Family Fiesta Soft Tacos Recipe

How to make it

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• Heat oil in a large skillet over medium-high heat. Add onion and sauté until lightly browned, stirring often, about 4 minutes. Add beef and cook until lightly browned, about 4 minutes.
• Add chili powder, cumin, pepper, chiles, tomatoes, corn, and beans and stir until heated through, about 3 minutes.
• Season to taste with salt, if needed. Transfer to a serving bowl and keep warm.
• To serve the original Family Fiesta Soft Tacos, plate up warm tortillas, dish up the cheese, lettuce, and avocado (if desired). Serve with taco meat filling. Assemble and enjoy.
• To please a different palate, you can easily prepare one of the following variations. For each of these options that are designed to serve two, you’ll prepare the taco meat filling as instructed in the base recipe. Then you’ll take a portion of the taco meat and easily turn it into a different dish.
• Guacamole Volcano
• Ingredients:
• Spray oil
• 2 (6-inch) corn tortillas
• 5 tablespoons prepared, refrigerated guacamole
• 1 cup warm taco meat filling (from recipe above)
• 2 tablespoons finely shredded sharp Cheddar cheese
• 1/4 cup finely shredded lettuce
• 1 tablespoon chopped cilantro
• Preparation Time: 10 minutes
• Cook Time: 15 minutes
• Preparation:
• Heat a large skillet over high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook tortillas on both sides until blistered and soft, about 1 minute per side. Transfer each to a plate.
• Top each tortilla with 2 tablespoons guacamole. Mound 1/2 cup taco meat filling on each tortilla. Top each with half the shredded Cheddar cheese, half the shredded lettuce, half the remaining guacamole, and half the cilantro. Serve immediately.
• Servings: 2
• Nutrition Information Per Serving: Calories 290; Total fat 14g; Saturated fat 4g; Cholesterol 40mg; Sodium 420mg; Carbohydrate 24g; Fiber 6g; Protein 18g; Vitamin A 20%DV*; Vitamin C 30%DV; Calcium 10%DV; Iron 15%DV
• * Daily Value
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• Dinner Quesadillas
• Ingredients:
• Spray oil
• 4 (6-inch) corn tortillas
• 1/4 cup finely shredded pepper Jack cheese, divided
• 1 cup warm taco meat filling (from recipe above)
• 2 tablespoons reduced-fat sour cream
• 1 tablespoon chopped cilantro or mint
• Cook Time: 15 minutes
• Preparation:
• Heat a large skillet over medium-high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook 2 tortillas on one side until lightly blistered. Remove to a clean work service, cooked side up. Meanwhile cook the other 2 tortillas in the same way.
• Top 2 of the tortillas each with 1 tablespoon cheese and 1/2 cup of the taco meat filling. Sprinkle the remaining cheese over the meat and top with the remaining 2 tortillas, cooked-side down.
• Spray the skillet with more oil and return the quesadillas to the skillet and brown on both sides. Transfer to plates and rest for a minute before cutting each into 4 wedges. Serve.
• Servings: 2
• Nutrition Information Per Serving: Calories 330; Total fat 13g; Saturated fat 6g; Cholesterol 55mg; Sodium 310mg; Carbohydrate 33g; Fiber 5g; Protein 21g; Vitamin A 10%DV*; Vitamin C 20%DV; Calcium 20%DV; Iron 15%DV
• * Daily Value
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• Enchiladas Grandes
• Ingredients:
• Spray oil
• 4 (6-inch) corn tortillas
• 2/3 cup canned, red enchilada sauce
• 2 tablespoons reduced-fat sour cream
• 1 cup warm taco meat filling (from recipe above)
• 1/4 cup finely shredded sharp, Cheddar cheese
• 1 tablespoon finely chopped cilantro
• Preparation Time: 5 minutes
• Cook Time: 20 minutes
• Preparation:
• Preheat oven to 375°F
• Heat a large skillet over high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook tortillas on both sides until blistered and soft, about 1 minute per side; keep warm.
• While the tortillas are cooking, pour 1/4 cup enchilada sauce on a small plate, set aside. Pour
• 1/4 cup in a pie plate or small rectangular baking dish, about 6 x 10-inches, and mix the remaining sauce with the sour cream, set aside.
• Mix the meat filling, cheese and cilantro in a medium mixing bowl.
• To assemble: lay a tortilla in the plate of enchilada sauce and turn over. Fill with 1/4 cup of the meat mixture and roll up like a tight cigar. Place seam-side down in the sauce in the baking dish. Repeat with remaining tortillas and filling. Pour the remaining 1/3 cup sauce mixed with sour cream over the enchiladas. Cover tightly with foil and bake until the sauce is bubbling, about 15 minutes.
• Servings: 2
• Nutrition Information Per Serving: Calories 350; Total fat 15g; Saturated fat 6g;
• Cholesterol 55mg; Sodium 800mg; Carbohydrate 37g; Fiber 5g; Protein 21g; Vitamin A 30%DV*; Vitamin C 25%DV; Calcium 20%DV; Iron 15%DV
• * Daily Value