Taco In A Pan Recipes

ONE-PAN TACO DINNER

Steps:

• Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium-high heat; drain off excess fat.
• Add seasoning mix and water; stir. Bring to boil.
• Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minutes. Top with lettuce and tomato just before serving.

ONE-PAN TACO DINNER

Steps:

• Brown meat in large skillet; drain.
• Add seasoning mix and water; stir. Bring to boil.
• Stir in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomatoes just before serving.

SHEET PAN TACO BAKE

Steps:

• Preheat the oven to 375°F (191°C). Generously spray a large (13 by 18-inch | 33-by 46-cm) rimmed baking sheet with cooking spray. Have a second baking sheet at the ready.
• In a large Dutch oven over medium-high heat, warm the oil. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 10 to 15 minutes.
• Add the ground beef and cook, stirring to break it up as it cooks, until no longer pink, 8 to 10 minutes.
• Stir in the cilantro, tomatoes, taco seasoning, and lime juice. Remove the skillet from the heat and let cool.
• Turn the baking sheet so its long sides run horizontal to the edge of your counter. Place 1 flour tortilla in the center on the left-hand side of the baking sheet so it's half on the sheet and half on the counter. Working clockwise, place 2 more tortillas along the top side of the baking sheet so they overlap evenly to cover the whole top edge. Place 1 tortilla in the center of the right-hand side of the baking sheet, then place 2 more tortillas along the bottom edge of the baking sheet so they meet with the first tortilla. Place 1 tortilla in the center of the baking sheet to cover the gap. The baking sheet should be entirely covered at this point.
• Sprinkle half of each cheese evenly over the portions of the tortillas that are covering just the bottom of the baking sheet.
• Using a slotted spoon, scoop the beef mixture onto the cheese and spread it into an even layer. Arrange the tostadas evenly over the beef, with one in each of the four corners and one placed in the center. Sprinkle the remaining cheeses evenly over the tostadas.
• Starting with the first flour tortilla on your left-hand side, fold the overhanging tortilla edges back over the filling so they cover the filling. Place the remaining tortilla over the cheese in the center of the baking sheet. Spray the tortillas with cooking spray.
• Place another baking sheet on top of the taco bake, then place an ovenproof weight, like a large cast-iron skillet, on top of the baking sheet.
• Bake for 30 minutes, then remove the weight and top baking sheet and bake until the tortillas are golden and crisp on top, 10 to 15 minutes more. Remove the baking sheet from the oven and set it on a wire rack. Let rest for 5 minutes.
• Using oven mitts or kitchen towels to protect your hands, place a cutting board upside down over the taco bake, then, holding the cutting board and baking sheet together, flip them so the taco bake falls out of the baking sheet onto the cutting board.
• Remove the baking sheet and cut the crunch wrap into squares. Serve with sour cream and salsa on the side.

ONE-PAN TACO DINNER

Steps:

• Brown meat in large skillet on medium-high heat; drain., Add seasoning mix and 2 cups water; stir. Bring to boil. , Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 min. Top with lettuce and tomato just before serving.

15 MINUTE TACO IN A PAN RECIPE

Steps:

• Brown meat in large nonstick skillet; drain.
• Add water and seasoning mix; stir.
• Bring to boil.
• Stir in rice.
• Sprinkle with cheese; cover.
• Reduce heat to low; simmer for 5 minutes
• Top with lettuce and tomatoes.

EASY ONE-PAN TACO SKILLET

Steps:

• Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef.
• Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat.
• Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.

CRUNCHY TACO CUPS

Steps:

• Preheat oven to 375 degrees F. Generously coat a standard size muffin tin with nonstick cooking spray.
• Combine cooked beef, taco seasoning, and tomatoes in a bowl and stir to combine. Line each cup of prepared muffin tin with a wonton wrapper. Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of wonton wrapper, taco mixture, and a final layer of cheese.
• Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.

PAN FRIED BEEF TACOS

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the beef, breaking up with a spoon into crumbles until completely cooked through. Drain the grease and return to the skillet.
• Next add the diced tomatoes, green chiles, salt, cumin and garlic powder. Stir and cook for 2-3 minutes to warm the filling through, then transfer to a bowl.
• Carefully wipe out the skillet with paper towels and spray with cooking spray.
• Place a tortilla in the skillet and top one half of the tortilla with about 3/4 cup of the filling and 1/2 cup of cheese.
• Fold the tortilla over to cover the meat half (like an omelette), press down with a spatula or a plate and cook for 2 minutes until the bottom is crispy.
• Flip the taco over to crisp up the other side, another 2 minutes, then remove from the skillet and repeat with the remaining tortillas.

15 MINUTE TACO IN A PAN

Steps:

• Brown meat in large nonstick skillet; drain.
• Add water and seasoning mix; stir. Bring to boil.
• Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minute Top with lettuce and tomatoes.

BIRRIA TACOS RECIPE

Steps:

• Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
• Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
• While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
• Add the onion and tomatoes and cook for 5 minutes to soften.
• Add the garlic and cook another 1 minute, stirring.
• Add the cooked onion, tomatoes and garlic to a food processor.
• Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
• Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick, but you can thin if needed with the reserved soaking liquid. Strain if desired to remove any unprocessed bits of skin.
• Cut the beef into large chunks and add to a large bowl.
• Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
• When you're ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. It should be fairly saucy.
• Shred the meat with forks to your preference. Reserve most of the birria sauce (consome).
• Heat 2 tablespoons vegetable oil in a large pan or skillet. Dip the tortillas into the birria sauce (consome) to coat them evenly, then set them into the hot pan.
• Top with shredded birria meat. Fold the moistened shell over and fry 2-3 minutes until crisp, then flip over and fry the other side until crisp.
• Cool slightly and serve with your preferred toppings, with reserved liquid consome from the pot as a side soup/broth.

TACOS IN A PAN

Steps:

• Press crescent rolls into a 9x13 cake pan. Connecting seams to make a "crust".
• Bake according to directions. Let cool.
• Next beat softened cream cheese together with the sour cream. Spread on cooled crust.
• Then the fun begins. Top with leftover taco meat, and all the toppings you love that make your taco's great. We love them spicy, so we put jalapenos and all on it.
• Slice into squares and enjoy with salsa and guacamole on the side. Yum.
• *I have even used a little taco seasoning in the cream cheese mixture to zest it up, about 1 tablespoons We also like grilled chicken that is left over chopped up and top this.

ONE PAN TACO SKILLET

Steps:

• Heat large nonstick skillet over medium-high heat. Break up meat in pan; add red and green peppers. Cook, stirring often, 8 minutes or until meat is cooked through; drain off fat.
• Add soup, water, chili powder and onion powder; stir. Bring to boil.
• Stir in rice and corn; cover. Simmer on low heat 5 minutes or until rice is tender. Sprinkle with cheese; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed and cheese is melted.