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Texas Mess
Appetizer American

Texas Mess

3.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Mix refried beans, taco sauce, salt, and pepper together in a bowl; spread onto a large platter.
  2. 2 Stir mashed avocado and lemon juice together in a bowl; spread over refried beans layer.
  3. 3 Mix sour cream, mayonnaise, and taco seasoning together in a bowl; spread over avocado layer.
  4. 4 Sprinkle green onions, tomatoes, and Colby cheese, respectively, over sour cream mixture layer. Cover platter with plastic wrap and refrigerate, 8 hours to overnight.

By barkleylloyd

Mexican Bean Dip
Appetizer Mexican

Mexican Bean Dip

3.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
  3. 3 Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
  4. 4 Cook in the preheated oven 10 minutes, or until the cheese has melted.

By Betty

Layered Nacho Bake
Appetizer

Layered Nacho Bake

4.7

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
  2. 2 Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
  3. 3 Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
  4. 4 Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

By Holly J Chadwick

Fantastic Mexican Dip
Appetizer Mexican

Fantastic Mexican Dip

4.7

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in taco sauce and set aside.
  2. 2 Mix together sour cream, cream cheese, and taco seasoning in a large bowl until well combined; spread onto the bottom of a medium serving dish.
  3. 3 Cover sour cream mixture with beef mixture, Cheddar cheese, and lettuce. Top with tomato, green onions, and black olives.

By Bumblebee

Hot Baked Taco Dip
Appetizer Mexican

Hot Baked Taco Dip

4.9

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir bell pepper and taco seasoning into ground beef. Spread ground beef mixture into prepared casserole dish.
  3. 3 Sprinkle tomato and green onions over ground beef mixture; top with taco sauce. Spread sour cream over taco sauce layer and top with Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Serve with tortilla chips.

By shae

Chorizo Stuffed Poblano Peppers
Dinner American

Chorizo Stuffed Poblano Peppers

4.8

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a skillet over medium-high heat. Add chorizo; cook and stir until completely browned and broken into small pieces, 7 to 10 minutes. Off heat; stir in rice, onion, 1/4 cup taco sauce, Cheddar, and cumin until evenly mixed.
  3. 3 Fill pepper halves with chorizo mixture; place in a small casserole dish or pie plate. Drizzle remaining 2 tablespoons taco sauce over peppers. Pour water into bottom of dish; cover loosely with aluminum foil.
  4. 4 Bake in the preheated oven until peppers tender, about 1 hour.

By jiver

Low-Fat Taco Salad
Lunch American

Low-Fat Taco Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium-high heat. Add garlic; cook until fragrant and slightly softened, about 2 minutes. Add tomatoes, vegetarian crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
  2. 2 Divide lettuce between two bowls; divide tomato mixture between bowls on top lettuce. Surround tomato mixture with cottage cheese; sprinkle Cheddar cheese over top. Season with taco sauce.

By Food Tourist

Taco Dip Casserole
Dinner American

Taco Dip Casserole

5.0

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square pan with cooking spray.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
  3. 3 Transfer ground beef to the prepared pan. Layer with diced tomatoes and green chiles, taco sauce, warm refried beans, sour cream, and Mexican cheese.
  4. 4 Cook, uncovered, in the preheated oven for 20 minutes. Let sit for 10 minutes before serving.

By BobbiB

Darn Good Chili
Dinner American

Darn Good Chili

4.6

Prep
10 min
Cook
100 min
Total
110 min

Instructions

  1. 1 Cook ground beef, onion, and bell pepper in a large stockpot over medium-high heat until beef is browned, 7 to 10 minutes. Drain off excess fat.
  2. 2 Stir in diced tomatoes, spaghetti sauce, salsa, taco sauce, chili powder, garlic, and bay leaf. Reduce the heat and simmer, stirring occasionally, for 1 1/2 hours.
  3. 3 Stir in kidney beans and cook until heated through, 3 to 5 minutes. Discard bay leaf and serve.

By TUGORETZ

Microwave Tacos
Lunch American

Microwave Tacos

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High.
  2. 2 Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

By Zan

Easy Sweet and Spicy Meatballs

Easy Sweet and Spicy Meatballs

4.0

Prep
5 min
Cook
240 min
Total
245 min

Instructions

  1. 1 Pour taco sauce and grape jelly into slow cooker; whisk to integrate jelly into sauce.
  2. 2 Gently drop meatballs into the sauce.
  3. 3 Cook on Low until sauce is warm and meatballs are tender and flavorful, about 4 hours.

By Jeniflower

Mexican Succotash
Dinner

Mexican Succotash

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add peppers and onion; cook and stir until soft, about 5 minutes. Pour in water, taco sauce, and taco seasoning. Stir together. Reduce heat to a simmer and cook about 10 minutes.
  2. 2 Add corn and lima beans to pan and stir. Let simmer until lima beans are tender and heated through, about 5 minutes more.

By Sharlene Cervantes

Grandman Pork Chops and Rice
Dinner

Grandman Pork Chops and Rice

3.9

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 In a saucepan bring 1 1/2 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
  2. 2 Season pork chops with the garlic powder, ground black pepper and seasoned salt to taste. In a large skillet over medium heat, saute the onion and garlic in the olive oil for 5 minutes. Add the chops, browning well on both sides.
  3. 3 Add 3/4 cup water, reduce heat to low and simmer for 10 minutes. Move chops to one side and add the tomato soup and remaining 1/2 cup water. Simmer for 5 to 7 more minutes, then add the cooked rice, stirring well. Allow to heat through, about 5 more minutes.

By Donna

Mexican Lasagna - No Lasagna Noodles!
Dinner Mexican

Mexican Lasagna - No Lasagna Noodles!

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  2. 2 Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Add water and taco seasoning; cook and stir until mixture has thickened, 5 to 10 minutes.
  3. 3 Arrange 3 tortillas in the bottom of the casserole dish; spread about half the can of refried beans and half the ground beef atop the tortilla layer. Sprinkle 1 cup Colby-Jack cheese over ground beef layer. Arrange 3 more tortillas over the cheese. Spread in the remaining 1/2 can refried beans and half the jar of taco sauce; sprinkle with 1 cup Colby-Jack cheese. Arrange 3 more tortillas and top with remaining ground beef and 1 cup Colby-Jack cheese. Top with last 3 tortillas and remaining 1/2 jar taco sauce.
  4. 4 Bake in the preheated oven until top tortilla layer begins to brown, 20 to 25 minutes. Sprinkle 1 cup Colby-Jack cheese over lasagna.
  5. 5 Turn on oven's broiler.
  6. 6 Place lasagna under the broiler until Colby-Jack cheese is melted and bubbling, 3 to 5 minutes.

By LoLaBelle

Mexican Lasagna Roll Ups
Dinner Mexican

Mexican Lasagna Roll Ups

4.0

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels.
  2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool.
  3. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles.
  5. 5 Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil.
  6. 6 Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.

By Hawn

Quesadilla Burgers
Dinner Mexican

Quesadilla Burgers

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine sour cream, ranch dressing, and taco sauce in a bowl until smooth. Cover Southwest sauce; refrigerate for flavors to blend.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Cook hamburger patties on the preheated grill for 5 minutes, seasoning with Worcestershire sauce. Flip patties and arrange tortillas on grill; reduce heat under tortillas to medium-low. Top tortillas with Cheddar cheese and Colby-Jack cheese. Continue cooking patties until cooked through, about 5 minutes. Cook tortillas until cheeses melt, 2 to 4 minutes. An instant-read thermometer inserted into patty centers should read at least 160 degrees F (70 degrees C).
  4. 4 Spread Southwest sauce onto 4 tortillas, cheese-sides up; top each with lettuce, picante sauce, and 1 patty. Top with remaining tortillas, cheese-sides down.

By KitchenWitch

Throw Together Mexican Casserole
Dinner Mexican

Throw Together Mexican Casserole

4.1

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a skillet over medium heat, cook the ground beef until evenly brown; drain.
  3. 3 In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
  4. 4 Bake in the preheated oven for 1/2 hour, or until cooked through.

By Sara

Chili Casserole
Dinner Mexican

Chili Casserole

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
  3. 3 Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
  4. 4 Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

By Sara

Hamburger Casserole
Dinner Mexican

Hamburger Casserole

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 In a large skillet over medium heat, combine the ground beef, onion and celery and saute for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside.
  3. 3 In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce, and taco seasoning mix. Mix well and place entire mixture into a 10x15-inch baking dish.
  4. 4 Bake in the preheated oven until thoroughly heated and bubbling, about 20 minutes.

By Sara

Taco Spaghetti Bake
Dinner Mexican

Taco Spaghetti Bake

4.7

Prep
15 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to prepared baking dish.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning and water; simmer until thickened, about 5 minutes. Add corn and taco sauce; cook and stir until heated through, about 5 minutes more.
  4. 4 Combine cream of chicken soup, sour cream, and 1 cup Cheddar cheese in a bowl until evenly mixed. Spread mixture over spaghetti. Spread beef mixture over sour cream mixture and top with remaining 1 cup Cheddar cheese and tortilla chips.
  5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes. Allow to cool for 5 to 10 minutes before serving.

By mmrswebb

Bekki's Mexican Egg Rolls
Dinner Asian

Bekki's Mexican Egg Rolls

3.7

Prep
20 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Place the vegetable oil and ground beef into a large skillet; cook over medium-high heat until the meat is evenly browned and no longer pink. Reduce the heat to medium. Mix in the onion, garlic, and bell pepper; cook until the vegetables are softened, about 5 minutes. Stir in the taco seasoning and taco sauce. Continue to cook and stir the mixture until the sauce begins to bubble, about 5 minutes more.
  2. 2 Working on a clean, flat surface, place 1 egg roll wrapper with a corner facing you. Place 1 tablespoon of the meat mixture in the center of the wrapper and top with a slice of cheese. Fold the corner closest to you over the meat mixture and roll the wrapper over the mixture 1-1/2 times. Fold in the two opposite side corners and continue rolling the wrapper so it covers these corners, tucking them in. Dip two fingers in the egg whites and brush the remaining corner, pressing it to seal. Repeat these steps with a second egg roll wrapper. Let the egg roll rest briefly so the egg white dries and holds the last corner in place.
  3. 3 If the egg rolls will not be served right away, preheat oven to 325 degrees F (165 degrees C). Line a heat-proof dish with paper towels.
  4. 4 Pour the canola oil into a large wok set over medium-high heat. When the oil begins to shimmer, carefully slip two to three egg rolls into the wok. Cook until the wrappers turn golden brown and bubble slightly, 30 seconds to 1 minute. Use a slotted spoon or strainer to remove from the wok. Place the egg rolls in the prepared dish and put the dish in the heated oven, making sure to remove it after 15 minute or lower the temperature. Continue cooking the remaining egg rolls.

By ChefsFriend

Vegetarian Mushroom Tacos
Dinner Mexican

Vegetarian Mushroom Tacos

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, 5 to 7 minutes. Drain excess butter and return to heat. Add taco seasoning and stir to combine, about 2 minutes more.
  2. 2 Serve each tortilla topped with a few tablespoons of mushroom mixture, shredded lettuce, tomato, onion, guacamole, sour cream, and taco sauce.

By Emily Miller

Taco-Topped Cornmeal Pancakes
Dinner

Taco-Topped Cornmeal Pancakes

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Prepare taco filling: Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Add condensed soup, ketchup, soy sauce, seasoned salt, oregano, basil, garlic powder, parsley flakes, and paprika; cook until heated through, about 3 minutes.
  2. 2 While the taco filling is cooking, prepare pancake batter: Pulse cornmeal in the bowl of a food processor until finely ground (like flour). Transfer to a large bowl and mix with milk, flour, melted butter, and salt.
  3. 3 Heat oil in a large skillet over medium heat. Drop 1/2 cup batter per pancake onto the hot skillet. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden brown, about 3 more minutes.
  4. 4 Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.

By CountryGirl

Mexican Tater Tot® Casserole
Dinner Mexican

Mexican Tater Tot® Casserole

3.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  2. 2 Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
  3. 3 Bake in the preheated oven until beef is no longer pink, about 25 minutes.
  4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.

By Missy

Turkey Taco Salad
Dinner Mexican

Turkey Taco Salad

4.6

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
  2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
  3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
  4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Better-Than-Taco Bell Mexican Pizza
Dinner Mexican

Better-Than-Taco Bell Mexican Pizza

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat oil in a deep skillet over high heat: cook each tortilla in skillet, turning frequently, until golden brown, 2 to 3 minutes per side. Drain on paper towels.
  3. 3 Place 4 tortillas on a baking sheet. Spread 3 tablespoons of refried beans evenly on top: add 2 to 3 tablespoons ground beef. Top with remaining 4 tortillas.
  4. 4 Mix taco sauce and enchilada sauce together in a small bowl: spoon 2 tablespoons on top of the tortillas evenly. Sprinkle ¼ cup of each type of cheese evenly on top.
  5. 5 Bake in the preheated oven until the cheese is melted, 3 to 4 minutes. Top with diced tomatoes, black olives, and green onions. Cut into quarters: serve immediately.

By Annie Campbell

Tacos in Pasta Shells
Dinner Mexican

Tacos in Pasta Shells

4.4

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Brown beef in a large skillet over medium heat until no longer pink; drain. Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss cooked shells in butter.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Fill shells with beef mixture and arrange in a 9x13-inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  5. 5 Remove the dish from the oven and top with Cheddar cheese, Monterey Jack cheese, and then tortilla chips. Return the dish to the oven to cook for 15 minutes more.
  6. 6 Top with sour cream and serve.

By grannycancook