Creamy Tacos Recipes

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

Steps:

• Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside.
• Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig. Serve immediately.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add onions; cook and stir 5 min. Stir in shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently.
• Mix Neufchatel, milk and taco seasoning mix until blended. Add to shrimp mixture; stir. Cook 2 min. or until Neufchatel is completely melted and mixture is well blended, stirring constantly.
• Spoon shrimp mixture onto tortillas; top with remaining ingredients. Roll up.

Steps:

• Brown ground beef; drain. Stir salsa and cream cheese and mix well on medium heat.
• Add 3 teaspoons of taco seasoning - the kind you buy in the packets at the grocery store. Simmer on low until mixture has thickened a bit.
• Fill warmed taco shells with beef mixture.
• Top with lettuce, tomato, green onions and sour cream.

Steps:

• Brown meat, drain.
• Add soup, milk, tomatoes, Ro-Tel and beans.
• Cook on low heat until hot.
• Add Velveeta and simmer until Velveeta is all melted.
• Serve in bowl over corn chips (I prefer the Frito Lay Chili Cheese Corn Chips!).
• *OPTIONAL* Add chopped green chilies, Nopales Cactus, chili powder, garlic powder and/or extra Rotel Tomatoes to taste.

Steps:

• Brown ground chuck with onion and bell pepper. Drain well. Combine all ingredients in a crock pot and heat on low setting until all ingredients are well mixed and hot. Serve over tortilla chips with sliced green onions, chopped tomatoes, sliced black olives and cubed avocado as garnish.

Steps:

• In a large bowl, combine all of the ingredients. Cover and refrigerate until serving.

Steps:

• Brown the ground beef with the onions and garlic.
• When all the pink is out of the meat add the seasoning mix, water, cream cheese, corn, 1/2 the olives and Taco sauce.
• Let this simmer for 3 to 4 minutes.
• Crush the Fritos chips (I used the chili flavored ones, but plain will work fine).
• In an 8x12 casserole dish, layer 1/2 of the Fritos, then 1/2 the meat filling, and then 1/2 the cheese (regular cheddar will work also, I just prefer the combined cheese flavors).
• Repeat the layers and top with the remaining olives.
• Bake at 375° for 20-25 minutes, or until it is warmed completely and the cheese is melted.
• To serve, you can top with shredded lettuce, the diced green onions (tops included), diced tomatoes and a shot of the sour cream.

Steps:

• Mix all ingredients except cheese and tortillas. Bring to boil. Layer tortillas, chicken mixture, and cheese. Bake 20-30 minutes at 325. Let set 10-15 minutes before serving.