Skillet Taco Supreme Recipes

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EASY TACO SKILLET



Easy Taco Skillet image

Easy recipe that uses only one pan. This recipe can be made for under $10!

Provided by Amanda

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
2 cups water
1 cup converted rice
1 (1 ounce) package taco seasoning
1 cup shredded Mexican cheese blend
1 cup shredded lettuce

Steps:

  • Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 34.5 g, Cholesterol 103.3 mg, Fat 24.7 g, Fiber 2.4 g, Protein 30.1 g, SaturatedFat 13 g, Sodium 1010.3 mg, Sugar 6.4 g

HOMEMADE SUPREME TACOS



Homemade Supreme Tacos image

Make and share this Homemade Supreme Tacos recipe from Food.com.

Provided by chris.schmanek

Categories     Mexican

Time 25m

Yield 8-12 Tacos, 4-6 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 -2 large tomatoes, diced. (Jersey Tomatoes are best)
1 head romaine lettuce, chopped
2 cups mild cheddar cheese, shredded
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon red pepper flakes (add more for desired KICK!)
1 dozen tortilla (hard or soft)

Steps:

  • PREP: Combine chile powder, cumin, kosher salt, black pepper, paprika, garlic powder, onion powder, oregano, and red pepper flakes in a small bowl. Mix together with a fork (works best for me).
  • Heat a medium-large size skillet on medium heat.
  • Once skillet is hot, cook ground meat until just brown, chopping up while cooking.
  • Once meat is brown, drain all grease from the skillet and place back on stovetop reducing the heat to medium-low.
  • Add seasoning mixture and 1 cup of water, stirring into meat well. Continue cooking and stirring on medium-low heat for 2-3 minutes.
  • Reduce heat to low and let the meat simmer for 10-15 minutes, stir occasionally.
  • Meat is done and can be served immediately. Place small amount on a tortilla, top with you cheddar cheese, lettuce, tomatoes and ENJOY!

Nutrition Facts : Calories 1172.9, Fat 53, SaturatedFat 22.7, Cholesterol 136.4, Sodium 2391.7, Carbohydrate 117.6, Fiber 11.4, Sugar 7.6, Protein 55.4

EASY BEEF TACO SKILLET



Easy Beef Taco Skillet image

Busy day? Save time and money with this stovetop supper the whole family will love. It calls for handy convenience products, so it can be on the table in minutes. -Kelly Roder, Fairfax, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 small red onion, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
10 corn tortillas (6 inches), cut into 1-inch pieces
1 bottle (8 ounces) taco sauce
1-1/4 cups shredded cheddar cheese, divided
Hot pepper sauce, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Sprinkle with remaining cheese. Serve with pepper sauce if desired.

Nutrition Facts : Calories 415 calories, Fat 19g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 705mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 25g protein.

SKILLET NACHOS



Skillet Nachos image

My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup fresh or frozen corn, thawed
3/4 cup uncooked instant rice
1/2 cup water
1 envelope taco seasoning
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
1 package (16 ounces) tortilla chips
Optional toppings: Sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.

COPYCAT CRUNCHWRAP SUPREME



Copycat Crunchwrap Supreme image

If you are a fan of the Crunchwrap Supreme from the famous fast food chain then you've come to the right place. Not only can you make it at home for the fraction of the price, the beef is actually present. I always get my beef on sale and make 4 at a time but wrote this up for 1 serving to suit your individual needs. Serve with taco sauce if desired.

Provided by Soup Loving Nicole

Categories     Sandwich Wraps and Roll-Ups

Time 16m

Yield 1

Number Of Ingredients 9

¼ pound lean ground beef
1 tablespoon taco seasoning mix (such as TACO BELL®)
1 10-inch flour tortilla
¼ cup nacho cheese sauce
1 tostada shell
2 teaspoons sour cream
½ cup shredded lettuce
1 tablespoon diced tomatoes
1 small flour tortilla (street taco size)

Steps:

  • Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
  • Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
  • Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
  • Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
  • Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

Nutrition Facts : Calories 830.5 calories, Carbohydrate 73.2 g, Cholesterol 94.3 mg, Fat 42.9 g, Fiber 5 g, Protein 32.5 g, SaturatedFat 15.2 g, Sodium 1888.2 mg

TACO BELL STYLE CRUNCH WRAP SUPREME



Taco Bell Style Crunch Wrap Supreme image

This is a copycat recipe of Taco Bell's Crunch Wrap Supreme that is so outrageous, you have to try it.

Provided by Member 610488

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb ground beef
2 tablespoons onion flakes
1 teaspoon beef bouillon, powdered
1 teaspoon garlic powder
1 tablespoon cornstarch
1 teaspoon cumin powder
1 teaspoon mild paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne powder
1/4 teaspoon sugar
3/4 cup water
6 (10 inch) flour tortillas
6 tostadas, shells warmed
1 cup sour cream
2 tomatoes, chopped
2 cups lettuce, shredded
cooking spray, for frying
1 (15 ounce) jar queso sauce (Taco Bell Salsa Con Queso Cheese Dip)

Steps:

  • In a large skillet over medium-high heat, brown the ground beef until halfway cooked. Use the spoon only to break the ground beef into chunks.
  • Remove the semi-cooked meat from the skillet and add to a food processor. Pulse until the meat is a finely ground consistency. Drain the pan of the grease that has already cooked out of the meat.
  • Add the meat back to the skillet and bring it to medium heat. Add the onion flakes, garlic powder, cornstarch, cumin, paprika, chili powder, salt, cayenne powder and sugar.
  • Cook for two minutes, stirring to evenly distribute the add-ins and then pour the water over the meat. Simmer uncovered until the meat is cooked through (10 minutes).
  • While meat is simmering, transfer eight to ten tbsp (depends on how much cheese sauce you want) of salsa con queso cheese dip into a bowl. Quickly zap in the microwave until it is liquid hot. Keep warm.
  • When ready to serve, lay out one flour tortilla and add a spoonful of the meat mixture to the center then top with a similar size spoonful of cheese dip. Top the meat and cheese mixture with a tostada shell and plop down one tablespoon of sour cream on top.
  • Add some of the tomatoes and shredded lettuce over the sour cream and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile. Continue to fold until it is completely wrapped and in the shape of a hexagon.
  • Heat another medium skillet over high heat and grease with some cooking spray. Fry the flour tortilla on each side until it gets a nice golden brown crust (1-2 minutes per side). While one is frying, make another wrap. Serve with a copycat Taco Bell Sauce, like red sauce, fire sauce or green sauce.

TACO SUPPER SKILLET



Taco Supper Skillet image

Reinvent taco night with this hearty Mexican-style skillet supper.We bet it willl be a family favorite!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10

1/2 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
2 1/4 cups water
1 1/2 cups uncooked wagon wheel pasta (5 1/2 oz)
1 1/2 cups frozen corn
1 can (15 oz) Progresso™ kidney beans or pinto beans, drained, rinsed
1 medium tomato, chopped (3/4 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon chopped fresh chives

Steps:

  • In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.
  • Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.
  • Stir in sour cream. Remove from heat. Sprinkle with cheese and chives. Cover; let stand 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 660, Carbohydrate 77 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 12 g, Protein 34 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 5 g, TransFat 1 g

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