taco Archives - The Midnight Baker

Restaurant Style Taco Seasoning

Judith Hannemann — Thu, 08 Jun 2017 23:00:31 +0000

Great tasting taco seasoning that’s just like the restaurant. Takes less than a minute to make!

Restaurant-Style Taco Seasoning Goes Homemade

The taco seasonings I have bought in the supermarket just don’t cut it for me as far as flavor.

Most are way too heavy on the cumin for my personal taste and frankly, most tasted artificial. That’s probably all the stabilizers and other chemicals that’s in them.

However, I discovered a really tasty and natural version over at Allrecipes. It had the perfect blend of herbs and spices!

Think Out Of The Taco Box

Sure, this seasoning blend is perfect for tacos, but it’s so flavorful that I’m sure you will want to use it for a lot more than just that!

I used it to season a meatloaf and also as a chicken rub; superb!

Let your imagination run wild since there are infinite ways to use this savory taco seasoning!

The Recipe

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Restaurant Style Taco Seasoning

Great tasting taco seasoning that’s just like the restaurant. Takes less than a minute to make!

Prep Time5

Total Time5

Course: condiments

Cuisine: Mexican

Keyword: taco seasoning

Servings: 1 /4 cup

Calories: 102kcal

Author: Judith Hannemann

Ingredients

1 1/2 tbsp cornstarch
1/2 tsp onion powder
1/2 tsp garlic powder
4 1/2 tsp chili powder
1/2 tsp seasoned salt
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp garlic salt
1/4 tsp sugar
1/2 tsp beef bouillon granules
1/4 tsp cayenne pepper

Instructions

Place all ingredients in a small bowl and mix together thoroughly.
Store in an airtight container.

Nutrition

*Adapted from Allrecipes

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Beef Mexican Trash

Judith Hannemann — Fri, 20 Mar 2015 00:00:00 +0000

Beef Mexican Trash

This cheesy taco-flavored ground beef casserole may not look pretty, but it’s outrageously delicious!

It’s my guess that this casserole is called “trash” because it’s not the most beautiful thing to look at. It may not be a work of art, but it’s definitely tasty!

Any time I’ve seen this, it’s been made with chicken. I wanted to see what it would be like made with ground beef–which of course was on sale pretty cheap this week.

Mexican sloppy joes!!

I also couldn’t see chicken soup as a base, and mushroom wouldn’t work in something vaguely Mexican, so I decided to use cheddar cheese soup. It was a good choice.

This reminds me of taco-flavored sloppy joes. The tortilla chips absorb some liquid and strangely have the texture of a dumpling in the finished product. I found the intense corn flavor of the chips added an extra dimension to this casserole too. In fact, I thought it was the thing that made it great!

The kiddos will love this one hands down! It’s a perfect mid-week meal.

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Beef Mexican Trash

This cheesy taco-flavored ground beef casserole may not look pretty, but it’s outrageously delicious!

Prep Time20

Cook Time40

Total Time1

Course: beef, Comfort Foods, Everyday Meals

Cuisine: Mexican

Keyword: beef recipe, casserole recipe, mexican

Servings: 4 -6

Calories: 918kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
2 cups shredded cheddar cheese
10.75 oz can condensed cheddar cheese soup
10 oz can Rotel tomatoes
1/2 cup sour cream
1/4 cup milk
1 pkg taco seasoning
1 bag plain tortilla chips coarsely crushed
additional cheese for topping

Instructions

Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking pan.
Brown ground beef; drain any fat.
In a large bowl, mix the browned beef, 2 cups cheese, cheddar cheese soup, Rotel tomatoes, sour cream, milk and taco seasoning.
Place 1/2 of the crushed tortilla chips in the prepared baking dish. Spread 1/2 of the ground beef mixture over them. Spread the other 1/2 of the tortilla chips on top, then spread the remaining beef mixture over the top.
Top with additional cheese (amount depends on your taste).
Cover with foil and bake for 35-40 minutes.

Nutrition

Beef Mexican Trash

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Deluxe Skillet Taco Pie

Judith Hannemann — Sun, 04 Jan 2015 00:00:00 +0000

Deluxe Skillet Taco Pie

This taco pie skillet dinner is a tasty weeknight family meal. Very easy to make!

What a family pleaser this pie is! It’s like one giant self-contained taco.

This is actually a hack of those “Impossible Pies” that Bisquick has so many of. However, most of that fare seems a bit bland and tasteless to me, so I tried to improve a bit upon the original.

Great family dinner

I like–well, no, I rather LOVE chipotles and the flavor they impart to most things so in anything vaguely Mexican, I throw it in (and even non-Mexican, but I won’t get into that here).

The salsa–another beloved concotion–I had some left over from making my Mexican Seven-Layered Dip so that made it into the mix as well. I thought it would improve the flavor of the “crust.”

And lastly, the original was a bit skimpy on the cheese–I mean 3/4 cup??? Oh, no, that’s blasphemy. And I thought I was being conservative here with 1 1/2 cups. But use as much as you want. Even mix in some jack cheese–it only gets better.

Since this is going in a 400 degree oven, make sure your skillet can stand the heat. I used my cast iron pan…which I thought was perfect and made a nice presentation too.

Serve with plenty of shredded lettuce and tomatoes and a dollop of sour cream…and dig in!

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Deluxe Skillet Taco Pie

This taco pie skillet dinner is a tasty weeknight family meal. Very easy to make!

Prep Time15

Cook Time40

Total Time55

Course: beef, Comfort Foods, Everyday Meals, skillet dinners

Cuisine: Mexican

Keyword: skillet dinner, taco pie, tacos

Servings: 4 -6

Calories: 566kcal

Author: Judith Hannemann

Ingredients

1 lb very lean ground beef
1 medium onion chopped
1 pkg taco seasoning
1 large chipotle in adobo, chopped very fine
4 oz can chopped green chiles
1/2 cup baking mix i.e. Bisquick
2 eggs
3/4 cup milk
2 tbsp salsa mild, medium or hot
1 1/2 cups shredded cheddar cheese

Instructions

Preheat oven to 400 degrees F.
Brown ground beef and onion in a large (10-inch) heavy *OVEN-SAFE* skillet; drain off any fat. Stir in taco seasoning.
Stir in chopped chipotle. Top with green chilies and 1/2 cup of the cheese.
In a small bowl, combine the baking mix, eggs, salsa and milk. Beat well to combine. Pour over meat mixture in skillet.
Bake for 25-30 minutes or until knife inserted at the center of the pie comes out clean.
Top with remaining cheese and bake an additional 5-10 minutes. Let stand 5 minutes before slicing.

Nutrition

Deluxe Skillet Taco Pie

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Taco Cups

Judith Hannemann — Fri, 31 Jan 2014 00:00:00 +0000

Taco Cups

These taco cupcakes are great for Super Bowl snacking or a quick and easy meal.

These individual taco “cups” pack a powerful punch of taste!

Easy-to-make Taco Cups

This is an excellent snack for watching the big game and also an easy-to-make dinner on nights you don’t want to fuss.

Using wonton skins for the “cup” make this quick and easy. They taste great reheated too so if you make extra, they also are good for a brown-bag lunch.

Taco Cups

I used Mexican blend cheese, but plain old cheddar or a combo of cheddar and Monterrey jack will do just as well.

They are filling and satisfying and packed with fiber due to the beans.

Taco Cups right out of the oven!

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Taco Cups

These taco cups are great for Super Bowl snacking or a quick and easy meal.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Tex-Mex

Keyword: beef recipes, game day food, taco cups, tacos

Servings: 6 servings

Calories: 520kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
2 tbsp taco seasoning 1.25 oz taco seasoning
16 oz refried beans 16 oz can
1 small onion chopped
2 cups shredded Mexican blend cheese
1/2 cup sliced black olives
3 green onions sliced thinly
12 oz wonton wrappers 1 pkg wonton skins

Instructions

Brown ground beef and onion over medium heat; drain any fat. Add taco seasoning and refried beans. Set aside.
Preheat oven to 350 degrees F. Grease or spray 2 dozen muffin cups.
Stir 1/2 cup of the cheese into ground beef mixture.
Line each muffin cup with 3 wonton skins, overlapping so points are at 10, 2 & 6 o'clock (not absolutely necessary, but it looks nice and makes a more solid "cup")
Fill each cup with ground beef mixture, distributing approximately equal amounts in each cup. Top each cup with remaining cheese.
Bake a 350 degrees F for 15-20 minutes or until cheese is melted and wonton cups begin to get golden brown.
Garnish with olives and sliced green onion.
Makes about 24 cups. (6 servings)

Nutrition

Taco Cups

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Tex-Mex Hash Brown Taco Casserole

Judith Hannemann — Tue, 01 Oct 2013 01:19:21 +0000

Mexicali Hash Brown Taco Casserole

Meat and potatoes in one dish. A different angle on Shepherd’s Pie.

Shepherd’s pie has moved south to Mexico!

The base of this casserole is a creamy taco-flavored ground beef mixture. You can leave the taco seasoning out or use other spice blends if you’d like. My recipes are never carved in stone…make them your own.

Top all this off with a crunchy-cheesy-peppery layer of hash browns and you’ve got a complete dinner in a dish!

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Tex-Mex Hashbrown Taco Casserole

This south of the border hashbrown taco casserole is perfect for an easy weekend brunch.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: Mexican

Keyword: casserole recipe, hashbrowns, Tex-Mex

Servings: 6

Calories: 364kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef 90% lean
1/2 cup diced green bell pepper divided
1/2 cup diced red bell pepper divided
1 pkg taco seasoning
1/2 cup corn
10.5 oz condensed tomato soup
3 oz low-fat cream cheese
1/2 cup chopped onion divided
2 cups Mexican-style shredded cheese divided
1 tsp salt
1/2 tsp pepper
15 oz frozen hashbrown potatoes thawed

Instructions

Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.
Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
Add the undiluted tomato soup, corn and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
Top ground beef with potato mixture, pressing it down slightly.
Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

Nutrition

*In some locations, cream cheese is still sold in 3 oz packages.

Mexicali Hashbrown Taco Casserole

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