Taco Recipes
Source of Recipe
Old Recipe Book
Indian Taco Fry Bread
6 c. flour
2/3 c. sugar
3 T. baking powder
3 c. warmed milk
Mix all ingredients together well and knead for 10 minutes on floured board. Let stand 20 minutes. Cut off 4 ounce pieces and stretch to desired size and flatten with hand. Fry in hot oil until light brown. Top with your favorite toppings. Makes 12-4oz tacos.
Recipe from a 1998 Platte Hospital recipebook in Southern So Dakota
Taco Dip
2-8oz pkg. cream cheese
1 c. sour cream
2 sm. onions, chopped
1 pkg. taco mix
Lettuce
Tomatoes
Shredded Cheddar Cheese
Combine the first 4 ingredients. Spread on pizza pan or large glass dish. Layer 1/2 head finely chopped lettuce, chopped tomatoes and shredded cheese. Dip with tortilla chips.
Taco Salad
This makes a large salad like for potlucks. Note: Keep all ingredients separate until read to serve.
1 head lettuce, chopped
2 lg. tomatoes, chopped
1-16oz can kidney beans, drained
10oz. shredded mild Cheddar cheese
Thousand Island dressing
Mild taco sauce
Nacho cheese tortilla chips
Five minutes before ready to serve salad, toss lettuce, tomatoes, beans and cheese together. Mix together 3/4 cup Thousand Island dressing and 1/4 cup mild taco sauce. Pour over salad mixture. Mix in until all ingredients are coated. Add crushed nacho cheese tortilla chips.
Taco Salad
1 lb ground beef
1/2 cup onion, chopped
1 head lettuce, chopped
1 cup shredded Cheddar cheese
1 cup tomatoes, chopped
1/2 cup celery, chopped
6oz Tortilla chips, slightly crushed
8oz spicy sweet French dressing
2 to 4 tbsp. mild taco sauce
Brown and drain meat and onion, set aside and let cool slightly. In a very large bowl layer lettuce, tomato, celery, cheese and tortilla chips. Top with meat, taco sauce and dressing. Toss before serving. Serves 6 for main dish and 12 for salad course.
Recipe from SD Special Olympics Cookbook
Easy Taco Hot Dish
Kids love it!
1 1/2 lbs hamburger
1 lg. can spagetti sauce
1-8oz pkg. shredded Cheddar cheese
1-8oz pkg. shredded Mozzarella cheese
1 lg bag Doritos cheese flavored chips, crushed
Lettuce, chopped
Taco sauce, or salsa
Brown and drain hamburger. Add spagetti sauce to hamburger, mix well. In 9x13 cake pan, layer 1/2 the crushed Doritos, 1/2 the hamburger with sauce and 1/2 the cheeses. Layer other 1/2 of everything once more. Bake uncovered, for 20 minutes at 350. Serves about 6 when cut into 3x4 pieces, served over chopped lettuce and salsa or taco sauce to top it off.
Recipe from a 1959 Farm Journal Cookbook
Taco Casserole
2 lbs hamburger
1 pkg. dry spagetti sauce mix
1-8oz pkg. shredded American cheese
1-8oz pkg. shredded Mozzarella cheese
1-8oz pkg. Nacho Cheese Doritos, crumbled
1 c. tomato juice
Brown hamburger and drain. Add tomato juice and sauce. Mix. Simmer. In 9x13 pan, layer crumbled Doritos, cheese, meat mixture, cheese, and Doritos. Bake 15 minutes at 350.
Easy Taco Casserole
1 lb hamburger
Taco Seasoning
Onion
Shredded Cheese
Cream of Mushroom soup
Sour cream
Soft shell tortillas
Cook hamburger and add taco seasoning and onion. Put hamburder and shredded cheese into soft shells. Mix cream of mushroom soup and sour cream in equal amounts and put half in bottom of 9x13 pan. Add rolled up soft shells and add the remaining soup mixture and sprinkle with a little cheese. Bake at 400 for 20 minutes uncovered and let set 15 minutes before serving.
Recipe from a 2001 Classic Creations Catholic School Cookbook
Taco Chicken
4 boneless skinless chicken breasts
1/2 cup of taco sauce
1 pkg. taco seasoning mix
1/4 cup of water
1 1/2 cup of shredded cheese
Hot cooked rice
Cube the chicken breasts. Mix together the taco sauce, taco seasoning and water in a skillet. Add chicken to skillet. Fry over medium heat until chicken is fully cooked. Add more water if necessary. Dump chicken and remaining sauce over rice. Sprinkle cheese on top of chicken. Makes 4 servings.
Ground Beef Taco Bake
1 lb. ground beef
1-10oz can tomato soup
1 c. salsa
1/2 c. milk
6 flour tortillas (or 8 corn tortillas), cut into 1 inch pieces
1 c. shredded cheddar cheese
Brown ground beef and pour off fat. Add soup, salsa, milk, tortillas, and 1/2 the cheese. Mix and put into a 2 qt. baking dish. Cover and bake at 350 for 30 minutes or until hot. Sprinkle with remaining cheese. How to Make your own Tortillas
Taco Bars
1 lb ground beef
1 pkg. taco seasoning
2 pkg. crescent rolls
1 c. sour cream
2 c. shredded cheddar cheese
1/2 c. salsa
Brown beef and drain. Add taco seasoning and prepare according to directions. Heat mixture until hot. Unroll a tube of crescent rolls and place in the bottom of a 9x13 pan. Press seams together to cover bottom of pan. Bake at 350 for about 10 min. Cover rolls with beef mixture, then spread sour cream over beef mixture. Sprinkle with cheese and drizzle with salsa. Unroll second tube of crescent rolls on top, pinching seams together. Bake for 20-25 minutes or until light brown. Let set for 10 min. then cut.
Taco Pockets
DOUGH:
1 pkg. dry yeast
1 c. warm water
2 eggs, beaten
1 c. milk, warmed
1/3 c. sugar
1 tsp. salt
7 c. flour
1 stick margarine
MEAT MIXTURE:
1 lb. hamburger
1 pkg. taco seasoning mix
1 1/2 c. shredded Cheddar cheese
DOUGH: Dissolve yeast in water. Mix in rest of dough ingredients. Cover and let rise 1 hour.
MEAT MIXTURE: Brown hamburger and drain grease. Mix according to taco seasoning package and then add cheese.
TO ASSEMBLE: Divide dough into 8 parts; roll each out and fill each with meat mixture. Bring dough up over mixture and pinch together. Place seam side down, on greased baking sheet. Bake in 350 oven for 50 to 60 minutes. Makes 6 to 8 servings.
Hot Taco Dip
1 lg. can Hormel chili
1 - 1lb pkg. Velveeta Cheese
1 pkg. Taco Seasoning Mix
Stir ingredients together. Put in crockpot. Heat through. Serve with taco chips.
Recipe from a 2001 Cedar County Catholic School in Hartington, North Nebraska
Taco Seasoning Mix
6 teaspoons chili powder
4 1/2 teaspoons ground cumin
5 teaspoons paprika
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 to 1/4 teaspoon cayenne pepper (depending on how hot u like it)
Mix well store in airtight container.
This is twice as strong as store bought.
Use 2 teaspoons per pound of ground beef or turkey
Recipe by: djd from wilder side of Oregon,USA
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