Homemadetacoring Recipes

Steps:

• 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. Mix water and taco seasoning mix into ground beef; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Mix ground beef mixture, 1/2 of the Cheddar cheese, and 1/2 of the sour cream together in a bowl.
• Roll crescent roll dough out onto a baking stone in the shape of a sunflower, with the triangle points pointing outward. Spread ground beef mixture onto dough in a circular shape. Wrap pointed end of dough around the beef mixture, sealing to the other end of dough making a ring-shape.
• Bake in the preheated oven until golden brown, about 25 minutes. Serve alongside the remaining Cheddar cheese and sour cream.

Steps:

• Preheat oven to 350 degrees.
• Roll out dinner roll dough into a large circle (about 12-16 inches).
• Using a pizza cutter or sharp knife, cut circle into pizza-like wedges (12-16 wedges).
• On an ungreased cookie sheet or pizza stone, arrange wedges in a sunburst looking ring with the wide ends toward the center of the baking stone & slightly overlapping each other. There will be an opening in the center of the ring with no dough in it. With your hands or a small pastry roller, press the wide ends of dough together & slightly in toward the middle of the ring to create a wide, solid base for the filling.
• Lay a sheet of foil or large tea towel over the dough to let rise while you are making the filling.
• Brown beef in large skillet or dutch oven, breaking into small taco sized pieces. Drain.
• Add taco seasoning & water to meat. Cook & stir til most of the liquid is absorbed & the seasoning has coated the meat. You may add a little extra water if needed, a Tablespoon at a time.
• Add peppers, onions, refried beans & cheese to meat mixture. Stir til combined.
• Spoon hot mixture over the wide ends of the dough, also in a ring pattern. I sometimes have extra filling depending on how many wedges I cut, but I usually just stuff it all in anyway.
• Bring the pointed ends of the wedges up & over the filling & tuck under the wide ends to encase the filling. Continue all the way around the ring. You will have some filling peeking out between wedges. Not only does it look pretty but makes for great cutting & serving lines.
• Bake uncovered for 10-15 minutes (We like ours a little doughy, so I use the least amount of time).
• Serve topped with any or all suggested toppings.
• Leftover taco ring can be refrigerated & is just as tasty reheated in the microwave the next day.

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.

Steps:

• Preheat a dry skillet over medium/high heat.
• Mix the ingredients well.
• The batter will be runny.
• Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
• Each side only takes about 1 minute of cooking.
• The shells are not supposed to brown.
• When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
• I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
• Fill with all the taco stuffin's and enjoy!

Steps:

• Preheat oven to 375 degrees.
• Place a large drinking glass upside down in the middle of a 9" glass deepdish pie plate.
• Open and separate crescent roll dough; lay side by side in the bottom of plate with the wide end over the side and the point of the crescent against the glass.
• In a large skillet, mix taco seasoning into ground meat and brown.
• Drain meat.
• Spoon cooked meat filling into the dough ring.
• Top with chopped onion and chopped green pepper (optional) and grated cheese.
• Fold the wide end up and over the filling and fold the point up and over the wide end, closing and making a ring.
• Remove the drinking glass.
• Place into the oven for 10 minutes.
• Remove and place the ring onto a large platter.
• I use all the garnishes.
• Fill the center of the taco ring with shredded lettuce, topped with tomatoes.
• Serve sour cream and salsa on the side for a special meal.

Steps:

• Brown meat with chili powder and cumin. Drain well.
• Roll out dough and pull apart at perforations. Arrange triangles in a large circle on a pizza or baking sheet.
• Scoop 1/2 hamburger meat on dough, forming a circle about 1 1/2 inches inside dough ring.
• Sprinkle 1/2 cup of cheese over meat.
• Fold outside dough over meat to form a "stuffed crust.".
• Fill center with refried beans, remaining meat, and remaining cheese.
• Bake according to directions on dough package.
• When pie is finished, pull out and immediately decorate with lettuce, tomatoes and salsa.
• Enjoy!