Before we get into the taco revamps, I have to share a few new things with you. First, Orange Leaf (my favorite froyo place) is introducing a new flavor: toasted marshmallow. It sounds delicious, and I think it would be great paired with some graham cracker crumbs and chocolate sauce (or chocolate froyo). But even more exciting, Starbucks is bringing back my favorite frappe flavor: COCONUT!! They’re also bringing back their treat receipt program so you can buy your morning coffee, then go back after 2 PM to get a cold grande beverage for $2.50. I definitely see a coconut frappe in my immediate future!
Okay, about the tacos. Tacos are always a well-received meal at our house, but sometimes I like to switch things up a little. I found both of these innovations on Pinterest (where else?), and they both went over very well. So I figured that it was about time I shared them with you.
This first one is pretty simple, it mostly just changes up the vehicle for the tacos, using wonton wrappers instead of taco shells. The cupcakes are double layered which can make them a little tricky to eat. My husband opted to separate the layers and eat them one at a time. I used a fork to cut them up and eat them. However you decide to eat them, they are a definitely a tasty twist for your Taco Tuesday. We found that 3 or 4 was enough for one person, so we got several meals out of this recipe.
Taco Cupcakes (from Tablespoon)
1 lb. ground beef
1 1 1/4 oz. pkg. taco seasoning
36 wonton wrappers (I might have ended up using more than 36, but it was just the amount of wrappers in 1 package.)
1 16 oz. can refried beans
36 tortilla chips
2 c. shredded cheddar
1. Preheat the oven to 375 degrees and grease 18 muffin cups. In a skillet over medium heat, brown the beef and drain the fat. Add the taco seasoning according to the package directions.
2. Place 1 wonton wrapper in each muffin cup and top it with 1 tbsp. beans, 1 crushed chip, 1 tbsp. meat, and 1 tbsp. cheese. Top each cupcake with another wonton wrapper and repeat all the layers.
3. Bake 15-18 minutes or til golden brown. Remove from the pan and add your favorite toppings: sour cream, tomato, guacamole, or whatever else you like.
This next taco recipe really got my husband’s attention. We both liked the technique and the meat mixture is really tasty. (In fact, he’s pining after it right now.) These are really easy to make and give you another nice option for taco night (though they’re not exactly pretty or photogenic). We got at least 4 meals out of this recipe so don’t worry about it calling for so much meat, it goes a ways.
Baked Tacos (from One Good Thing by Jillee)
2 lb. ground beef
1 15 oz. can refried beans
1 15 oz. can tomato sauce
2-3 tbsp. (or 1 pkg.) taco seasoning
2 c. shredded cheese
18-20 hard shells or flour tortillas (Hubby liked flour best while I preferred a classic hard shell; in the original post, Jillee tells you how to make your own hard shells.)
1. In a large skillet, cook the beef til browned and crumbly. Drain off the fat then add in the beans, taco seasoning, and tomato sauce.
2. Spoon the meat mix into the taco shells, place in a greased pan, and top (liberally) with cheese.
3. Bake at 400 degrees for 10-12 minutes.
Does your family do Taco Tuesday? What’s your favorite type of taco?