Taco Plate For Two Recipes

TACO PLATE FOR TWO

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco sauce, chilies and salt. Cover and cook over medium-low heat for 6-8 minutes or until heated though. Spoon over chips; sprinkle with cheese.

EASY HEALTHY TACO SALAD RECIPE WITH GROUND BEEF

Steps:

• Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
• Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
• Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

TACO DIP I

Steps:

• In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

TACO DIP PLATTER

Steps:

• Spread beans on a 12-in. serving plate. Layer the salsa, guacamole and sour cream over beans, within 1 in. of edges for each layer. Sprinkle with chilies, olives and cheeses. , Refrigerate until ready to serve. Serve with tortilla chips.

TACO ON A PLATTER

Steps:

• In a large non-stick frying, scramble-fry ground beef and onion until no longer pink and onion is soft.
• Drain excess fat.
• Add next 6 ingredients, mix well and simmer uncovered for 15 minutes.
• Add beans and heat through.
• Layer corn chips, rice, beef mixture, cheese, red onion, lettuce, tomato and olives on large platter.

TACO PLATTER

Steps:

• Cook rice according to package directions. Meanwhile, in a small skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. , Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add beans; simmer, uncovered, 3 minutes longer or until heated through., Arrange the corn chips on two serving plates. Top with rice, meat mixture, cheese, lettuce, tomato, olives and salsa.

TACO SALAD FOR 2

Steps:

• In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, green pepper, onion, olives and salt if desired; heat through. , On two plates, layer the corn chips, lettuce, beef mixture, cheese and tomato.

TACO SALAD FOR TWO

Steps:

• In a small saucepan or microwave-safe bowl, heat the chili. Meanwhile, divide the lettuce, tomato and onions between two salad plates. Top with chili, salsa and cheese. Serve with tortilla chips if desired.

COPYCAT DOMINO'S CHICKEN TACO PIZZA RECIPE

Steps:

• Preheat oven to 350 degrees Fahrenheit. In the bowl of a stand mixer, add the yeast, sugar, and water. Using the paddle attachment, stir to combine. Let sit for 5 minutes, until bubbles start to form.
• Add 1 tablespoon of olive oil, the salt, and the flour. Mix until combined. Switch to the dough hook and knead until dough is no longer sticky and a rough ball forms, about 8 minutes.
• Remove dough from stand mixer and place in a large bowl that has been prepared with 1 tablespoon of olive oil. Turn it, covering the dough in oil. Cover with lid and allow to rise for 2 hours.
• In the meantime, cook your chicken breasts. In a medium cast iron skillet over medium heat, add 1 tablespoon olive oil. Once hot, add chicken. Cook for 4 minutes on each side to sear.
• Place iron skillet in the preheated oven and cook chicken thoroughly, about 10 minutes. Remove from oven and dice. Set aside.
• Returning to your dough, remove dough from the bowl after 2 hours. Cut into 2 pieces and form into a ball shape. Place on separate plates and cover with dish towels for 15 minutes. Preheat oven to 475 degrees Fahrenheit.
• After 15 minutes, roll out each ball into a 12-inch circle. Place each on a pizza baking sheet.
• Cover each pizza with 1/2 cup of shredded provolone cheese, 1/2 the diced chicken breast, 1 tablespoon of taco seasoning, 1/2 the tomato, 1/2 the green bell pepper, 1/4 the onion, and 2 tablespoons of diced white American cheese.
• Bake in the oven for 12 minutes.
• Cut the pizzas into slices and serve hot!

EASY CHICKEN TACO SALAD FOR TWO

Steps:

• Saute chicken breast in med.
• size frypan, I use just a little oil so chicken doesn't stick.
• Once it is cooked, remove from pan, and dice up the breasts.
• Add Salsa and Taco seasoning to pan.
• Return chicken diced to pan, and let simmer in sauce for 30 minutes.
• Place bed of lettuce on dinner plate, and add serving of Taco Mix on top of lettuce.
• Serve chips on the side, they are great to scoop the salad on your fork.
• A quick one pan easy entree.

CHEF JOHN'S TACO-STUFFED ZUCCHINI BOATS

Steps:

• Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
• Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
• Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
• Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
• Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.