South Of Border Essentials Awesome Taco Omelet Recipes

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TACO OMELETTE USING LEFTOVER TACO MEAT



Taco Omelette Using Leftover Taco Meat image

Have leftover taco meat from your Taco Tuesday dinner? Use it in a low carb, high protein omelette for breakfast ( or dinner the next night!)

Provided by Karlynn Johnston

Categories     Breakfast

Number Of Ingredients 8

1/4 cup leftover cooked taco meat
3 large eggs
1 tablespoon cream
1/4 cup shredded Tex Mex cheese
cooking spray
salt and pepper
pico de gallo
chopped cilantro

Steps:

  • Mix together the taco meat, eggs and cream.
  • Spray an omelette pan or a small pan that can make omelettes with the cooking spray. Heat over medium-high heat. If you are using the omelette pan, spray BOTH sides of the pan.
  • Pour the egg mixture into the heated pan and cook on the one side until it is lightly browned on the bottom and the omelette is cooked almost all the way through. If using an omelette pan, close the top lid while cooking. Cook until only the top is runny with raw egg.
  • Carefully flip the omelette over to cook the other side. If you have an omelette pan, you can simply quickly turn the entire closed pan over. The omelette will flip inside. Cook for 1-2 minutes.
  • Place the shredded cheese on top of half of the omelette, then fold the other half of the omelette over top of the cheese.
  • Let the cheese melt, then serve. Salt and pepper to taste. Top with pico de gallo and cilantro if desired.

Nutrition Facts : Calories 538 kcal, Carbohydrate 2 g, Protein 38 g, Fat 41 g, SaturatedFat 18 g, Cholesterol 720 mg, Sodium 480 mg, Sugar 1 g, ServingSize 1 serving

SOUTH-OF-THE-BORDER ESSENTIALS: TACOS, SANS SHELLS



South-of-the-Border Essentials: Tacos, Sans Shells image

These are tacos served without the shells. They are similar to a taco pie or casserole, but as an individual serving. They are really good with a wonderful margarita :-) So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Beef

Time 10m

Number Of Ingredients 10

PLAN/PURCHASE
1/4 c refried beans
`1/4 c rice
1/4 c ground taco meat
salt, kosher variety, to taste
black pepper, freshly ground, to taste
ADDITIONAL ITEMS
sour cream
cheddar cheese, shredded
taco sauce, your favorite

Steps:

  • 1. PREP/PREPARE
  • 2. You could use mostly canned beans, boxed rice, and jarred taco sauce, but let me give you some recipes that will take this over the top: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=1 https://www.justapinch.com/recipes/side/rice-side/south-of-the-border-essentials-spanish-rice-ii.html?r=12 https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=7 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-amazing-taco-sauce.html?r=1
  • 3. Gather your ingredients (mise en place).
  • 4. Add the refried beans to a plate and make into a nice round quarter-inch patty.
  • 5. Add the rice and taco meat on top and make pretty.
  • 6. Top with sour cream.
  • 7. And you just must have some cheese.
  • 8. PLATE/PRESENT
  • 9. Serve with a fork, a margarita, and lots of love. Enjoy.
  • 10. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE



South-of-the-Border Essentials: Amazing Taco Sauce image

This sauce starts out mild, and you can increase the heat by the addition of some cayenne pepper, red-pepper flakes, or more white pepper... mild, medium, hot, thick, thin... up to you. It is great on tacos and is a killer when used as a sauce for Mexican pizzas. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Other Sauces

Time 30m

Number Of Ingredients 20

PLAN/PURCHASE
DRY INGREDIENTS
1 Tbsp dehydrated minced onions, ground to a powder
2 tsp ground cumin
1/2 tsp ancho chili powder
1/2 tsp salt, kosher variety, fine grind
1/8 tsp white pepper, freshly ground
1/8 tsp mustard powder, i prefer coleman's
WET INGREDIENTS
6 oz tomato sauce
4 oz filtered water
2 Tbsp apple-cider vinegar
1 tsp tamari sauce, or liquid aminos
1 tsp worcestershire sauce
1 tsp orange juice
1 tsp lime juice, freshly squeezed
OPTIONAL ITEMS
1 - 2 dash(es) liquid smoke, for depth
1 - 2 pinch cayenne pepper, or red-pepper flakes, for more heat
1 - 2 Tbsp cornstarch, or arrowroot powder, to thicken

Steps:

  • 1. PREP/PREPARE
  • 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
  • 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
  • 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
  • 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
  • 6. Gather your ingredients (mise en place).
  • 7. Grind up the dehydrated onions.
  • 8. Add the ground onions and other spices to a bowl and mix to combine.
  • 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
  • 10. Add the wet ingredients to a saucepan, over medium heat.
  • 11. Bring up to a slow simmer.
  • 12. Add the dry ingredients and whisk to combine.
  • 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
  • 14. While it is simmering, taste for "proper" seasoning.
  • 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
  • 16. It will last about 4 - 6 weeks.
  • 17. PLATE/PRESENT
  • 18. Use as you would any other yummy taco sauce. Enjoy.
  • 19. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: AWESOME TACO MEAT



South-of-the-Border Essentials: Awesome Taco Meat image

Well, another Cinco De Mayo party is in the rearview mirror, and among all the food and drink that was served was this ground taco beef. I designed it with enough flavor to help it compete with all the other things folks put on their tacos, and it did not disappoint. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories     Tacos & Burritos

Time 40m

Number Of Ingredients 16

PLAN/PURCHASE
1 lb ground beef, lean variety
1 Tbsp ancho chili powder
1/2 tsp salt, kosher variety, fine grind
3/4 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp garlic powder
1/2 tsp dehydrated onions, coarsely ground
1/4 tsp white pepper, freshly ground
8 oz tomato sauce, 1 small can
8 oz beef stock, not broth
OPTIONAL ITEMS
1/2 medium yellow onion, finely chopped or grated, cooked with the ground beef
coriander
smoked paprika, for depth
crushed red pepper flakes, for heat

Steps:

  • 1. PREP/PREPARE
  • 2. To make this recipe, you will require a pot or skillet large enough to hold all of the ingredients.
  • 3. The Ground Beef I grind my own meats, and for this recipe I am using a lean chuck roast (80/20). You can get ground chuck from your local butcher; however, you could try other types of meat; even ground chicken or turkey.
  • 4. Can You Freeze this Recipe? Absolutely, just put it into portion-size freezer bags (Ziploc), squeeze as much air out as possible, and pop into the fridge. It should be good for 4 - 6 months. When needed, let the bag defrost overnight in the fridge, then slowly heat up over low heat. FYI: If you use a vacuum sealer, you will extend the freezer time to about a year. I LOVE my vacuum sealer.
  • 5. Gather your ingredients (mise en place).
  • 6. Add the ground beef to a pot or skillet over medium heat.
  • 7. Add the onion, if using.
  • 8. As it cooks, break it up using a spatula or wooden spoon.
  • 9. After it is cooked, drain off any grease, and add all the dry spices. Stir until the beef is coated in the spice mixture. Add the tomato sauce and beef stock, then stir and bring up to a simmer. Simmer until it begins to thicken, about 20 - 30 minutes.
  • 10. PLATE/PRESENT
  • 11. Serve with corn or flour tortillas and other fixings. Enjoy.
  • 12. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: FISH TACO SAUCE



South-of-the-Border Essentials: Fish Taco Sauce image

Cinco De Mayo is coming up... time to get your game on. This is something new I came up for fish tacos. Easy/Peasy to make, and totally compliments a good fish taco. My fav is a breaded/fried piece of cod, sliced, put into a taco shell with some pickled cabbage and drizzled with this sauce... I am including the cabbage...

Provided by Andy Anderson !

Categories     Other Sauces

Time 10m

Number Of Ingredients 11

PLAN/PURCHASE
1/2 c sour cream
1/3 c mayonnaise, plain variety, i prefer duke's
2 Tbsp lime juice, freshly squeezed
1 Tbsp adobo sauce, from a can of chipotles in adobo sauce
1 tsp garlic powder
1/2 tsp dehydrated onions, ground to a powder, or regular onion powder
1/2 tsp salt, kosher variety, fine grind
1/4 tsp black pepper, freshly ground
OPTIONAL ITEMS
1 dash(es) fish sauce, for awesome depth

Steps:

  • 1. PREP/PREPARE
  • 2. You will need a non-reactive (like glass) container to make and store this sauce.
  • 3. Gather your ingredients (mise en place).
  • 4. Whisk all the ingredients together.
  • 5. Cover and let rest in the fridge for an hour or two before use.
  • 6. THE CABBAGE SLAW
  • 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
  • 8. PLATE/PRESENT
  • 9. Use the sauce on your favorite tacos. Enjoy.
  • 10. Keep the faith, and keep cooking.

SOUTH-OF-BORDER ESSENTIALS: AWESOME TACO OMELET



South-of-Border Essentials: Awesome Taco Omelet image

Made these for my houseguests this morning... One of the ways that I measure the success of a recipe, is the level of conversation that occurs during the meal. I believe good food is a compliment to good conversations. If everyone at the table is hunched over their plates, and the only sounds I hear are clacking cutlery, and the slurping of coffee, I take the recipe off rotation, and try to figure out what went wrong. This morning it was happy smiling people and plenty of conversation... Plus all plates came back clean... Success. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Eggs

Number Of Ingredients 11

PLAN/PURCHASE
1 tablespoon(s) sweet butter, unsalted
2 large farm-fresh eggs
1 - 2 tablespoon(s) salsa, your favorite brand, or make your own
1 ounce(s) pepper jack cheese, grated
5 - 6 black olives, sliced
2 ounce(s) taco meat, leftover, or freshly made
1 - 2 teaspoon(s) sour cream
taco seasoning, your choice, to taste
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Steps:

  • PREP/PREPARE
  • For this recipe you will need a good stainless steel or non-stick skillet.
  • These are the recipes I used to assemble these taco omelets If you have your own taco meat, excellent, if you do not, this is a keeper: https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=6 Lots of good salsas out there, this is one that I love to make: https://www.justapinch.com/recipes/sauce-spread/salsa/salsa-essentials-lime-green-chili-salsa.html?r=3 I make the omelet is a similar fashion to this recipe, except I do not scramble the eggs: https://www.justapinch.com/recipes/breakfast/egg-breakfast/creamy-scrambled-eggs-2.html?r=1 Here is a great taco seasoning that you will be using over-and-over again: https://www.justapinch.com/recipes/side/side-other-side-dish/andys-taco-seasoning.html?r=5
  • Gather your ingredients (mise en place).
  • Add the butter to a skillet over medium heat.
  • While the butter is melting, place the eggs into a bowl, add a few pinches of taco seasoning, then whisk until no strands of white remain.
  • Give the pan a swirl, to completely coat the surface of the skillet.
  • Add the eggs.
  • Swirl the pan again to evenly distribute the eggs, and season with a bit of salt and pepper.
  • Let the egg mixture sit, undisturbed for about 60 seconds.
  • Take a spatula, pull in from the sides and incorporate the still liquid parts of the egg into the cooked bits.
  • Chef's Tip: Continue to swirl the pan, so the omelet does not stick.
  • After most of the liquid parts are cooked, the top will still be a bit runny.
  • Remove from the heat and let stand for about 2 minutes. Remember to swirl the pan a few times during this waiting process.
  • Return the pan to the heat, and add the cheese, then spoon on some salsa, and a few black olives.
  • Chef's Note: Keep these items in the middle third of the omelet.
  • Fold the two sides of the omelet over the cheese, then slide onto a plate.
  • Chef's Note: You will notice that I turned the omelet over and put the folded side on the bottom. This is optional; however, for presentation purposes, I think it looks nice. We eat first with our eyes.
  • Add the taco meat. I like to add it perpendicular to the omelet.
  • PLATE/PRESENT
  • Serve while nice and hot with a dollop of sour cream, and a bit of additional salsa on the side. Enjoy.
  • Keep the faith, and keep cooking.

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