Friday night football recipes - WLOX.com - The News for South Mississippi

Friday night football recipes

Friday Night Football  

Friday Nights in the South mean High School Football.  Families are racing to get ready to go to the ballgame.  They want to get seats next to their friends and watch all the pregame activities.  A quick meal is a must!  How about trying one of these tasty ideas for tacos.  No matter your tastes, you are sure to find one you like!

Microwave Tacos

  • 1 lb. ground beef
  • 1 ½ tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • 1/8 tsp. cayenne pepper
  • ¼ c. water
  • 8 medium taco shells, warmed
  • 2 c. shredded Cheddar cheese
  • 2 c. shredded lettuce
  • ¼ c. finely chopped onion
  • 1 medium tomato, chopped

Taco sauce

Crumble the ground beef into a 1 ½ qt. casserole dish.  Cover with glass lid.  Cook in the microwave for 5 minutes on high.  Drain and stir in chili powder, salt, garlic powder, cayenne pepper and water.  Cover and return to the microwave.  Cook for another 3-4 minutes on high.

Fill each taco shell with about 2 Tbsp. of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

Black Bean Soft Tacos

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp. canola oil
  • 2 (15 oz.) cans black beans, rinsed and drained
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (4 oz.) can chopped green chilies
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ¼ tsp. garlic powder
  • ¼ tsp. pepper
  • 8 (6-inch) flour tortillas, warmed
  • ½ c. shredded reduced-fat Cheddar cheese
  • 1 large ripe avocado, peeled and sliced

In a nonstick skillet, sauté onion and garlic in oil until tender.  Stir in the beans, tomatoes, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken.  Spoon about ½ cup off center on each tortilla; sprinkle with cheese.  Fold one side of tortilla over filling.  Garnish with avocado.

Turkey Pita Tacos

  • 1 Tbsp. vegetable oil
  • 1 Tbsp. cider or red wine vinegar
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 c. cubed cooked turkey or chicken
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 1 small tomato, chopped
  • 1 c. chunky salsa
  • 3 green onions, thinly sliced
  • 1 (2.25 oz.) can sliced ripe olives, drained
  • 1 garlic clove, minced
  • 1 c. shredded Cheddar cheese
  • 5 (6-inch) pita flat breads

In a small bowl, combine the first six ingredients; set aside.  In a large bowl, combine the turkey, peppers, tomato, salsa, onions, olives and garlic.  Stir the oil mixture; pour over the turkey mixture and mix well.  Stir in cheese.  On a lightly greased griddle, heat pita breads on both sides.  Spoon about ½ cup turkey mixture into each half.                                                        

Tasty Lentil Tacos

  • 1 c. finely chopped onion
  • 1 garlic clove, minced
  • 1 tsp. canola oil
  • 1 c. dried lentils, rinsed
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 2 ½ c. chicken broth
  • 1 c. salsa
  • 12 taco shells
  • 1 ½ c. shredded lettuce
  • 1 c. chopped fresh tomato
  • 1 ½ c. shredded reduced-fat Cheddar cheese
  • 6 Tbsp. fat free sour cream

In a large nonstick skillet, sauté the onion and garlic in oil until tender.  Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute.  Add broth; bring to a boil.  Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.  Uncover; cook for 6-8 minutes or until mixture is thickened.  Mash lentils slightly.

Stir in salsa.  Spoon about ¼ cup lentil mixture into each taco shell.  Top with lettuce, tomato, cheese and sour cream.

For more information, contact:
_________________________________________

Nancy A. Freeman, County Director
Harrison County Extension Service
(228) 865-4227    nfreeman@ext.msstate.edu

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