TAKE-TO-SCHOOL TACO BAR
It makes sense why tacos are enjoyed during any time of the day in Mexico. They're easy to make and there's an infinite amount of ways you can customize them. If your kids love taco night, surprise them with a do-it-yourself taco bar that fits neatly into a lunch box.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Fold 1 slice roast beef inside each of 2 soft tortillas and sprinkle with cheese. Pack in the biggest compartment of the lunch box. Pack other compartments with guacamole, salsa, sour cream and other favorite toppings. Seal and send off to school.
- Grate tomatoes on the largest holes of a box grater into a bowl all the way down to the skins. Discard the skins. Grate the onion into the tomato. Stir in olive oil. Season with salt, to taste. Serve with cilantro leaves on the side, or stirred in, if desired.
- Scoop the flesh from the shell with a spoon into a medium bowl. Squeeze the lime juice over the avocado and stir to coat evenly. Add the salt. Use a fork to stir and mash into a chunky guacamole. Stir in tomatoes or fruit, if desired.
MAKE YOUR OWN TACOS BAR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 10 tacos
Number Of Ingredients 32
Steps:
- Chipotle Turkey Taco Filling:In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
- Pork and Bell Pepper Filling:Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.
- Combine all Pico de Gallo ingredients in a small bowl and serve.
- To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.
DESSERT TACO BAR
Steps:
- Cut six 4-inch circles of parchment paper. Prop up an oven rack on the counter, using cans of vegetables or beans; the rack should be elevated a few inches.
- Melt the marshmallows and butter together in a large pot over medium heat. Stir in the cornflakes. Pour the mixture onto a baking sheet.
- Using the parchment circles as stencils, cut the corn treats into circles with a paring knife. Leaving the parchment on, mold the circles into a taco shape. Place the tacos, parchment down, into the oven rack so that the bottom of the tacos touch the countertop. (If they don't touch, lay the cans on their sides to lower the rack.) Let the tacos set up for 5 to 10 minutes, or until dried and crisp.
- Once the tacos are hardened, fill them with ice cream using a 2-tablespoon scoop, then sprinkle with rice cereal. Freeze until ready to serve. (When freezing, it's best to arrange the tacos snugly in a baking dish so they stand upright.)
- To serve, set up a toppings bar of diced strawberries, whipped cream, green shredded coconut and yellow and orange chocolate candies. Invite everyone top their taco with their favorite fixings.
TACO BAR
Steps:
- Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking.
- In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth.
- Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours.
- Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend.
- Serve as an accompaniment to fish tacos, or other dishes, as desired.
TOTALLY TASTY TACO BAR
An easy dinner idea that is great for a crowd. Lay out the ingredients and let your eaters choose their own taco adventure with all of the Mexican Toppings.
Provided by Thriving Home
Categories Dinner
Time 45m
Number Of Ingredients 25
Steps:
- In a small bowl, stir together taco seasoning ingredients. Set aside.
- In a large skillet, heat the oil over medium-high heat. Saute the diced onion, stirring frequently, until softened, 4 to 5 minutes. Stir in 3-4 minced garlic cloves and cook for 30 to 60 seconds more.
- Add the ground beef and cook for 5-7 minutes, or until no longer pink, breaking up the meat with a wooden spoon or spatula as it browns. Drain off excess grease.
- Sprinkle 3-4 tablespoons of taco seasoning over the meat and stir until coated. Add in 1 cup of chicken/beef/vegetable broth and bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, until the mixture has reduced some, about 5 minutes.
- Transfer cooked ground meat to a serving bowl and set out with other Mexican toppings in an assembly line to make your homemade taco bar!
KIDS CAN MAKE: A QUESADILLA BAR
This self-serve meal lets kids load up open-face quesadillas with their choice of toppings. For little kids: Let them assemble the quesadillas before baking. For big kids: Let them add the seasonings to the beef and help cut up the vegetables for the toppings.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the beef, breaking it up with a spoon, and cook until most of the liquid has evaporated, about 5 minutes. Stir in the cumin, chili powder, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook 3 minutes. Stir in the ketchup and cook, stirring regularly, until the beef is browned and completely cooked through, about 2 minutes. Stir in the rice and 1/4 cup water and cook until the rice is heated through, about 3 minutes.
- Spray a rimmed baking sheet with cooking spray. Lay the tortillas on the sheet. Divide the beef mixture among the tortillas and top evenly with the mozzarella. Bake until the mozzarella is melted and the tortilla is beginning to brown, 3 to 5 minutes. Transfer the quesadillas to individual plates and serve with toppings.
Nutrition Facts : Calories 540, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 70 milligrams, Sodium 910 milligrams, Carbohydrate 44 grams, Fiber 6 grams, Protein 33 grams, Sugar 5 grams
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