Easy Ore Ida Tacos Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels and crumble into bits. Keep skillet warm.
• Whisk eggs, milk, and salt together in a bowl. Pour into the hot skillet. Cook and stir over medium-high heat until eggs are set, about 5 minutes. Transfer to a bowl.
• Heat oil in same skillet over medium-high heat. Add frozen potatoes, garlic salt, and pepper. Fry until browned on the bottom, 4 to 5 minutes. Flip and cook until other side is browned, 4 to 5 minutes more. Let cool.
• Cut 10 squares of aluminum foil slightly larger than the tortillas. Lay 1 tortilla on each square; evenly distribute Cheddar cheese on top. Add eggs, bacon, salsa, and potatoes to each tortilla, in that order. Tightly roll the burritos, tucking tops and bottoms in first.
• Wrap aluminum foil tightly around each burrito, covering it completely. Place in resealable plastic bags in a single layer. Remove as much air as possible from the bags before sealing. Store in the freezer until ready to reheat.
• Reheat by removing the aluminum foil, placing the burrito on a microwave-safe plate, and topping it with a paper towel. Heat in the microwave until evenly warmed through, 1 to 2 minutes.

Steps:

• Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
• Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.

Steps:

• Heat oven to 350ºF.
• Spread TATER TOTS onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 15 min.
• Meanwhile, brown meat in large skillet on medium heat; drain. Return meat to skillet. Stir in tomato paste. Add tomatoes, beans, seasoning mix and water; mix well. Bring to boil, stirring frequently. Simmer on medium-low heat 10 min., stirring occasionally. Stir in onions.
• Sprinkle 3/4 cup cheese over TATER TOTS; top with meat mixture and remaining cheese.
• Bake 20 to 25 min. or until heated through.

Steps:

• Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
• Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
• Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

Steps:

• In large skillet, brown ground beef and onions over medium-high heat. Drain mixture and return to skillet. Stir in taco seasoning. Drain kidney beans, reserving 1/4 cup liquid. Stir reserved liquid, tomato sauce, and chilies into meat mixture. Spoon half of mixture into a lightly greased 13 x 9" baking dish; top with half of kidney beans and half of potatoes. Repeat layers with remaining meat mixture, beans, and potatoes. Bake at 350 degrees for 30 minutes, sprinkle with cheese, and bake 5 more minutes or until cheese is melted. Serve with salsa and sour cream.