Taco Seasoning

I got this recipe from here. Another great help if you run out or if you're making a huge batch of taco meat. :)

1/4 cup chili powder

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 1/2 tsp cumin

1 1/2 oregano

1/2 tsp paprika

1 tsp salt

1 tsp pepper

Mix all the ingredients above in a small bowl. Keep fresh in an air tight container for up to 6 months.

Double or triple recipe as needed.

To use: substitute 2 rounded Tablespoons for 1 packet of taco seasoning.

**You can also kick up the heat a notch by adding in 1 teaspoon of red pepper flakes!!**

Homemade Tortillas

I found this in the June/July issue of Taste of Home Magazine. They're on my menu for this week to try.

Ingredients:
2 cups all purpose flour
1/2 tsp salt
1 cup water
3 Tbsp olive oil

Directions:
In a large bowl, combine flour and salt. Stir in water and oil. Turn ont a floured surface; kneat 5-6 times. Divide dough into 8 portions. On a lightly floured surface roll each portion into a 7-in circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm

Makes 8 tortillas

Crockpot Chicken Tacos

Super simple and easy, especially on game nights!
I would love to hear your variations on this.


Place chicken breasts in crockpot and cover in salsa. Cook on high for about 3 hours.
Take chicken out and shred.
Put chicken back in and let it cook for a bit longer to absorb some more taste.
Make tacos as usual!

1-Dish Taco Bake

This recipe has quickly become one of my go to dinners. I do need to emphasize that you do not pre-heat your oven for this one. It needs to start out in a cold oven.

Taco Meat Filling

1 lb. ground beef

1.25 package taco seasoning

Batter

cooking spray

3/4 c. flour

1/2 c. corn meal

2 envelopes yeast

1 T. sugar

1/2 tsp. salt

3/4 c. very warm milk

3 T. oil

1 egg

Topping

1 c. Chunky salsa

1 c. shredded cheddar

1 c. corn tortilla chips, partially crushed

Brown and drain beef. Add taco seasoning and mix well.

Mix batter ingredients together and pour into a pre-sprayed 9.5 inch deep dish pie plate. If you don't have a deep pie plate, a small casserole dish works great too.

Top batter with taco meat. Pour salsa evenly over meat, sprinkle with shredded cheese and corn chips.

Bake by placing in a COLD OVEN; set temp to 350. Bake for 45 min or until batter is cooked through.

Avocado Salad-Topped Steak Tacos

1/4 cup extra-virgin olive oil
1 1/2 teaspoons chili powder
1 pound skirt steak, halved crosswise (or whatever you have)
Salt and Pepper
2 jalapeno chiles, finely chopped
Grated peel and juice of 2 limes
1 head butter lettuce, shredded
2 avocados-halved, pitted and cut into small cubes
1/2 onion, thinly sliced
12 taco shells

Preheat a grill pan over medium-high heat. Whisk together 1 tbsp olive oil and the chili powder, then rub all over the steak; season with salt and pepper. Add to the grill pan and cook turning once, until grill marks appear, about 5 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain.

Meanwhile, in a medium bowl, combine the jalapenos, lime peel, lime juice and remaining 3 tablespoons of olive oil; season with salt and pepper. Add the lettuce, avocados and onion and toss; season with salt and pepper.

Divide half of the avocado salad among the taco shells, then top with the meat and the remaining avocado salad.

**We just cubed steak and sauteed it in the spice mixture (for simplicity). We also added a bit of cheese because they seemed naked without it. The onion was on the side to add as each person chooses. They were SO, SO GOOD!