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Tag Archives: tacos

Chicken Ranch Tacos

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This recipe was listed mid-year in the free Betty Crocker calendar I received by mail and was one of the few things that interested me, so I made it right away. It’s simple and very delicious and I will definitely be making it again!

Chicken Ranch Tacos

Printable recipe
Printable recipe with picture

1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® taco shells (10 shells)
3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 package (1 oz) Old El Paso® taco seasoning mix (or 3 tablespoons homemade)
1/2 cup ranch dressing (2 T of homemade was sufficient for me)
1 1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Old El Paso® Thick ‘n Chunky salsa, if desired
Additional ranch dressing, if desired

1. Heat oven to 325°F. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.

Tips:
Instead of rotisserie chicken, use any diced cooked chicken.
Offer additional taco toppings such as olives and sour cream.

Nutrition Information (will be less if you use less dressing):
1 Serving (2 tacos): Calories 500 (Calories from Fat 290); Total Fat 32g (Saturated Fat 9g, Trans Fat 2 1/2g); Cholesterol 105mg; Sodium 1500mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 3g); Protein 31g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 15%; Iron 10% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat; 4 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

makes 5 servings (2 tacos each)
Recipe from Betty Crocker

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Tamale Pie

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Did you know that Campbell’s has a “Fiesta Nacho Condensed Soup?”  I didn’t, until I made my friend, Katy’s, mother’s tamale pie, which calls for it.  As soon as I tasted it, I knew I had to try it in other things to have some fun with it.

You know that slightly spicy cheese & tomato dip  (I think it’s made with Velveeta & Rotel) that people bring in crockpots to potlucks & serve with tortilla chips?  Well, that is what the soup reminds me of!  And at 120 calories/half cup–I can guarantee you it’s a calorie bargain compared to the Velveeta dip (you’d get less than half as much Velveeta dip for that many calories).

After making the tamale pie….

I bought a few more cans and made nacho appetizers (which we turned into a meal)….

And then whipped up some nacho tacos (just replace the cheese with the heated soup)

As for the tamale pie, it was very good (everything was good, but this blog is about the pie so I’m concentrating on that).  It will definitely be a recurring meal at our dinner table.  I’m almost embarrassed to say it’s the best thing I’ve eaten in a few weeks b/c it’s so simple to prepare & doesn’t that sort of mean I’m a bad cook if I can’ t make something from scratch that tastes better?  Oh well, I don’t care!

Honestly, I don’t know if the best thing about it is how easy it is to make, how tasty it is, or that it’s Weight Watchers friendly.  That’s right, people!  You can have a big slice of beefy, cheesy, cornbread topped pie without feeling guilty!!!  Now how’s that for a winner?

Tamale Pie

Recipe courtesy of Katy R.
Serves 6

1 lb. lean ground beef (I used bison, so mine was lower in cals than what is stated below)
1 pkg. taco seasoning (or 3 tablespoons homemade)
1 can Rotel tomatoes
1 can nacho cheese soup
1 can corn, drained
1 box of Jiffy corn bread
1 egg
1/2 cup milk (I used skim)

Brown meat & drain off any fat. Stir in taco seasoning, Rotel tomatoes, and can of corn.  Simmer for 15 minutes, stirring occasionally.  Pour into 13×9 baking dish that has been coated with cooking spray & spread nacho soup over the beef.  Mix Jiffy mix with the egg & milk & spread over the nacho cheese soup.  Bake at 425 until cornbread is brown on top, about 15 minutes.

Serve with a salad and you are good to go!!!  *Heads up to Moms: this dish is very kid friendly!

Nutrition Facts (prepared with lean ground beef & skim milk)
Per Serving
436 Calories
15.2 g Fat
6.9 g Saturated fat
113 mg Cholesterol
835 mg Sodium
42.9 g Carbohydrates
2.8 g Fiber
12 g Sugar
31 g Protein
*9 Weight Watchers Points

Based on a 2,000 calorie diet, one serving provides
15% Vitamin A
14% Vitamin C
17% Calcium
25% Iron

______________________
Update 7/15/09

I made this again today, but this time added a cup each of quartered and sliced zucchini and yellow summer squash, along with a cup of diced onion.  This really bulked up the filling layer and it was no less tasty. There is no end of variations on this recipe, I’m sure–I think beans would be a wonderful addition or even replacement for the meat.

Fish Tacos

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Back when I was preparing to make that Razzcherry Pie, I was browsing other recipes that included both raspberries and cherries in pie filling and ran across this one.  Minstrel Boy’s main blog theme is music but he also enjoys cooking (he’s a truffle maker too), so he puts up a recipe every now and again.  I questioned his method of refrigerating the pie two hours before baking and that started us chatting a little.  He saw my shrimp tacos blog and shared the link to his fish tacos.  I am always up for something new and although fish tacos aren’t exactly new to me, I’ve never had one where the fish was fried, or with cabbage, or with ranch dressing (particularly not with a ranch dressing this unique), so I figured I’d try them out.  They are the best I’ve had to date, so I thought I spread the word!

To make these tacos, you’ll need

Cod or some other meaty deepwater fish
Buttermilk
Fry coating: I used 1/2 cup flour, 1/2 tsp. salt, 1/4 tsp garlic powder & 1/4 tsp. cayenne whisked together in a shallow bowl–you’ll need more if you’re making lots of fish
Queso fresca, crumbled (I used shredded cheddar b/c I’m a “gringo heathen”–lol)
Shredded cabbage
Diced tomato
Large 5-6″ corn tortillas (I had small ones and couldn’t fit much in them)
Good ranch dressing*
Lime wedges (optional)

Cut your fish into bite-sized chunks and soak them in buttermilk overnight.

Dump a bunch of oil in a skillet–about an inch high–enough to cover the fish once dumped in.  While it is heating to 360 degrees, remove your fish from the buttermilk and coat it with the flour mixture.  Once the oil is hot, put the fish in and enjoy the delicious smell of fish frying.   The fish will cool down the oil, so I turned it back up to high once it was in.  It didn’t take long–just a few minutes–remove once the fish is golden brown.  Let them drain on a paper towel lined plate.  Discard the oil.  No need to wipe out the skillet-you’ll be using it again soon.

Stack your tortillas five at a time and wrap in a damp paper towel, then microwave on high for 50 seconds.  Take them one at a time and put some fish chunks in, fold it over and put as many as will fit in your skillet.  Once the heated side is firm enough to hold it’s shape, turn over and repeat on the other side.  Once done, layer on the cheese, shredded cabbage and tomato, then “hose it down” with that good ranch dressing (*recipe below).  I also squirted some lime juice over mine and that was wonderful.

Minstrel Boy’s Good Ranch Dressing
1 packet Good Seasons instant Zesty Italian Mix (I used a generic Italian dressing mix)
1 cup mayonnaise
1 cup buttermilk
Mix & serve

I served mine with Green Rice  & some mixed vegetables.  It might sound strange, but this dressing (which is sooo wonderful, by the way–you’ll need to add more buttermilk if you actually intend to use the leftover for dressing b/c it’s thick like dip) tastes really good on top of green rice.  Try it!  Oh, and we used about three times as much dressing on the tacos as what is pictured–it was that good.

Shrimp Tacos

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This is a wonderfully light summer meal that has the feel of gourmet without the fuss.

Shrimp Tacos with Spicy Corn on the Cob
Printable recipe

Salsa
1 1/2 cups seeded, chopped tomato
1 cups seeded, chopped cucumber
1/3 cup thinly sliced scallions
1/4 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt

Filling
8 oz green beans, trimmed
1 tsp fajita seasoning, divided
1 lb medium to large shrimp, peeled & deveined
1 tbsp olive oil

8 6-inch corn tortillas

Corn
4 corn on the cob in the husk
few spritzes of fat-free butter spray
few dashes ancho chile pepper

Directions
1. Combine salsa ingredients & set aside.
2. Heat oil in a large skillet on medium-high.  Toss rinsed green beans with 1/2 tsp of the fajita seasoning in a bowl and add to the skillet.  Cook, stirring occasionally, for five minutes.
3.  Meanwhile, toss the shrimp with the remaining 1/2 tsp seasoning  and put the corn on the cob in the microwave with the husks still.  Cook them on high for eight minutes.
4. Add to the shrimp to the skillet after the green beans have cooked for 5 minutes and cook another five minutes or until the shrimp are no longer opaque.
5. Shuck the corn, leaving the husk on the end to use as a handle.  Spray with butter & sprinkle with a light dusting of ancho chile pepper (adjust to suit your heat preference).
6. Heat the tortillas: Wrap the stack in a fairly damp paper towel and microwave on high for 80 seconds (a good rule of thumb when heating tortillas in the microwave is 10 seconds per tortilla).
7.  Assemble the tacos: Divide shrimp-and-bean-mixture between warm tortillas and serve with salsa & an ear of corn on the side.

Serves 4


For those of you without a kitchen scale, this is what 8 ounces of green beans (and me with a hormonal lip zit) looks like.

Raw Swimps


Happy Swimps

I hate cucumbers so I didn’t expect to like this salsa, but it blew me away!  I couldn’t believe something so simple could be so good.  I plan to use it in many a dish to come!

Recipe source: Adapted from Ladies’ Home Journal May 09

Linked with Life in the Slow Lane for BSI: Salsa.

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