Taco Wings

Ingredients:

• 
  18 -24 chicken wings
• 2 (1 ¼ ounce) packages taco seasoning (we like Old El Paso)
• ¹⁄₈; cup vinegar
• ¹⁄₈; cup oil
• 1 dash cayenne pepper (or more to taste
  )

Directions:

1. 1
   Clean chicken wings, cut at the joints into three pieces and discard wing tips.
2. 2
   In a large resealable plastic bag, combine the taco seasoning, vinegar, oil and cayenne by "squishing" the bag to make a paste.
3. 3
   Add the chicken wing pieces, seal the bag and "squish" until the paste is distributed evenly over the chicken pieces (if the paste is too thick then add a small amount of vinegar or water -- but remember it is a paste - almost a rub).
4. 4
   Marinate chicken 1 hour at room temperature or overnight in the refrigerator.
5. 5
   Preheat oven to 400°F.
6. 6
   Spread wings pieces on a baking sheet lined with foil (for easiest clean-up). Try to maintain some space between each piece - use a second baking sheet if necessary.
7. 7
   Brush pieces with any extra paste.
8. 8
   Bake at 400 for 1 to 1 1/4 hours, turning half way through the baking time.
9. 9
   Can be held in a crock pot to serve at a party or buffet.

Taco Ring

Ingredients:

1 pound ground beef, cooked and drained
1 package taco seasoning {here is a good recipe to make your own}
2 tubes of Crescent Rolls
Toppings: lettuce, tomatoes, cheese, pico de gallo, taco sauce, sour cream, Western dressing
Directions:

Cook and drain ground beef.
Mix with taco seasoning, like you would for regular tacos.
Lay crescent rolls out on a large stone or cookie sheet, with narrow end facing out, creating a circle.
Spoon taco meat onto crescent rolls.
Fold over crescent roll ends, forming a circle.
Bake at 375 degrees for about 20-30 minutes, or until golden brown.
Serve with toppings of your choice.

Taco Cornbread Bake

1 lb ground round
1 packet taco seasoning
1/3 cup water
1 can Rotel tomatoes and green chiles
1 can black beans, drained and rinsed
1 box Jiffy corn bread mix, plus ingredients to make cornbread
1 cup shredded cheddar cheese
sour cream
salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.

Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.

Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted.  Serve with sour cream and salsa.