01/04/15 recipe -Taste USA

Sunday, January 4, 2015

Pico de Gallo

How to make Pico de Gallo Recipe - A simple, beautiful, refreshing salsa great on a simple chicken taco and perfect for salty chips. The ingredients are traditionally chopped very fine, but larger chunks can provide better bursts of flavor!

Makes about 2 cups

Ingredients:
2 plum tomatoes, chopped fine
1 medium white onion, chopped fine (about 1 cup)
1 jalapeno, or other hot pepper, chopped fine
Juice of ½ lime

Method:
Mix all ingredients in a medium mixing bowl.

Refrigerate leftovers.

Pico de Gallo

Pesto

How to make Pesto Recipe - Pesto for a taco? Absolutely! You can use it as a spread for any vegetable taco you create, but be sure to try it with the Zucchini Pesto Taco.

Makes About 1 cup.

Ingredients:
2 cups fresh basil
1 cup walnuts (pine nuts are traditional, and also an option), crushed
4 cloves garlic, minced
½ teaspoon fine ground sea salt
½-1 cup olive oil

Method:
Add basil, walnuts, garlic, and salt to a food processor, and pulse 5 times.

Turn the food processor on and slowly add olive oil in a steady stream to create a sauce. Add more or less oil to reach your desired consistency. A less wet sauce is better for a taco.

Note:
Feel free to add ½ cup of grated Parmesan or Romano cheese before adding the oil for richer flavor!

Pesto

Homemade Mango Salsa

How to make Homemade Mango Salsa Recipe - For a sweet and spicy boost, add a Tablespoon or two of this to a pork or fish taco. This is also a perfect salsa for tortilla chips!

Makes about 1½ cups

Ingredients:
1 mango, diced fine
¼ cup finely diced tomato
¼ teaspoon chili powder
1 scallion, chopped
Juice of ½ small lime
2 teaspoons lemon juice
Dash of salt

Method:
Combine all ingredients in a mixing bowl and chill at least 15 minutes.

Refrigerate leftovers.

Homemade Mango Salsa

Homemade Guacamole

How to make Homemade Guacamole Recipe - Light, refreshing, and salty, everyone loves chilled guacamole served with chips, on top of a taco, or even as a sandwich spread. Try it on top of 30-Minute Chili instead of sour cream!

Makes 1½ cups

Ingredients:
2 avocados
¼ cup finely diced red onion
Juice of ½ lime
1 heaping teaspoon coarse ground sea salt
¼ cup tomato, chopped just before serving

Method:
Halve and seed the avocados, then scoop the flesh into a medium mixing bowl. Gently mash the avocado with a fork to break down, but leave some chunkiness.

Add red onion, lime, and salt, and mix gently. Refrigerate at least 30 minutes.

Before serving, chop and add tomato, and mix gently one last time.

Homemade Guacamole

Chipotle Salsa

How to make Chipotle Salsa Recipe

Makes 2 cups

Ingredients:
1 can peeled whole tomatoes, with juice
2 large chipotle peppers
1 teaspoon cumin
1 scant teaspoon fine ground sea salt
1 Tablespoon olive oil
1 large plum tomato, diced
4 large garlic cloves, minced
¼ red onion, finely diced

Method:
Add canned tomatoes, chipotle peppers, cumin, salt, and olive oil to a food processor, and blend until smooth.

Combine in a medium mixing bowl with remaining ingredients.

Refrigerate at least 30 minutes.

Refrigerate leftovers.

Chipotle Salsa

Chickpea and White Bean Hummus

How to make Chickpea and White Bean Hummus Recipe

Makes about 3 cups

Ingredients:
2 cans garbanzo beans (15.5 oz each), drained, reserving 4 cups of juice
1 cup white beans (about half a can)
1½ Tablespoons olive oil
1 Tablespoon lemon juice
½ teaspoon garlic powder
½ teaspoon red chili powder
½ teaspoon fine ground kosher sea salt

Method:
Blend all ingredients in a food processor until smooth.

Refrigerate leftovers.

Chickpea and White Bean Hummus

Black Bean and Corn Salsa

How to make Black Bean and Corn Salsa Recipe

Makes 3 cups

Ingredients:
Kernels of 1 ear of corn
1 can black beans (14.5 oz), drained
1 Tablespoon olive oil
Juice of ½ lime
1 Tablespoon paprika
½ Tablespoon cumin
1 teaspoon garlic powder

Method:
Mix all ingredients in a medium mixing bowl.

Refrigerate at least 30 minutes.

Refrigerate leftovers.

Black Bean and Corn Salsa

Baja Taco Sauce

How to make Baja Taco Sauce Recipe - Use this on fish tacos of all kinds, or serve it with homemade fish sticks for a gourmet treat!

Makes ½ cup

Ingredients:
½ cup sour cream
1 teaspoon paprika
2 Tablespoons chopped cilantro
Juice of ½ small lime
½ teaspoon fine ground sea salt

Method:
Mix all ingredients in small mixing bowl.

Refrigerate leftovers.

Baja Taco Sauce

Avocado Spread

How to make Avocado Spread Recipe - Simpler than guacamole, avocado spread adds a touch of flavor without overpowering the taco’s main ingredients.

Makes about ½ cup

Ingredients:
½ avocado
2 Tablespoons sour cream

Method:
Scoop the avocado from its shell and add contents to a small mixing bowl. Add sour cream and mix all ingredients until mostly smooth.

Refrigerate leftovers.

Avocado Spread

Spicy Grill Rub

How to make Spicy Grill Rub Recipe

Makes slightly under ¼ cup

Ingredients:
2 Tablespoons coarse ground pepper
1 Tablespoon onion powder
½ Tablespoon red chili powder
½ Tablespoon garlic powder
½ Tablespoon fine ground sea salt
½ Tablespoon dried oregano

Method:
Mix all ingredients in a small mixing bowl.

Store in an airtight container.

Spicy Grill Rub

Classic Taco Seasoning

How to make Classic Taco Seasoning Recipe

Makes slightly under ½ cup

Ingredients:
2 Tablespoons chili powder
1½ Tablespoons ground cumin
2 teaspoons paprika
2 teaspoons garlic powder
1½ teaspoons black pepper
1½ teaspoons onion powder
1½ teaspoons coarse ground sea salt
¾ teaspoon crushed red pepper flakes
¾ teaspoon dried oregano

Method:
Mix all ingredients in a small mixing bowl.

Store in an airtight container.

Classic Taco Seasoning

Taco Dip Cups

How to make Taco Dip Cups Recipe - Want personal taco dip servings in individual bowls to pair with a meal or present at a party? Try this super fast recipe to get a great response from your guests for little effort.

Makes 4 generous taco cups

Ingredients:
1 can refried beans (16 oz)
1 cup sour cream
1 Tablespoon Classic Taco Seasoning + 1 teaspoon for garnish
1 medium tomato, diced
1 cup shredded cheese (taco blend or Mexican blend)
Green onions for garnish
Black olives for garnish (optional)
Corn Tortilla Crisps for serving (fried works better than baked, here)

Method:
Spread refried beans into even layers in single-serving ramekins (5 oz).

Mix sour cream and Classic Taco Seasoning in small mixing bowl, then layer over beans.

Top with diced tomato, shredded cheese, green onions, and black olives if desired.

Serve with a chip spiked in the dip, and plenty more chips for dipping.

Taco Dip Cups

Taco Dip

How to make Taco Dip Recipe - This 7-layer (8 if you add black olives!) is a quick and easy dish that presents beautifully as an appetizer or party dish. The key to a great taco dip is to be sparing with the sour cream, which has a surprising potential to drown the great flavor of the other ingredients if used too heavily.

Serves 8-10 guests as an appetizer, more at a party buffet

Ingredients:
1 can refried beans (16 oz)
3 Tablespoons Classic Taco Seasoning
1 container sour cream (8 oz)
2 cups Salsa
1 cup iceberg lettuce, shredded
2 medium tomatoes, diced
1 bunch green onions, chopped
2 cups of shredded cheese (taco blend or Mexican blend)
1 small can sliced black olives (2 oz), optional
Corn Tortilla Crisps for scooping (fried works better than baked, here)

Method:
Heat beans and Classic Taco Seasoning, mixed well, in a large skillet over medium heat until warm throughout, about 3-4 minutes. Spread seasoned beans in an even layer in a glass baking dish.

Add a thin layer of sour cream over the beans and top with an even layer of salsa.

Add a thin layer of lettuce and top with tomato, green onions, and shredded cheese.

Add black olives if desired and serve with tortilla chips.

Refrigerate leftovers.

Taco Dip

Sweet Corn Ice Cream

How to make Sweet Corn Ice Cream Recipe - Serve as an exciting side to a spicy taco for sweet relief, or have some for dessert! Use regular corn (1 large fresh corn cob should do, and canned whole kernels, drained, will also work); there is plenty of sweetness in the rest of the ingredients!

Makes 4-6 servings

Ingredients:
2 Tablespoons butter
2 cups corn kernels
¼ cup sugar
½ teaspoon salt
1 pinch black pepper
2 cups heavy cream
1 cup half and half
2 Tablespoons honey
¼ teaspoon vanilla

Method:
Melt butter in a medium saucepan over medium heat. Add corn, sugar, salt, and pepper, and cook 10 minutes until corn begins to turn to turn gold (lightly caramelized).

Mix heavy cream, half and half, honey, and vanilla in a mixing bowl and add to corn. Bring to a boil and turn off heat.

When mixture has cooled, at least ten minutes, blend in a food processor until smooth. Pass through a fine sieve. Cover and refrigerate at least 2½ hours, then mix in an ice cream maker according to the product’s instructions.

Cover and refrigerate at least 4 hours, preferably overnight, before serving.

Sweet Corn Ice Cream

Spicy Tortilla Crisps

How to make Spicy Tortilla Crisps Recipe - Serve these with a refreshing Guacamole or Avocado Spread as an appetizer, or alongside a mild taco for an added kick to the meal.

Makes 24 crisps

Ingredients:
4 prepared Chili Lime Tortillas
Coarse ground sea salt, if desired

Method:
Preheat oven to 375°F.

Using a pizza cutter, cut tortilla into 6 equal pieces, like a pie. Add sea salt, if desired. 3. Line a baking pan with parchment paper and spread tortilla slices evenly on top. Bake 18-20 minutes in the center of the oven until crispy throughout. Allow to cool before serving.

Note:
For a more traditional chip, skip the baking and fry tortilla triangles in vegetable oil until crispy and golden, allowing them to cool on a paper-towel-lined plate before
serving!

Corn Tortilla Crisps

How to make Corn Tortilla Crisps Recipe - Serve these with your favorite salsa at a party or alongside 30-Minute Chili or Taco Dip!

Makes 24 crisps

Ingredients:
4 prepared Corn Tortillas
Coarse ground sea salt, if desired

Method:
Preheat oven to 375°F.

Using a pizza cutter, cut tortilla into 6 equal pieces, like a pie. Add sea salt, if desired.

Line a baking pan with parchment paper and spread tortilla slices evenly on top. Bake 18-20 minutes in the center of the oven until crispy throughout. Allow to cool before serving.

Note:
For a more traditional chip, skip the baking and fry tortilla triangles in vegetable oil until crispy and golden, allowing them to cool on a paper-towel-lined plate before serving!

Corn Tortilla Crisps

Carnitas Rice

How to make Carnitas Rice Recipe - This recipe requires the leftover juices from the preparation of Pork Carnitas to make a satisfying side dish that complements the carnitas without over-filling.

Makes 6-8 servings

Ingredients:
2 cups white rice, uncooked
Chicken broth (amount depends on rice, see below)
1 Tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon fine ground sea salt
Leftover juice from Pork Carnitas, at least two ladles
Cracked black pepper for garnish
Paprika for garnish

Method:
Prepare any style of white rice according to standard directions, substituting half of the water with chicken broth, and adding onion powder, garlic powder, and sea salt.

When rice is finished, transfer to large mixing bowl and add remaining juice from Pork Carnitas. Mix thoroughly.

Garnish with cracked black pepper and paprika for color.

Carnitas Rice

30-Minute Chili

How to make 30-Minute Chili Recipe - Chili is often served as a main course, but this tamed-down recipe makes a perfect side when served in a ramekin or small bowl with the right garnish. Or better yet, put some in a tortilla and make a chili taco!

Makes 6 servings

Ingredients:
1 Tablespoon vegetable oil
½ large yellow onion, diced
6-8 cloves of garlic, crushed and gently chopped
1 carrot, shredded
1 pound ground beef
1 large can diced tomato (28 oz), partially drained (remove about ½ cup of liquid)
2 cans red kidney beans (15.5 oz each)
1 Tablespoon red chili powder
1 teaspoon onion powder
1 teaspoon black pepper
½ teaspoon fine ground sea salt
Shredded cheese (Mexican, taco blend, or cheddar) for topping
Sour cream for topping

Method:
Heat olive oil in a Dutch oven or large pot over medium heat. Add onions and sauté until soft, about 3-4 minutes. Add garlic and carrot and cook for 1 more minute.

Add ground beef and cook until brown, about 7-8 minutes.

Add tomato, kidney beans, and all seasonings. Stir well, reduce heat to low, and simmer, covered, 15 minutes.

Serve hot with a sprinkle of shredded cheese and a dollop of sour cream.

30-Minute Chili

Taco Salad Bowl

How to make Taco Salad Bowl Recipe - Taco salad bowls are nothing more than large tortillas (burrito size) baked into a bowl shape. There are three easy ways to acquire them:

Purchase ready made taco salad bowls from well stocked grocery stores.

Purchase inexpensive taco salad bowl molds from kitchen supply stores and bake large burrito tortillas according to product directions.

Place a large burrito tortilla in an oven-safe bowl and bake at 400°F until crisp and golden, about 10 minutes. If tortilla will not stay down, place a kitchen weight or smaller oven safe bowl in the middle.

Taco Salad Bowl

Navajo Taco Tortilla

How to make Navajo Taco Tortilla Recipe - Unlike traditional tortillas, this one is made with wheat flour, then fried to golden, puffy deliciousness. You can top it with anything, or even break it apart for use with salsa, but its best use is as the base for the Navajo Taco.

Makes 4 tortillas

Ingredients:
¾ cup all purpose flour
1 teaspoon baking powder
Dash of salt
¼ cup + 2 Tablespoons warm water
Vegetable oil for frying

Method:
Mix flour, baking powder, and salt in a small mixing bowl. Add warm water and work until just combined, but not overworked (do not knead!). Form a ball.

With well-floured hands, break the ball into four small balls. Roll into discs with a rolling pin or use a tortilla press. If dough is too sticky for rolling or pressing, add more flour in small increments. If dough is too dry, add more water.

Heat an inch of vegetable oil and fry a tortilla until golden brown and crispy, about 45 seconds per side. Tortilla should puff like a pillow.

Navajo Taco Tortilla

Garlic Ginger Tortilla

How to make Garlic Ginger Tortilla Recipe

Makes 4 tortillas

Ingredients:
½ cup masa harina
1 cup water
Pinch of salt (optional)
2 teaspoons garlic powder
1 teaspoon ginger powder

Method:
Combine all ingredients in a mixing bowl and blend into a dough.

Let sit at least 5 minutes, then form into balls a little smaller than a golf ball.

Roll into discs with a rolling pin or use a tortilla press.

If dough is too sticky for rolling or pressing, add more masa harina in small increments.

If dough is too dry, add more water.

Heat tortillas in a hot cast-iron skillet or very hot nonstick pan for one minute on each side until flexibly firm.

Garlic Ginger Tortilla

Corn Tortilla

How to make Corn Tortilla Recipe - This is the classic soft shell taco tortilla, traditionally made with corn flour (dig in gluten-free taco lovers!). These are much more pliable and flavorful than store-bought corn tortillas and take very little time to make. Make them fresh for each meal, though; they do not keep well. If you make more than you need, cut the leftovers like a pie and bake or fry the triangles for a few minutes to make tortilla chips, which will keep much longer!

Makes 4 tortillas

Ingredients:
½ cup masa harina
1 cup water
Pinch of salt (optional)

Method:
Combine all ingredients in a mixing bowl and blend into a dough.

Let sit at least 5 minutes, then form into balls a little smaller than a golf ball.

Roll into discs with a rolling pin or use a tortilla press.

If dough is too sticky for rolling or pressing, add more masa harina in small increments.

If dough is too dry, add more water.

Heat tortillas in a hot cast-iron skillet or very hot nonstick pan for one minute on each side until flexibly firm.

Corn Tortilla

Chili Lime Tortilla

How to make Chili Lime Tortilla Recipe

Makes 4 tortillas

Ingredients:
½ cup masa harina
1 cup water
Pinch of salt (optional)
Zest of 1 lime
2 teaspoons red chili powder

Method:
Combine all ingredients in a mixing bowl and blend into a dough.

Let sit at least 5 minutes, then form into balls a little smaller than a golf ball.

Roll into discs with a rolling pin or use a tortilla press.

If dough is too sticky for rolling or pressing, add more masa harina in small increments.

If dough is too dry, add more water.

Heat tortillas in a hot cast-iron skillet or very hot nonstick pan for one minute on each side until flexibly firm.

Chili Lime Tortilla

Brown Sugar Tortilla

How to make Brown Sugar Tortilla Recipe

Makes 4 tortillas

Ingredients:
½ cup masa harina
1 cup water
Pinch of salt (optional)
1 Tablespoon brown sugar
3 drops pure vanilla extract

Method:
Combine all ingredients in a mixing bowl and blend into a dough.

Let sit at least 5 minutes, then form into balls a little smaller than a golf ball.

Roll into discs with a rolling pin or use a tortilla press.

If dough is too sticky for rolling or pressing, add more masa harina in small increments.

If dough is too dry, add more water.

Heat tortillas in a hot cast-iron skillet or very hot nonstick pan for one minute on each side until flexibly firm.

Brown Sugar Tortilla

Baked Tortilla (Hard Shell)

How to make Baked Tortilla (Hard Shell) Recipe - Making a baked corn tortilla is only one more step than making a soft tortilla! Start with your favorite soft tortilla recipe, then follow the directions below!

Method:
Preheat oven to 375°F.

Drape a soft tortilla over one rung of an oven rack positioned in the middle of the oven. Squeeze gently with tongs to encourage sides to fall downward. The tortilla
will continue to bend further as it cooks. Cook 8-10 minutes, until tortilla has hardened.

Remove from oven with tongs.

Baked Tortilla (Hard Shell)

Thanksgiving Taco

How to make Thanksgiving Taco Recipe - If you make this right after Thanksgiving, just use your leftovers as ingredients! Otherwise, follow the directions below for an awesome Thanksgiving treat any time of year.

Makes 8-10 tacos

Ingredients:
1½ pound split turkey breast
2 Tablespoons olive oil
1 scant teaspoon coarse ground sea salt
Cracked black pepper to cover turkey
Paprika to cover turkey
1 can cranberry sauce
2 cups stuffing, prepared
Tortillas

Method:
Preheat oven to 375°F.

Cover all sides of turkey breast with olive oil and place in a roasting pan. Sprinkle salt evenly on top of turkey, and cover loosely with cracked black pepper and paprika.

Roast until inside is white and juices run clear, about 50-60 minutes. Cool, tented with aluminum foil, 15 minutes. Slice in thin strips.

Mix cranberry sauce in a small mixing bowl to create a sauce consistency (instead of a canned mold!). Top a tortilla with a thin, even layer of cranberry sauce.

Add a thin layer of stuffing and 2 strips of turkey.

Thanksgiving Taco

Taco Stuffed Shells

How to make Taco Stuffed Shells Recipe - Use a runnier salsa for this (which might mean store-bought), or even go with a spicy tomato sauce.

Makes 16 shells

Ingredients:
1 pound ground beef
1½ Tablespoons Classic Taco Seasoning
½ cup water
16 jumbo macaroni shells, cooked
1 cup + 1 cup salsa or spicy tomato sauce, separated
1 cup shredded cheese (Mexican blend, taco blend, or cheddar)
½ cup sour cream, room temperature

Method:
Preheat oven to 350°F.

Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Drain excess grease, add Classic Taco Seasoning and ½ cup water, and simmer until water is mostly evaporated, about 6-8 minutes.

Fill each macaroni shell with a heaping Tablespoon of ground beef and top with a small amount of salsa or spicy tomato sauce (from the ⅓ cup). Place in an oven-safe baking dish and cover (with a lid or aluminum foil). Bake 20 minutes.

Add shredded cheese to the top of each shell, and bake 3 more minutes.

Meanwhile, bring 1 cup salsa or spicy tomato sauce and sour cream to room temperature and mix together in a small mixing bowl. Use to top shells.

Taco Stuffed Shells

St Patricks Day Taco

How to make St Patricks Day Taco Recipe

Makes 4 tacos

Ingredients:
1 cup boiled cabbage, sliced
1 Tablespoon white vinegar
1 cup prepared corned beef, shredded
1 cup Taco Mustard
Coarse ground sea salt
Tortillas

Method:
Mix cabbage and vinegar in a medium mixing bowl. Add corned beef and toss.

Cover a tortilla with a thin, even layer of Taco Mustard. Top with corned beef and cabbage.

Garnish sparingly with sea salt.

St Patricks Day Taco

Pepperoni Pizza Taco

How to make Pepperoni Pizza Taco Recipe - For a deeper flavor than a simple Margherita Pizza Taco that still leaves you feeling light but satisfied, try this taco take on the famous pepperoni pizza. Using pre-sliced pepperoni works best here to achieve the thinness necessary for taco folding without all of the ingredients crumbling to the center of the taco.

Makes 1 taco

Ingredients:
1 Tablespoon olive oil
2 Tablespoons tomato sauce
1 teaspoon oregano
½ teaspoon garlic powder
4 slices pepperoni, quartered
1 pinch red pepper flakes
Tortilla

Method:
Preheat oven to 375°F.

Place tortilla on a baking sheet and coat with olive oil.

Add tomato sauce evenly and sprinkle dried oregano and garlic powder on top.

Scatter pepperoni quarters on sauce and top with red pepper flakes.

Bake taco for 5 minutes, until tortilla is firm but not brittle. Do not overcook or taco will not fold.

Pepperoni Pizza Taco

Margherita Pizza Taco

How to make Margherita Pizza Taco Recipe - For a flavorful lunch or easy appetizer in under ten minutes, prepare these tacos that have all the ingredients and flavor of pizza without the grease and heavy feeling in your stomach!

Makes 1 taco

Ingredients:
1 Tablespoon olive oil
2 Tablespoons tomato sauce
1 teaspoon dried basil
1 oz. mozzarella cheese
Fresh basil leaves for topping
Tortilla

Method:
Preheat oven to 375°F.

Place tortilla on a baking sheet and coat with olive oil.

Add tomato sauce evenly and sprinkle dried basil on top.

Slice mozzarella into half-inch squares and scatter on sauce. Add fresh basil leaves or reserve for after cooking for brighter color.

Bake taco for 5 minutes, until tortilla is firm but not brittle. Do not overcook or taco will not fold.

Margherita Pizza Taco

Mac and Cheese Taco

How to make Mac and Cheese Taco Recipe - Macaroni and cheese shares many of the same ingredients as a taco, so this combo is a no brainer that is a lot more fun to eat than traditional mac and cheese!

Makes 6-8 tacos

Ingredients:
2 cups shredded cheddar cheese
¼ cup milk
2 cups uncooked elbow macaroni, prepared
Salsa for topping
Cracked black pepper for garnish
Tortillas

Method:
In a small nonstick sauce pot, heat cheese and milk until a gooey cheese forms, stirring occasionally, about 2 minutes.

Pour cheese on top of cooked elbow macaroni and stir to combine.

Top a tortilla with macaroni and cheese, add a fair amount of salsa, and garnish with cracked black pepper.

Mac and Cheese Taco

Lamb Meatball Taco

How to make Lamb Meatball Taco Recipe

Makes 8 tacos

Ingredients:
1 pound ground lamb
1 cup white onion, very finely chopped
2 Tablespoons cilantro, chopped
2 large garlic cloves, minced
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon fine ground sea salt
½ teaspoon black pepper
Yogurt Sauce
8 pieces lettuce
Paprika for garnish
Chili Lime Tortillas

Method:
Preheat oven to 400°F.

Mix all ingredients except sauce, lettuce, and tortillas in a medium mixing bowl and roll into small meatballs, about 1 Tablespoon each. Mix should yield about 32 meatballs. Place on a lightly greased baking sheet and cook 16 minutes.

Spread 1 teaspoon Yogurt Sauce evenly on a tortilla. Top with 1 piece lettuce and 4 meatballs. Garnish with a pinch of paprika.

Lamb Meatball Taco

Hawaiian Pizza Taco

How to make Hawaiian Pizza Taco Recipe - Crisp bacon, a much more taco-friendly ingredient than ham bits, is the star of this taco inspired by one of the best-loved pizzas. If you want to eat a few of these, go a little lighter on the bacon!

Makes 1 taco

Ingredients:
2 Tablespoons tomato sauce
¼ cup shredded cheddar cheese
2 heaping Tablespoons crushed pineapple, drained
1-1½ pieces extra crispy bacon, crumbled
Chopped parsley for topping
Tortilla

Method:
Preheat oven to 400°F.

Top a tortilla evenly with all ingredients except parsley and bake 4-5 minutes, until cheese is melted and tortilla is firm but not brittle. Do not overcook or taco will not fold.

Top with plenty of parsley.

Hawaiian Pizza Taco

Cheese Taquitos

How to make Cheese Taquitos Recipe

Makes 5 taquitos

Ingredients:
2 cups shredded cheddar cheese
Tortillas

Method:
Preheat oven to 400°F.

Scatter cheese across a tortilla evenly so that the entire tortilla is densely covered.

Starting at the bottom, roll the tortilla up until entire tortilla is rolled in a log. Secure with a toothpick.

Place on a baking sheet lined with parchment paper and bake 9-11 minutes, until crispy, but not cracked open.

Beef Taquitos

How to make Beef Taquitos Recipe

Makes 5 taquitos

Ingredients:
½ cup ground beef
¼ cup water
1 teaspoon Classic Taco Seasoning
1 cup shredded cheddar cheese
Tortillas

Method:
Preheat oven to 400°F.

Brown ground beef in small sauce pan over medium heat, about 6-8 minutes. Add water and Classic Taco Seasoning, bring to a boil, then reduce to a simmer and cook 4 more minutes.

Scatter cheese across a tortilla evenly so that the entire tortilla is loosely covered. Add 1 heaping Tablespoon ground beef in a straight line, about half of an inch thick, as far toward the bottom of the tortilla as possible. Roll the tortilla up over the beef and continue rolling until entire tortilla is rolled in a log. Secure with a toothpick.

Place on a baking sheet lined with parchment paper and bake 9-11 minutes, until crispy, but not cracked open.

Bean Taquitos

How to make Bean Taquitos Recipe

Makes 8 taquitos

Ingredients:
1 can refried beans (16 oz)
Tortillas

Method:
Preheat oven to 400°F.

Spread about 1½ Tablespoons refried beans evenly across a tortilla so that the entire shell is covered.

Starting at the bottom, roll the tortilla up until entire tortilla is rolled in a log. Secure with a toothpick.

Place on a baking sheet lined with parchment paper and bake 9-11 minutes, until crispy, but not cracked open.

Bean Taquitos