immediately pour eggs over the potato/bacon mixture, and cook, stirring
frequently, until soft-scrambled.
Spoon mixture into heated flour tortillas, and roll or fold.
Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno peppers to
be added as desired.
In actuality, the filling can be darn near anything you have handy (eggs
optional). Leftover fajitas are great, as is Mexican-style chorizo (which
makes the greasiest breakfast tacos known to man, if you don't drain the
cooked chorizo mixture VERY well before adding the eggs). Cheese may be
added to the mixture, or sprinkled on the cooked ingredients before
rolling.
Kathy in Bryan, TX
-----

Title: Soft Vegetable Tacos
Categories: Vegetarian, Tex-mex, Main dish
Yield: 8 servings
8
2c
2c
1c
Flour tortillas
1/4 c Sesame seeds
Pico de gallo
1 c Picante (or to taste)
Fresh mushrooms; sliced
2 c Guacamole (optional)
Alfalfa sprouts
Wash and slice mushrooms. Fold flour tortillas like tacos and fill with
mushrooms, pico de gallo, alfalfa sprouts and guacamole (if desired).
Garnish with sesame seeds and picante to taste.
Makes 8 tacos.
From Deeanne's recipe files
Title: Southwest Soft Tacos
Categories: Vegetarian, Tex-mex, Main dish
Yield: 4 servings
4 Corn tortillas
-blend
1 1/3 c Frozen mixed vegetables:
Salt and pepper
-broccoli, corn and red
Sprouts (optional)
-peppers, or other Southwest
4 ts Salsa or picante
Microwave frozen vegetables for 5 minutes. Microwave tortillas for 20-30
seconds until hot and soft. Top each tortilla with vegetables, salt and
pepper, 1 ts of your favorite salsa and sprouts if desired. Fold in 3 sides
like flaps and eat. These are quick and easy.
From Deeanne's recipe files
-----

Title: Tofu Pepper Taco with Pineapple Salsa
Categories: Vegetarian, Ethnic
Yield: 8 servings
1 lb Soft tofu,rinsed and drained
2 Garlic cloves,pressed/minced
2 tb Oriental sesame oil
8 Large radicchio leaves*
2 tb Soy sauce
1 c Shredded jicama
2 ts Pepper
------------------------------PINEAPPLE SALSA-----------------------------1 c Chopped fresh pineapple
1/4 c Thinly sliced green onions
1/2 c Chopped red bell pepper
Fish sauce
3 tb Lime juice
Salt
* - rinsed and crisped
Title: Meatless Taco Filling
Categories: Vegetarian, Digest
Yield: 1 servings
1 c Rice (white or brown)
6 Cloves garlic, minced
2 sm Onions, minced
1 cn Stewed tomatoes
1 cn Chopped green chiles
1 pk Taco seasoning
Prepare rice as usual. While rice is cooking, saute garlic and onions in a
little water and cooking spray. When onions are slightly translucent, at
chiles, and tomatoes. Cook for 30 seconds, then add 1/4 c. water and taco
seasoning. Cook for a few minutes, then add to rice. Serve with ff
tortillas and your favorite taco toppings!
"Jana L. Wachsler" <wachsler@psy.psych.nova.edu> From Fatfree Digest
April-May 1994, Formatting by Sue Smith (using MMCONV)
-----

Title: Taco 5 Alarm Sauce
Categories: Sauces
Yield: 18 servings
1 cn Tomato paste -- (6 ounces)
-For coloring
1 ts Chili powder
1 ts Dark molasses
1 ts Soy sace
1 ts Dry mustard
ds Tobasco sauce
1/4 c Ketchup
pn Pepper
1/2 c Water
1 ts Onion salt
1/2 ts Cumin powder
1/4 c Undrained pickle relish
10 1/2 oz Tomato soup
1 tb Instant POSTUM drink powder
In saucepan combine all ingredients. Stir over low heat to blend all
flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze unused portion
in family sized containers. Source: Gloria Pitzer Presents The Secret
Restaurant Recipes Cookbook
Recipe By

Title: Taco Bell's Cinnamon Twists (Angel Wings)
Categories: Breads, Tex-mex
Yield: 1 servings
WALDINE VAN GEFFEN
5 tb Sugar
VGHC42A----1 tb Almond extract
5 Eggs yolks -- well beaten
1/4 ts Salt
5 tb Sour cream
2 1/2 c Flour
Combine all, adding each item as listed, and enough more flour so that
dough is no longer sticky, but still very soft. Roll small portions of
dough at a time to paper-thin. Use lightly floured working surface. Cut
into strips 2"x5" and arrange in single layer on oiled cookie sheets. Bring
enough oil to 400~ in deep heavy saucpan, at least 3" deep. As you drop the
dough into oil, make a 1" slit down center of each and draw the opposite
ends of the strip through the slit. They'll fall to the bottom but will
surface in a few seconds as they brown, about 2 minutes. Lift out with
tongs and drop into large grocery sack containing about 1 lb of 10-X
powdered sugar. Source: Gloria Pitzer's Secret Recipe Newsletter.

Title: Taco Take-Out Filling
Categories: Meats, Beef, Ethnic
Yield: 1 servings
2 lb Ground chuck
1/3 c Sweetpickle relish
1 c Onion -- chop
1 sm Can tomato paste
1 Green pepper -- chop
6 oz Water tomato Paste can
1 ts Mustard seeds
3 tb Dark molasses
3 tb Beef bouillon powder -- or 10 1/2 oz Beef broth
1 ts Chili powder
Hot fried taco shells
1/8 ts Tabasco
Lettuce -- shred
1 ts Cumin powder
Monterey Jack Cheese-grate
1 1/2 c Bottled chili sauce
Pack beef into ungreased 10" skillet on medium heat. Cover and let simmer,
reducing to low heat after 5 minutes. You don't really want to overbrown
the beef, but to allow some moisture to combine with the natural fat in the
chuck to create a broth while it simmer. Depending on the percentage of fat
content in the beef, I'd let it steam like this for about 12-15 minutes.
Turn off heat. Drain liquid from beef into blender with HALF of the beef.
With on/off speed blend this mixture until it resembles a brick-layer's
mortar. To the mixture of pulvarized beef and the remaining half which you
did not put into the blender, add onion, green pepper, mustard seed,
bouillon powder and chili powder. Stir in hotpepper sauce, cumin powder,
chili sauce, sweet pickle relish, tomato paste, water, molasses and beef
broth. (If you like a thinner sauce, add more beef broth). Simmer this
uncovered, stirring frequently to prevent scorching or use your slow cooker
on "high" for about 2 hours. On top of the range, simmer 1 hour, adding
additional liquid as necessary tokeep sauce consistency. Spoon it into the
fried taco shells. Top it off with lettuce, grated cheese and Taco 5 Alarm
Sauce. Source: Gloria Pitzer Presents The Secret RestaurantRecipes Cookbook
Recipe By
-----

Title: Taco Chile Cheese Soup with Rice
Categories: Soups, Poultry, Main dish
Yield: 6 servings
4 sl Bacon lean
1/2 c White wine
1 md Onion, coarsely chopped
1 c Stewed tomatoes (mexican
3 cl Garlic minced
Style 15 1/2 oz.
1 Jalapeno or other hot chilli
1 c Chilli Beans (15 1/2 oz)
Minced
6 c Chicken broth
1 ts Oregano dried
3 Chicken breast cooked chop
1/2 ts Cumin
Into bite size pieces
Dash tobasco or two dashes
4 oz Montery Jack cheese
1 ts Taco seasoning
2 tb Fresh cilantro chopped
3/4 c Rice (instant)
Directions; In 6 quart dutch oven, cook bacon over med heat. Cook until
crisp. Reserve 2 Tab. of bacon drippings. Pour off any additional and
discard. To bacon drippings add onion, garlic, and peppers and cook over
low heatstirring occasionally. Cook until softened about 4 minutes. Add
oregano, cumin, taco seasoning, and rice, toss and cook about 1 minute.
Pour wine over mixture to deglase pan. Add stewed tomatoes that have been
lightly blended to remove large chunks. Then pour in chicken broth, and can
chilli style beans. Reduce heat to med -low, cover and simmer 30 minutes.
Add chopped chicken breast about 15 minutes before serving, season with
salt and pepper to taste. Add crumbled bacon and cilantro. Stir in grated
cheese stir until melted. Serve hot. garnish with cilantro if desired.
submitted by Marina Cheesman
-----

Title: Tex-Mex Taco Salad^
Categories: Crs, Healthy, Salads
Yield: 6 servings
1 Head lettuce, shredded
2 lg Chopped tomatoes
1 sm Onion, diced
4 c Can Opener chili, (separate

Recipe)
Line plates with vegetables and top with chili.

Variation: Serve with baked corn chips.
Per serving: Calories: 275 Protein: 15g Carbohydrates: 40g Fat: 6g Sodium:
443mg Cholesterol: trace
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6
Entered by Carolyn Shaw 3-95.
Title: Chicken Taco Salad, Low Fat
Categories: Poultry
Yield: 6 servings
1 lb Chicken meat -- white
1/2 c Cheddar cheese -- non fat
Skinless
Hot sauce to taste
1/2 c Lettuce -- torn into pieces
1/2 pk Tortilla chips -- *baked*
2 md Tomatoes -- cut into pieces
(1 GM fat per 20 chips)
1 cn Kidney beans -- rinsed and
Bottle Kraft fat free salad
Drained (15 oz. size)
Dressing -- Catalina
Place chicken in a bowl and cover with waxed paper. Cook in microwave about
5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as
directed, substituting chicken for beef. Place lettuce, tomatoes, and chips
in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix
well. Serve immediately. Per serving: fat 4 GM, chol. 56 mg, calories 336,
protein 30 G, carb. 46 GM, 11% of calories from fat.

Title: Rolled Chicken Tacos
Categories: Poultry
Yield: 6 servings
2 lb Chicken breasts, boned -2 c Green chili salsa
Split
12 Corn tortillas
Skinned
3 c Lettuce -- shredded
Preheat oven to 300~F. Rinse chicken breasts and place in casserole dish.
Pour salsa over chicken, cover and bake 1 1/2 hours. Cool. Shred chicken
and put back in sauce. Reheat when ready to use. Place 1/12 mixture in 1
warmed corn tortilla and roll it up. Serve on a bed of shredded lettuce.
Nutrition Analysis per serving: 297 cal; 27gm pro; 32gm carb; 12gm fat;
100mg sod; 62mg chol. Serving Size: 2 rolled tacos.
Recipe By
From:
:
Date: 05/27

Title: Turkey and Walnut Tacos
Categories: Poultry
Yield: 8 servings
1 ts Vegetable oil
1/4 c Raisins
1 sm Onion -- chopped
1/4 ts Ground cinnamon
1/2 c Walnuts -- chopped
8 ea Taco shells
2 c Cooked turkey -- diced
1/2 c Lettuce -- shredded
4 oz Cream cheese -- cut in small
1 c Cherry tomatoes -- halved
Pieces
In a large nonstick skillet, over medium-low heat, heat oil. Add onion;
cover and cook until tender about 5 minutes. Uncover, add walnuts and cook
until toasted, 1 to 2 minutes. Stir in turkey, cream cheese, raisins and
cinnamon. Stir until cheese mixture has melted. Divide mixture among taco
shells. Top each taco with some lettuce, tomatoes and chopped scallions.
Serve immediately.

Title: Taco Dip on a Platter
Categories: Dips
Yield: 8 servings
6 oz Kraft Philadelphia Fat Free
Cream Cheese
2 oz Kraft Healthy Favorites
1/2 c No Fat Sour Cream
Cheddar Cheeese, shredded
2 ts Chili Powder
1/2 c Diced Tomatoes
1 ts Ground cumin
1/2 c Sliced Scallions
1/2 ts Cayenne Pepper
Reduced fat tortilla chips
1/2 c Chunky Salsa
1. Combine cream cheese, sour cream, chili powder, cumin and
cayenne pepper in a large bowl; mix until well blended. 2. Spread on a
10 - inch serving platter. 3. Top with salsa, lettuce, shredded cheese,
tomatoes and
scallions. 4. Serve with reduced fat tortilla chips.
From "366 Low-Fat-Brand-Name Recipes"
Typed by Brigitte Sealing
-----

Title: Saucy Beef Taco Pizza Bbs Sss
Categories: Beef
Yield: 4 servings
2 lb Ground Beef Round
1 c Dairy Sour Cream
16 oz Taco Sauce -- Mild or Hot
1/2 c Shredded Cheddar Cheese
1/2 c Sliced Ripe Olives
Sliced Olives (Optional)
1 1/2 c Crushed Corn Chips
1 md Tomato -- Diced
1 c Shredded Monterey
JackCheese
1 md Onion -- Chopped
Sliced Mushrooms (Optional)
4 oz (1 cn) Mild Green Chilies *
1 md Avocado ***
8 oz (1 cn) Refrigerated Rolls
**
* Chilies should be chopped mild green chilies and be drained. ** Rolls

should be Refrigerated Crescent Rolls. *** Avocado should be peeled and
sliced. Brown ground beef and onion in large frying-pan or Dutch oven. Pour
off drippings. Add 1 cup taco sauce, green chilies and olives. Separate
crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan
to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread
beef mixture evenly over chips, spread with sour cream. Cover with shredded
Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining
1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if
desired. Bake in a moderate oven (375 degrees F.) for 20 to 25 minutes or
until crust is golden. Cut into wedges and serve with lettuce, avocado,
tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be
substituted for crescent rolls.
Recipe By
From:
:
Date:
-----

Title: El Charro Salsa Para Tacos (Taco Sauce)
Categories: Other sauce
Yield: 1 servings
16 oz Can
1/4 c Vinegar
1 c Tomato puree
4 tb Dried oregano
1 c Water
1 ts Salt -- or to taste
1/2 md White onion -- chopped
4 Japanese chiles -- crushed
1/4 c Garlic puree -- *
Crushed tomatoes
1/2 c Oil
* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.
Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot.
Recipe By
: El Charro Cafe Favorite Recipes
From: El Charro Cafe Favorite Recipes

Title: Pork Tacos
Categories: Pork
Yield: 6 servings
1 cn Stewed tomatoes -- (16 oz)
3/4 c Cheddar cheese -- shredded
1 cn Tomato sauce -- (8 oz)
1/2 c Onions -- chopped
1/2 c Bell peppers -- chopped
1/4 ts Salt
1 Clove garlic -- chopped
1 tb Olive oil
1 ts Sugar
12 Taco shells
2 c Pork -- chopped/cooked
3/4 c Cheddar cheese -- shredded
Preheat oven or toaster oven at 300. Place taco shells in oven to heat
watch carefully could brown quickly . In a skillet, heat oil. Add undrained
tomatoes, tomato sauce, bell peppers, garlic, onion, and sugar until
softened. Then, combine pork, 3/4 cup cheese and salt. Spoon about 1/4 cup
mixture into each taco shell.

Title: Grilled Fish Tacos
Categories: Seafood
Yield: 1 servings
Recipe by: Rich McCormack <macknet@CTS.COM> Marinate shark or fish fillets

(tuna, swordfish, halibut, mahi-mahi, or whatever) in lime juice and salsa
picante (as "picante" as you wish) for about 30 minutes. Grill the fillets
on a charcoal, electric, or gas BBQ grill (or a ribbed cast iron "grilling"
pan on a stove top), sprinkling both sides with Rich's pico de gallo spice
mix (see above) during the grilling. The grill can be brushed with olive,
corn, or peanut oil to keep the fish from sticking. When done, slice the
fish into approx. 1/2 inch slices and serve as above.
To be honest, when I suggest fish tacos to visiting friends or relatives
from out of the So. Calif. area, I usually get some sort of a response such
as "you ain't gonna put no fish on MY taco." But those who try 'em usually
like 'em...
BTW -- Have you ever tried fish enchiladas? Mmmmm...mmm, muy bueno
-----

Title: Swordfish Tacos
Categories: Seafood
Yield: 1 servings
1 lb 3/4-inch-thick swordfish ste
Thinly sliced cabbage
Olive oil
Pico de gallo; (see recipe b
Warm corn tortillas
Sour cream
Lime wedges
Prepare barbecue (med-high heat) or preheat broiler. Brush swordfish
generously with olive oil and season with salt and pepper. Grill or broil
until cooked through, about 4 minutes per side. Transfer steaks to plate an
cut into chunks. Serve swordfish with corn tortillas, lime wedges, cabbage,
Pico de Gallo and sour cream, allowing guests to assemble their own tacos.
Pico de Gallo (about 3 cups) 2 lg. tomatoes, diced 1 green onion bunch,
thinly sliced 2 jalapeno chilies, seeded, diced 2 T. olive oil 1 T. red
wine vinegar
Combine all ingredients in bowl. Season to taste with salt. (Can be prepare
6 hours ahead. Store at room temperature.
Title: Tacos De Jocoqui Al Horno (Baked Sour Cream T
Categories: Cheese/eggs, Mexico
Yield: 6 servings
12 Tortillas
1 sm Onion, chopped
Oil for frying
Sauce:
Salt
2 tb Oil
1 ts Rubbed oregano
Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put
some of the sauce and a piece of cheese on each one and roll. Arrange in a
buttered shallow glass baking dish. Pour remaining sauce over tacos, top
with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30

Title: Tacos De Queso (Cheese Tacos)
Categories: Cheese/eggs, Mexico, Upload
Yield: 6 servings
3 ea Chile, poblano
1 pn Sugar, granulated
3 md Tomatoes; peeled, seeded,
2 tb Oil, vegetable
-chopped
1/4 lb Cheese, Monterey jack
1 sm Onions; chopped
12 ea Tortillas, small
Salt
Sour cream
Pepper, black
Remove seeds, stems and veins from chiles. Soak in cold, salted water
about 1 hour.
Combine chiles with tomatoes and onion in blender, blend to a smooth
paste. Add salt, pepper, and sugar to taste. Heat oil in skillet and cook
the puree, over moderate heat, for 3 minutes stirring constantly. Keep warm
while making the tacos.
Place a strip of cheese with a spoonful of the chile puree on each
tortilla, and garnish with a little sour cream. Serve at once.
MM and upload by DonW1948@aol.com / CBMC
Title: Homemade Taco Seasoning Mix (Dry)
Categories: Mixes
Yield: 1 servings
6 ts Chili powder
5 ts Paprika
4 1/2 ts Cumin
2 1/2 ts Garlic powder

3 ts Onion powder
1/8 ts To 1/4 t cayenne pepper
Mix well. Store in airtight container in refrigerator for up to 6 months.

Shake well before using. The amount of any ingredient can be adjusted to
individual taste. Some people add a teaspoon of sugar and/or oregano. Use 3
tablespoons-or more or less to taste-of the mix and 1 cup of water to each
pound of raw ground beef.

Title: Fish Tacos In-A-Hurry
Categories: Fish, Mexican
Yield: 4 servings
8 oz Flounder fillets -- breaded
1/4 c Mayonnaise
Frozen
1/4 c Sour cream
4 Taco shells
4 sl Avocado
2 c Shredded cabbage -- napa
Salsa -- tomato
Bake fish in the oven following package directions. Wrap taco shells in
foil and heat in oven 5 minutes while fish is baking. In a bowl combine
cabbage, mayonnaise and sour cream. Fill each taco shell with some cabbage
mixture; top with fish, avocado and salsa. Makes 2 to 4 servings.
Recipe By
: Gust Vreneos, Cathedral City, CA
From:
owner-Mm-Recipes@idiscover.Net O
-----

Title: San Felipe-Style Fish Tacos in Beer Batter
Categories: Fish, Mexican, Sauces
Yield: 18 servings
2 lb Firm-fleshed fish fillets
1/2 c Mayonnaise
1/2 c Unbleached flour
1/2 c Plain yogurt -- or sour
2 Eggs -- separated
Cream
1/2 ts Garlic salt
1/2 ts Salt
1 ts Oregano
1 3/4 c Shredded cabbage -- Napa
1/2 ts Black pepper
ROSARITO BEACH SALSA:
1/4 ts Cayenne pepper
1/2 c Oil
3/4 c Beer -- room temperature
10 Chiles de arbol
3/4 c Unbleached flour
2 Tomatoes
2 c Canola oil
1/2 c Tomato sauce -- canned
18 Fresh corn tortillas
1/2 ts Salt
SALSA BLANCA:
Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2
cup flour, dust off excess. Set aside while mixing batter. Beat together
egg yolks, seasonings, beer and the 3/4 cup flour until well blended. Whisk
egg whites until they resemble soft whipped cream, then fold gently into
batter. Set aside. This batter holds up quite well for up to 1 hour. Heat
oil in flat-bottomed wok or cast iron skillet. Dip floured fish pieces in
the beer batter and carefully slip into hot oil. Fry unto fish turns a deep
gold, turning so it browns evenly. Remove to crumpled paper towels to
drain. Warm corn tortillas on a griddle placed next to wok or skillet. (Or
in oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1
cup. For the Rosarito salsa: Heat oil in a small cast iron pan and fry the
chilies in in it until they are a deep burnished red. This step gives the
salsa an incomparable smoky flavor. Remove to paper towels and blot off
oil. While the chilies are cooling, broil the tomatoes about 5 minutes,
turning once. Remove cores and most of the skin. Stem chilies and break
pods into pieces. Place tomatoes, tomato sauce, salt and chilies in the
bowl of a food processor: process until chilies are broken up into small,
dark flecks. Use for tacos and over eggs. Makes 1cup. Spread a scant
tablespoon of Salsa Blanca over warm tortilla, add a heaping tablespoon of
shredded cabbage and press into sauce. Add 2 or 3 chunks of fried fish and
drizzle withRosarito Beach Salsa. Eat immediately. Makes 18 tacos.
Recipe By
: Gust Vreneos, Cathedral City, CA
From:
owner-Mm-Recipes@idiscover.Net O

Title: Spicy Flaked Fish Taco (Aicr)
Categories: Fish, Mexican, Cancer
Yield: 4 servings
1 lb White fish fillets
1 Tomato -- finely diced
2 c Chicken broth
Salt and pepper
2 tb Juice from pickled jalapeno
8 Flour torillas
Peppers
Shredded lettuc
1 In bowl
4 tb Salsa
1/4 c Scallions -- thinly sliced
~ Cut fish into into pieces and simmer in broth seasoned vith some juice
from a jar or can of pickled jalapeno peppers; simmer 3 to 4 minutes. ~
Remove from the heat and let the fish cool in the liquid for 30 minutes.
Remove the fish and pat dry with paper towels, then flake with a fork. ~ In
a bowl, toss the fish with scallions and tomato, and season with salt and
pepper. Fill each taco with fish mixture and shredded lettuce, then top
with a tablespoon of your favorite mild salsa.
Recipe By
: Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer Res)
-----

Title: Grilled Fish Tacos with Green Salsa
Categories: Main dish, Seafood
Yield: 4 servings
3 1/2 c Finely shredded red or green
4 Jalapeno chilies
--cabbage
2 ts Lime juice
1/4 c White distilled vinegar
3/4 c Fresh cilantro leaves
Salt and pepper
1 Clove garlic
3/4 lb Fresh tomatillos *
12 Warm corn or low-fat flour
2 tb Salad oil
--tortillas (6-7 inch)
1 Onion, cut into 1/2" slices
Low-fat sour cream
1 1/2 lb Firm-fleshed skinned fish
Lime wedges
-fillets (lingcod, sea bass)
* Look for the small green tomatillos with papery husks in some
supermarkets and Latino grocery stores. If unavailable, substitute small
Roma tomatoes and add more lime juice to taste.
Mix cabbage with vinegar and 3 tablespoons water. Add salt and pepper to
taste. Cover and chill.
Remove and discard husks from tomatillos; rinse tomatillos. Thread onto
skewers. Brush some of the oil lightly onto onion slices. Rinse fish and
pat dry. Brush fish with remaining oil.
Place tomatillos, onion, and chilies on a barbecue grill (high heat). Cook,
turning as needed, until vegetables are browned, 8-10 mintues. Set aside to
cool.
Place fish on grill (med-high heat). Cook, turning once, until fish is
opaque but still moist-looking in thickest part (cut to test), 10-14
minutes.
Remove stems from chilies; remove seeds (if you want less heat). In a
blender or food processor, whirl tomatillos, chilies, lime juice, 1/4 c
cilantro, and garlic until smooth. Chop onion. Add the chopped onion to
salsa mixture, and salt and pepper to taste. Pour into small bowl.
To assemble each taco, fill a tortilla with a little cabbage relish, a few
chunks of fish, salsa, and sour cream. Add a squeeze of lime, and salt and
pepper to taste.
Per serving: 432 cal, 11 g fat (23% of cal), 37 g pro, 232 mg sod, 89 mg chol

Title: Warm Lobster Tacos with Yellow Tomato Salsa
Categories: Appetizers, Fish and se, Salsas, Texas, Tomatoes
Yield: 6 servings
Lobster Filling--Minced
4 1 pound lobsters
2 tb Fresh cilantro -- very
6 7-inch fresh Flour Tortillas
Finely minced
(separate recipe)
1 tb Champagne (or white wine)
3 tb Corn oil
Vinegar
1 c Jalapeno Jack cheese -2 Whole serrano chiles -Grated
Seeded and minced
1 c Spinach leaves -- shredded
2 ts Lime juice
Yellow Tomato Salsa--Salt -- to taste
1 lb Yellow tomatoes
1 tb Maple syrup (optional) -- if
1 lg Shallot -- very finely
Not sweet enough
Minced
Jicama Salad (separate
1 lg Clove garlic -- very finely
Recipe)
For the Lobster Filling: Preheat oven to 300 degrees. Fill a large stock
pot with lightly salted water and bring to a boil over high heat. Add
lobsters and cook for about 8 minutes or until just done. Drain and let
lobsters cool slightly. Wrap tortillas tightly in foil and place in
preheated 300 degree oven for about 15 minutes or until heated through.
Keep warm until ready to use. Remove meat from lobster tails being careful
not to tear it apart. Cut meat into thin medallions (or medium-sized dice,
if meat breaks apart). Heat oil in a medium saute pan over medium heat and
saute lobster medallions until just heated through. Spoon equal portions of
warm lobster medallions into the center of each warm tortilla. Sprinkle
with equal portions of grated cheese and shredded spinach. Roll tortillas
into a cylinder shape and place each one on a warm serving plate with the
edge facing the bottom. Surround the taco with Yellow Tomato Salsa and
garnish each side with a small mound of Jicama Salad (separate recipe).
For the Yellow Tomato Salsa: In a food processor, using the steel blade,
process tomatoes until well chopped. Do not puree. Combine tomatoes and
their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice,
and salt, mixing well. Add maple syrup, if needed, to balance flavor and
sweeten slightly. Cover and refrigerate for at least 2 hours or until very
cold. Note: For a crunchier, more typical salsa, put tomatoes through fine
die of a food grinder.
Chef's Notes: "I created this dish in early 1986 and it quickly became my
signature appetizer on The Mansion on Turtle Creek menu. The name 'Lobster
Taco' perfectly illustrates the casual elegance that characterizes
Southwest cuisine. Its appeal is rooted in the combination of rich lobster
and a simple flour tortilla. The salsa and salad garnishes produce an
explosion of color that promises exciting dining".
__The Mansion on Turtle Creek Cookbook__ by Dean Fearing, edited by Dotty
Griffith, 1987.
Recipe By
: Dean Fearing, __The Mansion on Turtle Creek Cookbook__
From:
-----

Title: Homemade (Dry) Taco Seasoning Mix Ii
Categories: Mixes
Yield: 1 servings
6 ts Chili powder
2 1/2 ts Garlic powder
5 ts Paprika
3 ts Onion powder
4 1/2 ts Cumin
1/8 ts To 1/4 t cayenne pepper
Mix well. Store in airtight container in refrigerator for up to 6 months.

Shake well before using. The amount of any ingredient can be adjusted to
individual taste. Some people add a teaspoon of sugar and/or oregano. Use 3
tablespoons-or more or less to taste-of the mix and 1 cup of water to each
pound of raw ground beef.
Recipe By

Title: Taco Seasoning/vitamix or Blender
Categories: Mixes
Yield: 1 servings
1/4 c Dried minced onion flakes
1 1/2 ts Oregano
4 ts Cornstarch
3 ts Dried minced garlic
2 tb Salt
3 ts Crushed hot red pepper flake
4 tb Chili powder
3 ts Beef bouillon
3 ts Cumin
Place ingredients in Vita-Mix [or blender] container. Make sure lid is
firmly in place. Pulse several times and then run on high for 15-20
seconds. Makes one cup.
Recipe By
-----

Title: Taco Bake (Bisquick)
Categories: Main dish, Meats, Casserole
Yield: 8 servings
1 lb Ground beef
(15 1/4 oz)
1/2 c Chopped onion
2 c Cheddar cheese (shredded)
1 ea Taco seasoning mix (1 1/4
2 c "BISQUICK" Baking mix
Oz)
1 c Milk
1 cn Tomato sauce (15 oz)
2 ea Eggs
1 cn Whole kernel corn, drained
Heat oven to 350 degrees. Cook ground beef and onion until beef is brown;
drain. Spoon into ungreased 13x9x2" baking dish. Stir in taco seasoning
mix (dry), tomato sauce and corn. Sprinkle with cheese.
Stir remaining ingredients until blended. Pour over beef mixture.
Bake 35 min or until light golden brown. Serve with sour cream, chopped
tomato and shredded lettuce if desired.
Prep time: 18 min Bake time: 35 min
-----

Title: Layered Taco Salad
Categories: Vegetarian, Salads
Yield: 4 servings
1 cn Black beans(15oz); rinsed
1/2 c Dairy sour cream
-and drained
1 cn Chopped green chili peppers
4 c Shredded iceberg lettuce
-(4oz); drained
1 md Tomato; seeded and chopped
1 tb Milk
1 1/2 c Shredded cheddar or Monterey
1 cl Garlic; minced
-jack cheese
1/2 ts Chili powder
1/4 c Sliced pitted black olives
Chopped tomato (opt)
1/4 c Green onion
2 c Coarsely crushed tortilla
1 ct Frozen avocado dip; thawed
-chips
In a 2 1/2-quart glass salad bowl layer, black beans, lettuce, tomato,
cheese, olives and onions. For dressing, in a medium bowl stir together
avocado dip, sour cream, chili peppers, milk, garlic, and chili powder.
Spread over top of salad. If desired, sprinkle with chopped tomato. Cover
the surface with plastic wrap and chill for 2 to 24 hours. Before serving,
toss salad together and serve over crushed tortilla chips.
Per serving: 561 cal; 24g pro, 37g carb, 40g fat
Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and Garden
format by Lisa Crawford
-----

Title: Taco Puff Snack
Categories: Appetizers
Yield: 12 servings
3/4 c BISCUIT MIX
1/4 lb MILD PORK SAUSAGE
1 c SHREDDED CHEDDAR CHEESE

3 tb MILD TACO SAUCE
PREHEAT OVEN TO 375 DEG F. IN A SKILLET, BROWN AND CRUMBLE THE

SAUSAGE.
REMOVE SKILLET FROM HEAT AND TO COOL A FEW MINUTES. REMOVE
EXCESS FAT. IN A
MIXING BOWL, COMBINE SAUSAGE AND REMAINING INGREDIENTS. FORM
INTO SMALL
BALLS, ABOUT ONE INCH IN DIAMETER. PLACE IN UNGREASED 9 X 13
BAKING PAN.
BAKE FOR 15 TO 20 MINUTES OR UNTILL PUFFS ARE LIGHTLY BROWNED
-----

Title: Skillet Taco Pie
Categories: Beef, Meats, Main dish
Yield: 6 servings
1 lb GROUND BEEF
2 tb TACO SEASONING
8 oz TOMATO SAUCE
1 3/4 c BISCUIT MIX
1/2 c MILK
1 c SHREDED MONTEREY JACK CHEESE

3 c SHREDDED LETTUCE
2 x TOMATOES, CHOPPED
1/2 c DAIRY SOUR CREAM
PREHEAT OVEN TO 400 F. IN A 10 OVEN PROOF SKILLET, BROWN GROUND

BEEF. DRAIN
EXCESS FAT. ADD TACO SEASONING MIX AND TOMATO SAUCE TO
BROWNED MEAT. SIMMER
FOR 5 MINUTES. SPREAD MIXTURE EVENLY IN PAN. REMOVE FROM HEAT.
IN A MIXER
BOWL, BLEND BISCUIT MIX WITH MILK. ON A LIGHTLY FLOURED BOARD,
PAT DOUGH TO
FORM A CIRCLE ABOUT 1 INCH SMALLER THAN SKILLET. TRANSFER
DOUGH TO TOP OF
BROWNED MEAT MIXTURE. PLACE LARGE PLATTER OR PIZZA PAN
UPSIDE DOWN OVER THE
TOP OF THE SKILLET. USING HOT PADS CAREFULLY TURN THE SKILLET
OVER.
ASSEMBLE TACO PIE BY SPRINKLING CHEESE TO WITHIN 1" OF THE EDGE
OF THE
MEAT. SPREAD LETTUCE TO WITHIN 1" CHEESE. PLACE TOMATOES IN THE
CENTER OF
THE CHEESE LAYER. MAKE 6 DOLLOPS OF SOUR CREAM ON TOP. CUT
INTO 6 WEDGES TO
SERVE. NOTE: SUBSTITUE CHEDDAR CHEESE OR AMERICAN FOR
MONTEREY JACK.
-----

Title: Taco Salad (Barbara's Recipe)
Categories: Salads
Yield: 12 servings
24 oz GROUND BEEF
2 cn KIDNEY BEANS, DRAINED, 15oz.
1 ea LARGE HEAD LETTUCE, CHOPPED
4 oz WISHBONE ITALIAN
DRESSING
2 ea TOMATOES
4 oz WISHBONE FRENCH DRESSING
1 ea ONION, LARGE
15 oz FRITOS CORN CHIPS
2 c CHEDDAR CHEESE, CUBED
DICE ONION. CHOP TOMATOES AND LETTUCE. COOK GROUND BEEF AND
DRAIN GREASE.
WASH BEEF IN WARM WATER. DRAIN WELL. MIX ALL INGREDIENTS
EXCEPT FOR THE
DRESSINGS AND FRITOS. JUST BEFORE SERVING ADD FRITOS AND
DRESSING.
Title: Nadine's Taco Sauce
Categories: Sauces
Yield: 1 servings
2 cn Canned whole tomatoes 1/4 ts Garlic powder
(28 oz cans)
1/2 ts Ground cumin
1 sm Onion
1/8 ts Cumin seeds
1 sm Green pepper
1 ts Oregano
3 ts Chopped jalapeno peppers
1/2 ts Dried cilantro
4 oz Chopped green chilies
1/2 ts Dried parsley
2 ts Lemon juice
1 ts Salt
Using a food processor, chop tomatoes, onions and peppers to a course
consistency. Simmer them with the jalapenos, chilies and lemon juice for
about one hour. Add remaining ingredients, allowing dry ingredients to rest
on top of the liquid about 15 minutes before stirring in. Simmer about 45
minutes after stirring. Put a small amount in a dish to cool for tasting.
Adjust hotness by adding cayenne. For a thinner sauce add a little water
while cooking. Refrigerate sauce until ready to use. Makes about 3 1/2
pints.

Title: Momma's Chicken Tacos (M_c-Tx)
Categories: Poultry, Main dish
Yield: 5 servings
1 Whole chicken
1 ts Garlic salt
1 c Broth (hot)
Salt and pepper to taste
1 c Milk
12 Corn tortillas
1 cn Cream of chicken soup
Oil
1 sm Can chopped green chilies
Shredded cheddar cheese
Boil chicken. Remove from bones. Reserve 1 cup of broth. Add can of soup
to the hot broth and stir until dissolved. Add milk, green chilies and
spices. Heat oil in skillet. Quick fry tortillas in hot oil just until soft
(quickly place in hot oil, turn over and drain on paper towels). Heat oven
to 450 . Place tortilla in casserole pan, fill with chicken mixture, roll
and place seam side down. Line pan with filled tortillas. Spread left over
chicken mixture on top. Spread cheese on top. Bake in 450 oven until cheese
melts and is bubbly. Let cool slightly before serving.
-----

Title: Taco Salad 2
Categories: Mexican, Meats, Main dish
Yield: 2 servings
1/2 lb Bulk Pork Sausage
2 tb Chopped Onion
1/2 c Tomato Sauce
2 tb Canned Chili Peppers,Chopped
1 1/2 ts Unbleached Flour
1 ts Chili Powder (Or To Taste)
1 x Dash Of Garlic Powder
3 c Torn Lettuce
1 ea Lge. Carrot, Shredded
1/2 c Cherry Tomatoes, Halved
1/4 c Monterey Jack Cheese Shreds
1/4 c Coarsely Crushed Taco Chips
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook,
uncovered, on 100% of power 4 minutes or till meat is no longer pink,
stirring once. Drain off fat. Stir in tomato sauce, canned green chili
peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on
100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top
with sausage mixture, shredded cheese and taco chips
-----

Title: Dieter's Taco Salad 2
Categories: Lowcal, Salads, Mexican
Yield: 4 servings
1 lb Ground beef, lean
1 x Onion, medium
1 x Green pepper, large, chopped
8 oz Tomatoe sauce, no-salt
1 tb Vinegar
1 ts Mustard, dry
1/2 ts Pepper, red, crushed
1/2 ts Basil, dried, crushed
1 tb Water
4 x Tortillas, 8-inch
12 x Tomatoes, cherry, halved
1 x Carrot, medium, shredded
1/4 c Parmesan cheese, grated
NUTRITION INFORMATION PER SERVING: 353 cal., 30g pro., 30g carbo., 13g fat
85mg chol., 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper
till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce
heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10
minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1
tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce
among 4 plates. Place a tortilla on each plate. Spoon beef mixture into
tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese.
BETTER HOMES AND GARDENS
Title: Vegetarian Taco Salad
Categories: 20min-meal, Quick meals
Yield: 4 servings
15 oz Canned red kidney beans - 1 1/2 c Shredded american cheese
-drained and rinsed
8 c Mixed torn salad greens
15 oz Canned black beans, drained4 Crisp baked salad shells
-rinsed
Chopped onion
14 1/2 oz Canned stewed tomatoes, cutDairy sour cream
-up
Stir together beans and tomatoes in a medium saucepan. Bring to a boil.
reduce heat and cook for 8 minutes. stir in half the cheese. Arrange greens
on salad shells and top with bean mixture and remaining cheese. Top with
some sour cream and tomato. Makes four servings.

Title: Egg Tacos
Categories: Pickell
Yield: 4 servings
8 Taco shells
8 Eggs
1/2 c Milk
Salt & Pepper to taste
2 c Shredded lettuce
2 Tomatoes, diced
1 c Shredded Monterey Jack or
Cheddar cheese.
Salsa & sour cream (opt)
Heat taco shells as directed on package.

Beat together eggs, milk, salt and pepper. Heat a nonstick medium skillet
over medium-high heat until hot enough to sizzle a drop of water. Pour in
egg mixture and innediately reduce heat to medium-low. As mixture begins to
set, gently move spatula across bottom and sides of skillet to form large,
soft curds. Cook until eggs are thickened and no visible liquid remains,
but they are still moist, about 1 minute.
Divide egg mixture among taco shells. Garnish as desired with lettuce,
tomato, cheese, salsa and sour cream.
Submitted by Kathleen Pickell
-----

Title: Cajun Shrimp Tacos with Tomatillo Salsa
Categories: Main dish, Shellfish
Yield: 8 servings
------------------------------CHILI SOUR CREAM-----------------------------2 c Sour cream
2 ts Chili powder
-----------------------------------SALSA----------------------------------3/4 lb Tomatillos,* husks removed,
-green apple (such as Granny
-rinsed, quartered (about 3
-Smith)
-cups)
2 tb Coarsely chopped fresh basil
1/2 c Coarsely chopped unpeeled
2 tb Coarsely chopped fresh mint
-----------------------------------SHRIMP----------------------------------1 1/2 ts Chili powder
1 tb Minced garlic
1 1/2 ts Paprika
16 Purchased taco shells
2 lb Uncooked medium shrimp,
1 lg Bunch watercress, trimmed
-peeled, deveined
2 Avocados, peeled, pitted,
2 tb Olive oil
-cubed
*A green tomato-like vegetable with a paper-thin husk. Available at Latin
American markets and some supermarkets.
For Sour Cream: Whisk all ingredients in medium bowl to blend. Season with
salt. (Can be made 1 day ahead. Chill.)
For Salsa: Finely chop tomatillos, apple, basil and mint in food processor.
Transfer to small bowl. Season to taste with salt. (Can be prepared 6 hours
ahead. Let stand at room temperature.)
For Shrimp: Combine chili powder and paprika in large bowl. Add shrimp;
toss to coat. Let stand 5 minutes. Heat oil in heavy large skillet over
high heat. Add garlic and saut until fragrant, about 1 minute. Add shrimp;
saut until opaque in center, about 5 minutes. Season with salt and pepper.
Transfer to a small bowl.
Preheat oven to 350F. Arrange taco shells on heavy large baking sheet.
Bake until hot, about 8 minutes. Place shells in napkin-lined basket.
Arrange half of watercress on platter. Top with shrimp. Chop remaining
watercress. Place in small bowl. Place sour cream, salsa, avocados and
chopped watercress in separate bowls.

Title: Beef Tacos with Mexican Sauce
Categories: Beef, Mexican, Crockpot, Main dish
Yield: 30 servings
1 tb Worcestershire sauce
2 md Onions; finely chopped
1 cn Pinto beans or green peas;
2 tb Chili powder
-drained and pureed
1 ts Leaf oregano
Taco shells
1 ts Paprika
Mexican sauce (see other
2 ts Salt
-recipe)
1/3 c Taco sauce
Preparation Time: 10:0 In large skillet, brown ground beef and onions;
drain well. Place beef and onions in crock pot. Stir in remaining
ingredients except taco shells and Mexican Sauce. Cover and cook on low
setting for 8 to 10 hours. Taste for seasoning. Fill taco shel l
Title: Dan Rather's World Class Tacos
Categories: Mexican, Celebrity
Yield: 4 servings
1 c Green pepper; chopped
1 c Onion; chopped
2 tb Chili powder
6 ds Cumin
Salt & pepper to taste
1 lb Velveeta cheese; cubed

1/2 cn Rotel tomatoes
1 Iceberg lettuce; cut up
2 Tomatoes; chopped
8 oz Dorito chips; crumbled
Brown beef well. Add green pepper and onion; saute until done. Season with
salt, pepper, chili powder and cumin. Meanwhile, in double boiler, over
simmering water, melt Velveeta with Rotel tomatoes. To serve, place a layer
of lettuce and tomatoes on individual serving plates. Cover with hot meat
mix. Sprinkle with Doritos. Ladle over hot cheese sauce.
-----

Title: Taco Skillet Supper
Categories: Casseroles, Mexican
Yield: 8 servings
4 c Thinly sliced potatoes
1 Small onion, chopped
1 ts Chicken bullion
1 c Hot water
1 lb Ground turkey
1 Envelope taco seasoning mix

1/4 c Skim milk
1 1/4 c Salsa, divided
1/2 c Quick cooking oats
1 Egg
Coat a 2 qt baking dish with non stick spray. Add potatoes, and 1 T onion.
Dissolve bullion in water, pour 1/2 c over potatoes. Combine turkey, taco
seasoning mix, milk, 1/4 c salsa, oats, egg, and remaining onion, mix well.
Spread over potatoes. Combine remaining salsa and chicken broth, pour over
turkey mix. Bake uncovered at 350 for 1 hour, or until potatoes are tender.
Title: Taco Stuffed Mushrooms
Categories: Appetizers, Veggies, Spicy
Yield: 2 dozen
1 lb Med-size White Mushrooms
1 pn Ground red pepper
3 tb Vegetable oil
1/2 c Shredded hot-pepper,
1/2 c Sliced green onions,scallion
Jack Cheese
1/2 c Nacho-flavored Tortilla
1/2 c Sliced cherry tomatoes
Chips - crushed
Preheat oven to 450F. Remove stems from mushrooms.
On a shallow baking pan place caps, stem side up. Brush outside surface
lightly with 2 tb. of the vegetable oil; set aside.
Chop mushroom stems (makes about 2/3 cup).
In a medium skillet, heat remaining 1 tb. of oil until hot; add stems.
Cook, stirring frequently until softened, about 2 minutes. Add scallions,
tortilla chips and red pepper. Cook, stirring constantly until scallions
are tender, about 2 minutes. Remove from heat; cool slightly, stir in
cheese.
Using a teaspoon, fill reserved mushroom caps; top each with a tomato
slice. Bake in a 450F. oven until mushrooms are tender and hot, about
10 minutes.
Serve hot or warm.
Source: Gannett Newspapers 12/18/96
From the recipe files of suzy@gannett.infi.net
-----

Title: Taco Bean Salad
Categories: Salads, Main dish
Yield: 1 recipe
3 c Cooked AM Pinto Beans
1/2 ts Ground cumin
-- drained
1/4 ts Cayenne pepper (optional)
2 tb Unrefined olive oil
1/4 ts Oregano
1 sm Onion; chopped
1/4 ts Sea salt (optional)
1 Green bell pepper; chopped
1 Celery stalk; chopped finely
1 Tomato; chopped
1/2 c Sour cream or plain yogurt
2 ts Chili powder
1 ds Tabasco sauce (optional)
Soak beans overnight, then cook until tender. Drain. Combine all
ingredients together and mix well. Serve with lettuce and corn chips.
Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen
Mintzias
-----

Title: Grilled Pork Tacos
Categories: Main dish, Mexican, Meats
Yield: 5 servings
Papaya Salsa (other recipe)
10 Four tortillas (6 or 7 in
3/4 lb Pork boneless center loin
-diameter), warmed as below
-roast, cut into 2x1/4 in
1 1/2 c Shredded monterey jack
-strips
-cheese (6 ounces)
1/2 c Chopped fresh papaya
2 tb Margarine or butter, melted
1/2 c Chopped fresh pineapple
Prepare Papaya Salsa and set aside. Cook pork in 10-inch skillet over
medium heat about 10 minutes, stirring occasionally, until no longer pink;
drain. Stir in papaya and pineapple. Heat, stirring occasionally, until
hot. Warm tortillas: Heat in a hot, ungreased skillet or griddle for about
30 seconds to 1 minute. They also can be warmed in a 250 degree oven for
15 minutes. Or wrap several tortillas in dampened microwavable paper
towels or microwavable plastic wrap and microwave on High for 15 to 20
seconds. Heat oven to 425 degrees. Spoon about 1/4 cup of the pork mixture
onto half of each tortilla; top with about 2 tablespoons of the cheese.
Fold tortillas over filling. Arrange five of the filed tortillas in
ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch; brush with melted
margarine. Bake uncovered about 10 minutes or until light golden brown.
Repeat with remaining tacos. Serve with papaya salsa.
-----

Title: Cookie Tacos
Categories: Desserts, Fruits
Yield: 8 servings
--------------------------------COOKIE TACO-------------------------------2 Eggs
1/2 c Butter, melted
1/2 c Sugar
1 ts Vanilla
1/2 c Flour; all purpose
----------------------------------FILLING---------------------------------4 c Strawberries
1 Lime; rind, finely grated OR
2 tb Sugar
1/2 c Lemon pie filling, Opt.
1 c Light sour cream
To prepare cookie Taco mould. Drape greased foil over 1 1/2 inch wide box
on its side (Macaroni and cheese box for example), a rolling pin or several
10 oz soup cans turned on their sides. In a food processor, combine eggs,
sugar and flour. Whirl until fairly smooth. With machine running, add
butter through feed tube, then vanilla. Lightly grease large baking sheet
or several small pans such as foil pie plates. For each taco, pour about 3
tbsp on to sheet. Using back of spoon, spread into 5 inch circles, leaving
tow inches between tacos. Bake in 300 F oven until golden brown and edges
are brown. About 15 minutes. Using a wide spatula, immediately lift
cookies onto foil draped moulds, flaring out edges. Let cool. Store cookies
in an airtight container. To prepare the filling, thickly slice berries.
Slice into julienne pieces or small wedges. Place in a large bowl, stir in
sugar, adding more to taste. Stir lime peel or lemon filling with cream.
Place taco cookie on dessert plate. Spoon about 1/4 cup cream mixture into
centre of each. Top with berries so they flow out onto the plate.
-----

Title: Fruit Tacos
Categories: Snacks, Kids
Yield: 6 servings
1/3 c Baked coconut
1 sm Banana, sliced
1 c Strawberries, sliced
2 tb Pourable fruit, any flavor
1/2 c Seedless green grapes,
-(found in jelly section of
-halved
-store)
1 md Apple, pared, cored and
6 Taco shells
-chopped
1/3 c Vanilla yogurt
1. Spread coconut on baking sheet. Toast in 350 F oven for 7 to 12 minutes,
stirring often.
2. Meanwhile, in medium bowl, stir together strawberries, grapes, apple,
banana, and pourable fruit.
3. Fill taco shells evenly with fruit.
4. Top filled tacos evenly with yogurt.
5. Sprinkle with toasted coconut.
Prep time: 15 min. Number of servings: 6 From: Sesame Street Magazine's
Parents Guide, Sept 91 issue. Page 30. Posted by: Donna Ransdell
-----

Title: Chicken Taco
Categories: Poultry, Mexican
Yield: 1 servings
1 tsp margarine 1 corn or flour tortilla 1-2 tsp mild taco sauce 4 tbsp
shredded chicken 2 tbsp shredded cheese 2 tbsp shredded lettuce
Heat the margarine in a frying pan and quickly saute the tortilla (about a
minute on each side). Place the tortilla on a piece of waxed paper. Spread
the taco sauce on the tortilla. Sprinkle the chicken, cheese, and lettuce
on one third of the tortilla. Then roll the tortilla up, starting with the
side where the chicken mixture is and folding the ends in to prevent the
mixture from dripping out. Wrap the waxed paper around the taco and pack it
in a plastic bag. Makes 1 taco.
Converted by MMCONV vers. 1.50
-----

Title: Chicken Tacos W/mango-Avocado Relish Pt 1
Categories: Mexican
Yield: 4 servings
1 tb Olive oil
4 Chicken breasts
3 c Grated jack cheese
Skinned, boned in 3/4" dice
(fully packed cups)
2 lg Onions; 1/2" dice
Lime juice to taste
1 Red bell pepper; seed/1/2" d
Salt to taste
2 Jalapeno; diced fine
8 Warm flour tortillas
3 Garlic cloves; minced
Mango pico de gallo:
1/2 tb Chili powder
Recipe follows
2 ts Ground cumin
Avocado relish:
2 ts Coriander
Recipe follows
2 c Chicken stock
Fresh sprigs cilantro
CHICKEN "CHILI" TACOS WITH MANGO PICO DE GALLO AND AVOCADO
RELISH Heat
oil in a medium saucepan over medium-high heat. When hot, add chicken and
saute for 5 minutes or until golden brown. Add onions and peppers and saute
for 3 more minutes. Add jalapenos, garlic, chili powder, cumin, coriander,
and saute for 2 minutes. Deglaze with the chicken stock and simmer for 5
minutes or until chicken stock has disappeared. Remove saucepan from heat
and fold in cilantro and cheese. Stir until mixture has a creamy
consistency. Season with lime juice and salt.
Portion "chili" mixture onto 8 warm tortillas. Roll up each tortilla into
a cylinder shape, place 2 tacos on each plate side by side. On one side of
the tacos spoon the Mango Pico de Gallo and the Avocado Relish side by
side. Garnish the top with sprigs of cilantro. Serve. YIELD: 4 SERVINGS see
part 2 for remainder of recipe
-----

Title: Ortega Chicken Tacos
Categories: Poultry, Tex-mex
Yield: 10 tacos
----------------------------NORMA WRENN NPXR56B---------------------------3/4 lb Skinless, boneless chicken 1 1/2 c Sargento Fancy Shredded
Breasts, cut into 1/2" cubes
Cheddar Cheese (about 6 oz)
2 tb Cooking oil
11 oz Can corn with red and green
1/2 c Scallions; chopped
Peppers; well-drained
1/2 c Green pepper; chopped
4 1/8 oz Package Ortega Taco Shells
12 oz Jar Ortega Mild, Medium or
Cilantro for garnish
Hot Thick and Chunky Salsa
In large skillet over medium heat, cook chicken in hot oil for 2 minutes,
stirring constantly. Add scallions and pepper; cook 5 minutes more or until
chicken is no longer pink and vegatbles are tender. Drain mixture; set
aside.
In same skillet, combine 1 cup salsa, 1 cup cheese and corn. Cook over low
heat until cheese melts. Add chicken mixture; heat through. Heat taco
shells according to pacakge directions; fill with chicken mixture. Top
tacos with remaining salsa and cheese. Garnish with cilantro if desired.
Serve hot. Source: Advertisement, Better Homes and Gardens June 1994
-----

Title: Groover's Chicken Tacos
Categories: Tex-mex, Poultry
Yield: 1 recipe
--------------------------------NORMA WRENN-------------------------------1 lg Hen; skinned
1 pk Corn tortillas
3 tb Whole comino seed
6 tb Peanut oil
1 tb Black pepper
1 To 2 fresh jalapenos
5 Cloves garlic; chopped
1 lg Onion
1/4 c Teriyaki sauce
In four quarts water add chicken, cominio and pepper. Cook on high heat
30-40 minutes. Let chicken cool, then debone and shred meat. In large
skillet add chicken, garlic, teriyaki, jalapenos and onion. Cook on low
heat until onion is transparent. In small skillet, add peanut oil. With
medium heat, cook tortillas on each side about one minute. Fold in half and
cook each side one minute. Place on paper towel to eliminate excess oil.
Stuff with meat and garnish with Rooster Salad. Source: Griffin High,
Stamford, Abilene Reporter-News 7/27/94
Title: Taco Chips
Categories: Appetizers
Yield: 1 6servings
1 pk Corn tortillas
1 x Crisco
1 x Season salt
Cut up each corn tortilla in about 6-8 trianges. In large heavy skillet
heat up about 1 inch of grease. Fry triangles( about 30 sec on each
side)until crisp, Drain on paper towels sprinkle (while still hot) with
seasoning salt..Cool and store
-----

Title: Freezer Mix Tacos
Categories: Hamburger, Beef
Yield: 10 Servings
--------------------------------MEAT FILLING-------------------------------1 pk Beef-Tomato Freezer Mix
1 ds Red pepper sauce
2 ts Chili powder
1/4 c Water
1/8 ts Cayenne red pepper
----------------------------SHELLS AND TOPPINGS---------------------------8 ea Taco shells
1 c Lettuce; shredded
1 ea Tomato; chopped, medium
Dip container of frozen mix into hot water just to loosen. In 2-quart
saucepan, heat frozen mix and remaining ingredients to boiling. Reduce
heat; cover and simmer, stirring frequently, until mix is partially thawed,
about 15 minutes. Uncover and simmer 15 minutes, stirring occasionally.
While Meat Filling is simmering, Heat taco shells as directed on package.
Spoon Meat Filling into taco shells. Top filling with cheese, lettuce and
tomato. If desired, serve with taco sauce.
Title: Crunchy Taco Bake
Yield: 1 Servings
1 lb Ground beef
1 1/2 ts Chili powder
1/2 c Onions, chopped
1/2 ts Salt
1 cn Hot chili with BEANS (15 oz)
2 c Corn chips, coarsley crushed
1 cn Tomato sauce (15 oz)
1 c Cheddar cheese, shredded
1 cn Tomato paste (6 oz)
Crumble ground beef in a 2 quart casserole. Add onions; microwave on high
for 4 to 6 minutes. Stir to break up meat. Drain. Stir in chili with
BEANS, tomato sauce, tomato paste, chili powder and salt. Microwave on high
for 6 to 8 minutes. Sprinkle 1 cup of corn chips in 8x8 inch baking dish.
Spoon meat mixture over chips. Top with remaining corn chips. Sprinkle with
cheese. Microwave on high for 1 to 2 minutes. Serve with lettuce and
salsa. Randy Rigg

Title: Corn Bread Taco Bake
Yield: 1 Servings
1 cn Tomato sauce 8 oz.
1 pk Durkee taco seasoning
1 pk Corn muffin mix 8 1/2 oz.
1/2 c Water
1 cn Durkee French fried onions
1 cn Whole kernal corn, drained
2.8 oz. size
12 oz. size
1/3 c Cheddar cheese, shredded 1oz
1/2 c Green pepper, chopped
Brown meat; drain. Stir in next 5 ingredients; pour into a 8x12 inch baking
dish. Prepare corn muffin mix according to package directions, except add
1/2 can French Fried onions. Spoon around outer edge of casserole. Bake,
uncovered, at 400 degrees for 20 minutes. Top with remaining onions and
cheese. Bake for 2 to 3 minutes longer. Randy Rigg
-----

Title: Ww-Exchanges-Taco Bell
Categories:
Yield: 1 Servings
TACOS & TOSTADAS
Hard cheese, 1/2 beef)
1 ea Taco, Hard, beef
4B, 65C
1 1/2FA, 1P, 1/2B, 25C
1 ea Nachos Supreme1 ea Soft Taco, Beef
3FA, 1P (1/2 bean, 1/4 beef,
1FA, 1P, 1B, 30C
1/4 hard cheese) 2B, 20C
1 ea Tostada
1 ea Nachos1 1/2FA, 1P(1/2 bean, 1/2
3FA, 1/2P (hard cheese)
Hard cheese) 1B, 75C
2B, 35C
1 ea Chicken Soft Taco1 ea Beef Meximelt1 FA, 1 1/2P (1 chicken, 1/2
1FA, 1 1/2P, 1B, 50C
Hard cheese) 1B 5C
1 ea Chicken Meximelt1 ea Taco Supreme Beef1 FA, 1 1/2P ( 1 chicken,
1 1/2FA, 1P, 1/2B, 55C
1/2 hard cheese) 40C
BURRITOS
1 ea Mexican Pizza1 ea Bean Burrito5FA, 2P (1 hard cheese,
2FA, 1 1/2P, 2 1/2B, 20C
1/2 beef, 1/2 bean) 1/2V,
1 ea Beef Burrito2B, 60C
2FA, 2P, 2 1/2B
1 ea Pintos 'n' Cheese1 ea Chicken Burrito1FA, 2P (beans) 30C
2FA, 1P (1/2 chicken, 1/2
1 ea Chilito
Hard cheese) 2 1/2B,
1FA, 1 1/2FA (beef & hard
1 ea Burrito SupremeCheese) 2 1/2B, 30C
2FA, 2P (1 beef, 1/2 bean,
1 ea Taco Salad with Shell1/2 Hard cheese) 2 1/2B 120C
7FA, 3P (1 hard cheese, 1
1 ea Combo BurritoBeef, 1 bean) 2V, 2 1/4 B
2FA, 1 1/2P (1/2 beef, 1/2
185C
Bean, 1/2 hard cheese)
1 ea Taco Salad without shell2 1/2B, 20C
1FA, 3P (1 hard cheese, 1
SPECIALTY ITEMS
Beef, 1 bean) 2V, 185C
1 ea Nachos BellGrande1 ea Cinnamon twists (1 serving)
4FA, 1 1/2P (1/2 bean, 1/2
1 1/2FA, 1B, 30C
-- * OLX 1.52 * If he were at the Last Supper, he'd worry about calories.
~-- WM v3.10/92-0662 * Origin: NWCS Online + 18 Nodes + 13 Gig + (503)
620-5910 + (1:105/362.0)
=======================================================
-----

Title: Tacos /ak
Categories: Mexican, Beef, Main dish
Yield: 1 Servings
--------------------------------TACO FILLING-------------------------------1 lb LEAN GROUND BEEF
1 c ANCHO SAUCE
1 c FINELY CHOPPED ONIONS
1 c CHEDDAR OR LONGHORN
CHEESE
1 tb SALT
SHREDDED LETTUCE
--------------------------------ANCHO SAUCE-------------------------------12 ANCHO CHILIS
1 ts CRUMBLED DRIED OREGANO
2 c BOILING WATER
1/2 ts GROUND CUMIN
1/4 c TOMATO PASTE
1/2 ts SUGAR
1 ts FINELY CHOPPED GARLIC
1 1/2 ts SALT
---------------------------------TORTILLAS--------------------------------3/4 c CORNSTARCH
1/3 c CORNMEAL
1 c MILK
2 tb MELTED BUTTER
1/2 ts SALT
FILLING: BROWN MEAT, STIR IN 1/2 CUP ONIONS AND SALT, ADD 1/2 CUP
ANCHO
SAUCE, TASTE FOR SEASONING. SPOON INTO SHELLS SERVED WITH
SHREDDED LETTUCE,
GRATED CHEESE, REMAINING ONIONS AND ANCHO SAUCE IN 4 BOWLS.
ANCHO SAUCE:
TEAR OUT SEEDS. TEAR CHILIS INTO PIECES, PLACE IN BOWL AND POUR
BOILING
WATER OVER. SOAK FOR AN HOUR. DRAIN AND RESERVE LIQUID. SIEVE
CHILIS. POUR
1 1/2 CUPS LIQUID INTO CHILIS AND MIX WELL. ADD REST OF
INGREDIENTS AND
BRING TO BOIL. REDUCE HEAT AND SIMMER 10 MINUTES OR UNTIL
SAUCE THICKENS.
TORTILLAS: MIX THE CORNSTARCH AND MILK TO A SMOOTH PASTE.
BEAT THE EGGS AND
SALT IN A BOWL. ADD CORNMEAL AND MIX WELL. ADD BUTTER AND
CORNSTARCH-MILK
MIXTURE. BEAT. POUR INTO HOT GREASED SKILLET. TURN TO COAT THE
BOTTOM OF
THE SKILLET. ASSEMBLE BY PUTTING FILLING ON TORTILLA, THEN
PLACING CHEESE,
ONIONS, ANCHO SAUCE, AND SHREDDED LETTUCE ON TOP, THEN
EATING.
-----

Title: Carne Asada Soft Tacos
Categories: Mexican
Yield: 12 Tacos
1 lb Beef filet
2 Medium tomatoes, finely
12 Corn tortillas, warmed in
Chopped
Foil or briefly in oven
1 Medium sweet onion, finely
Fresh salsa
Chopped
Charcoal broil the filet. As it is getting done, warm the tortillas on
dinner plates in a 350F oven. Thinly slice the beef and place in bowl.
Place the onion, tomatoes, lettuce, and salsa in similar bowls. Place the
tortillas in a napkin lined basket. Assemble the tacos by placing a layer
of meat in a tortilla, then layers of onion, tomatoes, lettuce, and salsa.
Title: Baked Sour Cream Tacos - Tacos De Jocoqui Al
Categories: Cheese/eggs, Mexican
Yield: 6 Servings
12 Tortillas
1 sm Onion, chopped
Oil for frying
Sauce:
Salt
2 tb Oil
1 ts Rubbed oregano
Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put
some of the sauce and a piece of cheese on each one and roll. Arrange in a
buttered shallow glass baking dish. Pour remaining sauce over tacos, top
with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30
-----

Title: Taco Bread
Categories: Gbmr, Spicy, Breadmaker
Yield: 1 Servings
1 1/2 pound loaf
9 oz Water
1 1/2 tb Applesauce (oil)
2 tb Sugar
1 ts Salt
3/4 c Cornmeal
1/4 c Whole wheat flour
3 tb Taco seasoning
2 c Bread flour
1 1/2 ts Yeast
Adapted from Great Bread Machine Recipes by PNewton vkbb14a Tastes like a
taco...great with chili.
Title: Southern Soft-Shell Tacos
Categories: Main dish, Southwest
Yield: 5 Servings
1 cn HORMEL Chili with beans
2/3 c Uncooked instant rice
2 c Shredded Cheddar Cheese
Shredded Lettuce
10 Flour tortillas, warmed(10")

1 cn CHI-CHI's Salsa
Sour cream
Cook rice according to package directions. Heat chili according to package

directions. Fill tortillas with equal amounts of rice, chili, salsa, and
cheese. Fold over sides of tortilla. Serve with sour cream and lettuce.
-----

Title: Taco Salad with Cumin Dressing
Categories: Diabetic, Salads, Poultry, Cheese
Yield: 8 Servings
8 Tortillas;
1 ts Powdered mustard
2 tb Parmesan cheese; grated
1 ts Ground cumin
8 c Romaine lettuce;
1/2 c Water
1/2 ts Salt
4 tb Vegetable oil
4 tb Red wine vinegar;
4 c Turkey; chopped cooked
1/4 ts Black pepper
1 ts Cumin seeds
6 lg Ripe tomatoes; chopped
4 ts Lemon juice
2 c Cheddar cheese; grated
Toast the tortillas on a baking sheet in a 400 F oven for about 10 min.
While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size
pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl. Make the
cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon
juice, mustard, cumin, water and oil in a bowl or jar. Heat the turkey in a
skillet with the cumin seeds. Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese. Pour on the cumin dressing and top with
tortilla chips.
1/4 recipe - 411 calories, 4 lean meat, 1 bread, 1 vegetable, 2 fat
exchanges 20 grams carbohydrate, 33 grams protein, 23 grams fat 870 mg
sodium, 617 mg potassium, 88 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared
but not tested by Elizabeth Rodier, Nov 93.
-----

Title: Taco Compuesto
Categories: Diabetic, Main dish, Meats, Vegetables
Yield: 4 Servings
3/4 lb LEAN ground beef;
1/2 ts Seasoned salt; yak!!
1/2 c Onion; chopped
8 Taco shells;
2 tb Green chili peppers; diced
1 c Lettuce;
-canned
1 c Low-cal prosse cheese or;
1 cl Garlic;
Part-skim mozzarella cheese;
1 ts Chili powder;
-shredded for either
1 1/2 c Tomato; chopped
-a mixture of both
3 tb Italian Salad dressing;
1/2 c Taco sauce
-reduced-calorie;
In a large skillet cook ground beef, chopped onions, green chili pepper;
and minced garlic over medium heat till beef is brown. Drain off fat. Stir
in chili powder.
In a mixing bowl combine chopped tomato, Italian salad dressing, and
seasoned salt. ( Salt is Salt no matter what) Spoon beef mixture into taco
shells. Top with tomato mixture, shredded lettuce, shredded cheese, and
taco sauce. Makes 4 servings. Time 20 min.
Food Exchange per servings: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 VEGETABLE EXCHANGE + 1 1/2 FAT EXCHANGES
FROM THE BETTER HOMES AND GARDENS DIABETIC COOK BOOK
Brought to you and yours by Nancy O'brion and her Meal-Master
-----

Title: Chinese Tacos
Categories: Meats, L.a. times
Yield: 50 Servings
1 lb Pork,chicken or beef, minced 1/2 c Celery, minced
1/4 c Onion, minced
2 tb Dried Oriental mushrooms
1 ds White pepper
1 tb Light soy sauce
1/2 tb Curry powder (to 1T)
3/4 lb Won ton wrappers
1 x Oil for deep frying
Mince & soak oriental mushrooms. Combine pork, celery, onion,
mushrooms, white pepper, soy sauce and curry powder and mix well. Place 1
teaspoon filling just off center of each won ton wrapper. Fold wrapper over
filling, forming rectangle. Pleat open edges and press to seal. Fry in deep
oil heated to 375F until golden brown.
Title: Taco Bell Meat Seasoning
Categories: Spices
Yield: 1 Servings
1 tb Chili powder
1 1/2 ts Cumin; ground
1/2 ts Coriander; ground
1/2 ts Cilantro leaves
1 ts Instant tea powder
1/2 ts Dry minced parsley

1/2 ts Black pepper
1/4 ts Garlic salt
1/4 ts Onion salt
--------------------------------COMBINE WITH-------------------------------1 ts Dry mustard

1 tb Paprika
1 ts Ground tumeric
1 tb Seasoned salt
1 ts Sugar
Combine first group of ingredients and sift together 3 times. Funnel into
bottle with tight fitting cap. Keep out of direct sunlight and use within 6
mos, or refrigerate to use in one year. Makes 3T of seasoning.
For taco seasoning, use 2T of last group of ingredients <mixed together>
added to the 3T of above seasoning mixture for 1-1 1/2 pounds ground beef.
Posted by Suzze Tiernan in Cooking echo Recipe by Gloria Pitzer

Title: South of the Border Flip (Tvp Tacos)
Categories: Digest, Mar95
Yield: 4 Servings
2 c Tvp, dry
1/2 ts Thyme
1 3/4 c Boiling water
1 ts Salt
1 cn Tomatoes, canned -- 28 oz
1 ea Pepper -- to taste
1 ts Basil
1 tb Chili powder
1 ts Oregano
1 ea Onion -- diced
1/2 ts Cumin
Reconstitute TVP in boiling water. Simmer TVP, and all the ingredients to
blend.
Source: Adapted from something in the Food section of our paper last week
(The Columbus Dispatch).
Posted by "R. S. Koss" <rskoss@bronze.coil.com> to the Fatfree Digest
[Volume 15 Issue 31] Mar. 3, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
-----

Title: Tex-Mex Style Tacos
Categories: Meats, Tex-mex
Yield: 12 Tacos
2 lb Ground beef,
-extra-lean
1 md Onion, chopped fine
1/2 ts Salt
4 tb Chile powder
-(or more to taste)
Vegetable oil
12 Corn tortillas (the

-thinner the better)
1/2 lb Cheddar cheese,
-sharp, grated
1 lg Tomato, chopped
Brown the ground beef and chopped onion in a large skillet. There should be
enough fat in the beef to eliminate any need for extra oil and also to
saute the onions at the same time. While you are browning the beef (it
should be completely cooked with no pink or red color left), be sure to
break it up so that it is granular in texture, as opposed to chunky, when
completely browned. Onions should be limp and translucent but not brown.
Drain off as much fat as possible. Add salt and chile powder and continue
to saute until the chile is completely incorporated into the meat mixture.
Cover skillet and leave on extremely low heat, just enough to keep the meat
hot.
Put about 1/2 inch of vegetable oil in a small skillet, and heat it. Test
the oil for proper temperature by putting in a small piece of tortilla.
When the oil reaches the temperature where it immediately begins to bubble
frantically over the tortilla as soon as it is put in the oil and the
tortilla piece becomes crisp quite quickly, you are ready to cook the taco
shells. This is important because there is nothing worse than a soggy taco
shell (which results from the oil not being hot enough).
Using tongs, put the tortillas in the oil, one at a time, and cook for
30-60 seconds until the underside just starts to become crisp. With the
tongs, turn the tortilla over and, using a spatula, bend in half to form
the shell. Cook each side of the bent tortilla until crisp, about 30-45
seconds per side. Remove the shell from the oil and drain on a
newspaper-covered cookie sheet. The cooked shells can be kept warm in the
oven at very low heat.
To assemble, fill each shell about 2/3s full of the meat and top with
cheese, tomato and lettuce. We like to add extra zap with a shot of Tabasco
sauce.
NOTES:
* San Antonio, Texas style tacos -- My dad is from east Texas and my mom
from southern Oklahoma, but they developed their definition of Tex-Mex from
several years in San Antonio. Since they now live in D.C., they feel
extremely deprived, none of the chain restaurants come anywhere near the
taste they developed in San Antonio.
Tex-Mex cooking is based on peasant-style dishes from the areas of Mexico
bordering Texas. The primary ingredients of Tex-Mex cooking are corn
tortillas (the thinner the better), ground beef, pinto beans and hot chile
powder, sharp Cheddar cheese and onions. Yield:
1 dozen tacos.
* Don't try to use instant onion in this recipe. In San Antonio, people
consider that the best chile powder is Gebhardt's or Eagle Brand.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
: Copyright (C) 1986 USENET Community Trust
-----

Title: Chicken and Avocado Tacos.
Categories: Light, Meals
Yield: 1 Servings
1 oz 30 g ripe avocado.
2 tb Low fat natural yogurt.
1 ts Lemon juice.
Salt and pepper.
Few lettuce leaves shredded
1 Shallot or 3 spring onions
Trimmed and sliced.

1 Tomato cut into wedges.
Quarter small green or red
Pepper finely chopped.
2 Taco shells.
2 oz 60 g roast chicken sliced.
1. In a small bowl mash the avocado with a fork until smooth. Add the
yogurt and lemon juice and stir until blended. Season with salt and pepper.
2. Mix together the lettuce, shallot or spring onions, tomato and green or
red pepper. 3. Warm the taco shells under a moderate grill for 2 to 3
minutes. Remove them and fill with the salad mixture. Top with the chicken
and spoon over the avocado dressing. Serve immediately. Preparation 10
minutes, cooking 3 minutes.
Title: Chili Topping for Navajo Tacos
Yield: 4 Servings
2 c Kidney beans, cooked *
1 c Tomato sauce
1/2 lb Grnd beef, chicken, or pork
1 ts Chili powder
1/2 ts Ground cumin
1 c Corn, whole kernal
1 ts Salt
1 c Tomatoes, canned, drained
1/8 ts Ground chili (to taste)
* May also use 1 can kidney beans. In a large skillet, brown ground meat
until no longer pink. Pour off excess fat. Add onion. Cook and stir until
onion is softened. Stir in beans, corn, tomatoes, tomato sauce, chili
powder, cumin, salt and ground chili. Heat until bubbly. Top with cheddar
cheese.
Serve on top of or with Fry Bread.
-----

Title: Easy Taco Salad
Categories: Crs, Totest, Post, Chopmeat
Yield: 6 Servings
1 lb Ground beef
1 pk (1 1/4 oz) taco seasoning
1 md Head lettuce, shredded
2 md Tomatoes, seeded and
Chopped
1 c Bottled Catalina dressing

4 c To 5 corn chips, crushed
2 c (8 oz) shredded chedder
Cheese
Brown ground beef; drain well. Put in taco seasoning. Combine beef,
lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl;
toss well. Serve immediately.
Taste of Home Ground Beef Collection 1996 Edition
Title: Bite Size Taco Turnovers
Categories: Crs, Totest, Post
Yield: 12 Servings
1/2 lb Ground beef
1/4 c Taco sauce
1 1/2 ts To 2 chili powder
1/4 ts Onion powder
1 Refrigerated pizza dough

1/4 c Shredded american or cheddar
Cheese
1 Egg
1 ts Water
Brown meat; drain. Stir in taco sauce and seasonings; set aside.
Roll pizza dough out to a 14X10 1/2" rectangle, then cut into 12 3 1/2"
squares. Place filling on squares; sprinkle with cheese. Lifting dough up
and over to make triangles, brush edges with water and press edges with
fork to seal. Pierce with a fork.
Brush with combined egg and water. Bake at 425F. 8-10 minutes. Let stand 5
minutes before serving.
Better Homes and Gardens Holiday Appetizers 1995
-----

Title: Blackened Chicken Mini Tacos
Categories: Crs, Totest, Post
Yield: 24 Servings
2 Boneless chicken breasts,
Cut into 3/4" wide strips
4 ts Ground black pepper
4 ts Paprika
3/4 ts Dry mustard
3/4 ts Ground red pepper
1/4 ts Salt
24 Mini taco shells
Pico de Gallo or chunky

Salsa
Finely shredded lettuce or
Spinach
Shredded Cheddar or Montery
Jack cheese
Sour cream
Guacamole
Combine, peppers, paprika, dry mustard and salt in a ziploc bag. Add
chicken and shake to coat. Bake in a shallow baking dish at 350F. 15-20
minutes until no longer pink and meat is tender. Shred chicken using
2 forks.
Bake taco shells until warm and crisp, 5-7 minutes. Serve chicken in shells
and pass remaining filling ingredients.
Pico de Gallo: Combine 2 medium chopped riipe tomatoes, 2 tablespoons
finely chopped red onion, 2 tablespoons chopped fresh cilantro, 1/8
teaspoon salt and a dash sugar. Cover and chill several hours or overnight.
Better Homes and Gardens Holiday Appetizers 1995
-----

Title: Ranch Taco Chicken Salad
Categories: Newspaper, Salads, Poultry
Yield: 6 Servings
1 lb Chicken breasts; boneless,
8 oz Jar of salsa
. skinless, sliced
8 oz Jar of ranch dressing
1 tb Vegetable oil
1 tb Mexican seasoning
1/2 c Tortilla chips; crushed
1 pk Salad greens (16oz)
Fry chicken in oil and Mexican seasoning in nonstick skillet on medium-high
heat for 8 minutes or until chicken is cooked through.
Toss greens, salsa, dressing, cheese and chicken together in brge bowl. Top
with crushed chips just before serving.
Nutritional analysis per serving: 250 calories, 7 grams fat, 24 grams
carbohydrates, 45 milligrams cholesterol, 1,400 milligrams sodium, 25
percent of calories from fat.
** Fort Worth Star Telegram -- Food section -- 29 November 1995 **
Title: Taco Burgers
Categories: Burgers
Yield: 1 Servings
1 Egg, beaten
1/2 c Corn chips, crushed
1 pk Taco seasoning
1 lb Hamburger
1 cn Tomatoes
1 lg Tomato
1 c Cheese, shredded
Combine egg and 1/4 cup water. Stir in chips and half of seasoning mix. Add
beef. Mix well. Add tomato sauce, and rest of seasoning mix. Make patties.
Serve with tomato, lettuce and cheese.
-----

Title: Microwave: Mexican Fish Tacos
Categories: Fish*shell, Mexican, Microwave
Yield: 4 Servings
1 lb Fish fillets
2 tb Light mayonnaise
1 tb Lime or lemon juice
8 Taco shells
pn Salt
Lettuce, shredded
pn Pepper [approx]
1 Tomato, chopped
1/2 c Sweet green pepper, chopped
1/2 c Cheddar, shredded
1/4 c Green onion, chopped
1/3 c Plain low-fat yogurt
1/4 c Hot salsa, or taco sauce
In pie plate, arrange fillets in single layer with thicker portions at
edge. Brush with lime juice; sprinkle with pinch each of salt and pepper.
Cover and microwave at High for 4-6 minutes or until fish flakes easily
when tested with fork, rotating dish and rearranging fillets halfway
through. Let stand, covered, for 3 minutes.
Using slotted spoon, transfer to bowl and coarsely flake fish. Stir in
green pepper, onion, salsa and mayonnaise. Taste and adjust seasoning with
more salt and pepper.
Spoon 1/3 cup down centre of each taco shell. Divide lettuce, tomato and
cheese among tacos. Dollop with yogurt.
Source: Canadian Living magazine [Apr 95] Presented in an article by Ruth
Phelan: "Microwave: Catch of the Day"
[-=PAM=-]
PA_Meadows@msn.com
-----

Title: Naborina's Tacos
Categories: Main dish, Mexican, Hamburger, Mine
Yield: 12 Servings
2 lb Hamburger meat
Garlic
2 cn Refried beans con chorizo
Onion
1 cn Peas
Cumin
1 pk Jalepeno cheese
Worchestershire sauce
ds Pepper
Fry meat and onion, drain well. Add spices to taste. Add beans and cheese
(cut into chunks). Cook over low heat stiring in cheese as it melts. Add
drained peas and stir in gently. Warm 24 taco shells in the oven per
package directions. Serve with sour cream, lettuce, tomatos, grated cheese
and sauce.
Title: Beef Tacos (Usda)
Categories: Main dish, Meats
Yield: 6 Servings
12 Taco shells, fully cooked
1 lb Ground beef
8 oz Tomato sauce
2 ts Chili powder
1 c Tomato, chopped
2 oz Natural sharp Cheddar cheese
-- shredded
Taco sauce; as desired
Heat taco shells as directed on package.

Brown ground beef and onion in a frypan. Drain off excess fat. Stir in
tomato sauce and chili powder. Bring to a boil. Reduce heat. Cook 10 to 15
minutes uncovered, stirring occasionally, until mixture is dry and crumbly.
Fill heated taco shells with approximately 2 tablespoons meat mixture. Mix
tomato, lettuce, and cheese. Spoon about 2 tablespoons over beef in taco
shells. Drizzle with taco sauce, as desired.
Calories per serving (2 tacos without taco sauce): About 270

Title: Chicken & Avocado Tacos
Categories: Light, Meals
Yield: 1 Servings
1 oz 30 g ripe avocado.
2 tb Low fat natural yogurt.
1 ts Lemon juice.
Salt and pepper.
Few lettuce leaves shredded
1 Shallot or 3 spring onions
Trimmed and sliced.

1 Tomato cut into wedges.
Quarter small green or red
Pepper finely chopped.
2 Taco shells.
2 oz 60 g roast chicken sliced.
1. In a small bowl mash the avocado with a fork until smooth. Add the
yogurt and lemon juice and stir until blended. Season with salt and pepper.
2. Mix together the lettuce, shallot or spring onions, tomato and green or
red pepper.
3. Warm the taco shells under a moderate grill for 2 to 3 minutes. Remove
them and fill with the salad mixture. Top with the chicken and spoon over
the avocado dressing. Serve immediately.
Preparation 10 minutes, cooking 3 minutes.
Serves 1: 300 calories.
Selections 1 bread, 1 fat, 2 protein 1 vegetable, 20 optional calories.
-----

Title: Chicken Taco Pockets
Categories: Poultry
Yield: 1 Servings
1 sm Avocado, thinly sliced
1 tb Vegetable oil
1 1/2 ts Lemon juice
1/2 ts Salt
1/4 ts Salt
8 Pita breads( about 3 1/2
2 c Finely cut-up cooked
-inches in diameter)
-chicken
2 c Shredded Monterey Jack
1 cn (4 ounces) chopped green
-cheese (8 ounces)
-chilies, drained
1 sm Onion, sliced and separated
1/2 c Sour cream
-into rings
1/2 c Taco sauce
Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt. Mix
chicken, chilies, onion oil and 1/2 teaspoon salt in 1 quart microwavable
casserole. Cover tightly and microwave on high 4 to 5 minutes, stirring
after 2 minutes until chicken is hot.
Split each pita halfway around edge with knife. Separate to form pocket.
Spoon about 1/4 Cup of the chicken mixture into each pita. Top with cheese
lettuce and avocado. Serve with sour cream and taco sauce.
8 sandwiches.
From the files of Al Rice, North Pole Alaska.
Feb 1994
-----

Title: Fish Taco Brochettes
Categories: Fish
Yield: 6 Servings
Stephen Ceideburg
1/2 c Shredded red cabbage
1/2 c Finely chopped fresh
1/2 c Shredded green cabbage
-cilantro
SAUCE:
1/2 ts Pasilla or other chile
1/2 c Mexican crema
-powder
1 ts Sugar
1/2 ts Salt
1/4 c Milk
1 lb Firm fish, cut in 1 inch
1 Serrano chile, seeded and
-cubes
-minced
12 Corn tortillas
Juice of 2 lemons
Combine all but 1 teaspoon of the lemon juice in a bowl with 1/4 cup of the
cilantro, the chile powder and the salt. Add the cubed fish and turn gently
to coat with the marinade. Let stand 1 to 2 hours at room temperature.
Warm the tortillas on the grill, in a steamer or in the oven.
The sauce: Combine the Mexican crema, sugar, milk, minced chile and the
remaining teaspoon of lemon juice; mix well.
Thread the fish onto skewers and grill over medium heat for 3 or 4 minutes
on each side until just cooked through. Remove the fish from skewers onto
double layers of warm tortillas. Add a little of the remaining cilantro,
some red and green cabbage and a tablespoon of sauce to each; roll or fold
and serve.
Makes 6 tacos.
PER TACO: 275 calories, 18 g protein, 29 g carbohydrate, 10 g fat (5 g
saturated), 61 mg cholesterol, 236 mg sodium, 5 g fiber.
From an article by Georgeanne Brennan, The San Francisco Chronicle, 7/1/92.
Posted by Stephen Ceideburg
-----

Title: Soft Tacos 2
Categories: Pancakes, Meats, Snacks
Yield: 6 Servings
Vegetable Oil
12 Corn Tortillas; *
1 1/2 c Cooked Meat; **
* Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef,

pork or chicken for the meat filling. Heat 1/8-inch oil in skillet until
hot. Cook tortillas, one at a time, in hot oil until soft, about 30
seconds; drain. Spoon 2 Tbls of the shredded meat mixture slightly below
center of each tortilla. Roll tortilla over meat; secure with a wooden
pick. Heat 1/8 inch of vegetable oil in the skillet until it is hot. Cook
each taco in oil, turning once, until light golden brown, about 2 minutes;
drain. Remove wooden picks. Garnish with 2 or 3 of the following items:
Chopped tomatoes, shredded lettuce, chopped onion, chopped green chiles,
chopped avocado, or shredded cheese.
-----

Title: Taco Salad with Cumin Dressing (Wedman 2)
Categories: Poultry, Salads
Yield: 4 Servings
4 Tortillas
1/2 ts Powdered mustard
1 tb Grated Parmesan cheese
1/2 ts Ground cumin
4 c Romaine lettuce
1/4 c Water
1/4 ts Salt
2 tb Vegetable oil
2 tb Red wine vinegar
2 c Chopped cooked turkey
1/8 ts Black pepper
1/2 ts Cumin seeds
3 lg Ripe tomatoes, chopped
2 ts Lemon juice
1 c Grated Cheddar cheese
Toast the tortillas on a baking sheet in a 400 F oven for about 10 min.
While hot, sprinkle on the Parmesan cheese. Cool and break into bite-size
pieces.
Chop the lettuce and arrange it in the bottom of a salad bowl. Make the
cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon
juice, mustard, cumin, water and oil in a bowl or jar. Heat the turkey in a
skillet with the cumin seeds. Sprinkle chunks of turkey over the lettuce.
Add the tomato pieces and cheese. Pour on the cumin dressing and top with
tortilla chips.
1/4 recipe - 411 calories, 4 lean meat, 1 bread, 1 vegetable, 2 fat
exchanges 20 grams carbohydrate, 33 grams protein, 23 grams fat 870 mg
sodium, 617 mg potassium, 88 mg cholesterol
Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared
but not tested by Elizabeth Rodier, Nov 93.
-----

Title: Taco Seasoning
Categories: None
Yield: 1 Servings
2 ts Chili powder
1 ts Paprika
1 1/2 ts Cumin
2 ts Dried parsley flakes
1 ts Onion powder
1 ds Salt
1 ds Sugar
Makes about 1 1/4 oz. Original Contributor: Barn@ATHENA.MIT.EDU

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Title: Tacos Filled with Spicy Flaked Fish & Tomatil
Categories: Fish
Yield: 4 Servings
Stephen Ceideburg
1 md Tomato, finely diced
1 lb Firm-fleshed white fish
1/4 ts Salt
-filets
1/8 ts Pepper
2 c Unsalted chicken broth
8 Taco shells
2 tb Juice from pickled jalapeno 1 1/2 c Thinly sliced iceberg
-peppers
-lettuce
1 tb Fresh lime juice
1/2 c Tomatillo salsa (see recipe)
1/4 c Thinly sliced scallions
From "Mexican Light Cooking, " by Kathi Long (Perigee Books by Putnam).
Halve or quarter the fish filets so they will fit into a medium-sized
saucepan. Combine the chicken broth, jalapeno juice and lime juice. Bring
to a boil, then reduce heat to medium-low. Add the fish pieces and simmer 3
to 4 minutes. Remove the pan from the heat and let the fish cool in the
liquid for 30 minutes. Remove the fish and pat dry with paper towels. Place
the fish in a medium-size bowl and break into flakes with your fingers or a
fork. Add the scallions and tomato and toss to mix. Season with the salt
and pepper. Arrange 2 tablespoons of the fish filling down the center of
each taco shell. Divide the lettuce among the shells and top each taco with
1 tablespoon tomatillo salsa.
PER SERVING: 295 calories, 28 g protein, 26 g carbohydrate, 10 g fat (2 g
saturated), 44 mg cholesterol, 406 mg sodium, 3 g fiber.
Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.
Posted by Stephen Ceideburg
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164 Taco Recipes

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164 Taco Recipes

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TACOS!!

Certainly a favorite dish among most Americans for

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1 ea Clove garlic (optional)

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1 1/2 c Corn chips; crushed

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In storage container with tight-fitting lid, combine all ingredients; mix

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1 1/2 c Cooked Meat; **

* Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef,

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2 c Dry Bread Crumbs

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1/4 ts Garlic powder

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Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage,

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Oil for trying tortilla

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1/2 ts Chili powder

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Nonstick Vegetable Spray

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--------------------------------BEER BATTER-------------------------------1 c Flour

Prepare salsa; reserve.

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Combine all ingredients in a large sauce pot. Bring to a boil. Reduce

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1/2 ts Grated Parmesan cheese

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1/2 ts Ground cumin

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1 qt Ice cream, any flavor

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12 Soft corn tortillas

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NOTE: 2. IN STEP 6, 2 LB 9 OZ CHEESE FOOD, AMERICAN, SLICED MAY BE

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----------------------------EAST L.A. GUACAMOLE---------------------------1 sm Avocado; halved & peeled

: Dean Fearing, The Mansion on Turtle Creek Cookbook