Type what you have

Ingredients

• ✓ lettuce
• ground beef
• southwest blend
• taco dinner kit
• water
• sour cream

Instructions

1. 1 Brown ground beef in large nonstick skillet; drain fat.*
2. 2 Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
3. 3 Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.

By Bird's Eye

Ingredients

• ✓ lettuce
• pinto bean
• tomato sauce
• taco seasoning mix
• flour tortilla
• colby jack cheese

Instructions

1. 1 Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
2. 2 Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
3. 3 Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

By Megan

Ingredients

• ✓ lettuce
• ground beef
• russet potato
• taco seasoning mix
• black olive
• mexican cheese blend
• tostada shell

Instructions

1. 1 Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
2. 2 Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

By Soup Loving Nicole

Ingredients

• ✓ lettuce
• ground beef
• salt
• tomato soup
• taco shell
• tomato
• cheddar cheese

Instructions

1. 1 Cook and stir beef in a 12-inch skillet over medium-high heat until well browned and crumbly, 7 to 9 minutes. Pour off any fat. Season with salt and pepper.
2. 2 Stir soup into the skillet and bring to a boil. Reduce the heat to low and cook, stirring often, until soup is reduced, about 5 minutes.
3. 3 Divide beef mixture among taco shells. Top with lettuce, tomato, and cheese.

By Campbell's Kitchen

Ingredients

• ✓ lettuce
• cooking spray
• ground beef
• taco seasoning mix
• crescent roll
• refried bean
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray; set aside.
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 taco seasoning until beef is evenly coated.
3. 3 Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer cooked ground beef over refried beans. Wrap edges of crescent roll dough over beef.
4. 4 Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.

By Erica Leigh Bentz

Ingredients

• ✓ lettuce
• crescent dinner roll
• ground beef
• salsa
• taco seasoning mix
• cheddar cheese
• tomato

Instructions

1. 1 Heat oven to 375 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust.
2. 2 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
3. 3 Bake 20 to 25 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

By Pillsbury

Ingredients

• ✓ lettuce
• ground beef
• onion
• chili powder
• nacho cheese soup
• taco shell
• tomato

Instructions

1. 1 Cook and stir beef, onion, and chili powder in a 10-inch skillet over medium-high heat until beef is crumbly and well browned. Pour off any fat.
2. 2 Stir 1/2 cup condensed soup into beef mixture in the skillet and cook until mixture is hot and bubbling. Heat remaining condensed soup in a 1-quart saucepan over medium-high heat until hot and bubbling.
3. 3 Spoon beef mixture into warm taco shells. Top with condensed soup, lettuce, and tomato.

By Campbell's Kitchen

Ingredients

• ✓ lettuce
• ground beef
• onion
• tomato
• water
• rice
• taco seasoning
• mexican cheese blend

Instructions

1. 1 Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.

By Amanda

Ingredients

• ✓ lettuce
• ground beef
• taco seasoning mix
• tomato soup
• water
• instant white rice
• thick and chunky salsa
• cheddar cheese
• tortilla chip

Instructions

1. 1 Cook beef and taco seasoning in a skillet until browned. Pour off fat.
2. 2 Add condensed soup, water, and rice. Heat to a boil. Cover and cook over low heat until rice is tender, about 5 min.
3. 3 Top with salsa, Cheddar, and lettuce. Serve with tortilla chips for dipping.

By Campbell's Kitchen

Ingredients

• ✓ lettuce
• brown rice
• water
• taco seasoning mix
• kidney bean
• tomato sauce
• tomato
• salt
• pepper

Instructions

1. 1 In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
2. 2 Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
3. 3 Cook over medium heat until heated through.

By HeatheR

Ingredients

• ✓ lettuce
• sour cream
• ranch dressing
• taco sauce
• hamburger patty
• worcestershire sauce
• flour tortilla
• cheddar cheese
• colby jack cheese
• picante sauce

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

Ingredients

• ✓ lettuce
• ground turkey
• onion
• tomato
• brown gravy mix
• chili powder
• corn kernel
• elbow macaroni
• sour cream
• corn tortilla chip

Instructions

1. 1 Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
2. 2 Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
3. 3 Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

By JB Baby

Ingredients

• ✓ lettuce
• pork chop
• chicken broth
• honey barbecue sauce
• black bean
• corn
• salsa
• flour tortilla
• cotija cheese
• tomato

Instructions

1. 1 Combine pork chops and broth in a slow cooker. Cook on High until meat can be easily shredded, about 4 hours.
2. 2 Transfer meat to a cutting board and shred when cool enough to handle. Return to the slow cooker and set to Low.
3. 3 Add barbecue sauce, black beans, and corn to the slow cooker. Stir until well combined. Cover and cook on Low until heated through, about 1 hour. Stir in 1/2 cup salsa. Taste and add more barbecue sauce or salsa if needed.
4. 4 Serve filling in tortillas. Top with cotija cheese, lettuce, and tomato.

By Rebekah Rose Hills

Ingredients

• ✓ lettuce
• luncheon meat
• cooking spray
• taco seasoning mix
• water
• flour tortilla
• cheddar cheese
• olive
• tomato
• onion

Instructions

1. 1 Shred luncheon meat onto a large plate using a cheese grater.
2. 2 Spray a large skillet with cooking spray and heat over medium-high heat. Add shredded luncheon meat; cook and stir until it begins to brown, about 5 minutes. Stir in taco seasoning and water. Cook and stir until luncheon meat is evenly seasoned and lightly browned, 5 to 7 minutes. Reduce heat to low to keep warm.
3. 3 Spray another skillet with cooking spray and heat over medium-high heat. Place 1 tortilla in the skillet and cook until heated through, about 30 seconds per side. Repeat with remaining tortillas.
4. 4 Top warm tortillas with luncheon meat, lettuce, Cheddar cheese, olives, tomato, and onion.

By Gwen W

Ingredients

• ✓ lettuce
• pie crust
• ground beef
• refried bean
• onion
• tortilla chip
• cheddar cheese
• tomato
• sour cream
• black olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bake pie crusts following package directions, but cutting the bake time in half.
2. 2 In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat.
3. 3 Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese.
4. 4 Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.

By Carole

Ingredients

• ✓ lettuce
• cooking spray
• luncheon meat
• taco seasoning mix
• water
• flour tortilla
• cheddar cheese
• tomato
• onion
• black olive

Instructions

1. 1 Spray a large skillet with cooking spray and place over medium-high heat; add luncheon meat. Cook and stir until lightly browned, about 5 minutes. Add taco seasoning mix; stir to coat. Pour in water; cook and stir until water is evaporated, 2 to 3 minutes. Turn heat to low to keep luncheon meat warm.
2. 2 Spray a separate skillet with cooking spray and place over medium-high heat; add 1 tortilla and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
3. 3 Layer luncheon meat, lettuce, Cheddar cheese, tomato, onion, and black olives onto each tortilla.

By Gwen W

Ingredients

• ✓ lettuce
• ground beef
• onion
• jalapeno pepper
• taco seasoning mix
• tomato
• cheddar cheese
• salsa
• sour cream
• avocado

Instructions

1. 1 Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.
2. 2 Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.

By Sarah

Ingredients

• ✓ lettuce
• mayonnaise
• cajun seasoning
• ground beef
• onion
• jalapeno pepper
• garlic
• worcestershire sauce
• pepperjack cheese
• hamburger bun
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine mayonnaise and 1 teaspoon Cajun seasoning in a small bowl; set aside.
3. 3 Combine ground sirloin, onion, remaining 3 teaspoons Cajun seasoning, jalapeño, garlic, and Worcestershire sauce in a large bowl. Divide into 4 balls; flatten into patties.
4. 4 Cook on the preheated grill until burgers are no longer pink in centers, about 5 minutes per side, topping each burger with 1 cheese slice, during the last 2 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).
5. 5 Spread mayo on buns, add burgers, lettuce, and tomatoes.

By Sarah Stephan

Ingredients

• ✓ lettuce
• olive oil
• haddock
• chili powder
• black pepper
• flour tortilla
• guacamole
• sour cream
• cheddar cheese
• pico de gallo
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass baking pan with a thin coat of olive oil.
2. 2 Slice fish fillets into 4- to 6-inch-long pieces. Place in the prepared baking pan. Sprinkle with chili powder and black pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork and is slightly browned on the outside, about 30 minutes.
4. 4 While fish cooks, warm tortillas in a lightly greased frying pan until slightly browned on both sides.
5. 5 Take a warm tortilla and put 1 or 2 pieces of fish in the middle. Spread about 2 teaspoons guacamole and a thin layer of sour cream over fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Repeat with remaining fish.

By Michael

Ingredients

• ✓ lettuce
• chicken breast
• garlic powder
• salt
• black pepper
• white corn kernel
• black bean
• long-grain white rice
• sour cream
• monterey jack cheese
• salsa

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Season chicken breasts with garlic powder, salt, and black pepper.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and cooked through, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Cut chicken into strips or bite-sized pieces.
4. 4 Heat corn and black beans in two separate saucepans over medium-low heat, covered, until heated through, about 5 minutes.
5. 5 Layer cooked rice, corn, black beans, and chicken on two serving plates. Top with lettuce, sour cream, Monterey Jack cheese, and salsa.

By Janessa

Ingredients

• ✓ lettuce
• chile de arbol pepper
• water
• garlic
• salt
• vegetable oil
• corn tortilla
• queso fresco
• sour cream
• tomato
• green onion

Instructions

1. 1 Snap tops off of dried chiles and place in a saucepan with enough water to cover. Bring to a boil and simmer for 15 minutes. Drain water and place chiles into a food processor or blender with garlic and salt. Purée until smooth. Press sauce through a strainer and set aside.
2. 2 Heat oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels, stacking them on top of each other to keep them pliable for filling.
3. 3 Take one fried tortilla at a time and fill with about 2 tablespoons queso fresco. Roll up and place seam side down on a plate. Place three of these on each plate.
4. 4 Top tortillas in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons queso fresco, and 1 tablespoon green onions.

By Becky

Ingredients

• ✓ lettuce
• tomato
• red onion
• pineapple
• cilantro
• lime juice
• salt
• white sugar
• chicken breast
• lime
• tortilla
• sriracha sauce

Instructions

1. 1 Combine tomatoes, 1/2 cup diced red onion, pineapple, and cilantro in a medium bowl. Add 1 tablespoon lime juice, salt, and sugar; toss to combine. Cover salsa with plastic wrap and place in the fridge for at least 2 hours.
2. 2 Place the remaining red onion in the bowl of a small food processor. Add juice of one lime and process until finely ground, about 3 minutes.
3. 3 Place chicken strips into a shallow dish. Slather onion mixture over the chicken, and refrigerate for at least 2 hours.
4. 4 Preheat an outdoor grill to high heat, about 400 degrees F (200 degrees C). Lightly oil the grill.
5. 5 Cook until chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
6. 6 Lightly brown the tortillas on the grill for 30 seconds to 1 minute. Drain the salsa.
7. 7 Thinly slice the chicken, against the grain. Lay tortillas out on plates, top with lettuce, chicken, pineapple salsa, and Sriracha sauce.

By Bren

Ingredients

• ✓ lettuce
• ranch dressing
• sour cream
• taco seasoning mix
• salsa
• rotisserie chicken
• corn tortilla
• tomato
• green onion
• black olive
• avocado
• colby monterey jack cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
3. 3 Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
4. 4 Warm tortillas in a skillet for about a minute on each side to make them pliable.
5. 5 Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

By Joan Dredge

Ingredients

• ✓ lettuce
• baked bean
• red kidney bean
• black bean
• corn
• green pepper
• jalapeno pepper
• taco seasoning mix
• water
• flour tortilla
• queso fresco
• red onion

Instructions

1. 1 Add beans, Green Giant® SteamCrisp® Mexicorn®, 3/4 cup water, and Ortega® Taco Seasoning to large nonstick skillet and bring to a boil over high heat. Simmer 10 minutes or until thickened.
2. 2 Serve in warm tortillas with your favorite taco toppings.

By BM

Ingredients

• ✓ lettuce
• butter
• onion
• green bell pepper
• pork
• water
• fajita seasoning
• corn tortilla
• tomato
• cheddar cheese
• salsa
• sour cream

Instructions

1. 1 Heat butter in a large skillet over medium heat until melted, 3 to 5 minutes. Stir in onion and green pepper; cook and stir until softened, about 5 minutes. Add shredded pork, water, and fajita seasoning; cook and stir until heated through, about 5 minutes.
2. 2 Place tortillas in a skillet over low heat until warmed, 1 to 2 minutes. Remove tortillas from the skillet. Spoon shredded pork mixture into tortillas; top with lettuce, tomato, Cheddar cheese, salsa, and sour cream.

By coopfor3

Ingredients

• ✓ lettuce
• vegetable oil
• onion
• garlic
• tomato
• roast beef
• taco sauce
• green chile pepper
• cumin
• red pepper flakes
• flour tortilla
• cheddar cheese

Instructions

1. 1 Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
2. 2 Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.

By ejw825

Ingredients

• ✓ lettuce
• corn oil
• onion
• tomato
• chicken chunk
• salt
• pepper
• corn tortilla
• tomato sauce
• rancherito cheese
• romano cheese
• tomato
• sour cream

Instructions

1. 1 To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute until translucent. Add tomato, chicken and salt and pepper to taste. Cook until heated through. Set aside.
2. 2 To Make Cheese Mixture: Mix together rancherito cheese and Romano cheese.
3. 3 Pour tomato sauce into a shallow dish or bowl. In a separate medium skillet, heat oil. One by one, dip corn tortillas in tomato sauce, covering both sides. Then slip carefully into hot oil in skillet. Fry for only about 30 seconds on each side. Set on clean dish and fill with chicken mix and a sprinkle of cheese mix. Roll up. Repeat until all tortillas are filled OR filling runs out, whichever comes first. Top with shredded lettuce, diced tomato and sour cream and serve.

By julianmom212

Ingredients

• ✓ lettuce
• ground sirloin
• ground turkey
• red bell pepper
• green bell pepper
• taco seasoning
• flour tortilla
• corn tortilla
• cheese
• salsa
• picante sauce
• tomato
• sour cream

Instructions

1. 1 Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
2. 2 Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
3. 3 Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

By Sargento

Ingredients

• ✓ lettuce
• potato nugget
• ground beef
• taco seasoning
• water
• nacho cheese dip
• tomato
• green chile
• black olive
• cheddar cheese
• taco sauce
• cheddar cheese
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place potato nuggets in the bottom of a glass baking dish. Bake in the preheated oven until cooked through and crisp, about 20 minutes.
3. 3 Cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. Drain off fat and discard. Stir in taco seasoning and water. Reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes.
4. 4 Spoon cooked beef mixture over the potato nuggets. Pour nacho cheese dip evenly over the beef. Top with canned tomatoes, olives, 1/2 cup shredded Cheddar cheese, and taco sauce. Bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. Remove from oven and top with 1/2 cup shredded Cheddar cheese. Serve atop shredded lettuce and garnished with sour cream.

By Ali Green

Ingredients

• ✓ lettuce
• vegetable oil
• tomatillo
• tomato
• onion
• garlic
• mole sauce
• chicken broth
• chicken breast
• corn tortilla
• black bean
• queso fresco
• avocado

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil in the inner pot. Saute tomatillos, tomato, onion, and garlic in the hot oil, stirring occasionally, allowing tomatillo pieces and onion to brown, 5 to 7 minutes.
2. 2 Pour mole sauce and chicken broth into the pot and mix. Place chicken breasts into sauce, allowing to sink slightly, but not mixing. Turn Saute mode off. Close and lock the Instant Pot® lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid.
4. 4 Transfer cooked chicken breasts to a serving bowl and shred using 2 forks. Pour sauce mixture over shredded chicken. Serve with tortillas, black beans, lettuce, queso fresco, and avocado.

By Diana71