Family Taco Night With a Twist
March 11th, 2013

taconightTaco night is a tradition for many. Why not jazz it up a bit by putting a taco twist on some other favorites to make an easy, fun meal the entire family will love?

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

Do the kids love cheeseburgers? Try the 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.

Kids love participating in meal time, so gather the family to pitch in and make taco night right—and let the fiesta begin.

Fiesta Spaghetti Tacos

Ingredients:

  • 5 ounces uncooked spaghetti, broken in half
  • 1 pound lean (at least 80 percent) ground beef
  • 1 1-ounce package 40-percent-less-sodium taco seasoning mix
  • 1/2 cup water
  • 1 1/4 cups tomato pasta sauce
  • 6 hard corn taco shells
  • 6 soft flour tortillas
  • 1 medium tomato, chopped (3/4 cup), if desired
  • 2 tablespoons shredded Parmesan cheese

Directions:

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

Variation: Add 1 cup frozen whole kernel corn with the pasta sauce. Cook about 5 minutes or until hot.

5 servings (2 tacos each)

Amazing Bacon Cheeseburger Tacos

Ingredients:

  • 1 pound lean (at least 80 percent) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1 1-ounce package 40-percent-less-sodium taco seasoning mix
  • 2/3 cup water
  • 1/2 cup cheese ’n salsa dip
  • 6 hard corn taco shells
  • 6 soft flour tortillas
  • 1 1/2 cups shredded lettuce
  • 1 large tomato, seeded and chopped (1 cup)
  • 6 slices bacon, crisply cooked, crumbled

Directions:

  • In a 10-inch nonstick skillet, cook the beef and onion over medium-high heat for 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in the taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in the dip until well mixed.
  • Heat taco shells and tortillas as directed on the box.
  • Fill heated taco shells and tortillas with the 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.

6 servings (2 tacos each)

Chicken Nugget Tacos

Ingredients:

  • 24 frozen breaded chicken nuggets
  • 1/4 cup sour cream
  • 2 teaspoons 40-percent-less-sodium taco seasoning mix
  • 1 to 2 tablespoons milk
  • 6 hard corn taco shells
  • 6 soft flour tortillas
  • 3/4 cup shredded cheddar cheese
  • 1 1/2 cups shredded lettuce
  • 1/2 cup thick and chunky salsa

Directions:

  • Bake the chicken nuggets as directed on the 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 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.

6 servings (2 tacos each)

Source: Recipes and photo courtesy of http://www.oldelpaso.com.