Best Chachas Greasy Taco Recipes

CHACHA'S GREASY TACO RECIPE

Chacha's Greasy Taco Recipe image

I am posting this recipe, because so many friends and family have been bugging me over the many years to get it. Okay then finally at last here it is! For all those who have never been to my house for Greasy Taco Night...be prepared, this is a 4 napkin taco - We don't call em Greasy for nothing ya know. If you care to make these a bit lighter in the Calories (though I don't know how much it will help) use ground turkey instead. I like to use more shredded cheese, shredded lettuce, chopped tomatoes, chopped green onions, chopped cucumbers, guacamole, sour cream, and salsa on the side to allow people to really dress these babies up.

Provided by Chabear01

Categories Oven

Time 1h15m

Yield 24-36 Tacos

Number Of Ingredients 11

Ingredients

1 lb ground chuck
1 large onion
1 minced garlic clove
1 (1 1/4 ounce) package taco seasoning mix
1 tablespoon cumin powder
1 (7 ounce) can diced green chilies
2 cups water
2 -3 cups cheddar cheese or 2 -3 cups monterey jack cheese, grated
1 (33 ounce) package corn tortillas, should be 36 tortillas in the package
vegetable oil, for frying
parmesan cheese, grated

Steps:

In large skillet brown meat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green chilies, and water, turn heat to low and allow to simmer until all liquid has evaporated.
Grate Cheese and set aside. In large cast iron skillet, heat oil to sizzling. Place torilla in grease allow to fry for a few seconds then turn, put a couple of tablespoons full of meat and some cheese in middle of tortilla, allow to cook a few and fold in half over mixture before getting to crispy.
Place paper towels in baking sheet, put each finished taco in this sprinkling with parmasan cheese, and place in oven set at warm or less than 200 degrees. Continue making tacos, and placing until sheet is filled.
Shred lettuce finely; chop tomatoes, green onions, radishes, and cucumber; grate some more cheese for toppings. Also include salsa and sour cream, even some avacado or quacamole if you like.
Get out plenty of napkins cuz you're soooo gonna need em.

CHEESY TACOS

Cheesy Tacos image

Cheesy seasoned ground beef is served in warm taco shells topped with lettuce, tomato and salsa for an easy, family-pleasing entree.

Provided by My Food and Family

Categories Home

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 lb. ground beef
1/4 cup water
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1/2 lb. (8 oz.) Mexican VELVEETA®, cut into 1/2-inch cubes
1 pkg. (4.5 oz.) TACO BELL® Crunchy Taco Shells, warmed
1 cup shredded lettuce
1 cup chopped tomatoes
1 cup TACO BELL® Thick & Chunky Salsa

Steps:

Brown meat in large skillet; drain. Stir in water and seasoning mix. Add Mexican VELVEETA; cook on low heat until VELVEETA is completely melted, stirring frequently.
Spoon evenly into taco shells.
Top with lettuce, tomatoes and salsa.

Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1220 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 5 g, Protein 24 g

MIDDLE-SCHOOL TACOS

Middle-School Tacos image

Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can't eat just two.

Provided by Sam Sifton

Categories tacos, main course

Time 30m

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 tablespoons neutral oil, like canola, peanut or grapeseed
1 medium-size yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 pounds ground beef
2 tablespoons chile powder
1 tablespoon ground cumin
2 teaspoons kosher salt, or to taste
2 teaspoons freshly ground black pepper, to taste
2 teaspoons cornstarch
2 teaspoons smoked paprika (or substitute hot or sweet paprika)
1 teaspoon crushed red-pepper flakes, or to taste
1 cup chicken broth or beef broth, low-sodium if store-bought
12-18 hard taco shells
Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.

Steps:

Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.
Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.
Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.
As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.

Nutrition Facts : @context http, Calories 596, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 14 grams, Sodium 587 milligrams, Sugar 2 grams, TransFat 2 grams