View allAll Photos Tagged tacoseasonings
Cumin, oregano, garlic powder, paprika and (onion powder to be added later) for taco seasoning. The kitchen is smelling wonderful with this mix.
We ran over to our local Kroger and picked up the ingredients for Taco salad. We had enough for lunch, dinner and some for lunch the next day!
Our house
Knoxville, Tennessee
Monday, June 2nd, 2025
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A meal prepared for me at work last night. I didn't have any tortillas to make tacos but I was grateful for the meal. just sprinkle the cheese onto the meat and throw in the microwave
INGREDIENTS:
2 pounds boneless skinless chicken thighs
2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 package (1 ounce) Old El Paso® chili seasoning mix
2 cans (15 1/2 ounces each) hominy or Posole, drained
Sour cream, if desired
Cilantro, if desired
DIRECTIONS:
1. Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
2. Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 teaspoon dried oregano leaves
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/4 cup barbecue sauce
2 tablespoons chili sauce
1/2 teaspoon ground cumin
1. Heat gas or charcoal grill. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; sprinkle with taco seasoning mixture.
2. Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Meanwhile, in small microwavable bowl, mix barbecue sauce, chili sauce and cumin. Cover; microwave on High 30 to 60 seconds or until hot. Serve sauce over chicken.
Oven Directions: Heat oven to 375°F. Line shallow baking pan with foil or spray with cooking spray. Place coated chicken in pan. Bake 25 to 30 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
High Altitude (3500-6500 ft): Cook chicken covered over medium-low heat 15 to 20 minutes.
Find more recipes at www.bettycrocker.com.
INGREDIENTS:
1 lb ground pork
1 can (15 to 16 oz) pinto beans, rinsed and drained
1 envelope (1 oz) Old El Paso® taco seasoning mix
1 can (10 oz) Old El Paso® enchilada sauce
1/2 cup water
6 corn tortillas (6 inch), cut in half, then cut crosswise into 1-inch strips (about 2 cups)
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 oz)
1 medium tomato, chopped (3/4 cup), if desired
DIRECTIONS:
1. Heat oven to 375°F. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain.
2. In ungreased 2-quart casserole, stir pork, beans, taco seasoning mix, enchilada sauce, water and tortilla strips until well mixed.
3. Cover and bake about 40 minutes or until heated through. Stir casserole; sprinkle with cheese. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Top with tomato.
DESCRIPTION
Roll fresh veggies up with a creamy filling in a make-ahead appetizer that gets a kick from taco seasoning.
INGREDIENTS
1 package (3 oz) cream cheese, softened
1/3 cup sour cream
1 tablespoon Old El Paso® taco seasoning mix (from 1-oz package)
1/2 cup fresh corn kernels or Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained
1/2 cup black beans (from 15-oz can), drained, rinsed
1/4 cup finely chopped fresh cilantro
1 plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)
2 tablespoons Old El Paso® Thick 'n Chunky salsa
3 garden spinach and vegetable, tomato or plain flour tortillas (10 inch)
DIRECTIONS
1.In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. Stir in corn, beans, cilantro, tomato and salsa.
2.Spread cream cheese mixture over each tortilla to edges. Roll up each; cut off tapered ends. Wrap each tortilla roll in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours before serving. To serve, cut each roll into 1-inch slices.
High Altitude (3500-6500 ft): No change.
INGREDIENTS
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 can (10 oz) diced tomatoes with green chiles, undrained
1 package (8 oz) cream cheese, softened
1 cup sour cream
1/2 teaspoon taco seasoning mix (from 1-oz package)
40 to 45 nacho cheese-flavored tortilla chips
2 cans (12 oz each) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits (20 biscuits)
1 cup finely shredded Mexican cheese blend (4 oz)
DIRECTIONS
1. Heat oven to 375°F. Spray 30 mini muffin cups with Crisco® Original No-Stick Cooking Spray. In large bowl, mix spinach, tomatoes, cream cheese, sour cream and taco seasoning mix; set aside.
2. Place about 20 of the tortilla chips in gallon-size resealable food-storage plastic bag; seal bag. Using rolling pin, finely crush to measure 1/2 cup. Stir crushed chips into spinach mixture.
3. Separate 1 can of dough into 10 biscuits; separate each biscuit into 3 layers. Place 1 layer in each of 30 muffin cups; using floured fingers, press dough on bottom and up side of each cup.
4. Fill each cup with about 1 tablespoon spinach mixture. Refrigerate remaining spinach mixture. Sprinkle filling in each cup with about 1 teaspoon cheese. Bake 9 to 14 minutes or until edges of biscuits are golden brown. Cool in pan 5 minutes; remove from pan to cooling rack. Cool 5 minutes longer. Repeat with remaining biscuits, filling and cheese, cooling pans between batches.
5. To serve, break each of the remaining 20 to 25 tortilla chips into 3 triangular pieces. Insert 1 triangle into each cup. Serve warm.
Fee-fi-fo-fum I smell the farts of an Englishman
Photographed at Hermannhof Winery
Hermann Missouri
Monday July 14th, 2025
Photographed at Minnesota's Largest Candy Store
Jordan Minnesota
Friday October 20th, 2023
From the 3 Cricketeer's website describing this product:
Our roasted taco crickets and locally sourced, toasted sunflower seeds are crunchy and savory. Earthy and herbal notes of cumin, garlic, onion and oregano with just a touch of heat from ground chili peppers.
Benefits of 3 Cricketeers Crickets:
High Protein-Containing all 9 essential amino acids
Promotes Digestive Health- Gut healing prebiotic fiber from chitin
Perfect Ratio of Omega 3 & 6 Fatty Acids
Good Source of Essential Vitamins and Minerals including Vitamin B12
Farm to Fork-Locally and Sustainably Grown in our Minneapolis urban farm
Ingredients: 3 Cricketeers Crickets, Organic Sunflower Seeds, Organic Tomatoes, Chili Powder, Paprika, Organic Cumin, Oregano, Dehydrated Onion, Garlic Powder, Cayenne Pepper, Sea Salt
10 cups tortilla chips
2 pounds bulk pork sausage, cooked and drained
2 cans (4.5 ounces each) Old El Paso® chopped green chiles, drained
4 teaspoons Old El Paso® taco seasoning mix (from 1-ounce package)
4 roma (plum) tomatoes, chopped (1 1/3 cups)
4 medium green onions, sliced (1/4 cup)
4 cups finely shredded Colby-Monterey Jack cheese (1 pound)
1. Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray. Spread tortilla chips on centers of foil pieces. Mix sausage, chilies and seasoning mix; spoon over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese.
2. Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.
Find more recipes at www.bettycrocker.com.
Taco Seasoned Stuffed Peppers (one quarter pepper). CACFP meal pattern 3-5 years. Find this Team Nutrition child care recipe and more at: www.fns.usda.gov/tn/team-nutrition-recipes.
All photos are property of USDA with unlimited rights to the use and redistribution of the images.
Taco Seasoned Stuffed Peppers (one half pepper). CACFP meal pattern 6-18 years. Find this Team Nutrition child care recipe and more at: www.fns.usda.gov/tn/team-nutrition-recipes.
All photos are property of USDA with unlimited rights to the use and redistribution of the images.
Recipe: (I love this!)
Chicken flavored Ramen noodles. Make the noodles [I microwave], drain water, and add the flavor packet. Spice with cilantro, taco seasoning, (a little) salt and pepper.
The Most Unforgettable Meal I Ever Made McCormick/Schilling chili mix - It may be ‘The most unforgettable meal I ever made’, but it’s also the most unforgettable ad copy we’ve ever read. Talk about tasteless – in the first paragraph there’s a reference to, um, Montezuma’s Revenge. So congratulations McCormick/Schilling – we think this is a first. You’ve produced the only magazine advertisement for food that literally talks shit.
This Child and Adult Care Food Program (CACFP) cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Taco Seasoned Stuffed Peppers for children 3 through 5 years of age. The written recipe is available in the Child Nutrition Recipe Box at: theicn.org/cnrb/ages-3-5/age-3-5-6-servings/taco-seasoned....
This video is available with audio description at www.fns.usda.gov/tn/instructional-cooking-videos-cacfp.
This Child and Adult Care Food Program (CACFP) cooking video demonstrates the quick-and-easy preparation of the USDA standardized recipe for Taco Seasoned Stuffed Peppers for children 6 through 18 years of age. The written recipe is available in the Child Nutrition Recipe Box at: theicn.org/cnrb/ages-6-18/age-6-18-6-servings/taco-season....
This video is available with audio description at www.fns.usda.gov/tn/instructional-cooking-videos-cacfp.