Best 4 Taco Night Recipes

TACO NIGHT

Steps:

• Preheat the oven to 350 degrees F.
• Place the chili powder, cumin, onion powder, salt, cornstarch, garlic powder, oregano, paprika, black pepper, and cayenne or red pepper flakes, if using, in a small bowl or plastic container. Blend well.
• Spray a large skillet with nonstick cooking spray and place it over medium-high heat. Add the turkey or beef and cook, stirring and making sure to really break it up into small crumbles, until it is browned throughout, about 5 minutes. Drain off any liquid. Add the spice mixture and cook stirring, until you can smell all of the spices, about 1 minute. Add 34 cup of water and stir until the water is mostly evaporated, the meat is evenly coated with the spices, and there is still a little bit of liquid in the pan, about 4 minutes.
• To serve, place your choice of toppings in small individual bowls. Heat the taco shells on a baking sheet (or right on the oven rack, whichever you prefer) in the oven until warm and toasty, about 5 minutes. Transfer the meat to a serving bowl. Place the taco shells on a plate and cover them with a napkin or clean dish towel to keep them warm, setting them out with the bowls of toppings. Let everyone serve him or herself. Photograph by Todd Coleman/The Mom 100 Cookbook

STARRY NIGHT TACO CUPS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the salsa, ketchup, chili powder and salt; heat through. , Cut each tortilla into a 4-in. square; set scraps aside. Microwave eight squares at a time for 20 seconds. Press onto the bottom and up the sides of greased muffin cups; set aside. , Cut tortilla scraps into stars with a 1-in. cookie cutter; place on greased baking sheet. Bake at 350° for 6 minutes or until golden brown; set aside. , Fill each tortilla cup with 2 tablespoons meat mixture. Bake for 12-15 minutes or until tortillas are golden brown. Serve with toppings of your choice; garnish with toasted stars.

TACO NIGHT CHICKEN FINGERS

Steps:

• Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
• Mix Bisquick mix and taco seasoning in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
• Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
• Meanwhile, in separate small bowls, mix the Creamy Green Chile Dipping Sauce and Salsa Sour Cream Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

BUSY NIGHT TURKEY TACO SOUP WITH AVOCADO CREAM

Steps:

• In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro.
• In a bowl, stir together sour cream and guacamole until smooth.
• Ladle soup into bowls and top with guacamole mixture.