May I know how to make Soft taco?

Answer 1

SOFT TACOS

15 oz. lean ground beef
2 c. canned tomato puree
1/2 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. granulated sugar
1/4 tsp. freshly ground black pepper
12 flour tortillas (6" diameter)
2 c. iceberg lettuce, shredded
1 c. fresh tomatoes, chopped
1/2 c. green bell peppers, chopped
1/2 c. onion, chopped
1 c. cheddar cheese, shredded

Preheat broiler. Broil beef on broiler rack 4" from heat for 2 minutes; discard fat. In large nonstick skillet, crumble beef, stir in tomato puree, chili, garlic and onion powders, sugar and black pepper, and mix well. Cook over low heat 20 minutes, or until beef is cooked through and mixture thickens. Heat tortillas in microwave on defrost, or warm on nonstick griddle on medium heat for 2 minutes on each side.
To serve, place 1/4 cup meat mixture on each hot tortilla. Divide lettuce, tomatoes, bell peppers and onions evenly between tortillas. Fold tortillas over fillings and enclose. Serve salsa on the side.

Answer 2

Breakfast Soft Taco with Persimmon Salsa

Ingredients
Salsa:
1 3/4 cups Chopped peeled ripe Persimmon, about 2 medium
1/3 cups Finely chopped red onion
1 tablespoon Minced fresh cilantro
2 tablespoons Fresh lime juice
1/4 tsp Salt
1 Seeded and diced jalapeno pepper
Tacos:
31/4 cups Cubed, peeld baking potato
Cooking Spray
1/2 cup Shredded Monteray Jack cheese with jalapeno peppers
6 Large eggs, lightly beaten
6 8-inch flour tortillas

Preparation
To prepare salsa, combine first 6 ingredients; set aside.

To prepare tacos, place potatoes in microwave-safe bowl. Cover with plastic wrap; microwave at High 5 minutes.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potatoes; cook 5 minutes, stirring occasionally. Stir in cheese and eggs; cook 3 minutes or until soft-scrambled, stirring constantly. Warm tortillas according to package directions. Spoon about 2/3 cup egg mixture down center of each tortilla. Top each with 1/3 cup salsa; roll up tortillas. Yield: 6 servings (serving size: 1 taco)

Cook's Notes
Mango or Peaches can be used instead of Persimmon

Answer 3

Soft Taco Wraps

Soft tacos are great for casual entertaining. Simply arrange all the ingredients attractively on the table and let your guests assemble their tacos according to individual tastes.



1 pound lean ground beef
3/4 cup water
1 (1.25-ounce) package ORTEGA® Taco Seasoning Mix
8 (8-inch) flour tortillas, warmed
2 cups (8 ounces) shredded cheddar cheese
2 cups shredded lettuce
2 cups chopped tomatoes
1 cup ORTEGA Taco Sauce - Medium
ORTEGA Salsa - Thick & Chunky (Medium) for accompaniment
Sour cream for accompaniment
COOK beef in large skillet over medium-high heat, stirring occasionally, for 4 to 5 minutes or until no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until mixture is thickened.
SPREAD 1/3 cup beef mixture over each tortilla. Top evenly with cheese, lettuce and tomatoes. Drizzle with taco sauce. Roll up; cut in half.
SERVE with salsa and sour cream.

Answer 4

Brown ground beef in skillet, drain ground beef, replace ground bef in skillet & add taco seasoning. Cook according to package directions. Meanwhile, chop raw tomato & lettuce if you would like them on your taco. Once the meat is done place a small amount of the meat in your choice of taco shell (hard or soft) top with shredded mild cheddar cheese, your choice of salsa/picante sauce, a little sour cream, lettuce & tomato. Enjoy.

Answer 5

VEGETARIAN SOFT TACO

Ingredients:

1 tablespoon olive oil
2 cups broccoli, coarsely chopped
1 cup red onions, sliced
1 1/2 cups bell peppers, julienne
1 cup mushrooms, sliced
1 cup shiitake mushrooms, sliced
1/3 cup anaheim chilies, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup tomato juice
1 tablespoon cilantro, minced
2 tablespoons lime juice
15 ounces canned black beans
6 flour tortillas
1 1/2 cups monterey jack cheese, shredded
3 cups iceberg lettuce, shredded
3/4 cup salsa
6 tablespoons nonfat sour cream




Directions:

Heat oil in a large nonstick skillet over medium high heat.
Add broccoli, onion, and bell peppers; saute 4 minutes.
Add mushrooms, chile, cumin, and chili powder; saute 2 minutes.
Add tomato juice; cook 2 minutes or until slightly thickened.
remove from heat; stir in lime juice and cilantro; set aside.
Divide black beans evenly among tortillas; top each with a 1/2 cup broccoli mixture and 1/4 cup cheese.
Fold tortillas in half, and place on a baking sheet.
Bake at 375 degrees F for 5 minutes or until cheese melts.
Serve with lettuce, salsa, and sour cream.

Answer 6

ULTIMATE TACOS

-1 lb. ground beef
-1 packet taco seasoning
-1 medium tomato diced
-1 cup shredded lettuce
-sliced ripe olives
-shredded cheese
-sour cream
-salsa
-taco shells and/or soft taco tortillas

Method:-

1) In a pan, crumble and brown ground beef.
2) Drain and add seasoning according to directions on packet. Heat and set aside.
3) Heat taco shells and tortillas according to directions. Layer with tomato, lettuce, olives, cheese,sour cream and salsa.

ENJOY!!

Answer 7

Brown ground beef and add taco seasoning.

serve on a flour or corn tortilla that has been warmed.

Make sure you have lettuce,tomato and shredded cheese.

I'm not sure why I got a thumbs down.. do you really need a recipe for tacos? seriously.

Answer 8

Use a good pork or beef roast slow cooked for 6-8 hours instead of ground beef. Shred it and season it the way you like and use warmed flour or corn tortillas.

Answer 9

Use flour tortilla shells, instead of corn tortilla's. Brown ground beef, add taco seasoning, Put some in flour tortilla, along with cheese, lettuce, tomatoes, onions, along with salsa if you like. Fold in half...and eat.

Answer 10

Grilled-Steak Soft Tacos:

The sweet, caramelized flavor of grilled corn makes an excellent addition to steak tacos. The arugula is an unexpected topping, or you can use shredded lettuce. Omit the pepper slices for delicate palates.

1 cup fresh lime juice (about 8 limes)
1 (2-pound) flank steak, trimmed
2 tablespoons ground cumin
2 tablespoons ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
6 garlic cloves, minced
Cooking spray
4 ears shucked corn
8 (8-inch) fat-free flour tortillas
2 cups trimmed arugula
2 cups thinly sliced red onion
1 cup cilantro sprigs
1 cup chopped tomato
1 cup diced peeled avocado
1/2 cup sliced seeded jalapeño pepper (about 4 peppers)
8 lime wedges

Combine lime juice and steak in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 1 hour, turning bag occasionally.

Prepare grill.

Remove steak from bag; discard marinade. Combine cumin and next 4 ingredients (cumin through garlic); rub over both sides of steak.

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

Place corn on grill rack coated with cooking spray; grill 8 minutes or until tender, turning occasionally. Cut kernels from ears of corn; discard cobs.

Heat tortillas according to package directions. Divide steak evenly among tortillas; top each serving with about 1/4 cup corn, 1/4 cup arugula, 1/4 cup onion, 2 tablespoons cilantro, 2 tablespoons tomato, 2 tablespoons avocado, and 1 tablespoon jalapeño. Fold tortillas in half. Serve with lime wedges.

Yield: 8 servings (serving size: 1 taco)