This Tacos are the ultimate comfor food – stuffed into a crispy shell – ok mine got a little too crispy, but they were delicious. Just bake tortillas at 350 in an inverted cupcake pan sprayed with olive oil.
1/2 lb Yukon Gold potatoes
1 lb Mexican chorizo, casings removed
1 c finely chopped white onions
1 finely chopped jalapeño chile
2 tsp olive
Your fav taco fixinga
Put the potatoes in a pot of salted watee and bring the water to a boil over high heat. Cook 10 to 15, until just tender. Drain and cut the potatoes into 1/2-inch cubes.
Cook, stirring and breaking up the chorizo slightly, until it’s completely cooked and lightly browned, about 15 minutes. Add the onions and chile, along with a teaspoon or two of oil if your chorizo hasn’t rendered much fat, and cook, stirring and scraping, until the onions are translucent and soft, about 8 minutes.
Add the potatoes and 1/4 teaspoon of salt, and cook until the potatoes are hot all the way through and have absorbed some chorizo flavor, about 10 minutes.
Serve alongside 12 warm corn tortillas and top with your fav taco fixings.
Dinner in less than 15 minutes? Yup!
4 c chickeb broth
2 c salsa
1 c frozen corn
1 red onion, chopped
2 bell peppers, chopped
1 can drained black beans
1/2 c cilantro, chopped
1 lb ground beef
slices greeen onions
Combine all ingredients except toppings in pressure cooker and stir. Close and cook 5 min at high pressure (9-11 psi).
Quick release and stir well.
Serve topped with cheese, jalapeños and onions.
This casserole requires a little work, but it’s totall worth it.
2 tbsp olive oil
1 onion, chopped
2 4.5 oz cans chopped green chilis
1 tbsp garlic
1 lb ground beef
3 tbsp chili powder
2 tbsp cumin
14 oz chopped tomatoes
1/4 c chopped cilantro
6 corn tortilla
2 c shreddded cheddar cheese
In a large sauce pan, heat the oil over medium heat, add onions and garlic and cook until soft. Add chilies and spices cook for 1 minute.
Add beef and brown, breaking up with a spatula. Add tomatoes and cilantro, remove from heat.
Set the rack in the pressure cooker, add 2 c water. Place a sling around a 2 quart high casserole or soufflé dish ( so you can remove after – it will be really hot).
Smooth – heaping 1/2 c meat mixture into the dish, top with tortilla and 1/2 c cheese. Repeat ending with cheese on top. Place a piece of parchment then cover with aluminum foil. Lower into pressure cooker.
Set machine to high pressure (9-11 psi). Set timer for 30 minutes.
Allow to cool and top with olives and let jalapeños.
This one is adapted from Skinny Taste – super easy just dump stir and slow cook! Top with favorite taco toppings and voila!
1 small onion, chopped
2 cans black beans, drained
10 oz package frozen corn kernels
2 cans diced tomatoes w/chilies
4 oz can chopped green chili peppers
2 packet taco seasoning (I use TJ’s)
2 lb boneless skinless chicken thighs
1/4 cup chopped fresh cilantro
grated cheese of choice
Dump all ingredients except chicken, cilantro and cheese into multicooker – stir. Place chicken on top. Cover and cook on high 6 hours, low 10 hours.
Shred the chicken and serve with your favorite taco toppings.
Skinny Tastes inspired this healthy taco for Taco Tueaday. And they make great leftovers as a taco salad on Wednesday. I used TJs mango salsa but any brand of mango salsa will work.
- 3 cloves garlic, minced
- 2 TBSP jerk seasoning
- Salt and pepper
- 1 1/2 lb boneless chicken thighs
- 1/2 c fresh orange juice
- 1/4 c lime juice
- 1/4 c cilantro
- 1 large mango diced
- 1 pint of mango salsa
- 1/2 medium avocado, sliced
- 2 heads romaine lettuce, chopped
- 1/2 c shredded carrot
- 2 TBSP lime juice
- 1 tsp jalapeno vinegar, from canned jalapeños
- 2 tsp canola oil
- 12 corn tortillas
Season chicken with salt, pepper and jerk seasoning. Combine chicken, lime juice, orange juice and cilantro in a slow cooker. Cook on high for 2 hours. Shred and retune to liquid, keep warm.
Combine mango, lettuce, lime juice, jalapeno and oil in a large bowl, toss until well combined. Top with avocado.
Heat tortillas in a skillet. Spoon in 1/3 c chicken, top with salsa and serve with salad.
Sometimes the best laid plans can go awry, and you just have to roll with it. I planned on making taquitos tonight, but my corn tortillas did like the idea of being rolled up, so we ended up with taco casserole – which was delicious!
1 zucchini, grated
1 lb beef
3 TBSP chili powder
2 tsp onion powder
1 tsp cumin
1/2 tsp salt
6 corn tortillas
3/4 c shredded cheese
Sliced black olives
Preheat oven to 425. Spray a small casserole pan the is large enough to hold two tortillas side by side.
In a large skillet cook zucchini, beef and seasonings until need cooked through about 7 minutes over medium heat.
Lay two tortillas in the bottom of your casserole dish, top with 1/3 the beef, cheese and a few olives, repeat. Top the dish with two tortillas, sprinkled with cheese and olives and bake for 20 – 25 minutes until the top layer is crispy and the cheese is melted.
Remove and cut into 4 servings.