Heat oven to 350. Heat oil in large skillet over med-high heat. Add onions, zucchini, summer squash, cook until starting to brown, add mushrooms, toss. Put taco shells in oven for 5-10 minutes. Fill ...

A satisfying and high protein dinner option, packed with herbs and spices. Taco night is always delicious. However, if you’re looking to cut carbs and calories, turning taco night into taco salad ...

For a fun, customizable twist on taco night, replace soft tortillas with chips and turn the meal into a crunchy, crisp taco salad. It’s easy to tweak the protein base of the salad to whatever your ...

To make dressing: In medium bowl, stir together oil, sugar and vinegar until sugar dissolves. Whisk in salt, mustard, paprika, chile powder, cumin, oregano, chile sauce and lemon juice. Set aside. To ...

Reading Sarah's beet salad recipe to help start summer weightloss goals (which I made this weekend and she's right: it's super yum) made me remember this recipe that I've been enjoying for the last ...

When Donald Trump posted a celebratory Cinco de Mayo picture of himself posing next to a taco bowl with the caption, “I love Hispanics!,” he started national conversations on countless controversial ...

Who doesn't love taco night? That's right, pretty much no one. Well, we're about to make it even better: Keri Glassman, R.D., judge on the new healthy-cooking TV competition show Cook Your Ass Off, ...

This recipe packs all the yumminess of Mexican Street Corn into an easy to make salad. Serve it up as a side dish at your ...

Four 10 inch tortillas, fried 1 ½ cup refried beans, warm 1 pound taco meat, cooked 1 ½ cup shredded cheddar cheese 4 cups shredded lettuce ½ cup diced tomatoes Sliced jalapenos ½ cup sour cream 4 ...