Tag Archives: taco

Taco Stuffed Avocados aka “Avo-Tacos”


3 medium ripe avocados
Juice of 2 fresh limes
1 lb. ground meat of choice
1/2 of a yellow onion, diced

Homemade taco seasoning:

1/2 Tbsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp crushed red pepper flakes
1/8 tsp dried oregano
1/4 tsp paprika
1 tsp cumin powder
1/2 tsp sea salt
1/2 tsp black pepper

Combine spices well, you will only use about half of this mix per pound of meat, or to taste

Fresh taco toppings of choice:
diced tomatoes
fresh pico
a touch of natural cheese (optional)


Halve avocados, brush with fresh lime juice, sprinkle with sea salt if desired.

Brown meat with the onion in a skillet over medium heat.

Once cooked through, drain well.

Add homemade taco seasoning (add a sprinkle at a time, and taste test until it’s right) and 1 Tbsp hot water.

Simmer for 1-2 minutes until flavors combine.

Scoop hot meat into avocados.

Allow each person to top their Avo-Taco as they wish.

Chicken Taco Casserole


1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (can used 98% fat free)
1 1/2 cups sour cream (can use light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese


Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.

In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.

Crush chips and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the chips. Top with 1 cup of cheese. Repeat layers.

Bake for 30 minutes, until bubbly and cheese is starting to brown, or cook in the deep covered baker in the microwave 10-15 minutes.

Taco Casserole 2


4 cups shredded cooked boneless, skinless chicken breast
2 cans Condensed Cream of Chicken Soup
1 cup light sour cream
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (about 15 ounces) black beans, rinsed and drained
1 envelope (about 1 ounce) taco seasoning mix
15 ounces tortilla chips, crushed (about 5 cups crushed)
2 cups shredded Cheddar cheese(about 8 ounces)
1 small tomato, chopped
1 green onion, sliced (about 2 tablespoons)
1 tablespoon chopped cilantro(optional)


Set the oven to 350°F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.

Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.

Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.

Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.

Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

Homemade (Green) Taco Seasoning

Yield: about 3 tablespoons seasoning, good for 1 pound of ground or shredded meat


1 T. green bell pepper flakes
2 tsp. minced white onion
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried cilantro
1 tsp. cumin
1/2 tsp. kosher salt
1/2 tsp. Mexican oregano
1/4 tsp. dried crushed jalapeno
1/8 tsp. black pepper
large pinch cayenne pepper
large pinch crushed red pepper flakes


Stir together all ingredients. If desired, use a spice grinder to incorporate more evenly and achieve a uniform size for all ingredients.

If you want to make a larger quantity of seasoning, to keep on hand for future use, I would recommend grinding the mixture. Otherwise, the smaller granules settle to the bottom, while the larger flakes sit on top. If you don’t grind a large quantity of this mixture, just be sure to stir it very well before using it.

A single recipe of this mix works great for 1 pound of ground or shredded turkey, beef, pork, or chicken. Once the meat has been browned in a skillet, simply add this seasoning mixture along with 1/3 cup of water. Stir well and turn heat to medium low. Simmer, stirring occasionally, until liquid is absorbed. Taste and add additional salt, if desired.

Meat seasoned with this mixture is awesome in tacos, nachos, quesadillas, breakfast burritos, and so much more!

Taco Soup 2


1 lb ground beef
1 large onion, chopped
3 16oz. cans Mexican chili beans
1 16oz. can corn
1 16oz. can chopped tomatoes
1 1/2 c water
4 1/2 oz. chopped green chilies
1 package taco seasoning mix
1 package Hidden Valley Ranch dry salad dressing mix


All cans are UNDRAINED

Cook beef with onion, drain off fat.

Add all other ingredients and simmer for 15 minutes.

This is a hit, and freezes very well.

Taco Bake


1 lb Ground Beef
1 pkg Taco Seasoning
2/3 Cup Water
Chili Cheese Corn Chips- to taste
1 Can Cheddar Cheese Soup
1/2 Cup Milk
8 to 12 oz Shredded Mozzarella
Toppings as desired


Brown ground beef and prepare as taco meat according to the seasoning package (using water).

Pour enough fritos into a 9 x9 pan to cover the bottom.

Top with taco meat.

Combine soup and milk in a sauce pan and heat through until smooth.

Top taco meat with cheese sauce.

Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).

Bake at 350 degrees for 10-15 minutes until bubbly.

Serve over lettuce and with desired toppings.

Pork Tacos


Serves 10-12
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
3/4 cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice


Preheat oven to 350F/180C.

Slice the pork shoulder into about 1-centimeter slices, then transfer to a large dish or bowl.

In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.

Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film, then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.

On a baking sheet lined with parchment paper or foil, place a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.

Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.

Bake for about an hour and a half, until slightly charred on the outside and deep red.

Rest the meat for about 10 minutes, then carve off thin slices of the pork. Slice off thin pieces of the roasted pineapples as well.

To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.

Crock Pot Taco Chicken Bowls


1 1/2 lbs. chicken breasts
1 jar salsa
1 can black beans, drained
1/2 lb. frozen corn
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
to taste cracked pepper
2 cups dry rice
8 oz. shredded cheddar
1/2 bunch cilantro (optional)


Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.

Secure the lid on your slow cooker and cook on low for 8 hrs.

Near the end of the cooking time, cook the two cups of rice according to the package directions.

After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Cheesy Chicken Taco Dip

Serves: 6


8 oz cream cheese (room temp)
3/4 cup sour cream
1 jalapeno, minced*
1/2 TBS taco seasoning (or more to taste)
2 cooked chicken breasts, shredded (about 1 1/2 cups)
3/4 cup shredded Mexican blend cheese
Salt & pepper


Preheat oven to 375 degrees.

In a mixing bowl, combine cream cheese, sour cream, jalapeno and taco seasoning and mix until blended.

Add in chicken, cheese S & P and toss until combined.

Scoop into a small baking dish and cook for 20 minutes or until bubbly around the edges and a bit browned on top.

Serve with tortilla chips.


The seeds and stems of the jalapeno are often the hottest part, remove the seeds and stem for less heat in the dip.

Taste the dip once you have it mixed, add more taco seasoning based on your preference.

Taco Dip


Some Ground Beef
Poblano Pepper
Taco Seasoning
Cream Cheese
Shredded Cheese (Or any other tasty cheese)
Some milk
Large Flour Tortilla
Tortilla Chips
Canola Oil Spray


The Dip:

Cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.

In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-think consistency. Add beef and pepper. Stir until well combined. You may need to add more milk at this point.

The Bowl:

Preheat oven to 190C / 375F. Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.

Fill tortilla bowl with dip