Type what you have

Ingredients

• ✓ taco seasoning mix
• chicken broth
• chicken breast

Instructions

1. 1 Mix chicken broth and taco seasoning in a bowl.
2. 2 Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
3. 3 Cover and cook on Low for 6 to 8 hours.
4. 4 Shred chicken to serve.

By Dianna Brown-Brenny

Ingredients

• ✓ taco seasoning mix
• chicken broth
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chicken broth and taco seasoning mix in a bowl.
3. 3 Place chicken in a slow cooker. Pour chicken broth mixture over chicken.
4. 4 Cover slow cooker. Cook on Low for 6 to 8 hours. Shred chicken with two forks.

By Ashlie Boucher

Ingredients

• ✓ taco seasoning mix
• beef chuck roast
• green salsa
• beef broth

Instructions

1. 1 Lay beef chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle taco seasoning mix over beef. Pour green salsa over the top, followed by broth.
2. 2 Cook on Low for 4 hours. Add more broth if needed. Remove beef from the slow cooker and shred with 2 forks. Return shredded beef to the slow cooker; mix with liquid. Serve hot.

By Mary McCarthy Maslowski

Ingredients

• ✓ taco seasoning mix
• vegetable oil
• bread crumb
• salmon

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat.
2. 2 Mix bread crumbs and taco seasoning mix in a shallow bowl until well combined. Press salmon into bread crumb mixture until evenly coated. Gently shake so any bread crumbs that haven't stuck fall away. Place breaded salmon onto a plate; do not stack.
3. 3 Cook salmon in hot oil until fish flakes easily with a fork, about 4 minutes per side.

By Ruthdbd

Ingredients

• ✓ taco seasoning mix
• chicken breast
• salsa
• chicken broth

Instructions

1. 1 Place chicken breasts in a multi-functional cooker (such as Instant Pot). Sprinkle all sides with taco seasoning. Pour salsa and chicken broth on top.
2. 2 Close and lock the lid. Select Poultry setting; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.
4. 4 Shred chicken and serve as desired.

By Tammy Lynn

Ingredients

• ✓ taco seasoning mix
• pork shoulder
• water
• green chile

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork roast in the bottom of a slow cooker.
3. 3 Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
4. 4 Cover and cook on Low until fork-tender, about 8 hours.
5. 5 Remove pork and shred with 2 forks.

By MANDY5473

Ingredients

• ✓ taco seasoning mix
• firm tofu
• bread crumb
• egg
• cooking spray

Instructions

1. 1 Cut tofu lengthwise into 2 slabs. Cut each slab into two triangles.
2. 2 Mix bread crumbs and taco seasoning together in a shallow pan or plate. Lightly beat eggs in a separate shallow pan or plate.
3. 3 Preheat the air fryer to 375 degrees F (190 degrees C).
4. 4 Dip each tofu triangle into the beaten eggs. Dredge them in the bread crumb mixture. Gently press down to coat each side. Arrange in a single layer on a plate. Spray lightly with cooking spray.
5. 5 Cook in the air fryer on one side for 15 minutes. Flip each triangle and spray lightly with cooking spray. Cook until browned, about 10 minutes more. You may need to cook in batches, depending on the size of your air fryer basket.

By Buckwheat Queen

Ingredients

• ✓ taco seasoning mix
• all-purpose flour
• venison roast
• cayenne pepper
• vegetable oil
• water

Instructions

1. 1 Mix half the taco seasoning with the flour and cayenne pepper to taste and coat the meat with this mixture. Heat the oil in a large skillet over medium high heat. Place the roast in the oil and brown well on all sides.
2. 2 Place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. When meat is done, shred with a fork and season to your taste.

By SEEsign

Ingredients

• ✓ taco seasoning mix
• pork shoulder blade roast
• kosher salt
• canola oil
• chicken broth

Instructions

1. 1 Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
2. 2 Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
3. 3 Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.

By skewtour

Ingredients

• ✓ taco seasoning mix
• chicken breast
• salsa
• cheddar cheese
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Place chicken breasts in the prepared dish. Sprinkle seasoning mix on both sides of chicken breasts.
3. 3 Pour salsa on top.
4. 4 Bake in the preheated oven until chicken is tender and juicy and the juices run clear, 25 to 35 minutes.
5. 5 Sprinkle chicken evenly with cheese.
6. 6 Continue baking until cheese is melted and bubbly, 3 to 5 minutes more.
7. 7 Top with sour cream and serve.

By Faye

Ingredients

• ✓ taco seasoning mix
• salsa
• lime
• cilantro
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salsa, taco seasoning, lime juice, and cilantro together in a slow cooker until well combined. Add chicken and spoon salsa mixture over top to coat.
3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 6 to 8 hours or High for 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Shred chicken in the crock with two forks, then mix with the sauce.
5. 5 Enjoy!

By ltlmsmfft

Ingredients

• ✓ taco seasoning mix
• processed cheese
• ground beef
• water
• picante sauce

Instructions

1. 1 Melt processed cheese in a slow cooker set for high heat. Stir occasionally to avoid burning.
2. 2 Place ground beef in a large skillet. Cook over medium high heat until evenly brown. Drain beef, and mix in water and taco seasoning mix. Cook and stir 2 to 4 minutes.
3. 3 Stir seasoned beef into the melted processed cheese. Mix in salsa. Cook and stir until well blended. Serve warm.

By Angie

Ingredients

• ✓ taco seasoning mix
• ground beef
• onion
• ketchup
• water

Instructions

1. 1 In a large skillet over medium heat, brown ground beef with onion; drain fat.
2. 2 Stir in ketchup, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes.

By JMK

Ingredients

• ✓ taco seasoning mix
• crescent roll
• ground beef
• sour cream
• mexican-style cheese blend
• tortilla chip

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay crescent dough flat on the bottom of a 9-inch square pan and bake according to package directions.
3. 3 Meanwhile, 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. Stir in taco seasoning.
4. 4 Spoon beef filling into prebaked crust; add a layer of sour cream and sprinkle with shredded cheese. Top with crushed nacho chips.
5. 5 Bake in the preheated oven until cheese has melted, about 10 minutes.
6. 6 Serve and enjoy!

By Stephanie

Ingredients

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

• ✓ taco seasoning mix
• ground beef
• water
• cheddar cheese
• sour cream
• crescent roll

Instructions

1. 1 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. Mix water and taco seasoning mix into ground beef; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mix ground beef mixture, 1/2 of the Cheddar cheese, and 1/2 of the sour cream together in a bowl.
4. 4 Roll crescent roll dough out onto a baking stone in the shape of a sunflower, with the triangle points pointing outward. Spread ground beef mixture onto dough in a circular shape. Wrap pointed end of dough around the beef mixture, sealing to the other end of dough making a ring-shape.
5. 5 Bake in the preheated oven until golden brown, about 25 minutes. Serve alongside the remaining Cheddar cheese and sour cream.

By WNBAADDICT

Ingredients

• ✓ taco seasoning mix
• red enchilada sauce
• water
• chicken breast
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.
2. 2 Remove chicken and shred using 2 forks. Return chicken to sauce in the slow cooker; mix well.
3. 3 Spoon some of the chicken mixture onto a tortilla. Sprinkle some of the cheese on top. Cover with another tortilla.
4. 4 Heat a large nonstick skillet over medium heat. Slide quesadilla into the hot skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

By Proud-Meinke

Ingredients

• ✓ taco seasoning mix
• turkey meat
• cilantro
• jalapeno pepper
• chicken broth
• flour tortilla

Instructions

1. 1 Combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
2. 2 Cook on Low for at least 3 hours.
3. 3 Heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. Fill tortillas with turkey mixture.

By kim

Ingredients

• ✓ taco seasoning mix
• ground turkey
• corn
• black bean
• tomato
• romaine leaf

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
2. 2 Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

By Kristina72913

Ingredients

• ✓ taco seasoning mix
• ground bison
• flour tortilla
• salad kit
• tomato
• cilantro
• oaxaca cheese

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Add ground bison, season with taco seasoning, and cook until bison is browned throughout and crumbly, about 5 minutes.
2. 2 Heat tortillas over a comal, or microwave for 30 seconds in a tortilla warming bag.
3. 3 Assemble tortillas by adding 2 tablespoons cooked ground bison, 2 tablespoons chopped salad kit, cilantro, diced tomatoes, and Oaxaca cheese onto each tortilla.
4. 4 Drizzle salad dressing from package on top of the assembled tacos. Enjoy!

By thedailygourmet

Ingredients

• ✓ taco seasoning mix
• ground beef
• tomato
• corn
• olive
• mexican blend cheese
• cauliflower veggie tots

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
3. 3 Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant® Cauliflower Veggie Tots™ over mixture.
4. 4 Bake 20 minutes or until bubbling and tots are golden brown.
5. 5 Garnish with additional tomato, olives, cheese and green onion if desired.

By Green Giant

Ingredients

• ✓ taco seasoning mix
• ground beef
• tomato
• green chile pepper
• ranch-style bean
• tortilla chip
• mexican cheese blend

Instructions

1. 1 Cook ground beef in a skillet over medium heat until browned and crumbly, breaking the meat up as it cooks, about 10 minutes. Drain excess grease and mix in taco seasoning. Stir in diced tomatoes with green chilies and ranch-style beans and let the mixture simmer for 10 minutes, stirring occasionally.
2. 2 Place a large handful of tortilla chips on a serving dish and top with a ladle of the ground beef mixture. Repeat with remaining chips and meat mixture. Sprinkle about 2 tablespoons of shredded Mexican cheese blend on each serving.

By Sharon Timms

Ingredients

• ✓ taco seasoning mix
• ground beef
• russet potato
• lettuce
• 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

• ✓ taco seasoning mix
• ground beef
• water
• taco shell
• corn chip
• mexican cheese blend
• hot pepper sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Brown the ground beef in a large skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain excess grease; stir in water and taco seasoning mix. Reduce heat to low and simmer the meat mixture until thickened, 4 to 6 minutes.
3. 3 Bake taco shells on a baking sheet in the preheated oven until crisp, 3 to 4 minutes. Let cool for about 5 minutes and break apart into bite-size pieces.
4. 4 Transfer seasoned ground beef to a large serving bowl and mix in the nacho cheese corn chips, taco shell pieces, Mexican cheese blend, and hot pepper sauce.

By Dakota's Dishes

Ingredients

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

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

• ✓ taco seasoning mix
• pork stew meat
• vegetable oil
• chili bean
• salsa
• apricot preserves
• taco shell
• olive

Instructions

1. 1 Combine pork and taco seasoning in a resealable plastic bag. Squeeze out excess air, seal bag, and toss to coat.
2. 2 Heat oil in a skillet over medium-high heat. Add pork to the skillet; cook, stirring occasionally, until no longer pink.
3. 3 Stir in beans, salsa, and apricot preserves; reduce heat to low and simmer until heated through, about 10 minutes.
4. 4 Spoon ⅓ cup pork mixture into each taco shell; top with sliced olives.

By Joan Schweger

Ingredients

• ✓ taco seasoning mix
• pork shoulder
• salsa
• cola-flavored carbonated beverage
• brown sugar
• fajita seasoning
• green chile pepper

Instructions

1. 1 Place pork roast in a slow cooker and add 4 cups water. Cook on High for 5 hours.
2. 2 Remove pork from the slow cooker and drain liquid. Cut pork into 4 pieces and set aside.
3. 3 Purée salsa in blender. Combine salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chiles in the slow cooker. Return pork to the slow cooker and cook on High for 3 hours.
4. 4 Remove pork and shred it with 2 forks.

By Dean

Ingredients

• ✓ taco seasoning mix
• chicken broth
• tomato sauce
• instant rice
• black olive
• cheddar cheese
• sour cream

Instructions

1. 1 Place chicken broth, tomato sauce, and taco seasoning into a large pot; bring to a boil.
2. 2 Stir rice into the pot, cover, and remove from heat. Let the pot stand, covered, for 5 minutes.
3. 3 Stir in olives and cheese; mix well. Serve with sour cream.

By Kristine Connow

Ingredients

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

• ✓ taco seasoning mix
• lasagna noodle
• salsa
• ground beef
• cottage cheese
• parmesan cheese
• salsa con queso sauce
• mexican cheese blend

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the lasagna noodles, about 3 or 4 at a time, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 10 minutes per batch. Drain well in a colander set in the sink, and lay the cooked noodles flat on waxed paper or aluminum foil while you finish cooking the rest of the noodles.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish, and spread the salsa evenly over the bottom of the dish.
3. 3 Place the ground beef in a skillet over medium heat, sprinkle with taco seasoning, and cook and stir the meat, breaking it up as it cooks, until the meat is browned and crumbly, about 10 minutes. Drain the fat, and place the meat in a large bowl.
4. 4 Mix cottage cheese and Parmesan cheese into the meat. Place a cooked lasagna noodle out flat, and spread about 1/3 cup of the cheese and meat mixture along the length of the noodle. Roll up the noodle, and place the filled rolls, seam sides down, into the prepared baking dish. Spoon about 1 1/2 tablespoons of the queso sauce over each roll. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until the sauce is hot and bubbling, about 40 minutes. Uncover the dish, and spread the Mexican cheese blend over the rolls. Return to the oven, and bake until the cheese is melted, 8 to 10 more minutes.

By Cassy Gartman