Taco Seasoning Recipes

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Three Cheese Quesadillas
2 cups shredded Cheddar cheese
1 cup shredded jalapeno jack cheese
1/2 cup Mozzarella cheese
2 tablespoons Spice Barn Taco Seasoning
1/4 teaspoon Spice Barn Crushed Red Pepper
3 green onions, sliced
jalapeno pepper, diced (optional)
6-8 inch flour tortillas
shredded lettuce
chunky salsa
sour cream

Combine cheeses, taco seasoning, and crushed red pepper; set aside.  Rub a frying pan lightly with oil or use a cooking spray.  Heat one tortilla; cover half of tortilla with 1/3 cup of cheese mix; sprinkle with some sliced green onions.  Add jalapenos, if desired.  Fold in half.  Cook over low heat until tortilla starts to become crisp.  Turn and cook other side.  Remove from pan and cut into 4 wedges.  Serve with shredded lettuce, salsa and sour cream.  Can be made ahead and warmed in 300 degree oven for 15 minutes.

Nachos Plus
1 ripe avocado, peeled
1 teaspoon lemon juice
1/2 cup chopped onion
1/2 cup chopped tomato
1/4 teaspoon salt
1/8 teaspoon pepper
1 can refried beans, heated
1/3 cup water
1/2 pound ground beef
2-3 teaspoons Spice Barn Taco Seasoning
2 cups shredded Mexican cheese blend
1 cup sour cream
7 oz. tortilla chips

Mash avocado with lemon juice.  Stir in onion, tomato, salt, and pepper.  Brown beef, drain, stir in Mexican spice and water; cook until liquid evaporates.  Line a baking sheet with foil.  Arrange chips in a single layer.  Top with spoonfuls of meat mixture and refried beans. Sprinkle with cheese and bake at 400 degrees until cheese is melted.  Sop with avocado mixture and sour cream.

Mexican Salad
1 pound ground beef
16 ounce jar chunky salsa
1/4 cup water
1 tablespoon Spice Barn Taco Seasoning
1 head lettuce, torn in bite sized pieces
2 cups broccoli florets
1 small red onion, sliced into rings
1 carrot, shredded
1 chopped tomato
1 can green chilies, drained and chopped
3/4 cup shredded cheddar cheese
1 cup sour cream
tortilla chips

Brown beef; drain.  Add 1 cup salsa , water, and Mexican spice; bring to boil.  Reduce heat and simmer for 20 minutes.  Cool.  In a large salad bowl, layer vegetables in order given.  Top with chilies, beef mixture, and cheese.  Combine remaining salsa with sour cream; serve with salad and tortilla chips.