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1-Dish Taco Bake
Dinner Mexican

1-Dish Taco Bake

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Brown ground beef and drain. Add taco seasoning and mix well.
  2. 2 Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
  3. 3 Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
  4. 4 Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.

By ARGO, KARO and FLEISCHMANN'S

Chef Julian's Smoked Tuna Tacos
Dinner Mexican

Chef Julian's Smoked Tuna Tacos

Prep
45 min
Cook
71 min
Total
116 min

Instructions

  1. 1 Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
  2. 2 Mix brown sugar and 1/4 cup salt together in a bowl.
  3. 3 Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
  4. 4 Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour.
  5. 5 Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
  6. 6 Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack.
  7. 7 Preheat a grill for medium-high heat and lightly oil the grate.
  8. 8 Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt.
  9. 9 Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
  10. 10 Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

By Twenty20 Grill