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Taco Tuesday with a twist

Need some fresh ideas for Taco Tuesday? It's time to think outside the shell. Try swapping those tortillas for pasta shells, pizza crust, wonton wrappers or even tater tots! Get feastin’ and fiesta-in’ with these tasty ideas for taco night with a twist.

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TACO PIZZA

Servings: 8

 

INGREDIENTS

Homemade Crust

  • 3/4 cup cold water

  • 1 Tbs extra-virgin olive oil

  • 1 3/4 cups bread flour

  • 1 tsp instant dry yeast

  • 1 tsp salt

Taco Pizza

  • 1 lb lean ground beef or ground turkey

  • 1 package McCormick 30% Less Sodium Mild Taco Seasoning Mix (or 4 Tbs of your favorite taco seasoning)

  • 1 cup salsa

  • 3/4 cup water

  • 2 cups shredded Mexican cheese blend

  • Toppings: shredded lettuce, chopped tomato, sliced jalapenos, sour cream

 

DIRECTIONS

For the crust, whisk water and olive oil in liquid measuring cup. Place flour, yeast and salt in food processor; pulse until well blended. With machine running, gradually add water mixture just until mixed and no dry flour remains in bowl, about 30 seconds. Process 1 minute longer until dough forms a ball.

 

Transfer dough to lightly floured surface. Knead by hand about 30 seconds until dough is smooth, shaping into a ball. Transfer to a lightly greased bowl. Spray dough lightly with no stick cooking spray. Cover with plastic wrap. Place bowl in warm, draft-free place and allow dough to rise about 1 1/2 hours until puffy. Transfer to lightly greased sheet pan. Press and stretch dough into a rectangle about 15-inches long by 10-inches wide. Cover with plastic wrap and allow dough to rise about 45 minutes longer.

 

Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in seasoning mix, salsa and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

 

Preheat oven to 450 degrees. Gently stretch dough towards corners of sheet pan to return to original size before adding pizza toppings. Spoon meat mixture evenly over crust. Sprinkle with cheese.

 

Bake 15 to 20 minutes or until cheese is melted and crust is lightly browned. Top with shredded lettuce and chopped tomato. Add additional toppings as desired, such as sliced jalapenos and sour cream.

 

Tip: For easier prep, make pizza using a prepared 12-inch crust. Top crust as directed, and reduce bake time to 12 to 15 minutes or until cheese is melted.

TACO CUPCAKES

​Makes 18

 

INGREDIENTS

  • 1 lb ground beef (or ground turkey)

  • 1 packet (1 oz) Old El Paso Original Taco Seasoning Mix

  • 2/3 cup water

  • 36 wonton wrappers

  • 1 can (16 oz) Old El Paso Traditional Refried Beans

  • 36 tortilla chips

  • 2 cups shredded cheddar cheese

  • Optional toppings: sour cream, diced tomatoes, cilantro, onion

 

DIRECTIONS

Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.

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Brown ground meat in a skillet and drain the fat. Add the taco seasoning mix and water, and simmer for 4-5 minutes. Set aside.

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Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbs of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbs of taco meat and 1 Tbs of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat and cheese.

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Bake for 15-18 minutes or until golden brown. Remove cupcakes from tin and top with your favorite taco toppings (like sour cream, diced tomatoes, cilantro or onion).

TACO MAC & CHEESE

Servings: 4

 

INGREDIENTS

  • 1 box macaroni and cheese

  • 1/4 cup milk

  • 4 Tbs butter

  • 1 lb ground turkey

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 orange bell pepper, diced

  • 1 onion, diced

  • 2 tsp taco seasoning

 

DIRECTIONS

Prepare boxed mac and cheese with milk and butter according to package instructions.

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In skillet, brown ground turkey over medium heat. Add bell peppers and onion. Add taco seasoning.

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Stir turkey mixture with mac and cheese to combine.

 

Recipe courtesy culinary.net

TACO TATER CASSEROLE

Servings: 8

 

INGREDIENTS

  • 1 lb ground beef

  • 1 small onion, diced finely

  • 1 clove garlic, minced

  • 1 (4 oz) can diced green chiles

  • 1 (1 oz) package taco seasoning mix

  • 1 (15 oz) can black beans, rinsed and drained

  • 1 (12 oz) package frozen corn

  • 3 cups shredded Mexican blend cheese

  • 1 (28 oz) package frozen tater tots

  • 1 (10 oz) can red enchilada sauce

  • Toppings: olives, cilantro, sour cream, tomatoes

 

DIRECTIONS

Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture; otherwise prepare as follows.

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In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.

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Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine.

Pour mixture into the prepared 9x13 pan. Arrange tater tots on top of the mixture in a single layer.

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Pour the enchilada sauce on top of the casserole as evenly as you can.

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Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.

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Top with olives, cilantro, sour cream, tomatoes when serving if desired.

 

Recipe courtesy

the-girl-who-ate-everything.com

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