Vegetable Taco Melts Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE TACO MELTS



Vegetable Taco Melts image

Melted cheddar cheese brings together these veggie tacos with peppers, carrots, salsa and corn inside flour tortillas. Serve with a dollop of sour cream.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 6 servings, 2 melts each.

Number Of Ingredients 7

1 Tbsp. oil
2 medium red or green peppers, coarsely chopped
1 cup sliced carrots
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 cup frozen whole kernel corn
12 flour tortillas (6 inch)
1-1/2 cups KRAFT Shredded Cheddar Cheese

Steps:

  • Preheat oven to 425°F. Heat oil in large skillet on medium heat. Add peppers and carrots; cook and stir 5 min. Reduce heat to low. Stir in salsa and corn; simmer 5 min., stirring occasionally.
  • Spoon about 1/4 cup of the vegetable mixture onto half of each tortilla; sprinkle each with 2 Tbsp. of the cheese. Fold tortillas in half; place on baking sheet sprayed with cooking spray. Press top of each tortilla gently into filling to secure.
  • Bake 5 min. or until cheese is melted. Serve with BREAKSTONE'S or KNUDSEN Sour Cream, if desired.

Nutrition Facts : Calories 400, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1070 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

GRANDS!™ EASY TACO MELTS



Grands!™ Easy Taco Melts image

A tender, flaky biscuit wraps around your favorite taco fillings in an easy, flavor-packed hot sandwich.

Provided by Pillsbury Kitchens

Categories     Lunch

Time 35m

Yield 8

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso™ Thick 'n Chunky salsa
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
1/2 cup shredded Monterey Jack cheese or Mexican cheese blend (2 oz)
1 cup sour cream, if desired

Steps:

  • In medium saucepan, cook beef, drain. Add taco seasoning mix, water and 1/2 cup of the salsa until thickened.
  • Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
  • Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa and sour cream.

Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 1050 mg, Sugar 6 g, TransFat 0 g

COPYCAT MEXIMELTS



Copycat Meximelts image

Ditch the drive thru and learn how to make the Meximelt from Taco Bell at home! This easy copycat recipe is ready in about 15 minutes.

Provided by Kristin Maxwell

Categories     Main Course     Snack

Time 30m

Number Of Ingredients 11

6 large flour tortillas
1 pound lean ground beef
2 tablespoons taco seasoning ((1 1-ounce packet))
½ cup water
8 ounces sharp cheddar cheese (freshly grated)
4 medium Roma tomatoes (seeded and diced)
½ cup finely chopped white onion
1 small jalapeno (seeded and membranes removed)
2 tablespoons cilantro leaves chopped
Juice of 1 lime
1/4 teaspoon salt

Steps:

  • In a large skillet over medium-high heat, crumble and brown ground beef until no longer pink. Drain grease.
  • Stir in water and taco seasoning, continuing to crumble ground beef with a potato mashed until it's finely crumbled. Bring to a gentle boil and simmer for about 10 minutes. Once the mixture has thickened and is saucy, remove from heat.
  • Wrap the tortillas in a clean kitchen towel or paper towels and heat in the microwave for 20 seconds to warm and soften.
  • Mix the pico de gallo ingredients together in a medium bowl.
  • Lay a tortilla on a flat surface and scoop the meat mixture, pico and cheese down the center. Tuck in the sides and roll up like a burrito.
  • Wrap each Meximelt in a paper towel and microwave for 15-20 seconds to melt the cheese.
  • Serve immediately.

Nutrition Facts : ServingSize 1 Meximelt, Calories 361 kcal, Carbohydrate 19 g, Protein 29 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 87 mg, Sodium 658 mg, Fiber 2 g, Sugar 3 g

VEGETARIAN TACO CASSEROLE



Vegetarian Taco Casserole image

Easy to make Vegetarian Taco Casserole recipe. Instead of meat, we use lots of vegetables and beans. This Mexican Casserole takes 30 minutes to bake.

Provided by Pamela

Categories     Main Course

Time 40m

Number Of Ingredients 9

1 cup of elbow macaroni
1 15 oz can of black beans (drained and rinsed)
1 cup frozen corn
1 large green pepper - chopped
2 cups fresh tomatoes - diced
1 10.75 ounce can of condensed tomato soup
1 package of taco seasoning mix
3/4 cup shredded taco blend cheese
2 jalapenos - chopped finely for garnish (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Cook pasta until al dente. Drain.
  • Into a casserole baking dish add your elbow macaroni, black beans, corn, green pepper, tomatoes, tomato soup and taco seasoning mix. Stir the ingredients with a spoon.
  • Sprinkle shredded cheese on top of the casserole.
  • Add finely chopped up jalapenos on top. (optional)
  • Bake for 30 minutes or until cheesy is bubbly.
  • Enjoy!

GRANDS!® EASY TACO MELTS



Grands!® Easy Taco Melts image

Taco flavor wrapped in an empanada, and it's ready to eat in 30 minutes!

Provided by Pillsbury

Categories     Trusted Brands: Recipes and Tips     Pillsbury® Grands!®

Time 30m

Yield 8

Number Of Ingredients 4

1 pound (at least 80%) ground beef, cooked, drained
1 ½ cups Old El Paso® Thick 'n Chunky Salsa
1 (16.3 ounce) can Pillsbury® Grands!® refrigerated biscuits
½ cup shredded Monterey Jack cheese or Mexican cheese blend

Steps:

  • In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
  • Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
  • Bake at 375 degrees F 9 to 14 minutes or until golden brown. Serve with remaining salsa.

Nutrition Facts : Calories 338.9 calories, Carbohydrate 27.5 g, Cholesterol 43.5 mg, Fat 18 g, Fiber 0.7 g, Protein 16.5 g, SaturatedFat 6.1 g, Sodium 964.7 mg, Sugar 6.5 g

VEGETARIAN TACOS WITH AVOCADO SAUCE



Vegetarian Tacos with Avocado Sauce image

These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.

Provided by Jeanine Donofrio

Categories     Main Course

Time 15m

Number Of Ingredients 19

1 small Japanese eggplant (chopped into 1-inch pieces)
1 cup chopped summer squash
1 red bell pepper (chopped into 1-inch pieces)
1 cup cherry tomatoes (sliced)
extra-virgin olive oil (for drizzling)
6 tortillas
1 cup cooked black beans (drained and rinsed)
1 avocados (diced)
chopped cilantro
1 serrano pepper (sliced, optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice (to taste)
sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
  • Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
  • Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

SOFT VEGETABLE TACOS



Soft Vegetable Tacos image

This easy vegetarian tacos feature corn and black beans. They're easy and fast, and the heat can be adjusted depending on the type of salsa you choose. -Leona Strait, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1-2/3 cups fresh or frozen corn, thawed
1 small zucchini, finely chopped
1 small onion, finely chopped
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1/4 cup salsa
8 flour tortillas (6 inches), warmed
1/2 cup sour cream
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute the corn, zucchini and onion in oil until tender. , Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. , Spoon a heaping 1/3 cupful onto half of each tortilla; top with sour cream and cheese. Fold tortilla over filling.

Nutrition Facts : Calories 524 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 902mg sodium, Carbohydrate 59g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein.

VEGGIE TACOS



Veggie Tacos image

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 tacos.

Number Of Ingredients 14

2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced

Steps:

  • In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.

Nutrition Facts : Calories 430 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 770mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein.

ROASTED VEGGIE TACOS WITH CREAMY CILANTRO SAUCE



Roasted Veggie Tacos with Creamy Cilantro Sauce image

Extra easy roasted veggie tacos recipe featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute creamy cilantro sauce. Use whatever vegetables are in season, just remember to cut them into similar sized chunks before roasting so that they cook evenly. The creamy cilantro sauce can also be made ahead of time. Store it up to a week in the refrigerator. In addition to topping tacos, use it as a salad dressing or drizzle over meats. If you are vegan, we have shared an alternative (and delicious) sauce in the notes section below.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 45m

Yield Serves 6 (2 medium tacos each)

Number Of Ingredients 15

1 medium zucchini, cut into 1/4-inch pieces
1/2 medium red onion, peeled and cut into 1/4-inch pieces
1 red bell pepper, deseeded and cut into 1/4-inch pieces
10 cherry tomatoes, halved
2 teaspoons chili powder, we recommend our homemade chili powder
Salt to taste
1 tablespoon olive oil
1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans
12 medium or 24 small corn or flour tortillas
1 medium avocado, cut into cubes Pickled red onions, optional (see our quick pickled onions recipe)
1/2 cup sour cream (or use tahini for vegan sauce)
2 tablespoons fresh lime juice
1/2 jalapeño, seeds and membrane removed
1/2 cup packed cilantro leaves and tender stems
Salt to taste

Steps:

  • Heat the oven to 425 degrees Fahrenheit. Line a large low sided baking sheet with parchment paper or foil.
  • Place zucchini, onion, bell pepper, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter three quarters of a teaspoon of chili powder and a few pinches of salt over the vegetables. Toss to coat.
  • Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
  • About 5 minutes before the vegetables are done, toss the black beans along with the remaining 1/4 teaspoon of chili powder and a light drizzle of olive oil onto the baking sheet with vegetables. Continue to roast until the beans are hot and vegetables done.
  • Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
  • Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
  • Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled onions, and a drizzle of the cilantro sauce. Serve with extra sauce on the side.

Nutrition Facts : ServingSize 2 medium-size tacos with 1 tablespoon of sauce, Calories 286, Protein 9 g, Carbohydrate 42 g, Fiber 11 g, Sugar 5 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 7 mg

More about "vegetable taco melts recipes"

GRANDS!™ TACO MELTS RECIPE - PILLSBURY.COM
2019-02-07 1. In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot. 2. Press each biscuit into 6-inch round. …
From pillsbury.com
3.5/5 (108)
Total Time 30 mins
Category Entree
Calories 310 per serving
  • In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot.
  • Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.


MAKE THESE HEALTHY BEEF TACOS WITH HIDDEN VEGETABLES FOR ...
2021-07-15 Ingredient Notes & Substitutions. Ground Beef: The best meat to use is ground round, chuck, or sirloin. Ground beef substitutes - Any type of ground meat will work in this …
From simpleandsavory.com
5/5 (2)
Total Time 30 mins
Category Dinner
Calories 477 per serving
  • once the beef is cooked through, drain the fat from the meat and return it to the skillet on the stove and reduce heat to low.


HOMEMADE TACO SEASONING - JESSICA GAVIN
2019-05-03 Taco seasoning can be stored for up to 1 month in an airtight container for maximum flavor. Recipe Yield: makes 8 teaspoons (26 grams) of seasoning, enough for 2 …
From jessicagavin.com
4.6/5 (11)
Total Time 7 mins
Category Condiment
Calories 4 per serving
  • In a small bowl combine paprika, cumin, salt, pepper, coriander, oregano, garlic powder, onion powder, and chili powder.
  • Use 4 teaspoons of taco seasoning (13 grams) for every 1 pound (454 grams) of meat, vegetables, or seafood.
  • Add the taco seasoning after fully cooking the proteins or tenderizing the vegetables. Sprinkle onto the food and cook for 1 to 2 minutes.


50 VEGETARIAN TACOS RECIPES EVEN MEAT EATERS WILL LOVE | …

From self.com
Author Alexa Tucker
Published 2017-07-27
  • Roasted Cauliflower and Lentil Tacos from Cookie + Kate. In case you were looking for yet another way to use one of the most versatile veggies around, cauliflower also makes a pretty great taco filling.
  • Crispy Avocado Tacos from A Couple Cooks. Important life rule: Always say yes to crispy avocado fries. Get the recipe here.
  • Roasted Butternut Squash Tacos from Cookie + Kate. Butternut squash makes for a creamy, unexpected taco filling, while purple cabbage adds crunch and black beans provide protein.
  • Blackened Zucchini Tacos from Well Plated. Zucchini and corn fresh off the cob make these tacos a stellar summertime staple. Get the recipe here.
  • Crumbled Tofu Tacos from Connoisseurus Veg. This recipe also explains how to store tofu in your freezer, so you’re always 15 minutes away from taco time when you’ve got it on hand.
  • Roasted Corn Tacos With Mango Slaw from Emilie Eats. These summery tacos use crumbled veggie burgers, but you can sub your meat alternative of choice. Get the recipe here.
  • Lentil Walnut Tacos With Smoky Cashew Queso from Dishing Up the Dirt. The smoky cashew queso these tacos are topped with might just become your new favorite sauce.
  • Grilled Zucchini Tacos from Spoon Fork Bacon. Enjoy the best of summer produce with these perfectly light veggie tacos. Get the recipe here.
  • Baked Tofu Tacos With Chipotle Tahini Sauce from A Couple Cooks. The tofu in this recipe is marinated and then baked for a crunchy-on-the-outside, chewy-on-the-inside finish.
  • Tempeh Tacos With Avocado Kiwi Salsa from Live Eat Learn. These look pretty much identical to traditional ground beef tacos in crunchy shells, except they’re totally vegan and are topped with avocado-kiwi salsa (!!).


VEGETABLE TACO FILLING RECIPE - VEGAN | GLUTEN-FREE ...
2018-05-05 In a large stainless steel frying pan over medium heat, add olive oil, onions, celery, zucchini, carrots, and cook for about 4-5 minutes. Add cauliflower and cook for another 2-3 …
From freshisreal.com
Servings 4
Estimated Reading Time 4 mins
Category Lunch
Total Time 30 mins
  • In a large stainless steel frying pan over medium heat, add olive oil, onions, celery, zucchini, carrots, and cook for about 4-5 minutes.


TOP 10 BEST MELTS RECIPES

From topinspired.com
  • Slow Cooker Barbecue Chicken Melts Recipe. Recipe via aggieskitchen.com. Melted cheese on top of your English muffin, is a total yes combination. A great lunch or dinner idea instead of the classic breakfast egg benedict, which again doesn’t take a genius to make.
  • Eggplant and Mozzarella Melt Recipe. Recipe via marthastewart.com. Eggplant lovers, you will like this recipe. It’s an open sandwich made out of loaf bread, spread some sauce, crispy baked eggplants topped with cheese, and bake!
  • Oregon Tuna Melts Recipe. Recipe via foodandwine.com. This sandwich will literally melt in your mouth. Filling and full of flavor, the tuna melt when all layered is an amazing meal enjoyed as a hot sandwich.
  • Spinach and Artichoke Melts Recipe. Recipe via halfbakedharvest.com. We all know, love, and enjoy a spinach and artichoke dip as something to dig in while waiting for the meal to be ready.
  • Pizza Egg Melts Recipe. Recipe via eggs.ca. Another muffin recipe similar to pizza but involving eggs are these pizza egg melts. Certainly a brunch dish or something you enjoy between meals unless you can go heavy for breakfast.
  • Portobello, Broccoli, and Red-Pepper Melts Recipe. Recipe via marthastewart.com. Three vegetables sliced, then caramelized, paired with melted Gouda cheese are a great knife and fork open sandwich idea.
  • Chicken Taco Melts Recipe. Recipe via quericavida.com. It is hard not to like Mexican food, and homemade tacos are a good excuse for it. The tacos usually are stuffed with beef or pork, but being creative and inspiring, why not using chicken, shrimp, or even fish.
  • Double Bean Burger Patty Melts Recipe. Recipe via howsweeteats.com. You want a burger but you are vegetarian? Here is a substitution from the classic burger patties.
  • Soft Chocolate Andes Mint Cookie Melts Recipe. Recipe via inspiredtaste.net. From savory to sweet melts, who refuses chocolate? To make the base of the cookies you need to combine eggs, sugar, and vanilla extract in a stand mixer.
  • Melting Moments Cookies Recipe. Recipe via sugarapron.com. Although famous as Christmas cookies, it doesn’t mean that these Moments Cookies can be made every time you have a sweet tooth.


TEN MINUTE VEGAN TVP TACO RECIPE - THE SPRUCE EATS
2021-07-30 This simple vegetarian and vegan recipe uses store-bought salsa and taco seasoning to make a super-quick ten-minute vegetarian taco filling from TVP. TVP, also known as textured vegetable protein, which is a vegetarian and vegan meat-substitute product. If you're new to vegetarian cooking or just have never used TVP before, this is the recipe you'll want to …
From thespruceeats.com
Estimated Reading Time 3 mins


CHEESY CHICKEN TACO MELTS RECIPE | WOOLWORTHS
2021-06-21 All you need to make them is a taco melt kit and a few simple ingredients. Method. Step 1. Place chicken and large seasoning sachet from kit in a bowl and toss to combine. Step 2. Place tomato, onion, coriander and lime juice in a small bowland stir to combine. Season with pepper. Step 3.
From woolworths.com.au
Cuisine Mexican
Category Lunch
Servings 6
Total Time 35 mins


VEGETABLE TACO MELTS RECIPES
Steps: In a large skillet, saute the corn, zucchini and onion in oil until tender. , Stir in beans and salsa. Cook, uncovered, over medium heat for 3-4 minutes or until heated through, stirring occasionally. , Spoon a heaping 1/3 cupful onto half of each tortilla; top …
From tfrecipes.com


VEGGIE TACO RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


VEGETABLE TACO MELTS - MY FOOD AND FAMILY | FOOD, MELT ...
Sep 25, 2019 - Melted cheddar cheese brings together these veggie tacos with peppers, carrots, salsa and corn inside flour tortillas. Serve with a dollop of sour cream.
From pinterest.co.uk


VEGETABLE TACO MELTS RECIPE | SAY MMM
This Vegetable Taco Melts recipe contains kraft shredded cheddar cheese, flour tortillas, frozen whole kernel corn, oil, carrots and more. 6 Servings - 25 min - kraftrecipes.com. Servings: 6 | Calories: 344 | Total Fat: 17g | Chol: 35mg | More. Nutritional facts are per serving and accuracy is not certain. Total Fat 17g . 26 %. Sat Fat 8g. 40 %. Total Carb 35g. 12 %. Fiber 4g. 16 %. …
From saymmm.com


VEGETARIAN TACO RECIPES | ALLRECIPES
Jackfruit Vegan Tacos. Rating: 5 stars. 4. Jackfruit is a great vegan alternative to shredded chicken to use in tacos. These jackfruit tacos are delicious and vegan! Choose your favorite taco toppings, such as lettuce, tomato, cilantro, avocado, vegan cheese, and vegan sour cream. By Cassidy Carolino.
From allrecipes.com


RECIPE FOR VEGETABLE TACOS - FOOD NEWS
Stir in taco sauce and frozen vegetables. Cover and heat on ... about 5 minutes or until cheese melts. Cover and heat on ... about 5 minutes or until cheese melts. Serves 6. Wash, pat dry and lay lettuce leaves on a large platter. Place a heap of cottage cheese on each leaf. Sprinkle with tomatoes, onions, avocado and celery. VEGETARIAN RECIPE. These vegetable tacos are a …
From foodnewsnews.com


VEGETABLE TACO MELTS - PLAIN.RECIPES
Spoon about 1/4 cup of the vegetable mixture onto half of each tortilla; sprinkle each with 2 Tbsp. of the cheese. Fold tortillas in half; place on baking sheet sprayed with cooking spray. Press top of each tortilla gently into filling to secure. Bake 5 min. or until cheese is melted. Serve with BREAKSTONE'S or KNUDSEN Sour Cream, if desired.
From plain.recipes


DOñA LINDA’S BREAKFAST TACOS RECIPE | PBS FOOD
6 tablespoons corn, safflower or vegetable oil, divided 1/2 cup white onion chopped, plus half of a white onion slivered 1 jalapeño or serrano chile, seeded if less heat desired, and finely ...
From pbs.org


RECIPES FOR VEGETABLE TACO MELTS WITH GROCERY LISTS AND ...
This Vegetable Taco Melts recipe contains kraft shredded cheddar cheese, flour tortillas, frozen whole kernel corn, oil, carrots and more. 6 Servings - 25 min - kraftrecipes.com Skillet Taco Pie. Take your casserole from the oven to the stovetop! This skillet taco pie takes just 25 minutes start to finish. bhg.com Doritos Taco Salad. The perfect Taco Salad for a potluck or party! This …
From saymmm.com


Related Search