Tag Archives: Red onion

Cheeseburger Taco

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We all know tacos are made with ground beef, lettuce, tomato, cheese, salsa, and maybe some sour cream on top, right? Well, apparently there is a taco revolution going on, and the traditional taco has been DownloadedFilereinvented for breakfast, lunch, and dinner. I found all this out when I got a review copy of  The Taco Revolution by Brandon Schulz. Now you can make Mac and Cheese Tacos, Reuben Tacos, Greek Tacos, Roasted Vegetable Tacos, Southwestern Omelet Tacos, Pepperoni Pizza Tacos…just about any kind of taco you can think of! The many colorful recipe photos in the book will make you crave tacos in the worst way! The recipes are simple and easy to put together, and you’ll find lots of great ideas for summertime meals.

I thought I’d try the Cheeseburger Taco–it’s been awhile since I’ve had a cheeseburger. But I used those veggie crumbles in place of ground beef, so for those of you on vegetarian diets, this tastes great with a meatless substitute. This taco also has cheese, lettuce, tomato, red onion, and relish for a great cheeseburger taste!

CHEESEBURGER TACO from The Taco Revolution

Makes 6 tacos

  • 1 pound ground beef (or substitute veggie crumbles for a vegetarian version)
  • 1 cup shredded cheddar cheese, divided (I used a Fiesta/Mexican blend of shredded cheese)
  • 1 1/2 cups torn lettuce (large pieces)
  • 1 plum tomato, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup relish
  • Additional shredded cheese, for topping
  • Tortillas (I used 6″ multigrain tortillas)

Brown ground beef in a large pan over medium-high heat, about 8-10 minutes. Add cheese and cook 1 more minute, mixing constantly, until fully melted.

Top a tortilla with lettuce, tomato, and red onion, Add cheesy ground beef mixture and top with relish and a sprinkling of shredded cheese.

These tacos were a lot easier to eat and less messy than I thought they would be–after you put all the ingredients on your tortillas, you just fold them over and eat! I really liked this taco–I thought it tasted great and it was super easy to make! Do you make tacos often? Have you tried making any unique taco recipes?

Linked to Wow Us Wednesday, Thursday Favorite Things, Full Plate Thursday, Nifty Thrifty Sunday, Inspire Me Monday.

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Sun-Dried Tomato Turkey Wrap

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I made these wraps on a really warm day recently, and it made such a nice summer meal! They have lots of good and healthy things in them…lean turkey, a mix of baby spinach and lettuce, julienne cut sun-dried tomatoes (from an oil-packed jar), and cucumber strips. All wrapped up in a Tomato-Basil flour tortilla.

I modified a recipe that I had found at Kraft Foods, adding cheese and using sun-dried tomatoes instead of roasted red peppers, although those would be great in this, too. And I used a Tomato-Basil tortilla, but you can use your favorite kind.

SUN DRIED TOMATO TURKEY WRAP by NancyCreative, adapted from Kraft Foods

Makes 2 wraps

  • 2  (8″) flour tortillas (I used a tomato-basil flavored tortilla)
  • 1 Tablespoon light mayonnaise
  • 2 teaspoons light zesty Italian dressing
  • 2 slices of Muenster or Provolone cheese, optional
  • 3/4 cup baby spinach leaves (or a salad mix of half spinach leaves and half spring mix)
  • 10 very thin slices of deli-style oven-roasted turkey breast
  • 1/2 cup thinly sliced cucumber strips
  • 1/4 cup julienne cut sun-dried tomatoes in oil (or substitute roasted red pepper strips)
  • Sliced kalamata olives or slivered red onions, optional

Mix mayonnaise and Italian dressing; spread over tortillas. Put a slice of cheese in the center of each tortilla. Top evenly with remaining ingredients and roll up tightly–the key to a well-wrapped wrap is to layer the ingredients evenly and wrap tightly–something I still need to improve on!  🙂 Cut each wrap in half and serve with a salad or other simple side dish.

Do you make wraps often? What do you like to put in yours?

Honey-Sweetened Cucumber Salad

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If you are growing cucumbers in your garden this summer, this is a great side dish to use them in! I found a recipe at Our Best Bites that I modified a little…I used honey instead of sugar as a sweetener, used a little less salt, and used white wine vinegar instead of rice vinegar. I thought using honey in this cucumber salad worked out great! I’m trying to use honey instead of granulated sugar when I can because it’s healthier, and this seemed like a great recipe to try it in.

The honey gives this salad a yummy sweetness, and there’s a little zing and spice from some diced red onion and red pepper flakes. Sweet and spicy…I love that combination in this salad! If you don’t want much spiciness, add a little less of the red pepper flakes and it should be just fine! This recipe makes about 4-6 servings, depending on how big your servings are. If you’re making this for a larger group, you’ll probably want to double the recipe.

HONEY-SWEETENED CUCUMBER SALAD by NancyCreative, adapted from Our Best Bites

Makes 4 to 6 servings

  • 1 1/2 pounds cucumbers (about 3 medium), peeled, halved lengthwise, and thinly sliced
  • 1 1/2 teaspoons salt
  • 1/2 cup white wine vinegar (or substitute rice vinegar)
  • 1/2 cup water
  • 3 Tablespoons honey (or substitute same amount of granulated sugar)
  • 1/8 to 1/4 teaspoon red pepper flakes
  • 2 Tablespoons finely diced red onion

Place cucumber slices in a colander sitting over a bowl. Sprinkle with salt and toss well. Let cucumber slices sit in your refrigerator for 1 hour, tossing them several times as they are draining.

Prepare marinade while cucumber slices are draining in the refrigerator: Combine vinegar, water, honey, and red pepper flakes in a small saucepan. Bring to a boil, then reduce heat to medium. Cook over medium heat for about 10 minutes, until liquid is reduced to about 1/3 cup (if you end up with less than 1/3 cup, add some water to bring the mixture to 1/3 cup). Remove mixture from heat and mix in the diced red onion. Let mixture cool to room temperature.

When cucumber slices are ready to remove from the refrigerator, dry them a little more by patting with some paper towels and then combine with the vinegar marinade mixture, blending well. Refrigerate until well chilled and then serve (you can serve it without chilling, but it tastes best chilled!).

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Cucumbers are great in summer salads and side dishes! Do you have a favorite recipe you like to make with cucumbers?

Zesty Watermelon Salsa

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Watermelon is one of my favorite things to eat in the summer–so I just had to post a watermelon recipe before the season ends! I saw this recipe at CountryLiving.com, and I knew right away I wanted to try it. The juicy, sweet watermelon gets a lively kick when it’s mixed with the jalapeno peppers, cilantro, red onion, and juice of fresh limes. Yum! It’s great served with your favorite tortilla chips. I think you’ll enjoy this unique combination of sweet, spicy, and savory flavors. This recipe makes 8 servings, and each 1/2 cup serving is only about 23 calories. Enjoy!

ZESTY WATERMELON SALSA slightly adapted from Country Living

  • 3 cups finely diced seedless watermelon
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/3 to 1/2 cup chopped fresh cilantro
  • 1/4 cup finely chopped red onion
  • Juice of 2 limes
  • 1/8 to 1/4 teaspoon salt
  • Tortilla chips (for serving)

Combine all ingredients, except salt, in a medium-size bowl. Then season with 1/8 to 1/4 teaspoon salt, if desired. Serve chilled or at room temperature.

Linked to Foodie Friday.