- 5 large flour tortillas
- 5 small tostada shells
- 1 pound ground beef
- 1 package taco seasoning
- sour cream
- nacho cheese (or shredded Mexican blend cheese)
- shredded lettuce
- diced tomatoes
You craving some summer time food yet? Yeah, me too. These days I’ve been hankering for fresh veggies and fruits and salads in place of creamy soups and cheesy casseroles. Or maybe it’s because I’ve been trying to shed a couple extra pounds and I’m dying to find food that I can eat lots of without blowing my daily calorie budget. Whatever it is, these fish tacos satiated my craving. They were a simple weeknight meal and were packed with flavor. And bonus for all of you Weight Watchers buddies out there, they’re only 5 points a piece! Score!
If only you could get a delicious one-dish meal made from scratch* on the table quicker than one from some preservative filled box. Well, with this recipe it’s possible! It seemed so simple I doubted any flavor would be present, but I was wrong! I swear this took less than 20 minutes to make, maybe closer to 15. I thought it was good as-is but would also be great to eat in tortillas. Also, if you’re like me and forget to put the Rotel tomatoes on your grocery list, a can of diced tomatoes and a can of diced green chilies is just as good as a substitute. This recipe is definitely going into my “quick pantry meal” file.
*You do use a packet of taco seasoning, but you could always use your own if you wanted too.
As is quite frequently my luck when shopping for required recipe ingredients, my grocery store was fresh out of poblano peppers. Darn it. Having used them before I knew they were quite mild, so I decided to go with Anaheim peppers instead. And since they were smallish, I used 4 instead of 2. Anaheim peppers are actually a little hotter than poblanos, but the resulting soup was pleasantly spicy. So I guess what I’m saying here is, you could use Anaheim peppers if you can’t find poblanos.
I chose to go the broiler route to char all my onions and peppers, and I’d say it took approximately 3-5 minutes per side until they were done. Which was fine because this left my hands free to prep the rest of the ingredients. I thought this soup had a great flavor and Seth and I promptly ate the entire batch in one sitting. So if you’re cooking for your family, might want to double or triple this one.
I don’t know what it was about this recipe, but I wanted to make it as soon as I saw it. Now, turns out this isn’t all that different from a regular taco, but there were a couple things worth noting that made these extra delicious.
First of all, the taco meat was fabulous. This was the first time I’d ever bought chili beans and I thought the addition of them to the meat was delicious. Pretty sure this is going to be my new go-to way to make taco meat. Also, I swapped the beef for ground turkey. It’s healthier and nobody can tell the difference. For reals. I actually sub ground turkey for ground beef quite frequently, especially when the recipe is heavily seasoned like this one.
So the second thing I liked about this recipe was the use of a homemade spicy southwestern dressing. It was really simple to make and tasted great. Oh and just one last tip… don’t bother making these reverse-style with the lettuce first as described in the recipe. Meat first works much better. I guess if you really wanted it to be more salad-like you could always put it in a taco bowl instead.
I originally saw this recipe on Pinterest and thought it looked pretty good. It ended up being too much chicken just eating it on a tortilla as suggested so next time I would definitely add some Mexican rice or use it for taco meat and add tomatoes, lettuce, and sour cream.
Ok so on my last post I gave you a fabulous pepperoncini roast recipe. I made these awesome taquitos the next day with what I had left over. I’m not sure which I liked better… possibly these taquitos. They were very simple to make and were packed to the hilt with flavor. I originally served them with a simple dipping sauce made by combining some salsa and sour cream, but later on realized I had some homemade Cafe Rio-style cilantro lime dressing. That pairing about knocked my socks off. I highly recommend it.