Best 6 Spicy Taco Cheese Log Recipes

TAILGATING SPICY TACO CHEESE BALL

Steps:

• Sprinkle parsley in a shallow baking dish. Set aside.
• Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.

TACO CHEESE LOG

Steps:

• In large bowl of electric mixer, beat ingredients until smooth. Chill.
• On waxed paper, shape mixture until you form 2 logs (8 x 1 1/2).
• Roll in parsley.
• Refrigerate.

SPICY TACO CHEESE LOG

Steps:

• In a large mixing bowl let cream cheese, taco cheese and butter stand at room temperature for 30 minutes. Add milk and worcestershire sauce. Beat with an electric mixer on medium speed until light and fluffy. Stir in green onion and chile peppers. Cover an chill for 4 to 24 hours.
• Shape cheese mixture into a log about 9 inches long. Combine crushed corn chips and cilantro; roll cheese log in corn chip mixture. Let stand for 15 minutes before serving. Serve with tortilla chips.

SPICY GROUND BEEF TACOS

Steps:

• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
• Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.

THREE-CHEESE LOGS

Steps:

• In large bowl, stir cream cheese, Worcestershire sauce and mustard until blended. Stir in Cheddar and Stilton cheeses, bell peppers and chives.
• Divide cheese mixture in half. Shape each half into a log. Roll logs in walnuts. Wrap each log separately in plastic wrap or waxed paper. Refrigerate about 2 hours or until firm.
• Place cheese logs on serving platter. Serve with apple slices and crackers.

SPICY TACO MEAT

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. Add beer to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine jalapenos, onion, garlic powder and chili powder; pour over meat. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Strain cooking juices. Reserve vegetables and 2 cups juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved vegetables and cooking juices to slow cooker; heat through. If desired, serve with optional ingredients.