Santa Fe Tacos Recipes

Steps:

• Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once. , Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside. , In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas. , Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in the beans, corn, tomatoes, juice, salad dressing mix and taco seasoning. , Cover and cook on high for 4-6 hours or until heated through. Serve with sour cream, cheese and corn chips if desired., Freeze Option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Mix together the mayonnaise, the chili sauce, lemon juice, and vinegar. Let this chill for a minimum of 1/2 hour.
• Mix together the drained black beans, drained whole kernel corn, finely diced red bell pepper, finely diced onion, and the finely chopped cilantro. Let this chill for a minimum of 1/2 hour.
• Slice the chicken breasts into thin strips.
• Grill your pita bread in a pan on both sides until the bread is hot and flexible.
• Divide the Santa Fe sauce between each pita round and top with the thin strips of chicken breast.
• Top with the bean salsa and cheese. Serve.

Steps:

• Cut chicken into 1/2" chunks; toss with chili powder and salt.
• Heat oil in a large deep skillet over medium-high heat.
• Add chicken, bell pepper, garlic, ground cumin, and jalapeños. Stir-fry 5 minutes or until chicken is no longer pink in center.
• Add picante; simmer uncovered 3 minutes, stirring occasionally. Stir in tomato and cilantro; heat through.
• Spoon mixture into taco shells; sprinkle with cheese and serve with toppings as desired.