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 ...

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 ...

Hello, home cooks! I know some of my most prized recipes are simple and not to ambitious. So lately, I’ve been thinking – why not go back to some old family favorites? A recipe that’s easy to make, ...

It’s been a minute, or several, since I wrote one of these columns about cooking with my brother-in-law, Conor. As a refresher, Con had been trying to learn how to cook for his expectant wife, Julia, ...

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 ...

Hi there! I am a Perfectly Portioned Nutrition client and would love to have their recipe for my absolute favorite PPN meal: Turkey Taco Salad with Avocado Crema. Thank you. — Dave Tarter, Atlanta ...

2 ears fresh corn, husks and silks removed Nonstick aluminum foil 1 medium red onion, thinly sliced 2 oz tortilla chips (2 cups) 4 oz shredded extra-sharp cheddar cheese 3 tablespoons olive oil 1 ...

This steak version gives a modern twist to the taco salad predecessor that Fritos and Disney sold beginning in 1955.

You know what always sounds good for dinner? Homemade tacos. Tacos are quick, convenient, and totally customizable; however, they often produce a heaping pile of leftovers. That's why we compiled a ...