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Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
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This vegan version of classic tacos uses lentils instead of ground beef, along with other flavors so good you'll never miss the meat!
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This hearty stew, flavored with oregano, cumin, and beer, will make your taste buds go into overdrive! Serve over rice or with a crusty bread and salad. Great for a chilly winter meal.
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A flour tortilla is filled with sweet, spicy chicken simmered in salsa, and rolled with a cucumber, honey, and pepper mayonnaise.
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Shrimp and sweet potato soup, made with diced tomatoes with green chile peppers, is a spicy, all-in-one meal for lunch or dinner.
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Tender pork and black beans stew all day in your slow cooker. Just combine the ingredients, set the cooker to low, and 8 to 10 hours later enjoy a rich and delicious chili.
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Black beans mingle with onions, peppers, garlic, cornmeal, and spices in this tasty taco filling. Try it in burritos or as a dip for tortilla chips. No black beans? Red, pink, or pinto beans are great subs.
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Pasta shells get a south of the border makeover when filled with taco ingredients and your favorite salsa.
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Ground beef, olives, egg noodles, corn, taco sauce and seasoning give this throw together casserole it's South-of-the-border flavor.
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These cheesy chicken sandwich melts have all of the flavor of fajitas without the drippy mess!
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Get Soft Turkey Tacos Recipe from Food Network
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You don't need to sacrifice your taco cravings when watching your carbohydrates thanks to this recipe for low-carb taco bowls.