Tag: Taco

Sloppy Jose

Ingredients

Filling

  • 1 lb Ground Beef
  • 1/2 Yellow onion – diced
  • 1 Roma tomato – seeded and diced
  • 1 package Old el Paso Taco seasoning (Mild)
  • 1/3 Cup Salsa (i.e. Mild or Hot Pace)
  • 10 oz Crema
  • 4 oz Sour cream

Lime crema

  • 1 Lime – zest
  • 1/2 Lime – juiced
  • Hamburger buns

Toppings

  • Taco Bell chipotle sauce
  • Taco sauce
  • Shredded lettuce
  • Shredded cheese
  • Guacamole

Directions

  1. Brown the ground beef in a sauté pan over medium heat and drain the grease.
  2. Add the taco seasoning, water, and continue per package instructions.
  3. Add the diced onions and tomatoes. Sauté for another 3 to 5 minutes to cook the onions through.
  4. Add the salsa and simmer for 10 minutes.
  5. Prepare the lime crema by combining the crema, sour cream, lime zest, and lime juice. Mix well.
  6. Toast your hamburger buns so they don’t become soggy when you add the sauce or meat.
  7. Assemble your Sloppy Jose. Place the chipotle sauce down first, followed by shredded lettuce and then the meat. Top with shredded cheese, lime crema, and taco sauce. Spread your favorite guacamole over the top bun (crown) and get messy!

Taco Dip

Ingredients

  • 24 oz Sour cream
  • 1 1/2 packages Old el Paso mild taco seasoning
  • 16 oz Jarred salsa. Pace mild or hot are good options
  • 2 Cups Cheese – shredded (Taco cheese)
  • Lettuce – shredded
  • 2 Roma tomatoes – seeded and diced
  • 2.5 oz cans Black olives – sliced
  • Fresh cilantro – chopped

Directions

  1. In a large bowl, mix the sour cream and taco seasoning well.
  2. Evenly spread the sour cream on a baking pan.
  3. Using a spoon, top the sour cream with the salsa and spread evenly.
  4. Top with 1 1/2 Cups of the shredded cheese, followed by the shredded lettuce, diced tomatoes, and sliced black olives.
  5. Lastly, top the taco dip with the remaining 1/2 Cup of shredded cheese and fresh cilantro.
  6. Chill the taco dip until ready to serve. Use your favorite chip brand and style to enjoy.

Tex-Mex Lasagna

Ingredients

Meat Filling

  • 1 Lb Ground Beef
  • 1 Packet Taco Seasoning
  • 1/3 Cup Water
  • 1 Can (11 Oz) Mexican Corn
  • 1 Can (10 Oz) Rotel – Serrano or Habanero for heat
  • 1 Can (4 Oz) Green Chilis – Chopped
  • 1 Can (2.5 Oz) Black Olives – Sliced
  • 1 Tsp Red Pepper Flakes
  • 1 Cup Sour Cream
  • 4 Cups Cheese – Shredded Mexican Cheese

Sauce

Noodles

  • 1 Lb Dry Lasagna Noodles

Toppings (Optional)

  • Lettuce
  • Cilantro
  • Crema

Directions

Meat Filling

  1. Cook the taco meat in accordance to the directions on the taco seasoning packet.
  2. Drain and add the corn, rotel, chilis, and black olives. Cook over low heat for 3-5 minutes and add the red pepper flakes. (see photo below)

Assembly

  1. In a 9 x 13 pan, spread out 5 Oz of enchilada sauce or hot sauce.
  2. Place a layer or lasagna noodles lengthways, about 4 noodles.
  3. Spoon half of your meat filling on top of the noodles and spread it out evenly.
  4. Spoon 1/2 Cup of the sour cream in equal amounts across the filling. Top with 1 Cup of shredded cheese. (see photo below)
  5. Repeat steps 2 thru 4 for another layer.
  6. Place the top layer of lasagna noodles lengthways, about 4 noodles. Spread the remaining 5 Oz of enchilada sauce or hot sauce.
  7. Top with the remaining 2 Cups of shredded cheese.

Cooking

  1. Pre-heat your oven to 400 degrees.
  2. Bake the lasagna uncovered for 30 minutes. Finish on Broil-High for 3-5 minutes to brown the top layer of cheese.
  3. Let the lasagna rest for at least 15 minutes before cutting and serving.
  4. Serve with your favorite toppings: lettuce, cilantro, more sour cream or crema, whatever you want! Enjoy!