Instant Pot salsa chicken is a quick, flavor dinner recipe you can make right in your pressure cooker. This healthy shredded chicken would be delicious on taco night, as part of a burrito bowl and pairs perfectly with any number of rice dishes.
tacos
Chili Lime Fish Stick Tacos
Frozen fish sticks get a makeover just in time for a taco night twist with these chili lime fish stick tacos! This yummy recipe easily dresses up an old frozen standby into a fresh tasting dinner your family will love.
5 Minute Homemade Taco Sauce
5 minute homemade taco sauce lets you ditch processed store bought sauce in favor of homemade flavor. You can customize this easy taco sauce to suit your taste and take taco night to the next level.
Bang Bang Shrimp Tacos
Bang Bang shrimp tacos give you the taste of the popular Bonefish Grill dish right at home. This quick seafood recipe creates a dinner full of flavors everyone will love! With crispy fried shrimp, creamy coleslaw, and sweet and spicy sauce- you’ll be making this meal over and over again.
Slow Cooker Ground Beef Tacos
Taco night just got a whole lot easier with these slow cooker ground beef tacos. No need to stand over a pan to brown your meat, just throw your ingredients in the slow cooker and go about your life. Then come dinner time you can enjoy delicious saucy ground beef tacos that you won’t be able to get enough of.
Crockpot Pork Carnitas
Fool proof carnitas are finally within your grasp, at home, with the help of your trusted slow cooker. These crockpot pork carnitas were literally made to be sandwiched inside soft corn tortillas and topped with your favorite veggies. It’s healthy Tex Mex food you can feel good about enjoying!
Ranch Chicken Tacos
This is our new favorite taco seasoning. The combination of ranch and taco flavors reminded me strongly of cool ranch Doritos. Fill your shells with the cooked chicken and top with your favorite fixin’s. We kept it pretty basic with just cheese and lettuce. Mine had diced tomatoes as well, but the sons and the hubs detest the red fruit with a burning passion. Makes no sense to me, but whatever floats their boyish boats. Top each ‘filled’ taco with a drizzle of ranch and chow down. Don’t stop at just tacos either, this goes great on tortillas, toastadas, or even over salad. Just seeing them again has had me thinking about them all morning. Seriously, I can’t get them out of my head. Guess I know what we’ll be having for dinner tonight!
Ranch Chicken Tacos
3 cups cooked, chunked chicken
1 pkt. taco seasoning (chicken or beef)
1/2 cup Ranch dressing, plus extra for serving
taco shell, tortilla, or toastadas
lettuce
cheese
tomatoes
any of your other favorite taco toppings
Directions
1. Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minutes until the chicken is heated through & the powder is stuck to the chicken.
2. Add Ranch dressing, heat an additional 2-3 minutes to warm through.
3. Serve in taco shells with all the fixings you love – plus an extra drizzle of Ranch.
It doesn’t get any easier, or any tastier, than that!
Oven Baked Tacos
As I’m preparing for dinner the other night, I asked Son # 3 to hand me a can of black beans. He proceeds to root around through the canned bean cubby in the pantry.
Son # 3: Mom, why did you buy garbage can peas?!?!
Me: Huh?
Son # 3: (holding up a can with a look of utter disgust) Garbage. Can. Peas.
Me: Read that again. It says garbanzo beans.
Son # 3: Oh. Well they still sound gross.
You can’t make this stuff up people!
This was a fun new twist on our regular tacos. Usually, when I make tacos I bake the taco shells separately in the oven for 10 minutes so that the shells are crispy. When you add the ground beef and beans to the picture it’s a whole new story. They’re this perfect mix of crunchy and soft in all the right places. If you want to ensure an even crunch over your entire shell surface area, let more of the liquid evaporate out of your meat mixture. I topped my tacos with chopped roma tomatoes, taco sauce, and some lettuce. Sour cream, salsa, & guacamole were served on the side, because those are Mexican must-have for us. And, of course, no Mexican night is complete for us without some yellow rice. Everybody was happy. All tacos were served toasty and everyone’s cheese was melted to perfection before adding the toppings of their choice. Don’t like pre-made hardshell tacos? That’s ok, too. You can easily sub flour, or even corn, tortillas in instead. Who knew oven-baked tacos were the way to go?!
And for those of you with an eagle eye, we can all just ignore the dirty burners. While they stay on the proverbial to-do list, I’ll be honest in saying they only get cleaned twice once a year.
Oven Baked Tacos
2 lbs Ground beef, lean
1 head of lettuce
1 onion
1 tomato
1 can re-fried beans, or black beans
1 jar of salsa
6 oz tomato sauce
3 tablespoons taco seasoning
12 taco shells
cheddar cheese
sour cream
Directions
1. Brown ground beef and drain. Return to pan.
2. Add taco seasoning, beans and tomato sauce.
3. Stir to combine and then heat until the flavors have blended.
4. Preheat oven to 375 degrees.
5. Spray a 9×13 baking dish with oil.
6. Spoon taco filling into taco shells and stack them side by side in a pan.
7. When shells are filled, top each with shredded cheese and cilantro, if desired.
8. Bake for approximately 15 minutes, watching so they do not brown much.
9. Serve and top with remaining ingredients, if desired.
