Best Taco Dinner Recipes

TACO DINNER

Steps:

• Brown ground beef in large nonstick skillet; drain fat.*
• Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
• Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.

ONE-PAN TACO DINNER

Steps:

• Brown meat in large skillet; drain.
• Add seasoning mix and water; stir. Bring to boil.
• Stir in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomatoes just before serving.

FOIL PACK TACO CHICKEN DINNER

Steps:

• Preheat oven to 400 degrees. Sprinkle taco seasoning mix evenly over chicken, set aside. Using four large sheets of aluminum foil; place 1/2 cup of potatoes on center of each sheet. Layer one chicken breast, 1/4 cup of cheese and 2 tablespoons of salsa on each pile of potatoes.
• Bring up sides of foil. Double fold top and ends to seal each packet, leaving room for heat to circulate inside. Place each packet, in single layer, on a 15x10x1-inch baking pan.
• Bake for approximately 25 minutes or until chicken is cooked through, no pink juices, and potatoes are fork tender. Remove the packets from oven and let stand for 5 minutes.
• Using a sharp knife, cut slits in each foil packet to release steam before opening. To serve, place one packet on each of 4 plates and top with sour cream.

WW LOW FAT TACO BEEF SKILLET DINNER

Steps:

• Finely chop the red onion and green pepper and set aside.
• Put the beef stock in a saucepan and heat to boiling. Add the rice and cook, covered, until done (for my brand of rice this takes around 25 minutes).
• Meanwhile, in a non-stick skillet start to brown the ground beef for 3 minutes.
• Add the chopped red onion and bell pepper and cook, stirring, for a further 7 minutes.
• Add the frozen corn and cook for 3 minutes more.
• Add the water and taco spice mix. Turn down the heat and cook until the meat is done and the liquid is almost completely absorbed. This takes 5-10 minutes.
• Meanwhile check on the rice- it should be nearly done. Remove from the heat when cooked and the liquid is absorbed.
• When the meat mixture is cooked, stir in the rice.
• Turn off the heat and stir in the salsa. Serve immediately, topped with coriander/ cilantro if desired.

ONE-PAN TACO DINNER

Steps:

• Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium-high heat; drain off excess fat.
• Add seasoning mix and water; stir. Bring to boil.
• Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minutes. Top with lettuce and tomato just before serving.

TEX-MEX TACO DINNER

Steps:

• Brown meat in large skillet.
• Add chili powder, broth and water; stir. Bring to boil.
• Stir in rice and Cheez Whiz; cover. Simmer on low heat 5 min., stirring occasionally. Serve topped with lettuce and tomatoes.

ONE-PAN TACO DINNER

Steps:

• Brown meat in large skillet on medium-high heat; drain., Add seasoning mix and 2 cups water; stir. Bring to boil. , Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 min. Top with lettuce and tomato just before serving.

MEXICAN DINNER AKA TACO PIE

Steps:

• Pre-heat oven to 425 degrees. Grease and flour a 9" or 10" pie pan (not deep dish) or spray w/non stick cooking spray.
• Crust:.
• Combine the crust ingredients, stir until blended, batter will be lumpy.
• Pour into prepared pie dish. Spread batter thinly to within 1/4 inch of the rim - sometimes it likes to slide down, adding the filling will push it back up some.
• Filling:.
• Brown the beef and chopped onion together then drain.
• Stir in all the other ingredients, mix well then spoon into crust.
• Bake for 20-30 minutes.
• Let cool for few minutes, serve with your favorite toppings.
• Note: The original recipe called for buttermilk, or plain yougurt, or sour half and half, I misread it the first time I made it and used sour cream, it worked so it's what I had always used, but I finally tried it with buttermilk and it was great.

TACO DINNER

Steps:

• Place chicken in a large pot. Add onion, garlic, peppercorns, and enough water to cover. Cover pot, and bring to a boil. Simmer, uncovered, until cooked through, 50 to 60 minutes. Remove chicken from cooking liquid, and set aside until cool enough to handle. Remove skin, and discard. Shred 3 cups of chicken, and set aside. Reserve remaining chicken for another use.
• Line a basket or a bowl with a clean kitchen towel. Place tortillas, one at a time, over medium heat directly on a gas burner. Cook until edges are beginning to blacken, about 30 seconds. Turn, and cook until edges of second side begin to blacken, about 20 seconds more. Turn once more, and cook until tortilla puffs slightly, about 10 seconds more. Transfer to towel-lined basket, and enclose in towel. Repeat with remaining tortillas, adding each to the basket when done. If making ahead, wrap in aluminum foil, and reheat in a 350-degree oven.
• In a medium bowl, combine lettuce and radishes. Dress lightly with oil, vinegar, salt, and pepper. Place chicken in a medium bowl, taste, and if desired, season with salt and pepper. Set the queso fresco, salsa, and lime wedges out in bowls along with the chicken, salad, and tortillas. Allow each person to assemble tacos as desired.

QUICK "TACO" DINNER

Steps:

• Cook hamburger with taco seasonings per package directions.
• Heat refried beans.
• Crumble Fritos on plate.
• Layer hamburger mixture and remaining ingredients over Fritos.
• serve with dollops of sour cream, salsa and hot sauce.

SUCCESS ONE PAN TACO DINNER

Steps:

• Prepare rice according to package directions.
• Coat a large non-stick skillet with non-stick cooking spray. Add meat and brown over medium-high heat; drain off excess fat. Add seasoning and mix with water and cooked rice. Bring to a boil, reduce heat and simmer for 5 minutes. Sprinkle with cheese. Top with lettuce and tomato just before serving. Serve with salsa, if desired.

QUICK & EASY DINNER: TACO SALAD (ANY WAY YOU WANT IT!)

Steps:

• Heat oven to 400 degrees Fahrenheit. Flip over a standard-size muffin tin and tuck two or three shells in between the muffin cups to form a "bowl." Bake for about 8 minutes, or until the shells are golden brown and fairly hard.
• Place shells on a plate and fill with whatever fillings and toppings you like.

SPEEDY TACO DINNER

Steps:

• Brown meat in large frying pan on medium-high heat; drain.
• Add water and seasoning mix to frying pan and stir.
• Bring to boil.
• Mix in rice.
• Sprinkle with cheese and cover.
• Cook on low heat for 5 minutes until done.
• Top with desired toppings and enjoy.

CRESCENT ROLL TACO DINNER

Steps:

• 1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
• 2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.
• 3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
• 4. Bake at 350 degrees until pastry is golden brown (30 min).
• 5. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

TACO BEAN DINNER

Steps:

• Brown beef and drain. Add taco seasoning, tomato sauce and beans. Simmer 10 minutes. Place tortillas on a plate top with meat mixture then add cheese and sour cream.

TACO SALAD DINNER

Steps:

• In a skillet brown ground meat. Drain well. Rinse if desired.
• Add taco seasoning and follow instructions for that recipe or package.
• Set out all the optional toppings you would like and let everyone make their own plate, using whatever toppings they want.

TACO NOODLE DINNER

Steps:

• In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, taco seasoning and salt. Reduce heat; simmer for 2-3 minutes. Add mushrooms. Sprinkle noodles over the top. Pour tomato juice over the noodles and stir gently. Cover and simmer for 20-25 minutes or until noodles are tender., Remove from the heat. Combine sour cream and parsley; spread over the top. Cover and let stand for 5 minutes.