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  • Writer's pictureGina

New Product Tacos

#tacotuesday, #tacolicious, #tastytacos.......Obviously, there’s a huge following for the beloved taco. And proudly, I am part of that crowd. What’s not to like about meat (if you prefer), cheese, endless topping choices all embraced by a salty enlarged tortilla shell? So good, just so damn good.

So when my husband mentioned having a craving for some weeks back, I made a mental note to get some ingredients during the next grocery run. Fast forward 2 weeks......not because I only go shopping every 14 days- good Lord knows I’m there too much for ‘just 1 thing’....but really because my mental notes aren’t foolproof....haha- in other words- momma forgot to buy taco goods.

So anyway, I eventually remembered to buy what I needed. On went I, down the 'International Foods' aisle, and there I saw it. A new product next to the normal taco seasoning packets. Frontera Taco Skillet Sauce! The packaging people, ‘advertising’ if you will, did their job here- I was initially just attracted by the colorful pouch but then the front picture had me tossing that pouch into the cart. Not to mention, I also grabbed the enchilada sauce too........because why not?!?

So I made tacos according to the package directions and was totally smitten on this new find. The flavor was super impressive while the sauce didn’t drown the meat in a weighted blanket of goop. Just simple, yet pronounced, taco flavor.

Even as a bonus, there was ample meat mixture left. I could have just made more tacos but c’mon, would a #foodie really do that? I made empanadas, of course! I had a frozen pie shell that I defrosted, formed into a ball, and rolled out. I then used a circle cookie cutter to make rounds and filled each with 1 heaping TBS of taco filling. Sealed them shut, brushed with egg wash and baked at 400 for 15-18 minutes. Wham bam, why thank you M’am- they were delicious.

So there you have it..... a great #newproduct and some empanadas. I hope they make their way into your kitchen soon. Just remember to make a written list before heading out to the store to buy your ingredients! Enjoy...

Beef Tacos

Servings: 4-6


1 pouch Frontera Beef Taco Skillet Sauce

1 lb ground beef, I used 95 % lean

1 C Mexican blend shredded cheese

For toppings:

Guacamole, store bought or my recipe


shredded cabbage (cole slaw mix)

Diced and drained cherry tomatoes

  1. Preheat oven to 350 fahrenheit.

  2. Prepare taco filling according to package directions.

  3. Heat taco shells in oven for 3-5 minutes

  4. Fill tacos with meat mixture, top with your favorite add-ons.


Makes: 8-9


Leftover taco meat mixture

Frozen then defrosted pie dough, I used a pie shell version

1 egg, beaten

Sour cream, optional

  1. Preheat oven to 400 F.

  2. Form dough into a large ball, use flour if sticky to then roll out to about 1/8 in thick

  3. Use a circle cookie cutter to make rounds. Once first round are made, form remaining dough into ball and roll again. Repeat making rounds until little to no dough remains.

  4. Spray a baking sheet with nonstick spay.

  5. Place rounds on sheet, fill each with 1 TBS meat mxture

  6. Fold each round over and pinch tightly shut, the fork the edges to secure

  7. Bruse each empanada with egg wash

  8. Bake for 15-18 minutes, or until golden brown.

  9. Serve with sour cream

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