287 taco recipes

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.

Slow cooker tortilla stack with layers of ground beef, corn tortillas, cheesy soup, taco seasoning, and tomatoes. Set-it-and-forget-it Mexican casserole topped with fresh garnishes.

Layered Tex-Mex dip with bean dip, guacamole, taco-seasoned sour cream, tomatoes, olives, and sharp cheddar. A no-cook party platter that feeds a crowd in 15 minutes.

Self-crusting bean and cheese pie packed with chickpeas, kidney beans, and taco seasoning under a bubbly cheddar top. The cheesy biscuit crust forms right in the pan.

Try this succulent crockpot dish that is made with italian sausage, jalapeno peppers and taco sauce.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Mexican chef salad with hot spiced smoked sausage and kidney beans tossed over crisp lettuce, avocado, cheddar, tomatoes, and crushed taco chips in a French onion dressing with hot sauce.

This burrito is made with a combination of Mexican and American cuisine, that is sure to please American tastes.

Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

Learn how to cook taro root two ways: boiled like potato or stir-fried with chard, garlic, and oyster sauce. A quick, beginner-friendly side dish bursting with earthy flavor.

Chinuku Jushi is a traditional Okinawan mixed rice dish cooked with pork, araimo (Japanese taro), daikon, dried mushrooms, and konbu seaweed in a soy-seasoned chicken broth.

Hearty Caribbean callaloo cookup loaded with tender beef, coconut milk, taro greens, and rice simmered in one pot with a fiery habanero kick. A true island comfort bowl!

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.