Soft Cheese Tacos Recipes

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BEEF SOFT TACOS



Beef Soft Tacos image

Make and share this Beef Soft Tacos recipe from Food.com.

Provided by John Clotfelter

Categories     Cheese

Time 15m

Yield 5 serving(s)

Number Of Ingredients 14

1/2 lb ground beef
2 tablespoons flour
3/4 teaspoon salt
1/4 teaspoon dried onion flakes
1/4 teaspoon paprika
1 1/2 teaspoons chili powder
1 dash garlic powder
1 dash onion powder
1/4 cup water
5 small tortillas
lettuce
shredded cheese
sour cream
tomatoes, diced

Steps:

  • In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
  • Heat skillet to med/low heat.
  • Add beef mixture and water to the pan.
  • Brown the beef, breaking it up as it cooks.
  • Heat the tortillas in the microwave, wrapped in damp paper towels.
  • Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

EASY TACOS



Easy Tacos image

Serve these tasty tacos that get fabulous flavor from Mexican-style tomato soup. Your family can have this crunchy, and delicious dish on the table in just 20 minutes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 20m

Yield 6

Number Of Ingredients 6

2 pounds ground beef
1 (14.5 ounce) carton Campbell's® Mexican Style Tomato Soup
12 taco shells, warmed
¾ cup shredded lettuce
⅓ cup shredded Cheddar cheese
¾ cup diced tomato

Steps:

  • Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
  • Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
  • Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

Nutrition Facts : Calories 536.9 calories, Carbohydrate 34.7 g, Cholesterol 102.6 mg, Fat 29.6 g, Fiber 3.1 g, Protein 31.5 g, SaturatedFat 10.6 g, Sodium 559.7 mg, Sugar 1.3 g

SOFT CHEESE TACOS



Soft Cheese Tacos image

I grew up in Oklahoma City eating soft cheese tacos at Ninos Mexican Restaurant. I've spent years searching the internet for this recipe, and at 62 years old, I've finally found it.

Provided by Janet Casey

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 13

2 tablespoons unsalted butter
1 large onion, chopped
1 jalapeno pepper, seeded and chopped, or more to taste
4 cloves garlic, minced
1 (14.5 ounce) can chicken broth
2 tablespoons cornstarch
4 cups shredded American cheese
1 (14.5 ounce) can diced tomatoes
1 (4 ounce) can diced green chile peppers
½ teaspoon ground cumin
½ teaspoon cayenne pepper
12 corn tortillas, warmed
3 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter in a pot over medium-low heat. Cook and stir onion and jalapeno pepper in the hot butter until onion is translucent, about 5 minutes. Add garlic to onion mixture and cook until fragrant, about 30 seconds.
  • Whisk chicken broth and cornstarch together in a bowl until smooth; pour into the onion mixture. Cook, stirring constantly, until broth thickens, about 2 minutes. Reduce temperature to low and slowly stir American cheese, 1/4 cup at a time, into broth mixture until cheese is completely melted and sauce is smooth, 5 to 10 minutes.
  • Stir diced tomatoes, green chile peppers, cumin, and cayenne pepper into cheese sauce and keep pot over low heat. Divide cheese sauce in half, reserving 1/2 of the sauce for another use.
  • Sprinkle about 1/4 cup Cheddar cheese down the center of 1 tortilla and roll tortilla around cheese. Place rolled tortilla, seam-side down, in a baking dish. Repeat with remaining tortillas and Cheddar cheese. Cover dish with aluminum foil.
  • Bake in the preheated oven until cheese is melted, 10 to 12 minutes. Remove foil and pour the reserved 1/2 of the cheese sauce over tacos.

Nutrition Facts : Calories 704.9 calories, Carbohydrate 34.4 g, Cholesterol 141.8 mg, Fat 47.9 g, Fiber 4.7 g, Protein 35.3 g, SaturatedFat 29.4 g, Sodium 2113.7 mg, Sugar 4.9 g

GROUND BEEF SOFT TACOS



Ground Beef Soft Tacos image

Provided by Mission Foods

Time 10m

Yield 6

Number Of Ingredients 7

6 Mission Soft Taco Flour Tortillas, warmed
1 ¼ lbs Ground beef
1 Taco seasoning mix
½ cup Water
¾ cup Packaged iceberg lettuce, shredded
¾ cup Pico de gallo, prepared
¾ cup Shredded pepperjack cheese

Steps:

  • Heat a non-stick, medium size sauté pan over medium-high heat; on the stove top. Place raw ground beef into pan and brown (approximately 5 minutes); then drain. Place drained cooked beef back into the non-stick sauté pan, add taco seasoning and water. Continue to cook until water is gone and beef is thoroughly mixed with seasoning. Reserve warm.
  • Fill each tortilla with approximately ¼ cup of reserved taco meat, top with 1 tablespoon of lettuce, 1 tablespoon of pico de gallo and 1 tablespoon of shredded cheese.

Nutrition Facts : Calories calories

SPICY BEAN AND CHEESE SOFT TACOS



Spicy Bean and Cheese Soft Tacos image

Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 30m

Number Of Ingredients 14

8 whole wheat tortillas (7-inch)
1 tablespoon olive oil
3 scallions, thinly sliced
2 garlic cloves, minced
2 (15-ounce) cans pinto beans, drained and rinsed
1 canned chipotle pepper in adobo, finely chopped, plus more for serving (optional)
Coarse salt and freshly ground pepper
1 cup store-bought green salsa, plus more for serving (optional)
1/2 cup frozen corn kernels, thawed
1 to 2 tablespoons freshly squeezed lime juice
1/2 cup plain low-fat yogurt
1/2 cup packed cilantro leaves
2 cups shredded romaine lettuce
1 cup shredded Monterey Jack cheese (about 4 ounces)

Steps:

  • Preheat oven to 400 degrees. Wrap tortillas in foil, place in oven, and warm while preparing the filling.
  • In a medium saucepan, heat oil over medium heat. Add scallions and garlic; cook 1 minute until fragrant. Stir in beans, chipotle, and 1 cup water. Bring to a simmer, season with salt and pepper; cook until slightly thickened and hot, 5 to 7 minutes. Stir in salsa (if desired), corn, and lime juice; cook until heated through.
  • Unwrap tortillas; spread yogurt over one side. Top with bean mixture, cilantro leaves, lettuce, and cheese. Fold tortillas over. Serve with salsa and chipotle, if desired.

CORN AND CHEESE SOFT TACOS



Corn and Cheese Soft Tacos image

Provided by Lisa A. Wilson

Categories     Cheese     Tomato     Bake     Vegetarian     Quick & Easy     Casserole/Gratin     Corn     Bell Pepper     Hot Pepper     Bon Appétit     Texas

Yield Serves 4 to 6

Number Of Ingredients 11

1 tablespoon olive oil
3/4 cup chopped red bell pepper
2 cups (packed) grated Monterey Jack cheese (about 8 ounces)
1 15-to 16-ounce can corn kernels, drained
1 cup canned creamed corn
3 plum tomatoes, seeded, chopped
3/4 cup sour cream (do not use low-fat)
1 4-ounce can chopped mild green chilies
1/4 cup chopped pimiento-stuffed olives
1/4 cup chopped fresh cilantro
12 6- to 7-inch flour tortillas

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Heat oil in heavy small skillet over medium heat. Add bell pepper; sauté until beginning to soften, about 4 minutes. Transfer pepper mixture to large bowl. Mix in 1 3/4 cups cheese, corn kernels, creamed corn, tomatoes, sour cream, chilies, olives and cilantro. Season with salt and pepper. Spoon mixture into prepared dish. Sprinkle with remaining 1/4 cup cheese. Bake 15 minutes.
  • Wrap tortillas in foil. Bake alongside casserole until tortillas and casserole are heated through, about 10 minutes more. Serve immediately.

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