TACOS CARNE ASADA
Try Tyler Florence's Tacos Carne Asada recipe from Food Network: His citrusy green mojo marinade gives flank steak a real kick.
Provided by Tyler Florence
Categories main-dish
Time 2h10m
Yield 4 servings (2 tacos per person)
Number Of Ingredients 27
Steps:
- Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
- Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
- Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
- To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
- In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
- Yield: approximately 1 1/4 cups
- In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
- Yield: 2 cups
TACO LASAGNA
This is a fun recipe and I guarantee every one will love it. So try it and enjoy!
Provided by Crystal
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
- Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
- Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.
Nutrition Facts : Calories 474.6 calories, Carbohydrate 28.2 g, Cholesterol 96.9 mg, Fat 28.5 g, Fiber 3.8 g, Protein 26.7 g, SaturatedFat 15.1 g, Sodium 1041.3 mg, Sugar 3.5 g
FIESTA LASAGNA
Loaded with Mexican-style ingredients, this filling lasagna is sure to please the whole gang, whether you make it for your family or take it to a potluck. Every bite is delicious! -Karen Ann Bland, Gove City, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, salsa, chilies and seasonings. , In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside 1 cup. Stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture. , Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with three noodles, and a third of the cottage cheese mixture and meat sauce. Repeat layers twice (dish will be full). , Cover and bake at 350° for 1 hour. Uncover; spread with remaining sour cream. Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 16g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 838mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein.
TACO FIESTA CHICKEN LASAGNA
Mexico meets Italy, with south-of-the-border favorites like refried beans, taco sauce, and cilantro appearing in a cross-cultural chicken lasagna.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h30m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
- Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
- Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.
Nutrition Facts : Calories 470, Carbohydrate 39 g, Cholesterol 100 mg, Fat 1, Fiber 5 g, Protein 34 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 5 g
MEXICAN FIESTADA FOR SCHOOL LUNCH
Back-to-school lunch version of Mexican fiestada.
Provided by James Martin
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Sprinkle taco seasoning on ground beef. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Divide pizza dough in half and flatten each half into a thin crust over a nonstick baking sheet.
- Bake in the preheated oven for 3 minutes. Remove but leave oven on.
- Mix pizza sauce, cumin, and salt together in a bowl. Spread 1/2 of the mixture over each pizza crust. Sprinkle beef and Cheddar cheese evenly on top.
- Bake until crusts are crunchy and cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 511.3 calories, Carbohydrate 56.4 g, Cholesterol 55.3 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.9 g, SaturatedFat 9.3 g, Sodium 1747.5 mg, Sugar 7.9 g
TACO FIESTA CHICKEN LASAGNA
This has mild flavors that my kids really like. Could easily be spiced up to suit your taste. Adapted from a Pillsbury recipe
Provided by ratherbeswimmin
Categories One Dish Meal
Time 1h42m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, mix together the tomatoes and taco sauce.
- Add in the cumin, oregano, and chicken; stir to combine.
- In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.
- Spread 1 cup chicken mixture into a 13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.
- Top with 4 uncooked lasagna noodles.
- Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.
- Sprinkle with 1 cup cheese and half the onions and olives.
- Layer 4 more lasagna noodles, remaining bean mixture, 1 1/2 cup chicken mixture and 1 cup cheese.
- Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).
- Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).
- Refrigerate 8 hours or overnight.
- Preheat oven to 350°.
- Bake covered lasagna for 50 minutes.
- Uncover; bake 18-22 more minutes or until bubbly and heated.
- Let stand 10-15 minutes before serving.
- Sprinkle with cilantro.
Nutrition Facts : Calories 481.3, Fat 20.7, SaturatedFat 11.3, Cholesterol 88, Sodium 910.6, Carbohydrate 41, Fiber 4.3, Sugar 1.9, Protein 32.5
FIESTA TACO LASAGNA
Make and share this Fiesta Taco Lasagna recipe from Food.com.
Provided by Juenessa
Categories One Dish Meal
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet.
- Stir in taco seasoning, corn, and 1/2 cup water.
- Cook, uncovered, stirring occasionally, 5 minutes or until thickened.
- Add cream cheese, stirring until melted.
- Remove from heat, and stir in 1 1/2 cups Cheddar-Monterey Jack cheese.
- Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish.
- Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa.
- Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa.
- Top with remaining 3 noodles and 2 cups salsa, covering noodles completely.
- Sprinkle evenly with remaining 1 1/2 cups Cheddar-Monterey Jack cheese.
- Bake, covered, at 375° for 30 minutes.
- Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned.
- Let stand 5 minutes.
- Serve with desired toppings.
Nutrition Facts : Calories 431.9, Fat 28.7, SaturatedFat 15.9, Cholesterol 105.8, Sodium 1722.9, Carbohydrate 20.1, Fiber 3.2, Sugar 6.4, Protein 26.6
FIESTA TACO SALADS
This taco salad has all the flavors, but it's so much easier to prepare and eat because it's not served in a shell. If you like spicier food, use medium or hot salsa and add another jalapeno. -Tari Ambler, Shorewood, Illinois
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in water and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Stir in beans., Divide romaine among four serving plates. Top with beef mixture, tomatoes, green pepper, onions, olives and cheese., In a small bowl, combine the sour cream, salsa and milk. Drizzle over salads. Arrange tortilla chips around edges.
Nutrition Facts : Calories 483 calories, Fat 18g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 922mg sodium, Carbohydrate 54g carbohydrate (8g sugars, Fiber 8g fiber), Protein 25g protein.
TACO LASAGNA RECIPE BY TASTY
Here's what you need: olive oil, small green bell pepper, small yellow onion, ground turkey, water, McCormick® Original Taco Seasoning, black beans, frozen corn kernels, fire roasted diced tomatoes, flour tortillas, refried beans, mexican cheese blend
Provided by Jordan Kenna
Categories Dinner
Time 1h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (22x33 cm) baking dish with cooking spray.
- Heat the olive oil in a medium pan over medium-high heat. Add the green pepper and onion and sauté until soft and the onion is translucent, about 6 minutes.
- Add the ground turkey and break up with a wooden spoon. Cook for another 4 minutes, or until it is no longer pink. Add the water and taco seasoning and bring to a boil. Reduce the heat to medium-low and simmer for 2 minutes.
- Stir in the black beans, corn and fire-roasted tomatoes. Continue to simmer, uncovered, for 10 minutes, until thickened, then remove the pan from the heat.
- Place 2 tortillas in the prepared baking dish. Spread half of the refried beans and half of the turkey mixture over the tortillas and sprinkle with 1 cup cheese. Repeat to make another layer, then top with remaining 2 tortillas and 1 cup cheese.
- Cover the baking dish with foil and bake for 25-30 minutes, or until the lasagna is warmed through and the cheese is melted and bubbling. Broil on high for 2-3 minutes, until dark golden brown and bubbling.
- Enjoy!
Nutrition Facts : Calories 535 calories, Carbohydrate 47 grams, Fat 25 grams, Fiber 8 grams, Protein 30 grams, Sugar 5 grams
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TACO FIESTA CHICKEN LASAGNA & EASY RECIPE - OLD EL PASO
From oldelpaso.ca
Servings 8Total Time 2 hrsCategory Bakes
- Spray 15x12-inch sheet of foil and 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes, chilies and taco sauce; mix well. Stir in chicken. In medium bowl, combine refried beans and sour cream; mix well.
- Spread about 1 cup chicken mixture in bottom of sprayed baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, half of the onions and half of the olives.
- Layer 4 more noodles, remaining bean mixture, 1 1/2 cups chicken mixture and 1 cup cheese. Top with remaining 4 noodles, chicken mixture, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
- Heat oven to 350ºF. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additional 18 to 22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.
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- Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Stir in taco seasoning, corn, and 1/2 cup water. Cook, uncovered, stirring occasionally, 5 minutes or until thickened. Add cream cheese, stirring until melted. Remove from heat, and stir in 1 cup Cheddar-Monterey Jack cheese.
- Spread 1 cup salsa evenly in a lightly greased 13- x 9-inch baking dish. Layer with 3 lasagna noodles (noodles should not touch each other or sides of dish), 2 cups ground beef mixture, and 3/4 cup salsa. Repeat layers using 3 lasagna noodles, remaining ground beef mixture, and 3/4 cup salsa. Top with remaining 3 noodles and 2 cups salsa, covering noodles completely. Sprinkle evenly with remaining 1 cup Cheddar-Monterey Jack cheese.
- Bake, covered, at 375° for 30 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and edges are lightly browned. Let stand 5 minutes. Serve with desired toppings.
- Note: For testing purposes only, we used Skinner Oven Ready Lasagne and Old El Paso Thick 'n Chunky salsa.
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