tacos Archives - The Midnight Baker

Taco Pasta Salad

Judith Hannemann — Sat, 19 Jun 2021 23:00:00 +0000

When is pasta salad like a taco? When it’s taco pasta salad of course!

A Different Pasta Salad

There’s quite a number of different pasta salads. From a humble macaroni salad to the more gourmet pasta salads. I think just calling it “pasta salad” makes it more gourmet and if you get technical, macaroni salad is actually pasta salad. But I digress.

This taco pasta salad is pure genius and I can guarantee you that you’ll be a real hero to the taco lovers in your family when you serve it. So I’d make double the recipe because it’ll disappear quickly.

The Best Cheese To Use

This recipe calls for good old cheddar. It’s easy to come by and as always I suggest shredding your own from the block. Since when you shred it yourself, it has none of the drying and anti-caking agents that are in the packets of the commercially shedded kind. Plus, I think it tastes better. It certainly has a better texture.

But what “flavor” cheddar is best? You’ll get more bang for your buck tastewise if you use an extra-sharp variety. That’s my opinion on the subject because a milder variety would get lost with the strong flavor of the seasoning so you’d be better off with something bold.

Seasonings And Additions

I like the taste of my own homemade taco seasoning. However, an envelope of the store bought will work just fine. If you do make up some of my recipe for the taco seasoning, leave out the cornstarch.

You can beef up (so to speak) this taco pasta salad by adding a pound of browned ground beef, chicken or turkey. That will make it a great cold meal for a hot day. If you do choose to add meat, the taco seasoning can be added to the meat when it’s browning.

The Recipe

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Taco Pasta Salad

If you love tacos...

Prep Time20

Cook Time0

Course: Main/Side, Salad

Cuisine: Mexican

Keyword: mexican salads, summer pasta salads, taco pasta salad

Servings: 6

Calories: 246kcal

Author: Judith Hannemann

Ingredients

2 cups uncooked spiral pasta
2 tbs homemade taco seasoning or 1 packet store-bought
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tbs jalapeño peppers diced (optional)
1/2 cup Catalina salad dressing
Corn chips

US Customary - Metric

Instructions

Cook pasta according to package directions. Drain pasta and rinse in cold water and place in a large bowl. Sprinkle taco seasoning over pasta and toss to coat.
Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with corn/tortilla chips.
Adding some diced cooked chicken will make this a complete main dish.

Nutrition

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Taco Stuffed Tomatoes

Judith Hannemann — Sat, 05 Sep 2020 23:00:47 +0000

Here’s a great way to use those end-of-season tomatoes. Fill them like a taco!

Use Those End-of-Season Tomatoes

If you grew tomatoes this summer and wondering what to do with some of them, here’s an idea!

Most of us can or freeze what we won’t use immediately so we can have a bit of summer’s bounty long after the growing season has ended. But what about incorporating some of them for more immediate use?

This is a wonderful way of using those end-of-season tomatoes; at least some of them. Mostly everyone enjoys tacos and this recipe thinks out of the shell. Not only are these delicious, but because they eliminate the shell, they’re low carb too.

Use Large Tomatoes

I used huge beefsteak tomatoes to make these. With such large tomatoes, I got two taco “cups” out of each tomato. However, whatever you have harvested, use the biggest ones you have to make these. With the beefsteak variety, I got two servings per tomato. If yours are smaller–say 3-4 inches in circumference–then one tomato will be adequate as a single serving.

And don’t discard the part of the tomatoes you hollowed out to make these. Save it or freeze it for future uses in soups, stews and sauces.

Taco Seasonings

I always use my own homemade taco seasoning. Reason being is I’m not overly fond of the commercial varieties where cumin is the dominant flavor. Sorry to say I’m not fond of the flavor of cumin especially when it dominates in anything. It has to be present to be authentic, and going lighter with it is my own personal taste. If you do use my recipe and you want it to taste closer to the kind you buy in the store, then double the amount of cumin stated in mine.

However, it’s perfectly OK to use a packet of the commercial variety. It’s cheap and convenient.

The Recipe

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Taco Stuffed Tomatoes

Here’s an idea for your bumper crop of tomatoes

Prep Time15

Cook Time10

Course: Dinner, Main, Main Course

Cuisine: Low Carb/American, Mexican

Keyword: low carb tacos, stuffed tomatoes recipe, using end-of-season tomatoes

Servings: 8

Calories: 206kcal

Author: Judith Hannemann

Ingredients

1 1/2 lbs lean ground beef
1 recipe taco seasoning or 1 envelope store bought
2 tbs chopped onion
15 oz diced tomatoes with green chilis i.e. Rotel
3/4 cup shredded cheddar cheese divided
1/4 cup chopped cilantro
4 very large tomatoes
1 tbs olive oil

US Customary - Metric

Instructions

Cut tomatoes in half and remove seeds, juice and spines. Place the tomatoes cut side down on paper towels so they drain.
Heat a large skillet over medium-high heat. Add the oil and the onion and fry until onion is fragrant but not fully cooked. Add ground beef and brown well. Stir in taco seasoning and diced tomatoes. Drain fat if necessary. Remove from heat.
Stir in 1/2 cup of the cheese and the cilantro, stirring until cheese has melted.
Divide ground beef mixture evenly between the prepared tomatoes. Top with remaining cheese.

Notes

Ground turkey may be substituted for the ground beef.

These were made with extra large beefsteak tomatoes. If you have regular large tomatoes, you will require more than 4, depending on size.

Nutrition

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Taco Spaghetti

Judith Hannemann — Sat, 25 Jul 2020 23:00:12 +0000

These tacos have no shells. It’s served over spaghetti but is just as flavorful. Maybe more–voila; taco spaghetti!

Tacos That Think Out Of The Box

You won’t meet too many people who don’t like tacos. It’s one of America’s (and quite possibly the world’s) most beloved fast foods.

But what do you do when you have to have some and you’re out of shells or anything else you can use as one?

The answer is–use some spaghetti! After all, what is taco filling anyway. It’s a basic meat sauce but unlike Italian flavorings, it’s got Mexican flavorings.

As a result, it’s the perfect thing to top spaghetti or any pasta for that matter.

Seasoning Makes A Difference

Of course you can use the handy dandy package of taco seasoning that you get at the supermarket. It’ll work very well.

However, it will taste way better if you make your own. When you make up your own batch of taco seasoning, you can customize it to your taste.

For instance, cumin is not one of my favorite spices and I find most commercial varieties go too heavy handed for my taste. When I make my own, I reduce the amount. Yes, the flavor is necessary but for my personal tastes I don’t like it to be the most prominent flavor. That’s the beauty of making your own.

This is my favorite recipe for taco seasoning. And as always, adjust for your personal tastes.

Spice It Up

This is pretty darned good the way it is, but if you like spicy, then go to town.

You could always add an extra can of green chiles in addition to what’s in the diced tomatoes. How about some diced jalapeño tossed on top. How about some red pepper flakes in with the meat. The possibilities are endless.

The Recipe

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Taco Spaghetti

Think tacos out of the shell

Prep Time10

Cook Time20

Course: Dinner, Main, Main Course

Cuisine: Mexican

Keyword: mexican spaghetti, one pan mexican dinners, quick mexican dinners, tacos without the shell

Servings: 4

Calories: 515kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
1 tbs olive oil
1 recipe taco seasoning see NOTES
1 10 oz can diced tomatoes with green chiles such as Rotel mild
1 tbs tomato paste
8 oz spaghetti broken in half
3 cups water
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 tomato fresh seeded and diced
2 tbs cilantro fresh chopped

US Customary - Metric

Instructions

Heat olive oil in a large dutch oven over medium-high heat. Brown ground beef, crumbling while it browns.
Drain off any excess fat and add the taco seasoning, canned diced tomatoes, tomato paste, spaghetti and water. Bring to a boil then cover, reduce heat and simmer until spaghetti is tender, about 15 minutes.
Remove from the heat and stir in cheeses until they are melted.
Serve topped with the fresh diced tomato and cilantro.

Notes

1 packet of commercial taco seasoning can be substituted

Video

Nutrition

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Taco Meatloaf

Judith Hannemann — Sun, 21 Jan 2018 00:00:34 +0000

When you can’t decide on tacos or meatloaf, here’s your answer~

Taco Meatloaf: A Little Bit Of Mexico

If your family is into Mexican food and “Taco Night” is a weekly meal, then change things up a bit with this meatloaf!

You can dress this up or down any way you want. If there’s leftovers, crumble up the meat for a quick regular taco dinner.

In fact, it may be a good idea to double the recipe just for that alone!

Taco Seasoning

The amount of taco seasoning you use is up to you for how “spicy” you want this.

I will use only one envelope of the commercial type or the entire recipe of my restaurant-style taco seasoning. If you like a bolder taco taste, then use two envelopes or double my recipe for homemade.

Commercial taco seasonings vary in taste I have noticed. Some taco seasonings are a bit too heavy on the cumin for my taste as I’m not overly fond of the flavor. My homemade version goes very easy on this spice, so if you want to use my recipe and like the taste of cumin, just add more! Feel free to adjust the amounts of the other ingredients in my recipe. To my way of thinking, cooking for your family is all about their tastes so take it and make it your own!

Dress It Up

Sure this can be served plain with potatoes or rice and a veggie, but why not jazz this up a bit?

Instead of gravy, I will top the slices with either freshly made or commercial salsa A quickie pico de gallo works equally as well. With a food processor or a Ninja system it’s very easy to do! The basic components are onions, seeded tomatoes, garlic, jalapeño and cilantro. The amounts you use are up to you!

The Recipe

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Taco Meatloaf

This delicious taco meatloaf is perfect for a bit of Mexican flair in your comfort food.

Prep Time5

Cook Time1

Total Time1 5

Course: Dinner

Cuisine: American

Keyword: comfort food, meatloaf recipe, taco meatloaf, Tex-Mex

Servings: 4 -6

Calories: 348kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
1.75 cup cracker crumbs Saltine or Ritz
1/4 cup milk
2 eggs
3 tbsp taco seasoning (see NOTES)
1 cup salsa or pico de gallo

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment or aluminum foil.
Mix all ingredients, except for the salsa, in a large bowl.
Shape into a loaf on prepared sheet.
Bake at 350 degrees F for 50-60 minutes, or until center of loaf is 160 degrees F per a meat thermometer.
Top with salsa or pico de gallo (if desired)

Notes

You can use 3 tbs of bulk taco seasoning or 1 recipe of my taco seasoning recipe

Nutrition

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Chicken Divan Tacos

Judith Hannemann — Tue, 03 May 2016 23:00:58 +0000

Here’s a different kind of taco–stuffed with creamy chicken divan and topped with buttered cracker crumbs. Make plenty because these will disappear fast!

A few weeks ago, my friend Maria from Maria’s Mixing Bowl, posted a recipe for tacos on her Facebook page which really looked delish. That had to be something because I’m not really a taco lover when they are made traditionally.

I wanted to see if I could do something radically different with that recipe because I liked the way it was done–with flour tortillas and baked in a pan where each “taco” was nestled right next to the other one so they kept their shape.

Since I had plenty of chicken and fresh broccoli was on sale last week, I decided to use those and make a chicken divan filling.

The divan was pretty easy. I steamed some chicken breast and chopped it up and did the same with the broccoli. Then I mixed it into a rich thick white sauce with some cheese. As an aside, it always amuses me how white sauce now has become so gourmet that it’s now referred to by it’s French name. It was always called that but this has become a new trend apparently. But I’m a plain-speaking person and I still call it white sauce!

I topped these off with buttered Ritz (actually the store brand LOL) cracker crumbs. And like I always say, buttered Ritz cracker crumbs should be their own food group.

These can be eaten without baking them because the filling is totally cooked. You could use less filling in each and make it a wrap, but I prefer to brown the crumbs and the tops of the tortillas. But bear in mind that the tortillas, if baked, will only be crunchy around the edges and on the bottom. If it’s crunch you’re looking for, pre-made taco shells can be substituted here.

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Chicken Divan Tacos

Here’s a different kind of taco–stuffed with creamy chicken divan and topped with buttered cracker crumbs. Make plenty because these will disappear fast!

Prep Time25

Cook Time30

Total Time55

Course: Brunch, Chicken, lunch

Cuisine: American

Keyword: chicken divan, tacos

Servings: 8

Calories: 384kcal

Author: Judith Hannemann

Ingredients

2 large cooked chicken breasts shredded (about 3 cups)
1 cup broccoli florets steamed until they are bright green
8 small 6-inch diameter flour tortillas 6-inch diameter flour tortillas

SAUCE

6 tbsp butter
1/2 cup flour
2 cups milk
1 cup shredded cheddar cheese
1 tsp salt
1/4 tsp pepper

TOPPING

1 sleeve Ritz-style crackers crushed
2 tbsp butter melted

Instructions

Preheat oven to 350 degrees F and coat a 13 x 9-inch pan with olive oil or cooking spray (I grease with olive oil). This step can be eliminated if you choose not to brown the crumbs.
Mix the cracker crumbs with the 2 tbs of melted butter in a small bowl. Set aside.
For the sauce, melt butter over medium-low heat in a large heavy saucepan.
Whisk in the flour, whisking until there are no lumps. Let this start to bubble and cook for about 1 minute, whisking constantly.
Gradually add the milk, whisking constantly until there are no lumps. Continue stirring until sauce is thick and begins to bubble. Cook for 2-3 minutes. Remove from heat.
Add the shredded cheese, chicken and broccoli to the sauce and stir until well blended and the cheese has melted.
Divide chicken mixture between 8 small flour tortillas. Fold up taco-style (see photos) and place in the prepared pan. Sprinkle with cracker crumbs.
Bake for 30 minutes or until crumbs are golden brown.

Nutrition

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Mexican Stuffed Shells

Judith Hannemann — Wed, 26 Feb 2014 00:00:00 +0000

Mexican Stuffed Shells

Stuffed shells go south of the border with these taco-flavored Mexican stuffed shells. ¡Ole!

I’ve usually seen these done with chicken…and they look just great! But I’ve been publishing a lot with chicken lately so I wanted to give it a rest and use some beef!

These stuffed shells are bursting with flavor! The jalapeno and bell peppers combined give a slight heat and a hint of sweetness.

Bursting with Mexican Flavor

The refried beans make the filling creamy and lets not forget the GOBS of cheese on the top!

This makes a great family meal–and while stuffing the pasta shells is a bit fussy, it’s worth it. However, if you don’t want to fuss, just mix the filling with some cooked penne or ziti, pour the sauce on the top, then the cheese and you’ve got an “unconstructed” version that tastes just as good!

Loads of cheese!

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Mexican Stuffed Shells

Stuffed shells go south of the border with these taco-flavored Mexican stuffed shells. ¡Ole!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Mexican

Keyword: mexican, stuffed shells

Servings: 4

Calories: 385kcal

Author: Judith Hannemann

Ingredients

1 lb lean ground beef
1/2 cup chopped onion
1 jalapeno diced finely
1/2 cup diced green bell pepper
1/4 cup diced red bell pepper
3 tbsp taco seasoning
1 tsp salt
1/2 tsp pepper
1 16 oz refried beans
1 cup green onions sliced
2 10 oz red enchilada sauce divided
2 cups Mexican blend shredded cheese divided
1 12 oz jumbo shells pasta

Instructions

Preheat oven to 350 degrees F.
Cook shells as per package directions. Drain and rinse with cold water; drain again.
In a large skillet, brown ground beef, onion, jalapeno and bell peppers; drain fat. Add salt, pepper and taco seasoning. Stir well. Place beef mixture in a large bowl.
Add 1/2 cup of the green onions, 1/2 cup of the cheese, 1/2 cup enchilada sauce and the refried beans. Mix well.
Add 1 cup of enchilada sauce to the bottom of a 2 1/2 quart oblong baker. Stuff shell pasta with beef/bean mixture and place in pan in a single layer. Pour remaining enchilada sauce over shells.
Cover pan with foil and bake for 30-40 minutes or until heated through. Remove the foil and add remaining shredded cheese on top of shells. Return to oven and bake for 5-10 minutes, or until cheese is melted and bubbly. Top with remaining 1/2 cup of green onions.

Nutrition

Mexican Stuffed Shells

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Beefy Taco Mac Bake

Judith Hannemann — Sun, 29 Dec 2013 00:00:00 +0000

Beefy Taco-Mac Bake

This beefy taco casserole is made even better by making your own baked tortilla chips!

Make something Mexican was the request–and I had everything mostly on hand with this.

Beefy Taco-Mac Bake

I’ll be upfront and say I’m not a great lover of taco seasoning because of the cumin, but when I combined this with some of Goya’s Adobo seasoning, it tasted really GREAT!

I also wanted to use up an odd bit of spiral pasta I had hanging around for I can’t remember how long, plus I had some leftover sliced olives from when I did the Mexican French Bread Pizza for an olive promotion for Price Chopper Supermarkets.

Only thing I was lacking was a bag of tortilla chips–but I did have some small flour tortillas, so I made my own. One thing I can say is I will NEVER buy tortilla chips again. I think the homemade ones actually was the thing that made this casserole shine.

This casserole is really a combination of taco-flavored beef macaroni and nachos! A real family pleaser!

A combo of nachos and tacos combine here

Like my bakers? They’re Temp-Tations Floral Lace and are available from Temp-Tations. Mine are blue but they come in many nice colors. Here’s the website:
Temp-tations.com

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Beefy Taco Mac Bake

This beefy taco casserole is made even better by making your own baked tortilla chips!

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: Tex-Mex

Keyword: beef recipes, taco casserole, taco mac

Servings: 6 people

Calories: 651kcal

Author: Judith Hannemann

Ingredients

8 oz rotini pasta
1 lb lean ground beef at least 90 percent lean
10.75 oz condensed tomato soup
15 oz canned diced tomatoes*
4 oz canned diced jalapenos optional
1/2 cup chopped onion
2 cloves garlic minced
1/2 cup Mexican blend shredded cheese**
2 tbsp taco seasoning 1.25 oz package
2 tsp Adobo seasoning Goya makes this

Topping:

2-3 cups broken tortilla chips***
2 cups Mexican blend shredded cheese**
1/2 cup sliced black olives
3 green onions chopped

Instructions

Cook pasta per package directions. Drain and set aside.
Preheat oven to 350 degrees F. Lightly spray either and 11 x 7 or 13 x 9-inch baking pan.
Brown ground beef, onion and garlic in a large heavy skillet; drain fat.
Add the diced tomatoes, tomato soup, taco seasoning, Adobo seasoning, 1/2 cup of cheese and the pasta. Stir to combine. Place mixture in the prepared baking pan.
Top with broken tortilla chips. Top tortilla chips with the 2 cups of cheese.
Bake at 350 degrees F for 25-30 minutes. Remove from oven and top with sliced olives and chopped green onion.
Serves 4-6 depending on appetite.

Notes

*For added heat a can of Rotel tomatoes may be substituted.

**A combination of sharp cheddar and Monterrey jack may be substituted for the Mexican blend--1/2 cheddar, 1/2 jack. All cheddar or all jack is another alternative. Choice is yours!

***I made my own tortilla chips from 6-inch flour tortillas. Brush one side of each tortilla with olive oil. Repeat for how may chips you want to make. I used 4 tortillas. Stack tortillas oil side up and slice into eighths. Place on lightly oiled baking sheet and bake at 350 degrees F for about 10 minutes.

Nutrition

Someone had a hearty appetite!

Ready to eat!

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Mexicali Hashbrown Taco Casserole

Judith Hannemann — Tue, 01 Oct 2013 23:00:00 +0000

Mexicali Hash Brown Taco Casserole

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

Shepherds Pie Goes South Of The Border

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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The Recipe

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Mexicali Hashbrown Taco Casserole

This hashbrown taco casserole is a meat and potatoes dinner baked in one dish. A Tex-Mex twist on Shepherd’s Pie.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Keyword: hashbrowns, taco casserole, tacos

Servings: 6

Calories: 393kcal

Author: Judith Hannemann

Ingredients

1 lb 90% lean ground beef
1/2 cup diced green bell pepper divided
1/2 cup diced red bell pepper divided
1/2 cup corn
1 pkg taco seasoning
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

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