Olé, Olé, Olé! Taco (seasoning) Tuesday!

This Taco Tuesday I am going to give you two brand new recipes to use Taco seasoning in, but no shell in sight!  

 Do you have a member of your family (like me) that does not like tacos? (*cough* daddy *cough*) The mess… all the food in one bite and they are a sectioned eater… Well then these recipes are for you!

They are both so extremely simple that they should be illegal! Then the real kicker is that they are yummy to boot. What is great about Taco seasoning as well is that they can be bought “regular” or “hot & spicy”, depending on the people you are feeding. I recently bought 4 packs for 5$ at Loblaws so I am stocked up!

The first of my recipes today is the Easy Taco Bake!


  • 1 pound ground beef
  • 15-oz. can tomato sauce
  • 1-1/4 oz. package taco seasoning mix
  • 3 cups elbow macaroni, cooked
  • 8-oz. container sour cream
  • 1½ cups shredded cheddar/mozarella cheese, divided
  • ¼ cup grated Parmesan cheese
  • Garnish: chopped green onions



  • Preheat oven to 350 degrees and lightly grease a 13″x9″ baking dish.
  • Brown beef in a skillet over medium heat; drain. Stir in tomato sauce and seasoning mix. Bring to a boil and remove from heat. Combine cooked macaroni, sour cream and ½ cup cheddar cheese in a large bowl. Add the beef mixture to the macaroni mixture and stir to combine.
  • Spoon macaroni mixture into the prepared pan and sprinkle with remaining 1 cup of cheddar cheese and Parmesan cheese.
  • Bake, uncovered at 350 degrees for 25-30 minutes, or until hot and bubbly. Sprinkle with chopped green onions for garnish. I also broil the top a little bit since I enjoy the cheesy topping like that 🙂

Yummy!! Was gobbled up!

Second recipe is this easy Southwest Shrimp Salad with Honey Lime Dressing.


  • 1 pound shrimp, peeled and deveined
  • 2 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • 6 – 8 cups mixed lettuce leaves
  • 1 pepper, deseeded and cut into strips
  • ½ half cup red onion, diced
  • 1 avocado, cut into bite size pieces
  • 1 jalapeno peppers, deseeded and cut into bite size pieces
  • 1 tomato chopped up
  • 1/2 cucumber chopped up
  • Dressing Ingredients:
  • ¼ cup of sour cream
  • juice and zest of one lime
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 – 3 teaspoons taco seasoning mix



  1. In a small bowl or cruet, combine the sour cream, lime juice, lime zest, oil, honey and taco seasoning. Stir or shake to combine. Place in the refrigerator to chill while you prepare the rest of the salad.
  2. Place the shrimp in a container with a lid. Sprinkle the taco seasoning over the shrimp. Place the lid on the container. Shake to coat.
  3. Heat olive oil in a frying pan over a medium flame. Add shrimp to the pan, making sure they lie flat and do not over lap. Cook for 3 minutes, or until the side touching the pan starts to turn pink. Flip the shrimp and cook for another 3 minutes. Remove the pan from the heat and allow the shrimp to cool.
  4. In a large bowl combine lettuce, peppers, onion, avocado, and tomatoes. Add shrimp and cheese.
  5. Just before serving, pour dressing over the salad and toss.

Happy munching!!!


Baked Popcorn Shrimp

Friday night munching and who doesn’t like some popcorn shrimp?! Great for TV stand dinner and movie watching.
This meal has the shrimp bake in the oven and sometimes you’re not a baked shrimp kind of person.
Be aware.
However, if you do like baked shrimp, this has the right amount of zing from Cajun spices and crunch from the Panko crumbs.
Make your own dipping sauce to go along with it and you have a lovely crunchy meal or appetizer for a party. Dips can range from spicy mayo, to hoisin sauce, to a sweet chili heat. Up to you! You could also switch out the Cajun spices to Italian should you wish.

This recipe can be found on http://www.givemesomeoven.com.

Here we go:

1 cup Panko breadcrumbs
3 Tbsp. grated Parmesan cheese
2 tsp. Old Bay or other Cajun seasoning
1/4 tsp. salt
1/4 tsp. black pepper
1 egg white, whisked
1 lb. raw medium shrimp, peeled and deveined
cooking spray
lemon wedges and chopped fresh parsley, for garnish

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

2. In a medium bowl, whisk together Panko, parmesan, old bay, salt and pepper until combined.

3. Set up your dipping station with bowls of (1) shrimp (2) egg whites and (3) breading. Working one at a time, dip a piece of shrimp in the egg whites until it is covered. Then transfer to the breadcrumb mixture and toss until combined. Gently place on the prepared baking sheet. Repeat with remaining shrimp.


4. Optional: then generously coat all of the shrimp with a layer of cooking spray. (This will help the breading turn golden – I did not do this)

5. Bake for 3 minutes, then flip shrimp and bake for another 3 minutes or until cooked through and no longer translucent.

6. Serve warm with garnishes and cocktail sauces.

Happy munching!!