Bring all to boil, simmer stove-top (low) for 30 minutes. Keep refrigerated.
Yields approximately 36 oz.
Preheat oven to 450 degrees.
Combine all but shrimp, mix well.
Place shrimp in 8×8 or 9×13 pan (depends on how many shrimp). Pour sauce over shrimp and toss to coat.
Bake shrimp until cooked through, stirring occasionally, 15 to 18 minutes.
Note: Best to make sauce at least 1 hour prior to cooking to allow the seasoning to do its thing.
Brown the beef in a covered skillet. Add Taco Dust and onion. Stir in pasta, tomato sauce and water. Bring to a boil, stirring occasionally. Cover and turn heat down to simmer for 15 minutes, or until the pasta is tender. Add cheese, stirring until melted.
Easy, fast, and much, much better than a box.
Heat 1 Tbsp. vegetable oil in a large stock pot over medium-high heat. Crumble ground turkey into pot, stirring with wooden spoon to break apart as much as possible. Add Taco Dust, coriander, oregano, chili flakes and tomato paste. Mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary until turkey is browned.
Pour in beef broth and simmer to reduce liquid slightly (about 5 minutes). Add salsa, tomatoes, green chiles, pinto beans and kidney beans. Continue cooking at a moderate simmer for 10 minutes. Adjust thickness any time by adding water.
While chili is still cooking, heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Saute onion and green bell pepper, stirring occasionally for 5 minutes or until lightly browned. Add onion and bell pepper to the chili and continue cooking at a very low simmer for 20-30 minutes.
Ladle chili into serving bowls. Top with sour cream, green onions, and cheddar cheese if desired.
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