Nothing brings the family together quite like taco night. So why not make it extra special by putting a taco twist on some other family favorites to make an easy, fun meal the whole family will love?

Whether it’s the crunch that brings them to the table, the craveable taste of tacos or the ability to make their taco, their way, it’s the one dinner the whole family loves.
Do the kids love cheeseburgers? Try the Old El Paso ABC Taco (Amazing Bacon Cheeseburger Taco) recipe to change things up.
Need something to spice up spaghetti? Make Fiesta Spaghetti Tacos, which serve up spaghetti and meat sauce in a fun fiesta form.
Chicken nuggets, again? Spice up the flavor by adding taco toppings such as lettuce, sour cream and salsa and serving in hard and soft taco shells.

Visit www.OldElPaso.com for coupons and more ways to put some fiesta into your weeknight dinner routine.

Kids love participating in meal time, so gather the whole family to pitch in and make taco night right – and let the fiesta begin.




Amazing Bacon Cheeseburger Tacos



Ingredients

1 pound lean (at least 80 percent) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix
2/3 cup water
1/2 cup Old El Paso Cheese ‘n Salsa dip (from 15-ounce jar)
1 box (7.4 ounce) Old El Paso hard and soft taco shells
(6 hard corn shells and 6 soft flour tortillas)
1 1/2 cups shredded lettuce
1 large tomato, seeded and chopped (1 cup)
6 slices bacon, crisply cooked, crumbled

Preparation

1.In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed.
2.Heat taco shells and tortillas as directed on box.
3.Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.

Serves
6 servings (2 tacos each)

Notes, Tips & Suggestions
Substitution: Can’t find the Cheese ‘n Salsa dip? Try 4 ounces Mexican prepared cheese product, cubed, or another soft cheese that melts easily. If you prefer less spice, use regular prepared cheese product.

Preparation Time:
25 minutes

Start to Finish Time:
25 minutes




Chicken Nugget Tacos



Ingredients

24 frozen breaded cooked chicken nuggets
1/4 cup sour cream
2 teaspoons Old El Paso 40 percent less-sodium taco seasoning mix (from 1-ounce package)
1 to 2 tablespoons milk
1 box (7.4 ounces) Old El Paso hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
3/4 cup shredded cheddar cheese (3 ounces)
1 1/2 cups shredded lettuce
1/2 cup Old El Paso Thick ‘n Chunky salsa

Preparation

1.Bake chicken nuggets as directed on package. Cover to keep warm. Reduce oven temperature to 325°F. Heat taco shells and tortillas as directed on box.
2.Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside.
3.Fill each taco shell and tortilla with 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.

Serves
6 servings (2 tacos each)

Preparation Time:
30 minutes

Start to Finish Time:
30 minutes




Fiesta Spaghetti Tacos



Ingredients

5 ounces uncooked spaghetti, broken in half
1 pound lean (at least 80 percent) ground beef
1 package (1 ounce) Old El Paso 40 percent less-sodium taco seasoning mix
1/2 cup water
1 1/4 cups tomato pasta sauce (any variety)
1 box (4.7 ounces) Old El Paso Stand ‘N Stuff taco shells (10 shells)
1 medium tomato, chopped (3/4 cup), if desired
2 tablespoons shredded Parmesan cheese

Preparation

1.Cook spaghetti as directed on package; drain.
2.Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes or until thickened. Stir in pasta sauce; cook over medium heat until hot. Stir in cooked spaghetti.
3.Meanwhile, heat taco shells as directed on box. Spoon about 1/2 cup spaghetti mixture into each taco shell; top with tomato and Parmesan cheese.

Serves
5 servings (2 tacos each)

Notes, Tips & Suggestions
Variation: If you like corn, add 1 cup frozen whole kernel corn with the pasta sauce. Cook about 5 minutes or until hot.

Preparation Time:
25 minutes

Start to Finish Time:
25 minutes

SOURCE:
General Mills







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How to brine a turkey

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Ingredients

3/4 cup pecans halves, toasted ( about 3 ounces)
1 (15 ounce) cans pears in light syrup, drained, reserving 1/4 of the syrup
2 teaspoons honey mustard or 2 teaspoons mustard, sweetened with honey to taste
1 teaspoon cider vinegar
1 tablespoon olive oil
8 cups baby spinach or 8 cups other tender salad greens
3/4 cup blue cheese ( about 3 ounces)
(You can also roast your own pears but you will still need the pear syrup to make the honey pear vinaigrette)

Directions
1. To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.

2. Whisk in olive oil.

3. Just before serving, gently toss together the toasted pecans, drained pears, or your own roasted pears, pear vinaigrette, spinach and Blue Cheese



To make ginger scented pecans



2 1/2 cups of Pecans
¼ cup of sugar
1 teaspoon of salt
½ teaspoon of ginger
1 tablespoon of honey
1 teaspoon of canola oil

Roast pecans in a 325 degree oven for 10 minutes

Combine sugar salt and ginger in a small bowl and set aside

Combine the honey, 2 tablespoons of water, and the oil in a large saucepan and bring to a boil over high heat. Reduce the heat to medium and add the roasted pecans. Cook, stirring once or twice until all of the liquid has evaporated.
Transfer the mixture to a bowl, add sugar mixture, and toss until combined.
Spread nuts in a single layer on a sheet of parchment paper to cool