Type what you have

Ingredients

• ✓ taco seasoning
• olive oil
• garlic
• tomato
• vegetarian ground beef crumbles
• lettuce
• cottage cheese
• cheddar cheese
• taco sauce

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add garlic; cook until fragrant and slightly softened, about 2 minutes. Add tomatoes, vegetarian crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
2. 2 Divide lettuce between two bowls; divide tomato mixture between bowls on top lettuce. Surround tomato mixture with cottage cheese; sprinkle Cheddar cheese over top. Season with taco sauce.

By Food Tourist

Ingredients

• ✓ taco seasoning
• spiral pasta
• ground beef
• lettuce
• cherry tomato
• cheddar cheese
• corn chip
• onion
• salad dressing
• sour cream

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spiral pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
2. 2 Meanwhile, heat a large skillet over medium-high heat; add ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef; cool.
3. 3 Stir beef mixture into pasta. Add lettuce, tomatoes, Cheddar cheese, corn chips, onion, and French dressing; toss to combine and coat. Top with sour cream.

By mssyann8

Ingredients

• ✓ taco seasoning
• sour cream
• pico de gallo salsa
• flour tortilla
• mexican cheese blend
• turkey breast

Instructions

1. 1 Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.
2. 2 Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.

By Bibi

Ingredients

• ✓ taco seasoning
• ground beef
• tomato
• kidney bean
• pinto bean
• corn
• buttermilk ranch dressing mix

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.
2. 2 Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
3. 3 Cook on Low for at least 3 hours.

By Lucinda

Ingredients

• ✓ taco seasoning
• onion
• chicken broth
• tomato
• green chile pepper
• chicken breast
• cornstarch
• water
• mexican cheese blend
• cilantro

Instructions

1. 1 Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
2. 2 Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

By ladyw4kids

Ingredients

• ✓ taco seasoning
• ground beef
• crescent roll dough
• refried bean
• sour cream
• salsa
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
3. 3 Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

By Michelle Blum

Ingredients

• ✓ taco seasoning
• chicken breast tenderloin
• mango-peach salsa
• cayenne pepper
• chili powder
• garlic powder
• salt
• pineapple chunk
• onion

Instructions

1. 1 Place chicken in a bowl and sprinkle with taco seasoning. Mix until coated and transfer into a slow cooker. Add salsa, cayenne pepper, chili powder, garlic powder, and salt; mix to combine.
2. 2 Cover and cook on Low until chicken is ready to shred, 4 to 5 hours. Remove chicken, shred with 2 forks, and return to the slow cooker.
3. 3 Break up the pineapple chunks and add them to the slow cooker with 1/4 cup of pineapple juice (or more to taste) and onion slices. Cook on Low until sauce is bubbling and fragrant, 1 to 2 hours.

By Lilliansmommy

Ingredients

• ✓ taco seasoning
• chicken breast
• tomato sauce
• water
• black bean
• spinach
• sour cream
• mexican cheese blend
• salsa

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
2. 2 Place the chicken breasts in the prepared dish. Mix the tomato sauce, water and taco seasoning in a small bowl; pour sauce over the chicken.
3. 3 Bake in preheated oven until chicken is no longer pink in the center, about 30 minutes.
4. 4 Divide spinach between two plates. Place the chicken breasts on the spinach beds and spoon half the black beans over each piece. Divide sour cream, shredded cheese and salsa to top each salad.

By dian

Ingredients

• ✓ taco seasoning
• green bell pepper
• onion
• olive oil
• chicken stock
• ground beef
• tomato
• salt
• cheddar cheese
• romaine lettuce

Instructions

1. 1 Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
2. 2 Place ground beef in a separate skillet over medium heat. Cook and stir with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
3. 3 Sprinkle tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
4. 4 Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, tomato, and about 1 1/2 tablespoons Cheddar cheese.

By asliceofpi

Ingredients

• ✓ taco seasoning
• hot pepper sauce
• pepper
• salt
• cumin
• lemon juice
• mayonnaise
• sour cream
• cilantro
• avocado
• cherry tomato
• whole kernel corn
• red onion
• jicama
• red bell pepper
• carrot
• chicken

Instructions

1. 1 In a large bowl, gently mix chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
2. 2 In a separate bowl, mix sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving.

By KIKI810

Ingredients

• ✓ taco seasoning
• cooking spray
• corn tortilla chip
• pepper jack cheese
• black olive
• grape tomato
• cilantro

Instructions

1. 1 Preheat the air fryer to 360 degrees F (180 degrees C) for about 3 minutes. Line air fryer basket with foil or a parchment liner, and spray with cooking spray.
2. 2 Spread out chips in the fryer basket in a single layer, slightly overlapping chips, so the cheese doesn't melt through. Lightly dust chips with taco seasoning to get a pop of taco flavor, and sprinkle with shredded cheese. Don't overcrowd the basket.
3. 3 Top cheese with olives and tomatoes and place basket in the air fryer.
4. 4 Air-fry until cheese is melted and chips are starting to slightly brown on the edges, 5 to 6 minutes. Watch closely to be sure the cheese doesn't burn. If necessary, add additional time until you reach your preferred crispness.
5. 5 Move nachos to a plate, garnish with chopped cilantro, and serve immediately.

By lutzflcat

Ingredients

• ✓ taco seasoning
• cooking spray
• ham steak
• salsa
• apricot nectar
• apricot preserves
• brown sugar

Instructions

1. 1 Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
2. 2 Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
3. 3 Transfer ham steak to a platter and cover with sauce.

By tea and honey

Ingredients

• ✓ taco seasoning
• canola oil
• onion
• garlic
• lentil
• chicken broth
• salsa
• taco shell

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add lentils and taco seasoning; cook and stir 1 minute.
2. 2 Add chicken broth; bring to a boil. Reduce heat to low, cover, and simmer until lentils are tender, 25 to 30 minutes.
3. 3 Uncover the skillet; cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
4. 4 Serve about 1/4 cup lentil mixture in each taco shell.

By MK!

Ingredients

• ✓ taco seasoning
• onion
• butter
• ground beef
• garlic powder
• tomato sauce
• salsa
• hamburger bun

Instructions

1. 1 Mince enough onion to get 1/4 cup. Set remaining onion aside.
2. 2 Melt butter in a skillet over medium heat. Add 1/4 cup minced onion and 1 teaspoon taco seasoning. Cook until onion is translucent and fragrant, about 5 minutes.
3. 3 Transfer onion to a medium bowl; add ground beef, 2 teaspoons taco seasoning, and garlic powder. Mix well and shape into 4 hamburger patties.
4. 4 Pour tomato sauce into a large skillet over medium-high heat. Add salsa and remaining 1 teaspoon taco seasoning. Mix to combine.
5. 5 Shave remaining onion into thin slices using a mandolin. Add to tomato mixture. Add hamburger patties and cook in the sauce until internal temperature reaches 170 degrees F (76 degrees C), about 5 minutes per side.
6. 6 Toast the hamburger buns if desired. Top buns with hamburger patties and sauce, and other desired toppings.

By thedailygourmet

Ingredients

• ✓ taco seasoning
• chicken broth
• cream of chicken soup
• green chile pepper
• chicken breast
• great northern bean
• white corn
• sour cream
• pepper jack cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Layer chicken, great northern beans, and corn in a slow cooker.
3. 3 Mix chicken broth, condensed soup, chile peppers, and taco seasoning together in a bowl. Pour broth mixture over top.
4. 4 Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a cutting board. Shred with two forks or cut into bite-sized pieces. Return to the slow cooker.
6. 6 Stir in sour cream and pepper Jack cheese; cover and cook on Low until cheese is melted, 3 to 5 minutes.

By Rjcunigan

Ingredients

• ✓ taco seasoning
• cream cheese
• monterey jack cheese
• cilantro
• green onion
• green chile pepper
• tomato
• onion
• jalapeno pepper

Instructions

1. 1 Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
2. 2 Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
3. 3 Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
4. 4 Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
5. 5 Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

By Nicole McLaughlin

Ingredients

• ✓ taco seasoning
• guacamole
• sour cream
• cheddar cheese
• monterey jack cheese
• salsa
• refried black bean
• black olive
• black olive
• green onion

Instructions

1. 1 Spread guacamole in the bottom of a round serving dish in an even layer.
2. 2 Mix 1 cup of the sour cream with the taco seasoning in a bowl. Spread the seasoned sour cream mixture evenly over the guacamole layer.
3. 3 Sprinkle cheese on top of the sour cream, then pour salsa evenly over the cheese, covering ot completely.
4. 4 Pour refried beans into a microwave-safe container and warm until softened (this will make it easier to spread). Spread over the top of the salsa layer, leaving about 1 inch of the salsa showing around the edge of the dish.
5. 5 Place the remaining 1/2 cup of sour cream into a piping bag, or a plastic bag with the corner snipped off. Pipe a spiderweb pattern on top of the bean layer.
6. 6 Add a spider to the top by cutting the large black olive in half lengthwise to make the spider's body. Cut four of the sliced olives in half to create eight legs. Arrange the pieces on top of the web.
7. 7 Arrange the remaining sliced black olives and the chopped green onions around the edge of the dip.

By fabeveryday

Ingredients

• ✓ taco seasoning
• ground beef
• pepper jack cheese
• hamburger bun
• sour cream
• salsa
• cilantro
• tomato
• avocado
• onion

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix ground beef and taco seasoning together in a bowl with your hands. Separate mixture into 5 equal portions. Form into patties.
3. 3 Cook patties on the preheated grill for 5 minutes. Flip, top with pepper Jack cheese slices, and continue to grill until no longer pink or to desired doneness, about 5 minutes more. An instant-read thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).
4. 4 Spread sour cream and salsa on buns. Add patties; top with cilantro, tomato, avocado, and onion.

By Anabelen

Ingredients

• ✓ taco seasoning
• ground beef
• water
• refried bean
• salt
• black pepper
• tortilla chip
• cheddar cheese
• sour cream
• tomato

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. Transfer to a paper towel-lined plate to drain. Wipe grease from the skillet.
2. 2 Combine water and taco seasoning mix in the same skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Add cooked beef along with refried beans; mix well. Season with salt and pepper.
3. 3 Assemble tortilla scoops on individual plates. Scoop a small amount of beef mixture into each scoop, filling to the top. Add Cheddar cheese, diced tomato, and sour cream on top.

By Mrs Jay

Ingredients

• ✓ taco seasoning
• ground beef
• salsa
• corn
• salt
• black pepper
• shell pasta
• colby monterey jack cheese
• green onion
• cheddar cheese

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. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
4. 4 Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
5. 5 Bake in the preheated oven until cheese is melted, about 25 minutes.

By Sarah Jayne Jeffries

Ingredients

• ✓ taco seasoning
• ground beef
• onion
• green chili
• cream of chicken soup
• sour cream
• flour tortilla
• cheddar cheese
• lettuce
• tomato
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook and stir ground beef, onion, 1 can green chiles, and taco seasoning in a large skillet over medium-high heat until beef is crumbly and browned, 6 to 8 minutes. Drain excess fat. Set aside.
3. 3 Combine canned soup, sour cream, and remaining 1 can green chiles in a medium saucepan over medium-low heat until warm, about 10 minutes; transfer ½ to a 9x13-inch baking dish.
4. 4 Spoon ground beef mixture in a line across middle of each tortilla; roll up tortillas. Place into the baking dish on top sour cream mixture; pour remaining ½ sour cream mixture over enchiladas. Top with Cheddar cheese.
5. 5 Bake in the preheated oven until hot and bubbling, about 35 minutes.
6. 6 Top enchiladas with lettuce, tomatoes, and olives.

By farmerbrown

Ingredients

• ✓ taco seasoning
• biscuit
• ground beef
• water
• onion
• red bell pepper
• sour cream
• mayonnaise
• cheddar cheese
• tomato
• jalapeno pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan.
2. 2 Place and press biscuit dough into the bottom of the baking pan and halfway up the sides.
3. 3 Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on.
4. 4 Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet.
5. 5 Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes.
6. 6 Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onion-pepper mixture in a bowl.
7. 7 Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough. Sprinkle with remaining Cheddar cheese.
8. 8 Bake uncovered in the preheated oven until cheese is lightly browned and bubbly, 30 to 40 minutes.

By EAForsythe

Ingredients

• ✓ taco seasoning
• chicken thigh
• salt
• black pepper
• oil
• butter
• hatch chile pepper
• onion
• garlic
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken thighs with salt and pepper.
3. 3 Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
4. 4 Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
5. 5 Place chicken on top of onions and chiles and cover with foil.
6. 6 Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ taco seasoning
• ziti pasta
• vegetable oil
• onion
• green bell pepper
• chicken breast
• salsa
• cream cheese
• black bean
• corn
• cheddar cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add ziti and return to a boil. Cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Add onion and green pepper; cook and stir until soft, 5 to 7 minutes. Transfer to a bowl.
3. 3 Cook chicken in the same skillet until no longer pink in the center, 7 to 10 minutes.
4. 4 Combine salsa, cream cheese, and taco seasoning in a saucepan over low heat; cook and stir until cream cheese is melted, about 5 minutes.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Combine ziti, chicken, salsa mixture, onion mixture, black beans, and corn in a large bowl. Add 1/2 of the Cheddar cheese and mix until combined. Pour into a baking pan.
7. 7 Bake in the preheated oven for 20 minutes. Sprinkle remaining Cheddar over top. Continue to bake until cheese is melted, about 10 minutes.

By Sharon M

Ingredients

• ✓ taco seasoning
• ground beef
• salt
• black pepper
• onion
• garlic
• red pepper flakes
• canola oil
• pizza dough
• cheddar cheese
• green onion

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. Add yellow onion, garlic, taco seasoning, and red pepper flakes; cook and stir until onion is tender, about 10 minutes.
2. 2 Heat oil in a separate skillet over medium heat.
3. 3 Roll dough into a thin crust onto a work surface; cut into 6 equal pieces.
4. 4 Fry each piece of dough in the hot oil until golden, about 1 minute per side. Transfer cooked flatbread to a paper towel-lined plate.
5. 5 Top each flatbread with ground beef mixture, Cheddar cheese, and green onion.

By samlawali

Ingredients

• ✓ taco seasoning
• olive oil
• ground chicken
• egg
• cheddar cheese
• milk
• red bell pepper
• shallot
• mushroom
• chive
• jalapeno pepper
• hot sauce
• salt
• black pepper

Instructions

1. 1 Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
4. 4 Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
5. 5 Bake in the preheated oven until eggs are set, about 18 minutes.

By Raquel Teixeira

Ingredients

• ✓ taco seasoning
• olive oil
• onion
• riced cauliflower
• egg
• heavy cream
• pepper jack cheese
• zucchini
• yellow squash
• tomato
• salt
• black pepper
• lime
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a 7x10-inch, 2-quart baking dish.
2. 2 Warm 1 tablespoon olive oil in a skillet until it shimmers. Add onion and taco seasoning; cook and stir until onion begins to soften, 3 to 5 minutes.
3. 3 Remove from heat and stir in riced cauliflower. Pour mixture into the prepared baking dish.
4. 4 Stir together eggs and cream in a bowl until well blended; pour over the cauliflower mixture and gently work it in until it surrounds the cauliflower mixture. Sprinkle 1/4 cup grated pepper Jack cheese on top.
5. 5 Place alternating slices of zucchini, yellow squash, and tomato on top of the cheese layer. Drizzle vegetables with remaining olive oil and season with salt and pepper.
6. 6 Bake in the preheated oven for 20 minutes. Sprinkle remaining 1/4 cup cheese on top of the vegetables and bake for 10 more minutes. Garnish with lime and cilantro.

By Bibi

Ingredients

• ✓ taco seasoning
• cooking spray
• ground beef
• black bean
• water
• salsa
• three cheese pizza
• pepper jack cheese
• sour cream
• hot sauce
• lettuce
• tomato
• jalapeno pepper
• cilantro
• tortilla strip

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Grease a large skillet with cooking spray and place over medium-high heat. Cook ground beef in the hot skillet until browned, 5 to 7 minutes. Drain off grease. Add black beans, water, salsa, and taco seasoning; cook for about 2 minutes more.
3. 3 Unwrap pizza and place on a baking sheet. Spread meat-bean mixture evenly over crust. Sprinkle with pepper Jack cheese.
4. 4 Bake in the preheated oven for 10 to 12 minutes. Cool for 5 minutes.
5. 5 While pizza is baking, stir together sour cream and hot sauce in a small bowl. Transfer to a small zip-top bag and place in the refrigerator.
6. 6 Top pizza with lettuce, tomato, jalapeño, cilantro, and tortilla strips.
7. 7 Snip off a corner of the zip-top bag and drizzle sour cream-hot sauce mixture over pizza.

By My Hot Southern Mess

Ingredients

• ✓ taco seasoning
• olive oil
• onion
• garlic
• ground venison
• mushroom
• cabbage
• lime juice
• cilantro
• salt
• black pepper
• corn tortilla
• salsa
• blue cheese

Instructions

1. 1 Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
2. 2 Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
3. 3 Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.

By Stephen Williams

Ingredients

• ✓ taco seasoning
• cauliflower
• olive oil

Instructions

1. 1 Preheat the oven to 380 degrees F (190 degrees C).
2. 2 Toss cauliflower with olive oil and taco seasoning in a bowl until well combined. Transfer to the air fryer basket.
3. 3 Air-fry cauliflower for 7 minutes. If you like your cauliflower extra crispy, air-fry for an additional 7 to 8 minutes. If your florets are small, keep an eye on them, otherwise they may burn.

By thedailygourmet