Taco Bueno Party Taco Thursday Recipes

TACO BUENO

Steps:

• Brown ground beef in a 3-5qt oven safe pan (Dutch oven) and put aside on paper towels to drain.
• Reserve 2 tablespoons of the fat from the browned meat in the pan.
• Finely chop the onion and garlic and add to the pan cooking over medium low heat till onions are translucent.
• Return meat to the pan also adding the spaghetti sauce, kidney beans, and chili seasoning.
• Once the mixture is heated through set aside in a bowl leaving a thin layer of chili mixture in the pan.
• Now we can begin layering with a single layer of chips, a layer of chili mixture, and a layer of cheese.
• Repeat the last step till you run out of the chili mixture.
• To top off the cassarole crush some of the remaining chips and add them to the reserved cheese and sprinkle over the top of the cassarole.
• Bake the cassarole covered for 20 min at 350F.
• Then uncover and bake for the remaining 10 min.

SLOW-COOKER PARTY BEEF TACOS

Steps:

• Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
• Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed.
• Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.
• To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on High setting for 1 hour or until hot. Reduce heat to Low to keep warm. To serve, spoon beef mixture into taco shells. Top with Layered Taco Toppings.
• To make Layered Taco Toppings, heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.
• In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.
• In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.