Tacos Deluxe Recipes

INDIAN TACOS DELUXE

Steps:

• Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent, about 5 minutes.
• Place a large saucepan over medium-high heat and pour in pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup water, stirring to combine. Bring the mixture to a boil, reduce heat to low, and stir in 3 tablespoons sugar, chili seasoning mix, chili powder, and seasoned salt. Let the chili simmer while you finish the remaining steps, 10 to 20 minutes. Stir chili occasionally.
• Mix 3 cups flour with baking powder, 6 tablespoons sugar, and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough. Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour. Roll the dough into a flat round tortilla.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Gently lay tortilla into the hot oil and deep fry until golden brown on both sides, 2 to 3 minutes per side. Dough will expand as it fries. Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.
• Place lettuce, tomatoes, Cheddar cheese, 1 chopped onion, and sour cream into separate bowls. To serve, spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.

DELUXE NACHOS

Steps:

• Arrange the tortilla chips on a serving platter. Top with the beans.
• Heat the salsa con queso according to the package directions. Spoon the salsa con queso over the tortilla chips. Top with the tomato, olives and green onions.
• Tip: To warm the tortilla chips in the microwave, place half the tortilla chips onto a microwavable plate. Microwave on HIGH for 1 minute. Repeat with the remaining chips.

TACOS DELUXE

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking it into crumbles; drain. Add the next 12 ingredients to meat mixture. Simmer, uncovered, for 10-15 minutes or until liquid is almost completely reduced, stirring occasionally. Cool slightly; stir in cheese. , Place taco shells open end up in a baking pan; place a scoop of meat mixture into each shell. Bake at 400° for 10-15 minutes until meat is hot and cheese is melted. , Sprinkle lettuce and tomatoes over tacos. In a small bowl, combine dressing ingredients; drizzle over tacos.

TACOS DELUXE

Steps:

• For tacos, brown ground beef and onions in a skillet; drain.
• Return beef and onions to skillet and add next 12 ingredients.
• Simmer uncovered for 10-15 minutes, or until moisture evaporates, stirring occasionally.
• Meanwhile, combine all ingredients for sweet and sour sauce and mix until well blended.
• Heat taco shells in oven.
• Fill taco shells with meat and top with shredded cheese, lettuce, tomatoes and sweet and sour sauce.

INDIAN TACOS DELUXE

Steps:

• Melt butter in a skillet over medium heat and cook and stir 1 chopped onion in the melted butter until onion is translucent, about 5 minutes.
• Place a large saucepan over medium-high heat and pour in pinto beans, kidney beans, pork and beans, tomato sauce, cooked onion, and 1/4 cup water, stirring to combine. Bring the mixture to a boil, reduce heat to low, and stir in 3 tablespoons sugar, chili seasoning mix, chili powder, and seasoned salt. Let the chili simmer while you finish the remaining steps, 10 to 20 minutes. Stir chili occasionally.
• Mix 3 cups flour with baking powder, 6 tablespoons sugar, and salt in a large mixing bowl; stir in 2 cups of water or amount needed to make a workable dough. Spread 1 cup flour onto a work surface and scoop up about 1/4 cup of dough; drop it onto the flour and sprinkle surface with flour. Roll the dough into a flat round tortilla.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Gently lay tortilla into the hot oil and deep fry until golden brown on both sides, 2 to 3 minutes per side. Dough will expand as it fries. Remove fry bread and drain on paper towels; continue to make and fry pieces of dough until all dough has been used.
• Place lettuce, tomatoes, Cheddar cheese, 1 chopped onion, and sour cream into separate bowls. To serve, spoon a ladle of chili onto each fry bread and sprinkle with desired garnishes; top each serving with a dollop of sour cream.

DELUXE NACHOS

Steps:

• In a small saucepan, combine soup and salsa; heat through. Arrange tortilla chips on two serving platters; top with soup mixture. Sprinkle with the tomatoes, peppers, onions and olives. Top with sour cream. Serve immediately.

DELUXE WALKING NACHOS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain 1 can tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining can of tomatoes undrained. Cook, covered, on low 6-8 hours to allow flavors to blend. Mash beans to desired consistency., Just before serving, cut open tortilla chip bags. Divide chili among bags; add toppings as desired. Freeze option: Freeze cooled chili in a freezer container. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; adding water if necessary.