Creamed Tacos Recipes

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CREAM TACOS: TACOS DE CREMA



Cream Tacos: Tacos de Crema image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds whole, unhusked tomatillos
3 garlic cloves
1/2 teaspoon salt
1 to 2 serrano chiles
1/4 cup olive oil, divided
1 pound Mexican sausage (recommended: longaniza or chorizo), minced
12 corn tortillas
1 white onion, minced
1/4 cup minced cilantro leaves
1 cup sour cream
4 poblano or Anaheim chiles, roasted, sweated, peeled, seeded, de-veined, and cut into strips
12 cilantro sprigs, washed and dried

Steps:

  • Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside.
  • Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig. Serve immediately.

CREAM TACOS



Cream Tacos image

Make and share this Cream Tacos recipe from Food.com.

Provided by Angel 8

Categories     Mexican

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

14 ounces cream of chicken soup
14 ounces cream of mushroom soup
14 ounces evaporated milk
1 medium onion, chopped fine
2 -3 chilies, chopped fine
2 cups boneless chicken, chopped
15 corn tortillas
2 cups cheddar cheese

Steps:

  • Mix all ingredients except cheese and tortillas. Bring to boil. Layer tortillas, chicken mixture, and cheese. Bake 20-30 minutes at 325. Let set 10-15 minutes before serving.

Nutrition Facts : Calories 375.1, Fat 20.2, SaturatedFat 9.9, Cholesterol 48, Sodium 894.7, Carbohydrate 34.8, Fiber 3.2, Sugar 2.7, Protein 15.3

CREAM TACOS



Cream Tacos image

Make and share this Cream Tacos recipe from Food.com.

Provided by Joymomnana

Categories     Mexican

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 lb ground chuck
1 large onion, chopped
1 green bell pepper, chopped
1 (14 ounce) can chili
1 (14 ounce) can chili beans
1 (10 ounce) can Rotel tomatoes & chilies
1 lb Velveeta cheese, cubed
1 (8 ounce) carton sour cream

Steps:

  • Brown ground chuck with onion and bell pepper. Drain well. Combine all ingredients in a crock pot and heat on low setting until all ingredients are well mixed and hot. Serve over tortilla chips with sliced green onions, chopped tomatoes, sliced black olives and cubed avocado as garnish.

CREAMY TACOS



Creamy Tacos image

Make and share this Creamy Tacos recipe from Food.com.

Provided by Chef Boy Mar-10

Categories     Beans

Time 35m

Yield 12 bowls, 12 serving(s)

Number Of Ingredients 8

3 lbs ground beef
2 (10 ounce) cans cream of mushroom soup
2 (12 ounce) cans evaporated milk
2 (16 ounce) cans chopped tomatoes
1 (10 ounce) can Ro-Tel tomatoes
2 (15 ounce) cans ranch style beans, drained
2 lbs Velveeta cheese, cubed
1 (16 ounce) bag corn chips

Steps:

  • Brown meat, drain.
  • Add soup, milk, tomatoes, Ro-Tel and beans.
  • Cook on low heat until hot.
  • Add Velveeta and simmer until Velveeta is all melted.
  • Serve in bowl over corn chips (I prefer the Frito Lay Chili Cheese Corn Chips!).
  • *OPTIONAL* Add chopped green chilies, Nopales Cactus, chili powder, garlic powder and/or extra Rotel Tomatoes to taste.

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