Taco Tater Tot Bake
Cut: Lean Ground Beef
Cook Time: 50-60 minutes
- 1 pound lean ground beef
- 1 small onion, diced
- 1 garlic clove, minced
- 1 small can sliced black olives
- 1 (1 ounce) package taco seasoning mix
- 1 (16 ounce) bag frozen corn
- 1 (4 ounce) can diced green chilies, drained
- 1 (12 ounce) can black beans, drained and rinsed
- 1 (16 ounce) bag of shredded Mexican cheese blend
- 1 (16 ounce) package frozen tater tots
- 1 (10.5 ounce) can enchilada sauce
- Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with cooking spray. Heat a large skillet to medium-high heat. Add ground beef, garlic and onion and cook while breaking the beef into small crumbles; cook until ground beef is browned completely, about 10 minutes. Drain off any excess drippings. Add taco seasoning mix, green chili's, corn and black beans to the ground beef. Cook until heated through.
- In a large bowl combine ground beef mixture, 3/4 of the Mexican cheese blend, and all the tater tots. Stir will to combine.
- Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
- Place into the oven and bake at 375 degrees F for 40 minutes. During the last few minutes of baking, top with the remaining Mexican cheese and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly. Makes 6 to 8 servings.
Mini Steak Tacos
Marinade Time: 30 minutes
Cooking Time: 30 minutes
- 1-1/2 pounds beef shoulder top blade (flat iron) steaks
- 12 La Tortilla Factory Hand Made Style Corn Tortillas (6-inch diameter)
- Spicy Pico de Gallo (recipe follows)
- 1 package (8 ounces) shredded Mexican cheese blend
- 1/2 cup prepared Italian dressing
- 1/4 cup lime juice
- 1 tablespoon honey
- 1-1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.
- Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
Spicy Pico de Gallo: Combine 1-1/2 cups chopped tomato, 1/2 cup finely chopped onion, 1/4 cup chopped fresh cilantro and 1 tablespoon minced jalapeño pepper in large bowl. Stir in 1/4 cup hot picante sauce or salsa and 1 tablespoon fresh lime juice. Cover; refrigerate 1 hour to let flavors blend.
Nutrition information per serving: 280 calories; 13 g fat (6 g saturated fat; 4 g monounsaturated fat); 53 mg cholesterol; 455 mg sodium; 18 g carbohydrate; 1.5 g fiber; 20 g protein; 4.2 mg niacin; 0.2 mg vitamin B6; 2.7 mcg vitamin B12; 2.3 mg iron; 19.1 mcg selenium; 4.5 mg zinc; 50.8 mg choline.This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6 and iron.
Tiny Taco Beef Tarts
Total Recipe Time: 30 to 35 minutes
Makes 30 tiny tarts
- 12 ounces ground beef (95% lean)
- 1/2 cup chopped onion
- 1 clove garlic, finely chopped
- 1/2 cup prepared mild or medium taco sauce
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 packages (2.1 ounces each) frozen mini phyllo shells (30 shells total)
- 1/2 cup shredded reduced fat Mexican cheese blend
- Heat oven to 350°F. Brown ground beef with onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up beef into small crumbles. Pour off drippings, if necessary. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
- Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
- Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.