Tag Archives: taco Tuesday

Summer is over and you’re probably starting to switch things up in the kitchen, menu-wise. If you spent the last few months standing by the grill, making homemade ice cream, or enjoying frozen cocktails at happy hour, it’s time to get ready for fall. If you made carne asada this summer it was likely on the grill. This slow cooker carne asada is perfect for fall and winter months, when you want to stay warm but don’t want to sacrifice your favourite recipes.

 

Arrange onion slices in a single layer at the bottom of the slow cooker crock and place the flank steak on top. We used two pounds of flank steak and cut it into four pieces for quicker, even cooking.

Then make the zesty marinade to flavor your steak (this is the real star of the show). Mix lime juice, vegetable oil, apple cider vinegar, garlic, chili powder, cumin, paprika and smoked paprika, salt, pepper, and ancho chili powder. Pour the spicy mixture over the flank steak in the slow cooker crock.

Cover the slow cooker and cook on HIGH for 2 to 3 hours or on LOW for 5 to 6 hours.

When the steak is fully cooked, remove it and shred the meat – reserving the juices. Transfer the steak back to the slow cooker and spoon the marinade back over top to moisten and flavour before serving. Add a little garnish of cilantro and a squeeze of fresh lime juice to complete the dish.

Serve this slow cooker carne asada as a taco filling on Taco Tuesday or use it to make loaded nachos and feed the fans at your house on gameday. Making carne asada in the slow cooker is also a great meal prep option for the week. Store it in the fridge to quickly throw into quesadillas, burrito bowls, or to stir into macaroni and cheese throughout the week.

 

Prefer the grill, even on chilly fall nights? Use the same marinade for your grilled carne asada and enjoy tasty grilled carne asada all year long.

 

Slow Cooker Carne Asada
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Slow Cooker Carne Asada
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Servings
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Ingredients
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Instructions
  1. Arrange onion in single layer at bottom of slow cooker crock and top with steak.
  2. In a small bowl, stir together juice, oil, vinegar, garlic, chili powder, cumin, paprika, salt, pepper, smoked paprika and ancho chili pepper. Pour over steak
  3. Cover slow cooker and cook on HIGH for 2 to 3 hours or LOW for 5 to 6 hours.
  4. Remove meat to a cutting board. Using 2 forks, shred meat. Reserve juices. Transfer shredded meat back to crock and spoon juices as desired over meat to moisten. Set slow cooker to WARM to keep meat warm for serving.
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The Breakfast Sandwich Maker’s claim to fame is putting breakfast on the table in 5 mins or less. But what about lunch and dinner? Think past the english muffin and use this versatile appliance to make more than just your favourite breakfast sandwich.

Breakfast Sandwich Maker Taco Cups

Breakfast Sandwich Maker Taco Cups

For these taco cups, we swapped our english muffin for a tortilla. Preheat the Breakfast Sandwich Maker then lift the cover and slide out the cooking plate (the top and bottom ring will stack). You won’t need to use the middle cooking plate for these scrumptious cups.

Breakfast Sandwich Maker Taco Cups

Breakfast Sandwich Maker Taco Cups

Spray the bottom cooking plate with cooking spray then place the tortilla into the rings. It will form into a bowl shape with the help of the rings. If you want to make the cups ahead of time, use a muffin tin to mold the tortillas then transfer them to the Breakfast Sandwich Maker. Next, add taco filling and top it with your favorite cheese. We used leftover ground beef from our last taco night and sharp cheddar cheese but you could use slow cooker salsa chicken or even carnitas.

Breakfast Sandwich Maker Taco Cups

Close the cover then cook for 5 to 6 minutes until the tortilla is nice and crispy. Remove the taco cup from the Breakfast Sandwich Maker and load it up with your favourite toppings. Guacamole, sour cream, tomatoes, corn, black beans, salsa, hot sauce – the more the merrier.

Breakfast Sandwich Maker Taco Cups

These taco cups work as a gameday appetizer, after-school snack, or new addition to your Taco Tuesday menu. They’re a great way to use up the leftovers in your fridge and will surely convince you that the Breakfast Sandwich Maker can help in the kitchen morning, noon, & night.

Breakfast Sandwich Maker Taco Cups

Breakfast Sandwich Maker Taco Cups

Breakfast Sandwich Maker Taco Cups
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Breakfast Sandwich Maker Taco Cups
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Instructions
  1. Preheat Breakfast Sandwich Maker until green PREHEAT light comes on. Lift cover and slide out cooking plate so the top and bottom ring are stacked. Note: the cooking plate will not be used.
  2. Spray bottom cooking plate with cooking spray. Place the tortilla into the rings so it forms a bowl shape. Add taco filling and cheddar cheese, close cover.
  3. Cook 5 to 6 minutes or until the tortilla is crisp. Lift cover and rings and remove bowl from the sandwich maker with a plastic spatula. Add desired toppings.
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The big game will be here before you know it. I’ve been busy buying football decorations for the house and scouring Pinterest and my favorite cookbooks for mouth-watering appetizer recipes. You can never have too many dippable, dunkable snacks on the coffee table when you’re watching the game. That’s why these deep fried BBQ Chicken Taquitos will be included in this year’s lineup.

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Okay, we can all agree that everything is better deep fried, right? These taquitos are no exception. The cheese, chicken, and barbecue sauce filling gets perfectly melty and oozy while the tortilla fries to a crunchy, golden brown.

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These taquitos are handheld and flavourful – two of the must-have requirements to make our gameday roster.

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Drizzle a little BBQ sauce over the top of the taquitos and make any extra readily available for dipping purposes – but providing multiple sauces might be fun for your football-frenzied guests. These taquitos would gladly take a dive in chipotle ranch, steaming hot queso, or fresh salsa. Break out the deep fryer, turn on the game, and open wide. Calories don’t count on gameday, right?

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BBQ Chicken Taquitos
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BBQ Chicken Taquitos
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Servings
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Servings
6
Instructions
  1. Heat oil in deep fryer to 375°F.
  2. In a medium bowl, combine chicken, cheese and barbecue sauce.
  3. Spoon 2 tablespoons of chicken mixture toward one edge of a tortilla. Sprinkle with cilantro and green onions. Roll tortilla to enclose filling. Secure with wooden skewer. Repeat with remaining ingredients.
  4. Fry taquitos 3 to 4 at a time, turning once, until golden brown about 4 minutes. Drain on paper towels. Serve with additional barbecue sauce.
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