6 New Takes on Taco Night
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.
Tyler Florence Cooking Channel Beef Shoulder, Kosher Salt, Black Pepper, Olive Oil, Garlic, Onion, Crushed Tomatoes, Ancho Chile Powder, Cayenne Pepper, Ground Cumin, Bay Leaves, Vegetable Oil, Corn Tortillas, White Cabbage, Cilantro, Tomatoes, Red Onion, Serrano Chile, Garlic, Limes
Tacos are a crowd-pleaser every time. They’re quick, delicious and easy to customize so everyone gets what they want. But why limit tacos to just meat, cheese and tortillas? These dishes stretch the boundaries of the taco kingdom, with south-of-the-border deliciousness in the form of casserole, meatballs and more.
Mexican Pot Roast Tacos (pictured above)
These might look like regular tacos, but the taste of slowly simmered pot roast will have everyone begging for your recipe. You can cook the meat until tender in a large Dutch oven, or even try using the slow cooker so dinner’s on the table by the time you get home from work. For best results, serve with Tyler Florence’s simple salsa and guac.
Beef-and-Bean Taco Casserole
Let’s be honest: What isn’t better when it’s in casserole form? This recipe combines all the things you love about a taco — ground beef, beans, salsa, cheese and even the crunchy shell — and introduces you to the scoopable version.
Thinking tacos don’t come in breakfast form? Think again. This genius creation fuses spicy chorizo with traditional taco toppings and scrambled eggs for a protein-packed morning meal no one can resist. Throw the tortillas on a grill to warm them up and give them an added smoky flavor.
Armando Rafael Moutela, 2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.
Food Network Rachel Ray Taco Pockets Winter Weeknight Dinners in 60,Food Network Rachel Ray Taco Pockets Winter Weeknight Dinners in 60
Rachael Ray’s take on tacos includes wrapping everything up in a warm tortilla pocket. She forms patties out of the ground beef and loads on shredded lettuce, tomatoes and cheese for a compact meal that makes cleanup a little easier.
Want to get your greens and satisfy your taco craving? Try Ree Drummond’s salad version with tender chicken piled high atop lettuce, corn and crushed tortilla chips. Plus, her recipe even calls for a ranch-salsa mash-up to use as dressing.
While it might be a little difficult to serve traditional tacos as a party appetizer for many people, these taco-inspired meatballs are perfect for a crowd. They’re made with a mixture of ground beef and chorizo and rolled in crushed tortilla chips so you don’t miss out on your favorite part of the taco.