Westport Spice Tumbleweed Taco Spice Blend Recipes.

Heat oil in a 2-quart saucepan over medium heat.

Add the minced bell pepper, onion, and garlic and cook until tender.

Stir in the tomato sauce, Tumbleweed Taco Spice Blend (to taste), vinegar, Tabasco sauce (if using), and salt.

Bring the mixture to a gentle boil, then lower the heat and simmer uncovered for 20 minutes or until it has reduced by a quarter.

Remove from heat, let it cool, place it in a sealed container, and refrigerate.

The sauce will keep in the refrigerator for up to 2 weeks or can be frozen for future use.

In a large skillet, brown the ground beef with the onion and garlic until tender. Drain and then stir in the RoTel tomatoes, green chiles, Tumbleweed Taco Spice Blend, olives, and ketchup. Set aside.

In a separate bowl, combine the milk and eggs and set aside.

In a lightly greased 11 x 7 inch baking dish, place 1 cup of the crushed corn tortilla chips in the bottom.

Spoon half of the meat mixture evenly over the corn chips and then sprinkle half of the shredded cheddar cheese over the top.

Pour half of the milk-egg mixture over the top and repeat the layers with the remaining meat, cheese, and milk-egg mixture.

Bake in a preheated 350 degree oven for 30 minutes.

Spread the sour cream over the top and then sprinkle the remaining corn tortilla chips and cheese over that in that order.

Bake for an additional 10 minutes or until the cheese has melted.

Let the casserole sit for 5 minutes to firm up before slicing and serving.

In a large skillet, brown the ground beef over medium heat.

Stir in the Tumbleweed Taco Spice Blend and cook for 2 minutes.

Warm the taco shells according to package instructions.

Assemble the tacos by filling each shell with the seasoned beef, lettuce, tomatoes, cheese, sour cream, and salsa.

Serve hot and enjoy your Tumbleweed Taco Night!

In a large bowl, mix together the pork tenderloin, Tumbleweed Taco Spice Blend, and 1 tablespoon of oil.

Cover and refrigerate for at least 30 minutes or up to 2 hours.

In a large skillet, heat the remaining 1 tablespoon of oil over medium heat.

Add the marinated pork to the skillet and cook until browned and fully cooked, about 8-10 minutes.

Add the minced garlic, diced onion, and diced bell pepper and cook until tender.

Stir in the diced tomatoes and black beans and cook for another 5 minutes.

Warm the flour tortillas according to package instructions.

To assemble the burritos, spoon the pork mixture onto each tortilla and wrap tightly.

Serve hot and enjoy your Tumbleweed Burrito!

Brown ground beef in a large skillet over medium-high heat, drain.

Add 1.5 cups of taco sauce, cheese, tomatoes, and cilantro to skillet. Bring to a gentle boil, lower heat, stirring until cheese is melted.

Stir in beans and cook just until heated through.

Spoon equal amounts of beef mixture into each tortilla, fold in half, and garnish with remaining taco sauce, lettuce, and sour cream.