Type what you have

Ingredients

• ✓ taco sauce
• ✓ taco sauce
• olive oil
• chorizo sausage
• rice
• onion
• cheddar cheese
• cumin
• poblano pepper
• water

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

Ingredients

• ✓ taco sauce
• cooking spray
• ground beef
• water
• taco seasoning mix
• tomato
• green chile
• refried bean
• sour cream

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

Ingredients

• ✓ taco sauce
• ground beef
• onion
• red bell pepper
• tomato
• spaghetti sauce
• salsa
• chili powder
• garlic
• bay leaf
• kidney bean

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

Ingredients

• ✓ taco sauce
• ground turkey
• red bell pepper
• green bell pepper
• onion
• water
• taco seasoning mix
• corn
• baby lima bean

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

Ingredients

• ✓ taco sauce
• water
• white rice
• pork chop
• garlic powder
• black pepper
• salt
• onion
• garlic
• olive oil
• water
• tomato soup

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

Ingredients

• ✓ taco sauce
• ground beef
• water
• taco seasoning mix
• flour tortilla
• refried bean
• colby jack cheese
• colby-jack cheese

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

Ingredients

• ✓ taco sauce
• lasagna noodle
• ground beef
• water
• hot taco seasoning mix
• mexican cheese blend
• black olive
• spaghetti sauce
• sour cream

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

Ingredients

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

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

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

• ✓ taco sauce
• ground beef
• onion
• celery
• chili
• tomato
• corn
• egg noodle
• cheddar cheese

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

Ingredients

• ✓ taco sauce
• ground beef
• onion
• celery
• egg noodle
• chili
• tomato
• corn
• taco seasoning mix

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

Ingredients

• ✓ taco sauce
• spaghetti
• ground beef
• taco seasoning
• water
• corn
• cream of chicken soup
• sour cream
• cheddar cheese
• tortilla chip

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

Ingredients

• ✓ taco sauce
• vegetable oil
• ground beef
• onion
• garlic
• red bell pepper
• taco seasoning
• egg roll wrapper
• processed cheese food
• egg white
• canola oil

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

Ingredients

• ✓ taco sauce
• butter
• mushroom
• taco seasoning
• corn tortilla
• iceberg lettuce
• tomato
• onion
• guacamole
• sour cream

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

Ingredients

• ✓ taco sauce
• mexican cheese blend
• lettuce
• oil
• butter
• salt
• all-purpose flour
• milk
• cornmeal
• paprika
• parsley flakes
• garlic powder
• basil
• oregano
• seasoned salt
• soy sauce
• ketchup
• tomato soup
• onion
• ground beef

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

Ingredients

• ✓ taco sauce
• vegetable oil
• corn
• mushroom
• green bell pepper
• mild salsa
• tomato
• nacho cheese sauce
• ground beef
• potato nugget
• mexican cheese blend

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

Ingredients

• ✓ taco sauce
• ground turkey breast
• iceberg lettuce
• green onion
• kidney bean
• cheddar cheese
• dill pickle
• black olive
• mayonnaise
• lemon juice
• white wine vinegar
• tortilla chip

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

Ingredients

• ✓ taco sauce
• vegetable oil
• flour tortilla
• refried bean
• ground beef
• red enchilada sauce
• mozzarella cheese
• mexican cheese blend
• tomato
• black olive
• green onion

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

Ingredients

• ✓ taco sauce
• ground beef
• cream cheese
• salt
• chili powder
• pasta shell
• butter
• cheddar cheese
• monterey jack cheese
• tortilla chip
• sour cream

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

Ingredients

• ✓ taco sauce
• ground beef
• onion
• garlic
• black olive
• green chili pepper
• tomato
• green chile pepper
• refried bean
• flour tortilla
• colby cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. 3 Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. 4 Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

By KATHIMC

Ingredients

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

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

• ✓ taco sauce
• olive oil
• sweet potato
• garlic
• salt
• onion
• corn
• taco seasoning mix
• coriander
• water
• black bean
• corn tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Drizzle 4 ½ teaspoons oil over sweet potatoes in a medium bowl. Add garlic and salt; toss to coat. Spread onto a rimmed baking sheet in a single layer.
3. 3 Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
4. 4 Heat remaining 1 ½ teaspoons oil in a medium skillet over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add corn; cook until beginning to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water; bring to a simmer until slightly thickened, about 3 minutes.
5. 5 Stir roasted sweet potatoes and black beans into the skillet until coated with sauce; divide among tortillas.

By GFmammacook

Ingredients

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

• ✓ taco sauce
• ground beef
• onion
• green bell pepper
• corn
• chili powder
• garlic salt
• cumin
• refried bean
• flour tortilla
• monterey jack cheese
• butter
• lettuce
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. 3 Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. 4 Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

By Nicole

Ingredients

• ✓ taco sauce
• potato
• ground beef
• taco seasoning mix
• vegetable oil
• onion
• red bell pepper
• corn
• water
• tomato paste
• emmentaler cheese
• butter
• milk
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.
2. 2 While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.
5. 5 Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.
6. 6 Bake in the preheated oven until potatoes begin to brown, about 30 minutes.

By LISAMICH

Ingredients

• ✓ taco sauce
• dark leafy green
• tomato
• nutritional yeast
• flaxseed meal
• whole wheat tortilla
• cumin
• paprika
• cajun seasoning
• garlic powder
• onion powder
• onion
• corn
• black bean
• olive oil
• water
• cauliflower

Instructions

1. 1 Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.
2. 2 Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.
3. 3 Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.

By Julie Weigand

Ingredients

• ✓ taco sauce
• olive oil
• chicken breast
• onion
• cheddar cheese
• sour cream
• parsley
• oregano
• black pepper
• tomato sauce
• green bell pepper
• garlic
• chili powder
• salt
• water
• flour tortilla

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
3. 3 Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.
4. 4 Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.
5. 5 Top with taco sauce and remaining 3/4 cup Cheddar cheese.
6. 6 Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.
7. 7 Serve and enjoy!

By Debbie

Ingredients

• ✓ taco sauce
• cheddar cheese
• whole wheat flour tortilla
• black bean
• garlic
• red bell pepper
• green bell pepper
• chili powder
• water
• tomato sauce
• salt
• black pepper
• oregano
• parsley
• cheddar cheese
• sour cream
• onion
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook chicken in a nonstick skillet over medium heat until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center of breasts should read at least 165 degrees F (74 degrees C).
3. 3 Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
4. 4 Roll even amounts of chicken mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
5. 5 Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

By MakeItHealthy

Ingredients

• ✓ taco sauce
• guacamole
• sour cream
• lettuce
• cheddar cheese
• corn tortilla
• chicken
• salt
• chili powder
• oregano
• cumin
• all-purpose flour
• chicken broth
• jalapeno pepper
• garlic
• onion
• tomato
• olive oil
• olive oil cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking pan with olive oil cooking spray.
2. 2 Heat oil in a large skillet over medium heat. Add tomatoes, onion, garlic, and jalapeno peppers, then stir in chicken broth, taco sauce, flour, cumin, oregano, chili powder, and salt. Cook until heated through, 5 to 10 minutes. Add shredded chicken, mixing vigorously until ingredients are well blended; cook until hot, 2 to 3 minutes.
3. 3 Wrap 8 tortillas in damp paper towels and microwave on high until soft and flexible, about 30 seconds. Repeat twice more to heat remaining tortillas.
4. 4 Spoon about 2 tablespoons chicken mixture down the center of a tortilla and sprinkle with Cheddar cheese. Roll tightly around the filling and place seam-side down in the prepared baking dish. Repeat to form remaining taquitos. Spray taquitos with cooking spray and sprinkle with remaining Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is melted and taquitos are crispy, 20 to 22 minutes.
6. 6 Place shredded lettuce on a serving platter and arrange taquitos on top. Serve with sour cream and guacamole.

By Allrecipes Member

Ingredients

• ✓ taco sauce
• tortilla chip
• cheddar cheese
• tomato
• iceberg lettuce
• hot pepper sauce
• mayonnaise
• black pepper
• salt
• black bean
• pinto bean
• chickpea
• red kidney bean
• black olive
• cumin
• oregano
• chili powder
• ground beef
• onion
• olive oil

Instructions

1. 1 Heat oil in a skillet over medium heat. Cook and stir onion until it has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Cook and stir ground beef into onion until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in chili powder, oregano, and cumin until incorporated, 1 minute. Remove from heat. Stir in olives, kidney beans, garbanzo beans, pinto beans, and black beans; cool.
3. 3 Mix together mayonnaise, taco sauce, and hot pepper sauce in a bowl. Refrigerate until ready to serve. Layer lettuce with tomatoes, Cheddar cheese, bean mixture, tortilla chips, and dressing to serve.

By penguinite