Tacos : Easy Mexican Taco Recipes E-Book

Melanie Blanchette

• Herausgeber: Melanie Blanchette
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2016

Beschreibung

The word taco is the Mexican equivalent of the English word sandwich. The tortilla, which is made of corn or wheat, is wrapped or folded around a filling that is generally made of spiced proteins such as beef, pork or fish. 4 th Oct is celebrated as National Taco Day. In 2015 Americans ate over 4.5 billion tacos!! Many people think that it is very laborious and hard to make tacos. But they are wrong here you will find 50 easy and awesome tacos recipes with step by step instructions. Whether you’re a die-hard carnivore or a staunch vegan, there’s a taco in here for everyone.

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Melanie Blanchette

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Table of contents

Tacos

Tacos

Copyright Notice

Easy Tacos

Taco Bell Taco Seasoning Clone/Copycat

Taco Bell Quesadillas

Taco Cheesecake

Taco Ritos

Taco Salad

Easy, Inexpensive Lentil Tacos

Taco Bell Mexican Pizza - Copycat

Wonderful Fried Fish Tacos

Central American Tacos

Delicious Beef Tongue Tacos

Shredded Tri-Tip for Tacos in the Slow Cooker

Spaghetti Tacos

Ground Beef for Tacos

Firehouse Machaca Taco Filling

Spicy Fish Tacos with Fresh Lime Sauce

Guaco-Tacos

Chipotle Tilapia Tacos with Mango-Cilantro Salsa

Microwave Tacos

Pork Tacos

Nacho Tacos

Irish Tacos

Oklahoma Indian Tacos

Chile and Pineapple Pork Tacos

Slow Cooker Shredded Venison for Tacos

Crunchy Fish Tacos

Indian Tacos with Yeast Fry Bread

Lettuce Leaf Tacos

Taco Dinner

Double Tacos

Slow Cooker Shredded Beef for Tacos and Burritos

Quinoa Black Bean Tacos (Vegan)

Rolled Tacos

Mango Tofu Tacos

Slow Cooker Chicken Tinga Tacos

Asian Tacos

Roasted Chicken Soft Tacos

Grilled Fish Tacos with Chipotle-Lime Dressing

Fiery Fish Tacos with Crunchy Corn Salsa

Tacos in Pasta Shells

Fry Bread Tacos II

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Vegan Bean Taco Filling

Shredded Chicken Tacos

Soft Mahi Mahi Tacos with Ginger-Lime Dressing

Tacos

Easy Mexican Taco Recipes

Easy Mexican Taco Recipes

By

Melanie Blanchette

Copyright Notice

No part of this book may be reproduced or transmitted in any form whatsoever, electronic, or mechanical including photocopying, recording or by any informational storage and retrieval system without the express written dated and signed permission of the author.

Disclaimer/ and or Legal Notice

The information presented herein represents the view of the author as of the date of publication. Because of the rate with which conditions change, the author reserves the right to alter and update his opinions based on new conditions.

This book is for informational purposes only. While every attempt was made to verify the information provided here, neither the author nor his affiliates or publisher assume any responsibility for errors inaccuracies or omissions. Any slights to people or organizations are unintentional.

All images and the contents on this book are believed to be public domain, they are gathered from all over the net and there is no copyright on these pictures and contents as far as we are concerned. If there is a picture or contents on this book that has copyright then the owner can email us and we will remove the picture from this book. None of the persons on this book have authorized their presence here, this book is not associated with them or their companies in any way. All trademarks belong to their respective owners.

Always consult your doctor or physician before you begin any diet or weight loss program. We are NOT LIABLE for losses or damages which may result through the use of the information, products and services presented on this Book.

Copyright 2015 Fountainhead Publications

Preface

The word taco is the Mexican equivalent of the English word sandwich. The tortilla, which is made of corn or wheat, is wrapped or folded around a filling that is generally made of spiced proteins such as beef, pork or fish.

4 th Oct is celebrated as National Taco Day. In 2015 Americans ate over 4.5 billion tacos!!

Many people think that it is very laborious and hard to make tacos. But they are wrong here you will find 50 easy and awesome tacos recipes with step by step instructions. Whether you’re a die-hard carnivore or a staunch vegan, there’s a taco in here for everyone.

Easy Tacos

Ingredients

1 lb ground beef or 1 lb ground turkey

1⁄2 white onion, choppe

1 garlic clove, minced

1 (1 1/4 ounce) packet taco seasoning or 7 teaspoons taco seasoning, Taco Seasoning - budget Friendly Seasoning for Tacos, Burritos..

3⁄4 cup water or 3⁄4 cup beer

8 fresh cilantro stems, minced (optional)

1 pinch sugar (optional)

Toppings

lettuce, shredded (optional)

cheese, shredded (optional)

tomatoes, seeded and chopped (optional)

sour cream (optional)

sliced jalapeno (optional)

leftover corn (optional)

leftover beans (optional)

leftover rice (optional)

avocado (optional)

Directions

Cook meat, onion, garlic and cilantro stirring often til meat is no longer pink. Drain fat.

Add seasoning and 3/4 cup water or beer to meat mixture and stir to blend. Only use beer if you like beer! lol You could also use half beer and half water. DH always comes in and adds a glug or two from his can behind my back so I never know exactly how much is in there!

Simmer til liquid has evaporated.

Serve with desired toppings. Get creative! Use what you like!

This can fill tortillas, corn or flour, or be used to top corn or tortilla chips. When I make this I make a taco salad on my plate, dd makes that or some tacos and dh always makes nachos putting only cheese on top and microwaving til the cheese is melty. To each his own! I get three different meals with one skillet

Taco Bell Taco Seasoning Clone/Copycat

Ingredients

1 tablespoon all-purpose flour

1 tablespoon cornstarch

1 tablespoon dried onion flakes

1 teaspoon beef bouillon granules

1 teaspoon garlic salt

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon chili powder

1⁄2 teaspoon onion salt

1⁄4 teaspoon cayenne pepper

1⁄4 teaspoon granulated sugar

Directions

Combine and store in an air-tight container.

Notes: To make taco meat, brown 1 lb ground beef in skillet; drain.

Add seasoning mix and 3/4 cup of water.

Bring to a boil then reduce heat.

Simmer uncovered, 10 minutes, stirring occasionally.

Taco Bell Quesadillas

Ingredients

SAUCE

1⁄4 cup mayonnaise

2 teaspoons minced jalapenos, slices

2 teaspoons jalapeno juice, from minced jalepenos

3⁄4 teaspoon sugar

1⁄2 teaspoon cumin

1⁄2 teaspoon paprika

1⁄8 teaspoon cayenne pepper

1⁄8 teaspoon garlic powder

1 dash salt

QUESADILLAS

4 flour tortillas

4 chicken tenderloins

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

2 slices process American cheese

Directions

Combine sauce ingredients and stir until smooth.

Grill chicken in vegetable oil and cut into thin slices.

Preheat skillet over medium heat.

One at a time, lay tortilla into hot skillet and sprinkle with 1/4 cup of each shredded cheese and 1/2 cheese slice on one side of the tortilla.

Arrange about 1/4 cup chicken slices over tortilla on the same half covered with cheese.

On the empty side, spread about one tablespoon of sauce.

Fold over, and press gently with spatula.

Cook until cheese is melted and slice each into 4 pieces.

Taco Salad

Ingredients

1 head iceberg lettuce

2 cups shredded cheddar cheese

2 lbs ground beef

1 package taco seasoning

2 tomatoes

1 onion

1 bag plain Doritos

1 (16 ounce) bottle Catalina dressing

Directions

Brown ground beef and taco seasoning.

Drain and let cool.

Chop lettuce, tomatoes, and onions.

Put into a large container.

Add cheese and crushed Doritos.

Add cooled ground beef.

Pour Catalina dressing over all of it 5 to 10 minutes before serving.

Taco Cheesecake

Ingredients

3 teaspoons cornmeal

3 (8 ounce) packages cream cheese, softened

1 envelope taco seasoning

1⁄2 cup sour cream

1⁄2 cup salsa

2 eggs, lightly beaten

1 cup shredded monterey jack pepper cheese (4-oz.)

1 (4 ounce) canchopped green chilies, drained

1⁄2 cup chopped ripe black olives

TOPPING

1 cup sour cream

1⁄4 cup sliced black olives

1⁄4 cup sliced green onion

1⁄4 cup sliced cherry tomatoes

1 jalapeno pepper, sliced

Directions

Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.

In mixing bowl, beat cream cheese until smooth.

Add the taco seasoning, sour cream and salsa.

Stir in the eggs, pepper jack cheese and chilies.

Fold in olives.

Pour over cornmeal.

Place pan on a baking sheet.

Bake at 350 degrees for 30-35 minutes or until center is almost set.

Cool on a wire rack for about 10 minutes.

Carefully run a knife around edge of pan to loosen; cool for 1 hour.

NOTE: top of cheesecake may crack.

Refrigerate overnight.

Remove sides of pan.

Spread sour cream over top and sides of cheesecake.

Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.

You can do tomatoes on the outer edge, then green onion, jalapeno, then scatter black olives randomly, within the circle.

Serve with assorted crackers.

Taco Ritos

Ingredients

1 lb ground beef

1 (16 ounce) can refried beans

1 (10 3/4 ounce) can cream of mushroom soup

2 (15 ounce) cans green enchilada sauce

1 package flour tortilla

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

Toppings

diced onion

diced tomato

shredded lettuce

extra shredded monterey jack cheese

shredded cheddar cheese

sour cream

guacamole

Directions

Brown ground beef and drain off grease.

Add refried beans.

Remove from heat.

Soften tortilla in microwave for 20-25 seconds.

Place 2 Tbspns.

of ground beef mixture and 1 tspn.

of onion on tortilla and roll like a burrito.

Place in shallow roasting pan.

Repeat filling and rolling instructions until you fill approximately 8 tortillas.

Mix mushroom soup and green chile enchilada sauce together and pour over rolled tortillas in pan.

Top with both cheeses.

Bake in 375 degree oven for 20 minutes or until cheese is melted and everything is hot.

Allow to stand about 5 minutes.

Serve with toppings, as desired.

Taco Soup

Ingredients

2 lbs ground beef

1 large onion, chopped

1 (28 ounce) can tomatoes, diced

1 (16 ounce) can pinto beans, undrained

1 (16 ounce) can black beans, undrained

1 envelope dry ranch dressing mix

1 (10 ounce) can Rotel tomatoes & chilies or 1 (10 ounce) can Old El Paso tomatoes & chilies

1 (16 ounce) can kidney beans, undrained

2 (7 ounce) cans white shoepeg corn, undrained

2 envelopes taco seasoning mix

taco cheese, Finely shredded

tortilla chips, crushed

Directions

Brown meat and onions.

Add remaining ingredients, except cheese and chips.

If soup seems too thick, add 1 cup water.

Simmer, covered for 30 to 45 minutes.

Spoon into bowls.

Sprinkle [...]