Good taco recipes?

Answer 1

Vegetarian Tacos
A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...
1 tablespoon olive oil
1 small yellow onion, chopped
1 stalk celery, chopped
1 red pepper or green pepper, chopped
1 jalapeno pepper, de-seeded,minced (or to taste-can substitute hot sauce or a dash of cayenne for the heat)
1 clove garlic, minced
1 (19 ounce) can garbanzo beans, drained
3-5 tablespoons of your favorite chunky salsa
1/2 teaspoon cumin
1/2 teaspoon chili powder (I like the color this gives the beans)
1/2 teaspoon ground coriander (your choice)
8 taco shells
Taco Toppings
shreded cheddar cheese
shredded iceberg lettuce
salsa
hot sauce
fresh cilantro, chopped
tomatoes
black olives
sour cream
4 servings

1. In large fry pan, heat oil over medium heat.
2. Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
3. Add garbanzo beans, spices, and a couple tsp of salsa.
4. Stir until heated through.
5. I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300 degree oven for 5 minuts or so.
6. It helps the shells from falling apart when you take the first bite.
7. Remove from oven and top with your favorite toppings.

Answer 2

I like to add 1 tsp of each, adobo a mexican seasoning, onion powder, garlic powder, lemon pepper and taco season from the pouch, just a tsp of it. drain the meat once it's fully browned and put it into either a hard shell or soft shell and top with sour cream, lettuce, tomatoes and cheese, if you like it hot add slices of jalapeno

Answer 3

Chili Beef Tacos

Ingredients

(20 servings)

1/4 c Chili powder
6 Garlic cloves, crushed
5 tb Strained fresh lime juice
3 tb Olive oil
1 tb Cumin
2 1/2 lb Stewing beef cut into 1/2 in
28 oz Italian plum tomatoes;
Drained and crushed
2 c Beef broth
12 oz Bottle dark beer
1 Large onion chopped
2 Jalapeno chilies, minced
10 oz Pkg. frozen corn, thawed and
25 Pimento stuffed green olives
1/2 c Pimentos, drained chopped
Salt and pepper
20 Taco shells
12 oz Sharp cheddar cheese, shredd
1/2 Bunch romaine lettuce; chopp
4 Chopped seeded tomatoes
Hot or mild salsa
1 c Sour cream


Instructions

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large bowl to form a paste. Add the beef and mix till coated. Refrigerate 24 hours, stirring occasionally. Position rack in lower third of oven and preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer in a Dutch oven. Bring to boil over high heat. Cover, transfer to oven and bake for 45 mins. Uncover and continue baking until beef is tender, about 45 minutes more. Cool, shred beef and return to cooking liquid. Cover and refrigerate overnight.
Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and jalapenos then cover and cook until onion is tender and lightly browned, stirring occasionally, about 15 mins. Strain beef cooking liquid into skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins. Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add corn, olives, and pimentos and stir over medium heat until just heated through, about 5 minutes. Season with salt and pepper to taste. To assemble: Half fill taco shells with beef mixture.
Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing salsa and sour cream separately. Note: The same filling also works in chimichangas and enchiladas, and is delicious spooned over toasted hamburger rolls. It can also be frozen.

Answer 4

go to allrecipes.com!