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Family taco night with a twist

Cure the craving with some creative cooking

Posted: February 15, 2012 1:55 a.m.
Updated: February 15, 2012 1:55 a.m.

 

Nothing brings the family together quite like taco night. So why not make it extra special by putting a taco twist on some other family favorites to make an easy, fun meal the whole family will love?

Whether it’s the crunch that brings them to the table, the crave­able taste of tacos or the ability to make their taco, their way, it’s the one dinner the whole family loves.

* Do the kids love cheeseburgers? Try the Old El Paso ABC Taco (Amazing Bacon Cheeseburger Taco) recipe to change things up.
* Need something to spice up spaghetti? Make Fiesta Spaghetti Tacos, which serve up spaghetti and meat sauce in a fun fiesta form.
* Chicken nuggets, again? Spice up the flavor by adding taco toppings such as lettuce, sour cream and salsa and serving in hard and soft taco shells.

Visit www.OldElPaso.com for coupons and more ways to put some fiesta into your weeknight dinner routine.

Fiesta spaghetti tacos

Prep Time: 25 minutes
Start to Finish: 25 minutes
5 servings (2 tacos each)

5     ounces uncooked spaghetti, broken in half
1     pound lean (at least 80 percent) ground beef
1     package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix
1/2     cup water
1 1/4     cups tomato pasta sauce (any variety)
1     box (4.7 ounces) Old El Paso Stand ’N Stuff taco shells (10 shells)
1     medium tomato, chopped (3/4 cup),  if desired
2     tablespoons shredded Parmesan cheese

Cook spaghetti as directed on package; drain.
Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thor­oughly cooked; drain.
Stir in taco season­ing mix and water.
Heat to boiling.
Reduce heat; simmer uncovered 3 to 4 minutes or until thickened.
Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.
Meanwhile, heat taco shells as directed on box.
Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.
Variation: If you like corn, add 1 cup frozen whole kernel corn with the pasta sauce.
Cook about 5 minutes or until hot.

Chicken nugget tacos

Prep Time: 30 minutes
Start to Finish: 30 minutes
6 servings (2 tacos each)

24     frozen breaded cooked chicken nuggets
1/4     cup sour cream
2     teaspoons Old El Paso 40 percent less-sodium taco seasoning mix (from 1-ounce package)
1     to 2 tablespoons milk
1     box (7.4 ounces) Old El Paso hard and soft taco shells (6 hard corn shells and 6 soft  flour tortillas)
3/4     cup shredded cheddar cheese (3 ounces)
1 1/2     cups shredded lettuce
1/2     cup Old El Paso Thick ’n Chunky salsa

Bake chicken nuggets as directed on package. Cover to keep warm. Reduce oven temperature to 325°F. Heat taco shells and tortillas as directed on box.
Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside.
Fill each taco shell and tortilla with two chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.

Amazing bacon cheeseburger tacos

Prep Time: 25 minutes
Start to Finish: 25 minutes
6 servings (2 tacos each)

1     pound lean (at least 80 percent) ground beef
1     medium onion, chopped (1/2 cup)
1     package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix
2/3     cup water
1/2     cup Old El Paso Cheese ’n Salsa dip (from 15-ounce jar)
1     box (7.4 ounce) Old El Paso hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
1 1/2     cups shredded lettuce
1     large tomato, seeded and chopped (1 cup)
6     slices bacon, crisply cooked, crumbled

In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 min­utes, stirring frequently, until thor­oughly cooked; drain. Stir in taco season­ing mix and water.
Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed. Heat taco shells and tortillas as directed on box. Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.
Substitution: Can’t find the Cheese ’n Salsa dip? Try 4 ounces Mexican pre­pared cheese product, cubed, or another soft cheese that melts easily. If you prefer less spice, use regular prepared cheese product.

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