Breakfast Street Tacos #Recipe

Taco

Ingredients

1 pkg. Johnsonville Fully Cooked Breakfast Sausage
8 mini corn tortillas
4 eggs, scrambled
1/2 c. cheddar cheese
1 medium tomato, chopped

Instructions
Fullrecipe from : yummly.com

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. To make the tacos, fill one of the warm tortillas with about 1/4 c. scrambled eggs down the center, and sprinkle with some cheese, a Johnsonville Fully Cooked Breakfast Sausage, and chopped tomato.

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Crunchy Taco Cups #Recipe

Taco

Ingredients:

1 lb lean ground beef, browned and drained
1 envelope (3 tablespoons) taco seasoning
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1 1/2 cups sharp cheddar cheese, shredded (or Mexican blend)
24 wonton wrappers

Directions:
Full recipe from : yummly.com

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.

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Slow Cooker Mexican Pulled Pork Tacos #Recipe

Slow Cooker Taco

Savory slow cooker Mexican pulled pork tacos are a perfect anytime meal. Tender pork is simmered in a spicy-sweet mole sauce and filled in warm corn tortillas.

INGREDIENTS

1 (15-ounce) can tomato sauce
1 cup raisins
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon minced canned chipotle chili pepper
3 garlic cloves, peeled
1 (3-pound) boneless pork shoulder or butt roast, fat trimmed
Kosher salt and pepper, as needed for seasoning
¼ cup minced fresh cilantro
3 tablespoons lime juice
12 (6-inch) corn tortillas, warmed (more if you like to double your tortillas)

DIRECTIONS
Full recipe at : yummly.com

Combine tomato sauce, raisins, chili powder, chipotle and garlic in slow cooker. Slice roast crosswise into 4 equal pieces and season generously with salt and pepper.

Nestle roast into a slow cooker, cover, and cook until roast is tender, 9 to 10 hours on low or 6 to 7 hours on high.

Transfer roast to bowl and let cool slightly. Shred into bite-sized pieces, discarding excess fat. Using a large spoon, skim excess fat from surface of mole sauce.

Transfer sauce to blender and process until smooth, about 1 minute. Stir in cilantro and lime juice, season with salt and pepper to taste, and adjust consistency with hot water as needed. Stir about 2 cups of sauce in shredded pork.

Serve with warm tortillas, remaining sauce and any toppings like guacamole, salsa, sour cream or onions.

NOTES
Topping Suggestions: Avocado, guacamole, salsa, onions, radish, lime wedges, cheese, or sour cream.

karari 0 Comments

Taco Courgette Boats #Recipe

Taco

Here's what you will need:

For the Beef mixture:
1/2 onion, diced
1 pepper, diced
500g mince
75g cheddar cheese
4 courgettes
Hollowed out courgette meat (optional)

For the taco seasoning:
1 tsp chilli powder (mild, medium or hot - depending on your preference)
1/2 tsp paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp cayenne pepper
Cooking oil
Salt
Pepper

To serve:
Salsa
Guacamole
Soured cream
Jalapeño chillies

Serves: 4

Method:
Watch video of this recipe in facebook

1. Make the taco seasoning by stirring together all of the spices along with a pinch of salt and some pepper.
2. Cook the onions over a medium heat with a little oil for 3 minutes.
3. Add the peppers and cook for a further 2 minutes, seasoning with salt and pepper.
4. Stir in the mince, cooking until brown.
5. Sprinkle over the taco seasoning.
6. Stir in half of the cheese and remove from the heat.
7. Preheat the oven to 200°C/400°F/Gas Mark 6. Top and tail the courgettes and slice them in half lengthways.
8. Make a boat out of the courgettes by hollowing them out - leaving about 1cm of flesh inside. We did this by cutting a slit down each side lengthways, then making more cuts going across about 1 inch apart, then we used a teaspoon to scoop it all out. (feel free to use the scooped out courgette in the beef mixture, adding at the same time as the peppers).
9. Generously spoon the beef taco mixture into the hollowed out courgette halves.
10. Transfer the courgettes to a baking tray, cove with foil and bake for 20 minutes.
11. Remove the foil, top with with remaining cheese and grill for a further 5 minutes to melt the cheese.
12. Top them with tomato salsa, guacamole, soured cream and jalapeño chillies.

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