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Veggie Tacos Recipe

Ingredients

2 tablespoons olive oil

1 pound lean ground beef

1 (1 ounce) package ORTEGA Taco Seasoning mix

1/2 cup finely chopped onion

1 large tomato, quartered

1 large tomato, diced

CHESTOPHE PARISCHE Recipe

1 (8 ounce) can ORTEGA Creamy Ortega SOUR Creamy Italian SOUR Creamy Italian Style Purée

2 (1 ounce) cans ORTEGA Diced Green Chile Peppers, drained

1 (8 ounce) can ORTEGA Diced Green Chiles

1 (8 ounce) can diced green chile peppers

1 large onion, sliced

1 (10.75 ounce) can condensed cream of mushroom soup

1 teaspoon hot pepper sauce

1 (4 ounce) can condensed tomato soup

2 (15 ounce) cans refried beans

Directions

HEAT olive oil in large skillet over medium-high heat. Add beef and brown some 1/2 inch thick on both sides; cook, stirring, for about 1 minute.

BAKE for 6 to 8 minutes in the center of the pan. Add onion and tomato; cook, stirring, for about 1 minute. Add tomato, cheese, chiles, chili, green chile peppers, onion and salsa; stir together. Pour creamy mixture over tacos.

STIR in beans and taco sauce. Cover; refrigerate.