Chaunceyfrostart

Taco Salad for a Crowd is a tasty and filling dish that is great for feeding a lot of people. Seasoned ground beef, fresh vegetables, cheese, and crunchy tortilla chips make up this hearty dish. Sour cream and salsa add a nice touch.

Ingredients: 2 lbs ground beef. 2 packets taco seasoning mix. 2 cups diced tomatoes. 2 cups diced onions. 2 cups diced bell peppers. 2 cups shredded cheddar cheese. 2 cups shredded lettuce. 2 cups crushed tortilla chips. 1 cup sour cream. 1 cup salsa. 1/2 cup sliced black olives. 1/2 cup chopped fresh cilantro. 1/4 cup sliced jalapeos optional. Salt and pepper to taste.

Instructions: In a big pan, cook the ground beef over medium-low heat until it turns brown. Get rid of any extra fat. Do what it says on the package and add the taco seasoning mix and water to the cooked beef. Let it cook for 5 minutes. Mix broken tortilla chips, shredded lettuce, diced tomatoes, diced onions, and diced bell peppers in a large bowl. Add the mixed-seasoning ground beef on top. Place small pieces of cheddar cheese on top of the salad. If you want, you can add sliced black olives, chopped fresh cilantro, and sliced jalapeos as a garnish. Put some on each plate and top each one with sour cream and salsa. Add pepper and salt to taste. Before you eat, mix it well to make all the flavors come together.

Prep Time: 20 minutes

Cook Time: 15 minutes

The flavors in these Moo Shu Chicken Tacos are a great mix of Chinese and Mexican. A savory hoisin sauce is used to stir-fry tender chicken and a mix of vegetables. The food is then wrapped in warm flour tortillas. This is a quick and easy dinner that's great for weeknights.

Ingredients: 1 lb boneless, skinless chicken breasts, thinly sliced. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons vegetable oil. 1 cup sliced mushrooms. 1 cup shredded cabbage. 1/2 cup shredded carrots. 1/2 cup sliced green onions. 1/4 cup hoisin sauce. 8 small flour tortillas. Sesame seeds for garnish optional.

Instructions: In a bowl, combine soy sauce, minced garlic, and minced ginger. Add the sliced chicken and marinate for 15 minutes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir in mushrooms, cabbage, carrots, and green onions. Cook for 5-7 minutes until vegetables are tender. Return the cooked chicken to the skillet and add hoisin sauce. Stir-fry for an additional 2-3 minutes until everything is heated through and well coated in the sauce. Warm the flour tortillas in a dry skillet or microwave until pliable. To serve, spoon the Moo Shu Chicken mixture onto each tortilla. Garnish with sesame seeds if desired. Fold the tortillas over the filling, creating tacos. Serve hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

These steamed prawns are healthy, tasty seafood that is simple to make with soy sauce marinade.

This vegan kale salad is flavorful, nutritious, and perfect as either a side dish or light meal.