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Or, if you're feeling punny, breakfast totcos.
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A pre-baked crust of refrigerated crescent-roll dough is filled with a mixture of browned ground beef and taco seasoning layered with sour cream, shredded cheese, and crushed nacho chips. It is returned to the oven for about 10 minutes.
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These are a tasty change from the usual since they use cornbread crumbs instead of crackers or regular bread. They're always a hit at parties! A friend shared this recipe with me ages ago and I've tweaked it to come up with this.
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A slow cooker Mexican enchilada recipe with pulled pork, a long-cooked chile sauce with tomatoes, cheddar, and Monterey Jack cheese, cilantro, and sour cream.
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Double decker tostadas with ground beef, red bell pepper, Mexican rice, and your favorite additions make a quick and easily customizable family dinner.
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Get Churros con Chocolate Recipe from Food Network
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This quick and easy turkey soup substitutes spiralized butternut squash for traditional noodles, putting a twist on this fall-flavored meal.
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This recipe for shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles.
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Get Mauro's Michelada Supreme Recipe from Food Network
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Beer and tequila spike this marinade of onion, garlic, cilantro, jalapeno pepper, and lime juice to be used on fish and shrimp before grilling.
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.