Type what you have

Ingredients

• ✓ tomato sauce
• pinto bean
• taco seasoning mix
• 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

• ✓ tomato sauce
• canola oil
• onion powder
• garlic powder
• white rice
• water

Instructions

1. 1 Heat canola oil in a skillet over medium-high heat; season with onion powder and garlic powder. Stir in rice and cook until golden, 2 to 4 minutes.
2. 2 Stir in water and tomato sauce; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes.

By PattyBluebird

Ingredients

• ✓ tomato sauce
• ground beef
• onion powder
• garlic salt
• celery salt
• cumin

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.
2. 2 Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over beef, stir to coat, and simmer until slightly thickened, about 5 minutes.

By Natalie

Ingredients

• ✓ tomato sauce
• ground beef
• taco seasoning
• margherita pizza
• cauliflower crust
• refried bean
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cook and stir ground beef in a skillet until browned and crumbly, 4 to 5 minutes. Drain grease from skillet, stir in tomato sauce and taco seasoning, and cook for about 2 minutes. Set aside.
3. 3 Place frozen pizza on a pizza or round baking pan. Spread refried beans evenly over the crust, followed by a layer of the ground beef mixture. Sprinkle the pizza with shredded Cheddar cheese.
4. 4 Bake in the preheated oven until crust is crispy, edges are golden brown, and cheese is melted, 15 to 17 minutes.

By lutzflcat

Ingredients

• ✓ tomato sauce
• tomato paste
• creole seasoning
• corn tortilla
• cheddar cheese
• onion
• olive
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
3. 3 Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
4. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

By Michelle

Ingredients

• ✓ tomato sauce
• chicken broth
• taco seasoning mix
• 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

• ✓ tomato sauce
• chicken breast
• vegetable oil
• onion
• cumin
• chili powder

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.
3. 3 Transfer chicken breasts to a bowl. Allow to cool briefly, then shred with 2 forks.
4. 4 Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes.
5. 5 Stir in shredded chicken, tomato sauce, cumin, and chili powder. Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.
6. 6 Serve and enjoy!

By Holiday Baker

Ingredients

• ✓ tomato sauce
• vegetable oil
• long-grain rice
• onion
• garlic salt
• cumin
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add rice, onion, garlic salt, and cumin; cook, stirring constantly, until rice is puffed and golden.
3. 3 Stir in chicken broth and tomato sauce; bring to a boil.
4. 4 Reduce heat to low, cover, and simmer for 25 minutes. Fluff rice with a fork.
5. 5 Serve and enjoy!

By Mommyto2

Ingredients

• ✓ tomato sauce
• chicken breast
• salsa
• taco seasoning mix
• cumin
• garlic
• chili powder
• hot sauce

Instructions

1. 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
2. 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

By JUBEEFISH

Ingredients

• ✓ tomato sauce
• top round steak
• bell pepper
• water
• onion
• cumin
• garlic
• chili powder

Instructions

1. 1 Heat a large skillet over medium heat. Throw in the round steak, bell pepper and onion. Pour the tomato sauce and water over all, and season with garlic, cumin and chili powder. Cover and simmer for 45 minutes.

By GABRIELLEDC

Ingredients

• ✓ tomato sauce
• olive oil
• onion
• water
• quinoa
• taco seasoning mix
• black bean
• corn tortilla

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add tomato sauce, water, quinoa, and taco seasoning; bring to a boil. Reduce heat, cover saucepan, and simmer until quinoa is tender, about 15 minutes. Add black beans and simmer until heated through, about 5 minutes more. Serve quinoa-black bean filling in tortillas.

By Ruthie Higbee

Ingredients

• ✓ tomato sauce
• chicken breast
• salt
• pepper
• vegetable oil
• taco seasoning
• cotija cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a glass baking dish with vegetable cooking spray.
2. 2 Season chicken with salt and pepper. Heat oil in a saute pan over medium-high heat; brown chicken on both sides. Place chicken in prepared baking dish. Mix together the tomato sauce and taco seasoning in a small bowl. Pour over chicken breasts. Sprinkle cheeses evenly over top.
3. 3 Bake in preheated oven until chicken has fully cooked and cheese has browned, 20 to 30 minutes.

By Jen

Ingredients

• ✓ tomato sauce
• butter
• long-grain converted rice
• green bell pepper
• onion
• ground beef
• tomato
• green chili

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir rice in the melted butter until rice is lightly browned, 3 to 4 minutes. Stir bell pepper and onion into rice and cook until bell pepper is softened and onion is translucent, 5 to 8 minutes.
2. 2 Break the ground beef into the rice mixture; cook and stir until beef is completely browned, 8 to 10 minutes. Stir tomato sauce and diced tomatoes into ground beef mixture. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

By KOOLCHICK262003

Ingredients

• ✓ tomato sauce
• ground beef
• pork sausage
• onion
• taco seasoning mix
• tomato
• green chile
• corn tortilla

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning until meat is well coated. Add diced tomatoes and tomato sauce; simmer to heat through. Spoon filling onto tortillas.

By ANG03

Ingredients

• ✓ tomato sauce
• cooking spray
• green chile pepper
• monterey jack cheese
• cheddar cheese
• egg
• evaporated milk
• all-purpose flour
• milk

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2. 2 Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
3. 3 Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
4. 4 Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
5. 5 Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
6. 6 Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
7. 7 Serve and enjoy!

By CLARISSA2

Ingredients

• ✓ tomato sauce
• ground beef
• sweet corn
• salsa
• black olive
• egg noodle
• kidney bean
• taco sauce
• taco seasoning mix

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

Ingredients

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

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

• ✓ tomato sauce
• vegetable oil
• pork chop
• salt
• rice
• water
• taco seasoning mix
• red bell pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add pork chops, in batches if necessary; cook until browned on both sides, about 5 minutes. Transfer chops to a 9x13-inch baking dish; season with salt.
3. 3 Pour rice around chops. Combine water, tomato sauce, and taco seasoning in a bowl; pour over chops and rice. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until rice is tender and liquid is mostly absorbed, about 1 hour. Remove foil; top with bell pepper and Cheddar cheese. Continue baking until cheese is melted, about 15 minutes more.

By Kristi W

Ingredients

• ✓ tomato sauce
• whole wheat tortilla
• ground beef
• taco seasoning mix
• kidney bean
• tomato
• monterey jack cheese
• sour cream
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
3. 3 Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
4. 4 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. Drain and discard grease. Stir in taco seasoning.
5. 5 Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
6. 6 Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
7. 7 Top with sour cream and green onion to serve.

By Kel Jones

Ingredients

• ✓ tomato sauce
• pasta shell
• ground beef
• water
• taco seasoning mix
• refried bean
• cheddar cheese
• green chile
• picante sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain well.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water and seasoning mix; simmer until thickened, about 5 minutes.
4. 4 Stir refried beans, Cheddar cheese, and green chiles into beef; cook and stir until smooth and cheese is melted, about 5 minutes. Fill shells with beef mixture.
5. 5 Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread ½ cup sauce in a 9x13-inch baking dish.
6. 6 Arrange stuffed shells side-by-side in the baking dish; top with remaining sauce. Cover dish with aluminum foil.
7. 7 Bake in the preheated oven for 40 minutes. Let stand before serving for 5 minutes.

By AIMEEHOWE

Ingredients

• ✓ tomato sauce
• chicken breast
• salsa
• garlic
• red onion
• cumin
• chili powder
• salt
• black pepper

Instructions

1. 1 Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

By shmeya

Ingredients

• ✓ tomato sauce
• beef chuck roast
• onion
• bay leaf
• black pepper
• garlic powder
• white vinegar
• chili powder
• salt

Instructions

1. 1 Place roast, onion, bay leaves, black pepper, garlic powder, and vinegar in a slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
2. 2 Remove meat from the slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

By lizbot1

Ingredients

• ✓ tomato sauce
• olive oil
• zucchini
• ground beef
• onion
• corn kernel
• green bell pepper
• taco seasoning mix
• mexican cheese blend
• scallion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
2. 2 Bring a large skillet filled with water to a boil. Add zucchini halves; boil for 1 minute. Drain and wipe skillet dry.
3. 3 Heat the same skillet over medium-high heat. Add ground beef and onion; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
4. 4 Place zucchini halves in the prepared baking dish, cut-sides up; fill zucchini boats with ground beef mixture and sprinkle cheese on top.
5. 5 Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

By foxkaren

Ingredients

• ✓ tomato sauce
• water
• taco seasoning mix
• chili powder
• vegetable oil
• chicken breast
• black bean
• cream cheese
• mexican-style cheese blend
• cornbread mix
• milk
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
2. 2 Combine tomato sauce, water, taco seasoning, and chili powder in a saucepan over medium heat; bring to a simmer.
3. 3 Heat vegetable oil in a skillet over medium heat. Add tenderloins; brown on both sides, about 5 minutes per side. Pour tomato sauce mixture over tenderloins; bring to a simmer over medium-low heat. Cook until tenderloins are no longer pink inside, about 8 minutes; transfer tenderloins to a bowl. Shred tenderloins using 2 forks; return to the sauce. Stir in black beans and cream cheese until thoroughly combined.
4. 4 Pour tenderloin mixture into the prepared baking dish. Top with shredded Mexican cheese. Whisk cornbread mix, milk, and egg together in a bowl; spoon batter over cheese.
5. 5 Bake in the preheated oven until bubbling and cornbread topping is browned and set, about 30 minutes.

By mama411

Ingredients

• ✓ tomato sauce
• lard
• peanut oil
• long grain white rice
• garlic
• onion
• tomato
• chicken broth
• chili powder
• salt

Instructions

1. 1 Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

By MAJORGSP

Ingredients

• ✓ tomato sauce
• canola oil
• green plantain
• garlic salt
• ground beef
• salt
• sofrito
• water
• sazon seasoning
• green olive
• cheddar cheese

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fry plantains in hot oil until golden but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonera or with the bottom of a small dish to make a small disk, then shape each disk into a small cup. Fry cups in hot oil until golden and crisp, 5 to 7 minutes more. Drain on a paper towel-lined plate, season with garlic salt, and set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Make filling: Heat a large skillet over medium-high heat. Add ground beef to the skillet; season with salt. Cook and stir until beef is crumbly and browned, about 10 minutes. Drain and discard any excess grease. Stir sofrito, tomato sauce, water, sazón seasoning, and olives into beef. Reduce heat to medium-low and simmer until liquid is reduced, about 15 minutes.
5. 5 Fill plantain cups with beef mixture, top with Cheddar cheese, and arrange on a baking sheet.
6. 6 Bake in the preheated oven until cheese is melted, 5 to 8 minutes.

By LatinaCook

Ingredients

• ✓ tomato sauce
• ground beef
• onion
• chili bean
• kidney bean
• corn
• water
• tomato
• green chile pepper
• taco seasoning mix

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
3. 3 Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
4. 4 Mix to blend, and cook on Low setting for 8 hours.

By Janeen Barlow

Ingredients

• ✓ tomato sauce
• water
• taco seasoning mix
• white distilled vinegar
• garlic
• oregano
• cumin
• white sugar
• olive oil
• chicken breast
• taco shell

Instructions

1. 1 Mix water and seasoning mix in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken breasts from the pan and shred meat with two forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
4. 4 Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

By SMJ0724

Ingredients

• ✓ tomato sauce
• roma tomato
• vegetable oil
• onion
• garlic
• long-grain white rice
• chicken broth
• jalapeno pepper
• cilantro
• salt

Instructions

1. 1 Grate tomatoes into a bowl using a box grater; discard tomato skins.
2. 2 Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
4. 4 Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
5. 5 Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

By Paulette

Ingredients

• ✓ tomato sauce
• olive oil
• rice
• onion
• salt
• cumin
• black pepper
• water
• chicken bouillon
• serrano pepper

Instructions

1. 1 Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

By viv85e