Taco Meat Mix For Burritos Taco Salad Stuffed Peppers Taco Soup Recipes

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat 6 cups water to boiling. Add bell pepper halves; boil 5 minutes or until slightly softened. Drain; set aside.
• Meanwhile, in 8-inch nonstick skillet, cook ground turkey and onion over medium-high heat, stirring frequently, until turkey is no longer pink; drain. Stir in taco seasoning mix, kidney beans and tomato sauce. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally.
• In ungreased 8-inch square (2-quart) glass baking dish, arrange pepper halves. Spoon turkey mixture evenly into each.
• Bake 10 to 12 minutes or until peppers are tender. Top individual servings with sour cream, cheese and tomato.

Steps:

• Cut off the top and remove the seeds from each pepper.
• Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
• While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
• NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
• Add diced onion - continuing to cook until softened, about 4-5 minutes.
• Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
• Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
• Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
• Return to the oven for 15 minutes until the cheese has melted.
• Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
• Enjoy!

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 taco seasoning into ground beef.
• Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture.
• Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend.
• Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.

Steps:

• In a large skillet, cook the meat, green pepper and onion over medium heat until meat is no longer pink; drain. Add the garlic, taco seasoning and water. Simmer, uncovered, for 2 minutes. , Place four tortillas on a microwave-safe plate; microwave on high for 20 seconds. Place 1/2 cup of meat mixture on each; fold over sides and ends. Place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with remaining tortillas and filling., Brush burritos with oil. Bake, uncovered, at 450° for 9-10 minutes or until lightly browned and slightly crisp. Serve with toppings.

Steps:

• In a large cast-iron skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until the water is evaporated, about 15 minutes.

Steps:

• Brown ground beef in skillet over medium heat.
• Drain; return to skillet.
• Add taco seasoning and water.
• Simmer and stir until water is absorbed.
• Stir salsa and rice into ground beef mixture.
• Preheat oven to 375°F.
• With cooking spray, coat a 8x8-inch baking dish.
• Slice tops off of peppers and remove seeds and membrane.
• Blanch peppers in boiling water for 5 minutes if desired.
• Put peppers into prepared dish.
• Evenly divide ground beef mixture among peppers.
• Cover and bake for 20 to 25 or until heated through.
• Remove cover.
• Sprinkle cheese evenly over peppers.
• Return to oven until cheese is melted, about 10 minutes.
• Serve with sour cream on side if desired.

Steps:

• Put meat in pan and break up into small pieces. I "jump start" the heat by turning it to High first for 1 1/2 minutes, then turn it down to Medium-High.
• Mix with onion and taco seasoning.
• Cook on medium high heat until meat is browned and cooked through.
• Drain mixture in a colander to get rid of extra grease and moisture.
• Mix in drained beans and corn.
• Now decide what to do with it --
• FOR BURRITOS: Put 50-100 grams, or 1.75-3.5 oz meat mixture with tomatoes, lettuce, olives, sour cream, cheese, salsa, Ranch dressing -- whatever sounds good to you in a cooked, warmed tortilla. A 1 pound 5 oz bag will make 6-12 burritos (depending on whether you use the small or large portion size).
• FOR SALAD: Use 50-100 grams, or 1.75-3.5 oz. meat mixture per salad (or double that for hearty appetites and big tortillas). Use same ingredients as for burritos, but lots of greens and some lightly crushed Fritos, Doritos, or tortilla chips. Ranch with a little taco seasoning is a great dressing for Taco Salad, or Thousand Island, or Catalina -- take your pick!
• FOR STUFFED PEPPERS: Mix one bag meat mixture with 1 1/2 cups cooked rice, a can of diced tomatoes, and an 8 oz can of tomato sauce. Put mix into about 8 peppers (may be more or less depending on size) that have been seeded, had membranes removed, and had tops cut off. Top with cheese and bake 1 hour at 350 -- check for doneness -- may need 15 more minutes.
• FOR TACO SOUP: Mix 2 cans diced tomatoes, 1 can kidney beans, 1 can corn, 1 8oz. can tomato sauce, 1 cup water, and 1/2 sauteed onion with 1 bag meat mixture. Simmer 20 minutes and serve with sour cream, lightly crushed Fritos, and cheese.