Dr Pepper Taco Mac Recipes

DR PEPPER TACOS

Steps:

• Preparation: In a large bowl, combine the Dr Pepper, garlic cloves and cinnamon sticks. Add the flank steak and cover with plastic wrap for at least twelve hours. Let marinate in the refrigerator. Prepare and light the grill, turning heat to medium high. Remove the flank steak from the marinade and pat dry with paper towels. Season both sides with grill blend. Grill the steak for three to four minutes or so on each side. Flank steak should typically be medium rare, otherwise it gets tough. Remove from grill and let rest for four or five minutes, covered loosely with foil. Slice the steak across the grain (right angles) into ½-inch slices, or thinner. Serve hot with tortillas, along with avocado sour cream and fresh pico de gallo.

DR. PEPPER TACO SOUP

Steps:

• Brown meat and onions in large stock pot, drain grease.
• On low-med. heat begin adding the rest of the ingredients besides the cheese and corn chips.
• Simmer 20-30 minutes (lid on) letting the flavors blend.
• Serve with cheese, chips, or a dollop of sourcream. YUMMY!
• * This is SO awesome the next day so make sure to keep the leftovers. It thickens a little overnight which makes a fantastic impromptu dip.

TACO MAC

Steps:

• 1. Add all ingredients from chili powder to pepper in container with a lid. Cover with lid and shake to combine. Set aside.
• 2. Add 1 cup water and egg noodles to pot, cover with lid and heat over medium. Toss to coat noodles with water and cook about 8 minutes. Once cooked all the way through remove from heat and set aside. Brown ground beef in skillet and sprinkle with a pinch of salt and pepper. Once browned, drain and set aside.
• 3. Melt butter in saucepan over medium heat, then whisk in flour. Allow to cook for a couple of minutes. Add in chicken broth and milk, whisking to avoid clumps.
• 4. Gradually add in shredded cheese, about half a handful at a time and whisk to make sure it melts smoothly.
• 5. Once the cheese sauce is finished, combine the egg noodles, ground beef, cheese sauce and taco seasoning from step 1 above in large dish. Serve and enjoy!

EASY TACO MAC AND CHEESE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
• Preheat the oven to 375 degrees F (190 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
• Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, about 25 minutes.

TACO-FILLED PEPPERS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes. , Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. , Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream.

TACO STUFFED PEPPERS

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.