Taco Tuesday Tacos Ole

Here is my FAVORITE recipe for tacos! Taco Tuesday Tacos Ole! It’s a nice change from the same old tacos I am always making. So simple and yet soooo tasty!

Tacos Ole

These are probably the best tacos I have ever made!

Sometimes I make the meat mixture ahead of time and add the cheese when I it’s taco time!

Make these easy tacos once and you WILL be having them again.

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Taco Tuesday Tacos Ole
  • 1 lb 80% lean ground beef at least 80% lean
  • 1 1 1/4 ounce packet taco seasoning mix
  • 1 10 ounce can Rotel tomatoes & chilies
  • 2 jalapeno peppers sliced, and chopped fine
  • 1 8 ounce package Mexican blend cheese
  • 1 4 1/2 ounce package taco shells
  • 1/4 head lettuce chopped fine
  • 1 tomatoe chopped
  • 1 8 ounce container sour cream
  • 1 16 ounce jar pace salsa, I like hot
  1. Fry the ground beef, until cooked through and crumbly. Drain any fat.
  2. Add the taco seasoning pkt., and the Rotel tomatoes. Mix well. Add the jalapeno peppers.
  3. Let cook for a few minutes until some of the liquid from the tomatoes evaporates.
  4. Add the 1/2 the package of cheese, and mix well. Let cook the until cheese is completely melted.
  5. Spoon into taco shells and top with the rest of the cheese, lettuce, tomatoes, sour cream, and salsa.


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Recipe based on one by Linda’s Busy Kitchen
Photo by lazyme

Hot Tamale Casserole

If you like Mexican food you’ll love this Hot Tamale Casserole recipe! It’s a little extra work but well worth it. Make it as hot or as mild as you like.

Hot Tamale Casserole

This would be great to double and put in the freezer, too, for an easy meal during the week.

This is a great dish and the recipe is very forgiving of any needed or desired changes. It can become very much your own original creation.

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Hot Tamale Casserole
  • 10 ounces thawed frozen whole kernel corn
  • 3 tablespoons tomato paste
  • 1 14 ounce can chopped tomatoes
  • 3 jalapeno peppers chopped (optional)
  • 1 cup green pepper chopped
  • 1 cup onion chopped
  • 1 1/4 pounds lean ground beef
  • 2 tablespoons lite olive oil
  • 1 cup sliced green olives
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 teaspoons chili powder
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon yellow cornmeal
Tamale Topping
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 3 tablespoons butter or 3 tablespoons margarine melted
  • 3/4 cup 2% low-fat milk
  • 1 large egg lightly beaten
  • 1/2 cup sharp cheddar cheese grated
  • 1 jalapeno pepper finely chopped
  1. Heat oil in a large skillet. Add the onion and green pepper; saute until tender. Add the beef and cook until crumbly.
  2. Add the tomatoes (if the tomatoes are very juicy take off some juice, keep it you can add it if needed), tomato paste, corn, olives, cumin, salt, all spice, chili powder, pepper sauce and cornmeal.
  3. Simmer stirring frequently for 30 minutes.
  4. Preheat oven to 450°F.
  5. Spoon mixture into a 2 1/2 qt casserole.
Make The Tamale Topping
  1. In a large bowl mix the flour, cornmeal, sugar and baking powder. Add the melted butter, milk, and egg. Stir only until dry ingredients are just moistened.
  2. Quickly stir in the jalapeno pepper and cheese.
Back To The Casserole
  1. Spoon the topping in large spoonfuls around on top of the casserole.
  2. Bake in 450°F uncovered for 25-30 minutes or until cornmeal topping is cooked through and lightly browned.


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Recipe based on one by Bergy
Photo by Sue Lau

Mexican Grilled Chicken

I love when recipes are easy, yet still are impressive and I love this Mexican Grilled Chicken. It’s mildly spicy, moist, and flavorful.

Mexican Grilled Chicken

The marinade whips up in a minute in the food processor or blender.

Marinade the chicken a while and all that’s left to do is throw it on the grill!

Great choice for a summer cookout paired with Paula’s Mexican rice and corn on the cob.

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Mexican Grilled Chicken
  • 8 chicken thighs or 4 chicken breast halves on the bone
Marinade ingredients
  • 1/2 onion
  • 1 large garlic clove
  • 1/4 cup olive oil
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried chipotle powder
  • 1 teaspoon paprika
  • 1 limes juice of or 2 tablespoons apple cider vinegar
  • 1 handful cilantro leaf optional
  1. Put all the marinade ingredients in a blender or food processor and liquify.
  2. Put the marinade in a gallon-size zip lock bag and add the chicken pieces. Turn a few times to distribute the marinade. Refrigerate for at least 2 hours. I leave it for about 10 hours.
  3. Remove the chicken from the marinade and place on a hot grill. Discard the marinade.
  4. Grill, turning occasionally, until the chicken is cooked through.

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Recipe based on one by Pesto lover
Photo by gailanng

Paula’s Mexican Rice – Very easy To Make

Paula’s Mexican Rice is a really easy to prepare side dish. It’s a meatless rice dish and that’s the reason I like to serve it alongside Super Tasty Lite Mexican Chicken Casserole.


It is very good and fairly spicy but not overly so.

A link to the Mexican Chicken Casserole is at the bottom of this recipe!

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Paula's Mexican Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A very easy to prepare side dish for your Mexican dinner night.

Course: Side Dish
Cuisine: Mexican
Keyword: Paula's Mexican Rice
Servings: 4
Calories: 365 kcal
  • 1 teaspoon butter
  • 1 medium onion
  • 1/4 cup celery
  • 1 cup water
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 3/4 cup dry rice
  • 1 10 ounce can hot Rotel Tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup cheese
  1. Sauté onion, butter, celery.

  2. Add all other ingredients (except cheese); bring to boil, reduce, cover, and cook until liquid is absorbed about 20 minutes.

  3. Transfer to serving dish and add cheese.


Enjoy Paula’s Mexican Rice!

Up Next: 

Lite Mexican Chicken Casserole – Super Tasty

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Recipe Based on one by paula giles
Photo by Marsha D.

Lite Mexican Chicken Casserole – Super Tasty

This Lite Mexican Chicken Casserole is one of my most requested “chicken stuff” recipes. Most of my friends don’t even know that it’s a light version.


I usually serve with a mixed green salad and a meatless version of Mexican rice. This is great leftover cold or hot!

A link to the Mexican Rice recipe is at the bottom of this recipe.

This is amazing, it totally rocks! Cheese, spice, and crunch, what more can you ask for? A super tasty dish that I will make many more times.

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Super Tasty Lite Mexican Chicken Casserole
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

Really easy to make and tastes great!

Course: Main Course
Cuisine: Mexican
Keyword: Lite Chicken Chicken Casserole
Servings: 6
Calories: 395 kcal
  • 1 cup reduced-sodium fat-free chicken broth
  • 2 4 1/2 ounce cans canned diced green chiles, divided
  • 1 3/4 pounds boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 cup evaporated skim milk
  • 1 cup shredded monterey jack cheese
  • 1/4 cup tub-style light cream cheese
  • 1 10 ounce can enchilada sauce
  • 12 6 inch corn tortillas
  • 1/4 cup shredded extra-sharp reduced-fat cheddar cheese
  • 1 ounce tortilla chips crushed
  • cooking spray
  1. Preheat oven to 350 degrees.
  2. Bring the broth and 1 can of chiles to a boil in a large skillet. Add the chicken, reduce the heat and simmer for about 15 minutes or until chicken is done turning once. Remove the chicken to a plate and reserve the cooking liquid for later. Allow chicken to cool and shred meat.

  3. Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add the reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack, and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat.

  4. Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese.

  5. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand for at least 10 minutes before serving.



Up Next:

Chicken Spaghetti Casserole

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Recipe based on one by ~*Sue*~Chef
Photo by ~Leslie~

Mexican Stuffed Shells

These Mexican Stuffed Shells are easy, delicious and foolproof. In the past when I made stuffed shells they always had an Italian slant. This recipe got me out of that rut.

Mexican Stuffed Shells

Mexican stuffed shells are really something different for dinner!

This is a great dish to prepare ahead of time and just pop in the oven before your company arrives. You can even freeze it and cook from frozen!

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Mexican Stuffed Shells
  • 12 -18 large pasta shells cooked
  • 1 lb ground beef
  • 3 tablespoons taco seasoning
  • 1/2 cup water
  • 1 onion chopped
  • 1 1/2 cups salsa divided
  • 1 cup grated cheese divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
  • 3 cups tomato sauce
  • chili powder to taste
  • green onion for garnish
  1. Brown the ground beef and drain. Add taco seasoning, water, onion, 1/2 cup of salsa and 1/4 cup cheese.
  2. Mix together the remaining salsa, tomato sauce, and chili powder.
  3. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
  4. Fill each shell with the ground beef mixture and place in the pan. Pour the remaining sauce on top. Sprinkle on the rest of the cheese and garnish with green onion.
  5. You can cover and freeze at this point or bake at 350°F for 30 minutes.
  6. If cooking from frozen defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
  7. If desired sprinkle additional cheese on top after baking and return to the oven for 5 minutes longer or until the cheese melts.

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Recipe based on one by * Pamela *
Photo by lazyme

Taco Cornbread Casserole – Delicious Tex Mex

This Taco Cornbread Casserole is an easy and popular casserole with our family. If you like cornbread and you like tacos then this recipe will satisfy those desires.

Mixed together as one dish. yum!

Very easy to make in under 45 minutes total time. Try this for your next casserole.

We know that as it starts to get warmer out most people will slow down on the casseroles but this one is a great dish for dinner when there is still that chill in the air.

Have a look at the ingredients and then check out how easy it is to make.

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Taco Cornbread Casserole
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

Try this Taco Cornbread Casserole for your next week night dish.

Course: Main Course
Cuisine: Mexican
Keyword: Taco Cornbread Casserole
Servings: 4
Calories: 370 kcal
  • 1 package corn bread/muffin mix
  • 3 cups cooked taco seasoned meat
  • 1 cup sour cream, light
  • 1 cup colby jack cheddar or mexican cheese, shredded and divided
  • 1/2 cup onion chopped
  • 1 medium tomato chopped
  • 1 cup shredded lettuce
  1. In a large bowl, prepare cornbread mix based on instructions on the box.
  2. Spread into an 8 x 8 pan sprayed with cooking spray.
  3. Bake at 350 for 20 minutes.
  4. Remove cornbread from oven and spread meat over corn bread.
  5. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture.
  6. Bake for 15 minutes longer or until heated through and cheese is melted.
  7. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

Enjoy Taco Cornbread Casserole!

Up Next:

One Dish Chicken and Rice Bake

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Paula Deen’s Mexican Cornbread

Paula Deen’s Mexican Cornbread is really yummy cornbread. The jalapenos add just the right amount of heat. Not overly hot, but with a nice kick.

It’s also not overly sweet. Just plain good. Great with chili.

If you’ve ever tried to make cornbread and it didn’t rise correctly, don’t worry. This turns out beautifully every time. I use pickled peppers from my garden.

I made this in my 8 inch cast iron skillet I’ve had for many years. Cornbread is the only thing I use this pan for and wouldn’t think of making cornbread any other way.

I guess that’s the southern in me.

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Paula Deen's Mexican Cornbread
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

This Mexican Cornbread is perfect with a big bowl of chili.

Course: Bread
Cuisine: American
Keyword: Paula Deen's Mexican Cornbread
Servings: 6
Calories: 375 kcal
  • 1 cup yellow cornmeal
  • 1 cup sifted all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup whole milk or 1 cup buttermilk
  • 1/3 cup sour cream
  • 1/4 cup vegetable oil
  • 2 tablespoons chopped jalapenos to taste
  1. Preheat oven to 425 degrees. Grease an 8-inch square pan, cast iron skillet or cornbread mold.
  2. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and salt. To the dry mixture, add the egg, milk, sour cream, oil and jalapenos and mix until smooth.
  3. Pour into prepared pan.
  4. Bake for 20-25 minutes or until golden.


Up Next:

Jalapeno and Cheddar Cornbread

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Recipe based on one by Lainey6605
Photo by Andi of Longmeadow Farm

Perfect Restaurant Style Mexican Rice

This Perfect Restaurant Style Mexican Rice is just like a good Mexican restaurant rice. Many recipes taste good… but the texture just isn’t right. You know how it is… It may be delicious but kinda “gloopy and wet.”. Not with this recipe!

Restaurant Style Mexican Rice

Everything is pureed and cooked in. There are no chunks of anything… just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor.

Try this. You will throw away all of your other Mexican rice recipes- this is the one you have been looking for for years!

I recommend following the cooking instructions as directed. Proceed at your own peril if you stray.

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Perfect Restaurant Style Mexican Rice
  • 12 ounces tomatoes very ripe and cored
  • 1 medium white onion
  • 3 medium jalapenos
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste may omit if using canned tomatoes
  • 1 1/2 teaspoons salt
  • 1/2 cup fresh cilantro minced
  • 1 lime
  1. Adjust rack to middle position and preheat oven to 350.
  2. Process the tomato and onion in a food processor or blender until pureed and thoroughly smooth. Transfer the mixture to a measuring cup and reserve exactly 2 cups. You don't need any excess for this recipe.
  3. Remove the ribs and seeds from 2 jalapenos and discard. Mince the flesh and set aside. Mince the remaining jalapeno in the same manner. Set aside.
  4. Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water. This step removes the starch from the rice so it will not stick.
  6. Heat the oil in a heavy bottomed oven safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready.
  7. Add the rice and fry stirring until the rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
  8. Reduce the heat to medium, add the garlic and 2 minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
  9. Stir in the broth, the pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  10. Cover the pan and transfer to the preheated oven to bake until the liquid is absorbed and the rice is tender, 30-35 minutes. Stir well after 15 minutes.
  11. Stir in the cilantro, minced jalapeno to taste, and pass lime wedges separately.

You’ll love this rice! Money back guarantee.

Goes great with Spicy Tex/Mex Skillet Pork Chops

More recipes like Restaurant Style Mexican Rice you might enjoy.

Spicy Tex/Mex Skillet Pork Chops
Roasted Asparagus
Perfect Hard Boiled Eggs

Recipe adapted from one by By Pot Scrubber
Photo by French Tart

Spicy Tex/Mex Skillet Pork Chops

These Spicy Tex/Mex Skillet Pork Chops can be a little to spicy for some! But you can prepare them to suit your taste.

Spicy Tex/Mex Skillet Pork Chops

If you prefer a milder dish, use regular chili powder; if firey is more your style, use hot chili powder.

Whether you make it hot and spicy or mild the dish has a nice Tex-Mex style to it.

A nice weeknight meal with very little prep involved and so easy to make.

I like to serve Perfect Restaurant Style Mexican Rice as a side. Great combo!

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Spicy Tex/Mex Skillet Pork Chops
  • 1 1/2 cups frozen whole kernel corn loose-packed
  • 1 10 ounce can tomatoes and green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon bottled hot pepper sauce
  • 2 garlic cloves minced
  • 4 boneless pork loin chops cut 3/4 inch thick
  • 1/2 teaspoon chili powder
  • 2 teaspoons cooking oil
  • 1 medium onion cut into thin wedges
  • 1 tablespoon fresh cilantro chopped
  1. In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
  2. Trim fat from chops. Sprinkle both sides of each chop with chili powder.
  3. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings.
  4. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat.
  5. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
  6. To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.

Perfect Restaurant Style Mexican Rice is a great side dish with this pork chop dish!

More recipes you might enjoy.

Perfect Restaurant Style Mexican Rice
Roasted Asparagus
Perfect Hard Boiled Eggs

Recipe based on one by Crafty Lady 13
Photo by PaulaG