Rockin Tacos Recipes
ROCKIN' TACOS
Spicy tomatoes add a kick to taco recipe of soft tortillas filled with seasoned beef, lettuce and Cheddar cheese.
Provided by RO*TEL
Categories Trusted Brands: Recipes and Tips RO*TEL®
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add 1 can undrained tomatoes and seasoning mix; mix well. Stir in water; bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- Meanwhile, drain remaining can of tomatoes; set aside.
- Spoon meat mixture evenly onto tortillas; top with lettuce, drained tomatoes and cheese.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 37 g, Cholesterol 75.6 mg, Fat 24.3 g, Fiber 3.1 g, Protein 26.8 g, SaturatedFat 8.5 g, Sodium 1344.8 mg, Sugar 4.1 g
ROCKIN' TACOS
Make and share this Rockin' Tacos recipe from Food.com.
Provided by ROTEL
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add 1 can undrained tomatoes and seasoning mix; mix well. Gradually add water, stirring until well blended. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- Spoon meat mixture evenly into taco shells; top with lettuce and cheese.
- Drain remaining can of tomatoes; spoon evenly over tacos.
- COOK'S TIPS: For a milder flavor, use Ro*Tel® Mild Diced Tomatoes & Green Chilies. Draining the liquid off the second can of tomatoes reduces the spiciness of the tomatoes used on top of the tacos.
Nutrition Facts : Calories 121.3, Fat 5.3, SaturatedFat 1.6, Sodium 104.2, Carbohydrate 16.4, Fiber 1.4, Sugar 0.5, Protein 2
ROCKIN' TACOS
Spicy diced tomatoes add a kick to tacos filled with seasoned beef, lettuce and Cheddar cheese
Provided by Food Network
Time 25m
Yield 6 servings (2 tacos each)
Number Of Ingredients 7
Steps:
- 1. Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add 1 can undrained tomatoes and seasoning mix; mix well. Gradually add water, stirring until well blended. Bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
- 2. Spoon meat mixture evenly into taco shells; top with lettuce and cheese.
- 3. Drain remaining can of tomatoes; spoon evenly over tacos.
ROCKIN' TACO SALAD
This Hungry Girl recipe makeover of Taco Bell's Fiesta Taco Salad has a fraction of the fat and calories, but all the crunch, sour cream and cheesy Mexican flavor you're craving.
Provided by Food Network
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Prepare chili as directed on package. Set aside. Place lettuce in a big bowl. Top with tomatoes, chili, and cheese. Then add the olives and sour cream. Finish off with the crushed tortilla chips, and enjoy!
Nutrition Facts : Calories 230, Fat 3.5 grams, Sodium 794 milligrams, Carbohydrate 31 grams, Fiber 10 grams, Protein 23 grams, Sugar 7 grams
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ROCKIN' CHIMICHURRI STEAK TACOS RECIPE - PINCH OF YUM
From pinchofyum.com
4.7/5 Estimated Reading Time 5 mins
- Blend marinade ingredients together until smooth. Place the steak in a large bowl or dish, cover with the marinade, and let rest in the fridge for 1-8 hours (4 hours is pretty ideal).
- Preheat grill to medium heat. Remove meat from marinade and discard remaining marinade. Sprinkle with salt and pepper on both sides. Place steak on grill (it should sizzle!) and grill for 7-9 minutes per side, flipping just once. When a meat thermometer reads 140-145, remove from grill and cover in foil. Let it rest for 5 minutes and boom: perfect medium rare. Grill to 155/160 for medium.
- Slice your steak against the grain into long strips and build your tacos – steak, chimichurri, cotija, cilantro, red onion, and guacamole for good measure.
ALASKA ROCKFISH TACOS RECIPE [30-MINUTE MEAL] — THE MOM 100
From themom100.com
Estimated Reading Time 5 mins
- Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.
- Heat a large dry skillet over medium high heat. Heat the torillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillsas have been toasted. Set aside.
- Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.
- Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.
ROCKIN' TACOS | READY SET EAT
From readyseteat.com
Cuisine MexicanCategory Appetizer/Snack, Main Dish, TacosServings 6Total Time 25 mins
- Cook beef in large skillet over medium-high heat about 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Stir in 1 can undrained tomatoes and seasoning mix; bring to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
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