Taco Cups

Hillbilly Recipes.

Taco Cups--Refrigerated biscuits make a grand holder for taco filling and all its trimmings!

Ingredients

1 1/2lb lean (at least 80%) ground beef
1(15-oz.) can spicy chili beans, undrained
1package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/2cup water
1can (16.3 oz) Grands!® refrigerated buttermilk biscuits
1cup shredded Cheddar cheese (4 oz)
1/2cup shredded lettuce, if desired
1/2cup chopped tomato, if desired
1/2cup sour cream, if desired
1/2cup Old El Paso® Salsa, if desired

1 Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2 Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3 Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4 Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5 Top with cheese, lettuce, tomato, sour cream and salsa.

Chubby Chicken and Cream Cheese Taquitos

Linda Juhl

Chubby Chicken and Cream Cheese Taquitos

Ingredients

3 cups cooked shredded chicken
6 ounces cream cheese, softened
1/3 cup sour cream
1/2 cup salsa
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups chopped baby spinach, stems remove
coarse salt and fresh black pepper, to taste
10 six-inch flour tortillas
vegetable or canola oil, for frying

your choice for serving:
sour cream, guacamole, salsa, taco sauce, ranch dressing

Instructions
1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.

2. Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.

3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.

4. Serve with your choice of dunking sauce.

Taco Salad in a Bag

At Home with Terri

TACO SALAD IN A BAG
I love this, and more importantly, so do my kids! 

Here is all you need:
Small bags Dorito chips, (2.5 – 3.5oz.), one per person
1/2 cup cooked and Taco-seasoned hamburger per person
Shredded/chopped lettuce
Shredded cheddar or Mexican-mix cheese
Diced onions
Diced tomatoes
Mild or medium salsa or taco sauce
Plastic forks or spoons

Dump, crunch, and shake!

Recipe from Camping with Gus

Slow-Cooker Salsa Chicken

Glynis Horrell

SLOW-COOKER SALSA CHICKEN!

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, finely diced
1/2 cup celery, finely diced
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour half a cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6

Crisp Cucumber Salsa

Mary Hendrickson

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories!

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.