CREAM TACOS: TACOS DE CREMA
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Blanch the tomatillos in 1 quart boiling water for 3 minutes. Drain and save 1/2 cup of the cooking water. Set aside, cool, and remove husks. Place tomatillos in a blender with the garlic, salt, and serrano chiles. Add 3 to 4 tablespoons cooking liquid and blend on high speed for 10 seconds. Set sauce aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Mexican sausage and fry until browned and completely cooked through. Transfer sausage to paper towels to drain and set aside.
- Simmer sauce for 5 minutes in a pan wide enough to dip tortillas. Heat the remaining oil in a large skillet over high flame. With tongs, dip 1 tortilla at a time in the hot oil for a few seconds to coat and heat and then dip the tortilla in tomatillo sauce. Place on a serving plate and fill with 1/12th of the Mexican sausage, 1 tablespoon minced onion, and 1/2 teaspoon minced cilantro. Roll the tortilla into the shape of an enchilada. Repeat with remaining tortillas. Top with sauce, sour cream, strips of green chile, and a cilantro sprig. Serve immediately.
CREAMY TACO SOUP
This is a quick-and-easy recipe to make, and it's one of our favorite meals for cold winter nights.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3-1/4 quarts.
Number Of Ingredients 9
Steps:
- In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted. Stir in 1 cup sour cream; heat through (do not boil). Garnish with remaining sour cream.
Nutrition Facts : Calories 333 calories, Fat 20g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 746mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.
CREAM TACOS
Make and share this Cream Tacos recipe from Food.com.
Provided by Angel 8
Categories Mexican
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except cheese and tortillas. Bring to boil. Layer tortillas, chicken mixture, and cheese. Bake 20-30 minutes at 325. Let set 10-15 minutes before serving.
Nutrition Facts : Calories 375.1, Fat 20.2, SaturatedFat 9.9, Cholesterol 48, Sodium 894.7, Carbohydrate 34.8, Fiber 3.2, Sugar 2.7, Protein 15.3
CREAMY TACOS
Make and share this Creamy Tacos recipe from Food.com.
Provided by Chef Boy Mar-10
Categories Beans
Time 35m
Yield 12 bowls, 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, drain.
- Add soup, milk, tomatoes, Ro-Tel and beans.
- Cook on low heat until hot.
- Add Velveeta and simmer until Velveeta is all melted.
- Serve in bowl over corn chips (I prefer the Frito Lay Chili Cheese Corn Chips!).
- *OPTIONAL* Add chopped green chilies, Nopales Cactus, chili powder, garlic powder and/or extra Rotel Tomatoes to taste.
CREAMED TACOS
Very easy to make and feeds lots of people. My teen and adult kids love it along with the whole football team. Goes a long way. Delicious!
Provided by Mary Alldredge
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 11
Steps:
- 1. Brown grown beef in a pan until thoroughly cooked.
- 2. While meat is browning, open all cans and pour into a deep pan. Pour in Whipping cream. Cut up cheese into chunks so it melts quicker. (Use more beans or less for the amount you are making. Mild to hot as desired.)
- 3. Drain meat,(I rinse mine in hot water to remove more grease), pour into pan with other ingredients.
- 4. Mix all together and cook on medium heat until the cheese is melted. Stir as cheese is melting so it does not stick to bottom of pan.
- 5. Put Tostitos on plate or in a bow, Spoon Taco-Chili mix on top of chips, garnish with lettuce, chopped tomatoes and sour cream if desired.
CREAMY BEEF TACOS
Make and share this Creamy Beef Tacos recipe from Food.com.
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef; drain. Stir salsa and cream cheese and mix well on medium heat.
- Add 3 teaspoons of taco seasoning - the kind you buy in the packets at the grocery store. Simmer on low until mixture has thickened a bit.
- Fill warmed taco shells with beef mixture.
- Top with lettuce, tomato, green onions and sour cream.
Nutrition Facts : Calories 358.4, Fat 23.2, SaturatedFat 9.7, Cholesterol 72.2, Sodium 504.1, Carbohydrate 19.6, Fiber 1.9, Sugar 2.3, Protein 17.6
CREAMED TACOS
This is a super-easy recipe. Make a double batch because you'll crave the leftovers once the heartburn subsides.
Provided by Zenzeh
Categories Mexican
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in a large saucepan and cook until heated through and cheese melts and incorporates.
- Serve over corn tortillas or corn chips.
- Top with your favorite taco toppings.
Nutrition Facts : Calories 519.2, Fat 25.3, SaturatedFat 15.5, Cholesterol 78.6, Sodium 1109.9, Carbohydrate 44.1, Fiber 10.8, Sugar 5.8, Protein 30.1
ICE CREAM TACOS
Talk about a fun presentation! Karen Oney's cute dessert looks just like a taco-but it's stuffed with chocolate ice cream and topped with cherries and coconut instead of tomatoes and lettuce. "These are as much fun to make as to eat," promises the creative Fort Worth, Texas cook.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle one side of each tortilla with cinnamon. In a large skillet, heat oil over medium heat. Add tortillas, one at a time, cinnamon side up. When tortilla starts to brown, fold into a taco shape; drain on paper towels. , In the same skillet, cook and stir pecans for 2 minutes or until lightly toasted. In a small bowl, stir coconut and food coloring until coconut is evenly tinted. Place two small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and coconut.
Nutrition Facts : Calories 508 calories, Fat 33g fat (11g saturated fat), Cholesterol 22mg cholesterol, Sodium 265mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
CREAMY TACO SOUP
This is a quick and delicious creamy taco soup that is also very flexible. You can make it as spicy or as mild as you like. We like it served over corn tortilla chips, and topped with some shredded cheese and a dollop of sour cream. It's also low carb.
Provided by SandyR
Categories Taco Soup
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large soup pot over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot pot until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease if necessary.
- Stir in cumin and chili powder and cook for 2 to 3 minutes. Drop cream cheese pieces into the pot; mix well and cook until melted and no white chunks remain. Stir in beef broth, undrained diced tomatoes, green chiles, cream, and salt. Reduce heat to medium and cook until heated through, about 30 minutes, or longer if desired; do not allow to boil or curdling/separation may occur.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 8.8 g, Cholesterol 120.8 mg, Fat 33.6 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 16.7 g, Sodium 1298.4 mg, Sugar 4.3 g
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