I Saved 11,000 Calories With These 8 Sauces (And They Still Taste Like Cheat Meals)
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Taco Rolls are a fusion dish that combines traditional taco ingredients into a convenient roll format, often enjoyed as a quick meal or snack.
Ingredients
- ●1 lb ground beef
- ●1 packet taco seasoning
- ●1 cup shredded cheddar cheese
- ●1 cup shredded lettuce
- ●1 cup diced tomatoes
- ●1/2 cup sour cream
- ●1/4 cup mayonnaise
- ●1 tbsp taco sauce
- ●8 large flour tortillas
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp pepper
Instructions
- 1In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes.
- 2Drain excess fat and add taco seasoning according to package instructions. Stir well and cook for an additional 2-3 minutes.
- 3In a bowl, mix together sour cream, mayonnaise, taco sauce, garlic powder, onion powder, salt, and pepper to create the creamy sauce.
- 4Warm the flour tortillas in a microwave or on a skillet until pliable.
- 5On each tortilla, layer a portion of the seasoned beef, shredded cheese, lettuce, and diced tomatoes.
- 6Drizzle the creamy sauce over the toppings on each tortilla.
- 7Roll the tortillas tightly to form a wrap, tucking in the sides as you go.
- 8Slice each roll in half and serve with extra creamy sauce on the side.
Equipment
skilletmixing bowlmicrowaveknifecutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 lb ground pork
- ●1 cup shredded cabbage
- ●1/2 cup shredded carrots
- ●1/4 cup green onions, chopped
- ●2 cloves garlic, minced
- ●1 tbsp ginger, minced
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●4 cups chicken broth
- ●2 packs ramen noodles
- ●1/2 cup mayonnaise
- ●2 tbsp sweet chili sauce
- ●1 tbsp sriracha
- ●1 tsp lime juice
- ●1 tsp sesame seeds
Instructions
- 1In a large skillet, heat sesame oil over medium heat.
- 2Add ground pork and cook until browned, breaking it apart as it cooks.
- 3Stir in garlic and ginger, cooking for an additional minute until fragrant.
- 4Add shredded cabbage and carrots, cooking until the vegetables are tender, about 3-4 minutes.
- 5Stir in soy sauce and green onions, mixing well to combine.
- 6In a separate pot, bring chicken broth to a boil and add ramen noodles, cooking according to package instructions.
- 7While the noodles are cooking, prepare the creamy Bang Bang sauce by mixing mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl until smooth.
- 8Once the noodles are cooked, drain and add them to the skillet with the pork and vegetables, tossing to combine.
- 9Serve the ramen in bowls, drizzling with the creamy Bang Bang sauce and sprinkling sesame seeds on top.
Equipment
large skilletpotmixing bowlmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low
Ingredients
- ●8 oz pasta (fusilli or penne)
- ●2 large red bell peppers
- ●1/4 cup olive oil
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 tsp dried oregano
- ●1/4 cup fresh basil, chopped
- ●1/4 cup grated Parmesan cheese (optional)
- ●1/4 cup pine nuts (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking sheet.
- 3Roast the peppers in the oven for about 25-30 minutes, or until the skins are charred and blistered.
- 4Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap to steam for about 10 minutes.
- 5Once cooled, peel the skins off the peppers and chop them into small pieces.
- 6Cook the pasta according to package instructions until al dente. Drain and set aside.
- 7In a blender, combine the roasted red peppers, olive oil, garlic, salt, black pepper, and oregano. Blend until smooth to create the sauce.
- 8In a large bowl, combine the cooked pasta, roasted red pepper sauce, chopped basil, and optional Parmesan cheese and pine nuts. Toss to combine.
- 9Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Equipment
baking sheetblenderlarge potmixing bowl
Ingredients
- ●1 cup rice vermicelli noodles
- ●1 cup shredded cabbage
- ●1 cup shredded carrots
- ●1/2 cup sliced bell peppers
- ●1/2 cup cucumber, julienned
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup fresh mint, chopped
- ●1/4 cup green onions, sliced
- ●1/4 cup roasted peanuts, chopped
- ●1/4 cup Thai peanut dressing
Instructions
- 1Cook the rice vermicelli noodles according to package instructions, then drain and rinse under cold water.
- 2In a large bowl, combine the shredded cabbage, shredded carrots, sliced bell peppers, cucumber, cilantro, mint, and green onions.
- 3Add the cooked vermicelli noodles to the bowl with the vegetables and herbs.
- 4Drizzle the Thai peanut dressing over the salad and toss gently to combine.
- 5Top the salad with chopped roasted peanuts for added crunch.
- 6Serve immediately or chill in the refrigerator for 15-30 minutes before serving for a refreshing taste.
Equipment
large bowlcolanderserving spoon
Ingredients
- ●1 pre-made pizza crust
- ●1 cup cooked chicken, shredded
- ●1/2 cup buffalo sauce
- ●1 cup mozzarella cheese, shredded
- ●1/4 cup blue cheese, crumbled
- ●1/4 cup green onions, sliced
- ●1 tablespoon olive oil
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon onion powder
- ●1/4 teaspoon black pepper
Instructions
- 1Preheat your oven to 450°F (232°C).
- 2In a bowl, mix the shredded chicken with buffalo sauce until well coated.
- 3Brush the pizza crust with olive oil and sprinkle garlic powder, onion powder, and black pepper evenly over it.
- 4Spread the buffalo chicken mixture evenly over the pizza crust.
- 5Sprinkle mozzarella cheese over the chicken layer.
- 6Add crumbled blue cheese on top of the mozzarella.
- 7Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden brown.
- 8Remove from the oven and let it cool for a few minutes.
- 9Garnish with sliced green onions before slicing and serving.
Equipment
ovenmixing bowlpizza cutterbaking sheet
🌶️🌶️🌶️Medium
Ingredients
- ●2 cups romaine lettuce, chopped
- ●1 cup cooked chicken breast, sliced
- ●1/2 cup croutons
- ●1/4 cup grated Parmesan cheese
- ●1/4 cup Caesar dressing
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
Instructions
- 1In a large bowl, combine the chopped romaine lettuce and sliced chicken breast.
- 2Add the croutons and grated Parmesan cheese to the bowl.
- 3In a small bowl, mix together the Caesar dressing, black pepper, garlic powder, and salt.
- 4Pour the dressing mixture over the salad ingredients in the large bowl.
- 5Toss the salad gently until all ingredients are well coated with the dressing.
- 6Serve immediately on individual plates or in a large serving bowl.
Equipment
large bowlsmall bowlserving plates
Ingredients
- ●1 lb chicken breast, cut into strips
- ●1 cup all-purpose flour
- ●2 large eggs
- ●1 cup breadcrumbs
- ●1/2 cup grated Parmesan cheese
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/4 cup olive oil
- ●1/4 cup mayonnaise
- ●2 tbsp fresh parsley, chopped
- ●1 clove garlic, minced
- ●1 tbsp lemon juice
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a shallow bowl, combine flour, garlic powder, onion powder, salt, black pepper, and paprika.
- 3In another bowl, beat the eggs.
- 4In a third bowl, mix breadcrumbs with grated Parmesan cheese.
- 5Dip each chicken strip first in the flour mixture, then in the beaten eggs, and finally in the breadcrumb mixture, ensuring they are well coated.
- 6Place the coated chicken tenders on a baking sheet lined with parchment paper.
- 7Drizzle olive oil over the chicken tenders.
- 8Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through, flipping halfway through.
- 9While the chicken is baking, prepare the garlic Parmesan sauce by mixing mayonnaise, minced garlic, lemon juice, and chopped parsley in a bowl.
- 10Once the chicken tenders are done, remove them from the oven and serve hot with the garlic Parmesan sauce on the side.
Equipment
baking sheetshallow bowlsmixing bowlwhiskparchment paper
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