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Keto Chicken Taco Shells
Pantry American

Keto Chicken Taco Shells

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Drain canned chicken thoroughly, getting as much moisture out as possible. Spread chicken on the prepared baking sheet.
  3. 3 Bake in the preheated oven until dried, about 10 minutes.
  4. 4 Transfer chicken to a bowl. Increase oven temperature to 500 degrees F (260 degrees C).
  5. 5 Mix eggs, Cheddar cheese, and taco seasoning into chicken.
  6. 6 Scoop 4 even mounds of mixture onto the same baking sheet. Flatten into tortilla-sized circles.
  7. 7 Bake in the preheated oven until set, 8 to 10 minutes.

By faith4keto kitchen

Real Nacho Cheese Sauce
Pantry Mexican

Real Nacho Cheese Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Melt butter in a saucepan over medium-high heat. Whisk in cornstarch until paste forms, 30 seconds to 1 minute. Whisk in milk gradually until smooth, 1 to 2 minutes. Simmer until thickened to sauce consistency, about 2 minutes.
  2. 2 Whisk Cheddar cheese, cream cheese, taco seasoning, and hot sauce into milk mixture until smooth, 1 to 2 minutes more. Add more milk as needed for desired consistency. Keep warm until ready to use.

By leeleeb

Air Fryer Keto Chicken Wings
Dinner American

Air Fryer Keto Chicken Wings

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine chicken wings, taco seasoning, and olive oil in a resealable plastic bag. Seal the bag and shake to coat. Place wings in the air fryer basket.
  2. 2 Preheat the air fryer to 350 degrees F (175 degrees C) for 2 minutes.
  3. 3 Cook wings in the preheated air fryer for 12 minutes, flipping after 6 minutes.

By thedailygourmet

Air-Fried Taco Dogs
Dinner American

Air-Fried Taco Dogs

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients. Preheat an air fryer to 390 degrees F (200 degrees C). Make sure the air fryer is at temperature for at least 4 minutes.
  2. 2 Cut 5 slits into each hot dog. Evenly rub 1/2 teaspoon taco seasoning over each hot dog.
  3. 3 Cook hot dogs in the air fryer basket for 5 minutes.
  4. 4 Place hot dogs in buns and return to the basket. Cook until buns are toasted and hot dogs are crisp, about 4 minutes more.
  5. 5 Top hot dogs with equal amounts of guacamole, salsa, and jalapenos.

By Buckwheat Queen

Baked Cream Cheese Jalapeño Poppers
Appetizer American

Baked Cream Cheese Jalapeño Poppers

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
  2. 2 Blend cream cheese, Cheddar cheese, and seasoning mix together in a bowl. Spread mixture into jalapeño halves and arrange onto the prepared baking sheet. Sprinkle bread crumbs over cheese filling.
  3. 3 Bake in the preheated oven until peppers are just tender, 20 to 30 minutes.

By SANDYBREIT

Baked Mexican Chips on a Stick
Appetizer American

Baked Mexican Chips on a Stick

5.0

Prep
15 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
  2. 2 Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
  3. 3 Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
  4. 4 Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
  5. 5 Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

By lutzflcat

Tailgate Tacos
Appetizer American

Tailgate Tacos

4.5

Prep
15 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
  2. 2 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 in salsa and taco seasoning.
  3. 3 Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend.
  4. 4 Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.

By Kylee Kolesar

'Beefy' Cheesy Pasta
American

'Beefy' Cheesy Pasta

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, soy sauce, and garlic in the hot skillet until turkey is completely browned, 5 to 7 minutes. Stir taco seasoning mix into the turkey mixture.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes.
  3. 3 Drain rotini and return to the pot; place over low heat. Stir milk and butter with the rotini; cook until the butter melts completely, 2 to 3 minutes; add turkey mixture and stir. Sprinkle cheese over the rotini-and-turkey mixture; cook and stir until the cheese melts, about 5 minutes.

By Rebecca Nicole Smith

Baked Taco Dip
Appetizer American

Baked Taco Dip

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spread cream cheese in an even layer in an 8x8-inch baking dish.
  3. 3 Cook and stir ground beef in a large skillet over medium-high heat until crumbly, browned, and cooked through, 5 to 10 minutes. Stir in water and taco seasoning mix; simmer until most liquid evaporates, 3 to 5 minutes.
  4. 4 Spread beef mixture over cream cheese; top with salsa, then sprinkle with Cheddar cheese.
  5. 5 Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes.

By ChefLes

Walking Tacos
Dinner American

Walking Tacos

4.9

Prep
15 min
Cook
5 min
Total
20 min

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 10 minutes. Drain and discard grease. Mix in taco seasoning until incorporated.
  2. 2 Crush chips without opening the bags. Open each bag carefully and spoon in seasoned beef. Cover with cheese, tomatoes, lettuce, and sour cream. Stir to blend, then eat with forks right out of the bags.

By Shawn Hoffman Zimmerman

Football Cheese Ball
Appetizer American

Football Cheese Ball

4.3

Prep
15 min
Cook
Total
165 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together cream cheese, Cheddar cheese, green onions, Worcestershire sauce, and taco seasoning mix in a large bowl until well combined.
  3. 3 Press cheese mixture into a ball and transfer to a sheet of plastic wrap.
  4. 4 Use the plastic wrap to press cheese ball into the shape of a football by flattening ball and rounding each end.
  5. 5 Place cheese football on a plate and arrange American cheese strips on the top like laces. Cover and refrigerate for at least 2 hours before serving.
  6. 6 Remove cheese ball from the refrigerator 30 minutes before serving.

By AMYRICHARDSON25

Red, White, and Blue Taco Bites
Dinner American

Red, White, and Blue Taco Bites

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and spray with nonstick spray.
  2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 8 minutes. Drain excess oil from the skillet. Stir in taco seasoning until well mixed. Cook for an additional 2 minutes, then remove beef mixture to a paper towel-lined plate to soak up any excess moisture.
  3. 3 Spread tortilla chips in a single layer onto the prepared baking sheet, making sure they don't overlap (you may need to use two baking sheets.) Top each chip with a small amount of cheese, a spoonful of the beef mixture, some salsa, followed by a little sour cream. Finally, sprinkle remaining cheese over the top of each chip, being careful to keep the cheese on the chip so when it melts it doesn't stick to the baking sheet.
  4. 4 Bake in the pre-heated oven for 5 minutes, or until the cheese has melted.
  5. 5 Pipe or dollop a small amount of the remaining sour cream on the very top of each taco bite. Serve on a platter.

By fabeveryday

Barb's Firecrackers
Appetizer American

Barb's Firecrackers

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Stir refried beans and taco seasoning together in a bowl. Place cream cheese in a separate bowl; stir until smooth. Stir guacamole into cream cheese until well combined.
  2. 2 Place 1 tortilla on a work surface; spread evenly with ½ cup bean mixture and top with ½ cup guacamole mixture. Roll tortilla into a log; moisten edge with a little water to seal. Wrap each rolled tortilla tightly in plastic wrap; refrigerate until firm, 1 hour to overnight.
  3. 3 Unwrap rolls; trim and discard uneven edges. Cut rolls into 1-inch pieces; place 1 piece into each cupcake liner and insert 1 red chile pepper strip in center of each piece for wicks. Sprinkle with green onion.

By Prairierose31

Grey Cup Nachos
Appetizer American

Grey Cup Nachos

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add onion and cook until tender. Drain off grease. Stir in the contents of the seasoning packet and any water if needed in order to prepare according to package directions.
  2. 2 When the meat is done cooking, add the bell pepper, jalapeno pepper and sliced mushrooms to the skillet, and lower heat to medium. Cook and stir until vegetables are about halfway cooked, 3 to 4 minutes. Stir in the cheese sauce until everything is evenly coated.
  3. 3 Serve tortilla chips topped with the meat and cheese sauce, or serve buffet style where each person can top their own nachos.

By ticat1

Low-Carb Chicken Nacho Bites
Appetizer American

Low-Carb Chicken Nacho Bites

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
  3. 3 Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
  4. 4 Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

By SunnyDaysNora

Sizzling Southwest Burgers
Dinner American

Sizzling Southwest Burgers

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat grill for high heat.
  2. 2 In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties.
  3. 3 Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done. Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.

By APRILNILS

Copycat Crunchwrap Supreme
Lunch American

Copycat Crunchwrap Supreme

4.6

Prep
5 min
Cook
11 min
Total
16 min

Instructions

  1. 1 Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
  2. 2 Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
  3. 3 Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
  4. 4 Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
  5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

By Soup Loving Nicole

Spicy Keto Chicken-and-Cheese Casserole
Dinner American

Spicy Keto Chicken-and-Cheese Casserole

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan.
  2. 2 Heat a pan over medium-high heat. Add chicken and saute until no longer pink in the center and juices run clear, 6 to 8 minutes. Drain excess liquid. Add taco seasoning; toss to coat. Transfer chicken into the prepared baking pan.
  3. 3 Mix salsa, sour cream, and jalapenos together in a bowl and pour over the chicken.
  4. 4 Bake in the preheated oven until hot, about 25 minutes. Remove from oven and cover with Cheddar cheese. Continue baking until cheese melts, about 5 minutes more.
  5. 5 Let casserole cool before cutting into pieces and garnishing with green onions.

By Soccerchef

Grilled Taco Burger and Potato Foil Packets
Dinner American

Grilled Taco Burger and Potato Foil Packets

5.0

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Cut four 12x18-inch sheets of aluminum foil.
  2. 2 Mix ground beef, bread crumbs, milk, and taco seasoning mix together in a medium bowl until well blended. Shape into four 4-inch patties. Mix potatoes and salsa in another medium bowl.
  3. 3 Place 1 patty onto each piece of foil and top with 1/4 of the potato mixture and 1/4 of the Cheddar cheese. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
  4. 4 Place packets, seam-side up, on the preheated grill. Cover the grill and cook, rearranging the packets several times, until patties are cooked through and potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By Deb H

Kid-Friendly Chicken Chimichangas
Dinner American

Kid-Friendly Chicken Chimichangas

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix cream cheese, pepper Jack cheese, and taco seasoning in a medium-sized bowl. Fold in cooked shredded chicken. Divide mixture evenly onto 8 tortilla shells. Fold tortillas by tucking in sides first and then rolling. Place filled tortillas into a 9x13-inch baking dish with seam-sides down. Spray tops with cooking spray.
  3. 3 Bake in the preheated oven for 15 minutes. Turn chimichangas over and bake 15 minutes more.
  4. 4 Serve topped with Cheddar cheese, salsa, and sour cream.

By Maria Labrador Harper

Fiesta Tater Tot Casserole
Dinner American

Fiesta Tater Tot Casserole

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  2. 2 Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  3. 3 Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
  4. 4 Layer potato nuggets in the prepared casserole dish.
  5. 5 Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
  6. 6 Spoon ground beef mixture over potato nuggets; pour in soup mixture.
  7. 7 Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

By 2macs114

Taco Dip Casserole
Dinner American

Taco Dip Casserole

5.0

Prep
10 min
Cook
35 min
Total
55 min

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

Chili Mac
Dinner American

Chili Mac

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Cook ground beef, onion, and bell pepper in a large skillet over medium heat until beef is crumbly and no longer pink, about 5 minutes; pour off drippings.
  3. 3 Add tomatoes, water, and taco seasoning; simmer, stirring occasionally, for 5 minutes. Remove from heat. Stir cooked pasta into meat mixture until combined.
  4. 4 Spoon 3 cups meat mixture into an 11x7-inch baking dish. Sprinkle with 1 cup cheese; top with remaining meat mixture. Cover with aluminum foil.
  5. 5 Bake in the preheated oven for 30 minutes. Remove foil; sprinkle with remaining cheese. Continue baking until cheese is melted, about 5 minutes.

By Sargento

Fiesta Pinwheels
Appetizer American

Fiesta Pinwheels

4.8

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth; stir in Cheddar cheese, olives, and chiles.
  2. 2 Spread about ½ cup cream cheese mixture onto each tortilla; roll each like a jelly roll. Wrap rolls in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

By ACPHIFER

Chicken Taco Lasagna
Dinner American

Chicken Taco Lasagna

4.1

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Combine chicken, lime juice, and taco seasoning in a large bowl. Stir to make sure chicken is evenly covered.
  2. 2 Cook chicken mixture over medium heat until firm, about 15 minutes.
  3. 3 Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper.
  4. 4 Put a few spoonfuls of the sour cream mixture in the bottom of a 9x9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese.
  5. 5 Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.

By Bailey

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce
American

Mini Southwestern Corn Pup Muffins with Fiesta Dipping Sauce

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat two 12 cup muffin tins with nonstick cooking spray or line with paper liners.
  2. 2 In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, chili powder, cumin and garlic powder. Make a well in the center and pour in the milk, egg and oil. Stir until well blended, then gently stir in the cheese. Drop a smal spoonful of the batter into the bottom of each muffin cup. Place a piece of hot dog on top of this batter. Fill cups with enough additional batter to cover the hot dog pieces.
  3. 3 Bake for 10 to 12 minutes in the preheated oven, or until muffins are lightly browned and spring back when lightly pressed. Cool slightly before removing from the muffin pans. Serve warm with the Fiesta Dipping Sauce.
  4. 4 To make the Fiesta Dipping Sauce, whisk together the sour cream, mayonnaise and taco seasoning mix until smooth. Serve immediately.

By Athena

Southwestern Grilled Chicken Wraps
Lunch American

Southwestern Grilled Chicken Wraps

4.0

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
  2. 2 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
  3. 3 Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

By Shara Bailey