Walking Taco Casserole!

If you are not familiar with the 'Walking Taco" concept,  it's an ingenious idea of taking a small bag of corn chips or Doritos and opening it up and putting seasoned taco meat over the chips along with your favorite taco topping...lettuce, taco sauce, tomatoes, onions, cheese on top.  You can then walk around eating this right out of the bag with a fork!  

This skips the whole eating out of the bag idea and turns the same thing into a casserole.   I actually prefer the casserole myself if you are serving this at home.   The true "Walking Taco" in the bag is great for selling at concession stands at ballgames and things like that. 

This casserole is a great idea for teen or preteen gatherings!  It will disappear fast! 

Here is what you will need:

1  1/2 lbs.- 2 lbs. ground beef

1  (1 oz.) pkg taco seasoning

3/4 cup water

1 (15.5) oz. pkg Fritos

3 cups shredded Mexican blend cheese

taco toppings of your choice...taco sauce, diced onions, olives, diced tomatoes, sour cream, guacamole

Preheat oven to 350 degrees.  Spray a 9"x13" baking dish with nonstick spray.  Spread half of the Fritos in the bottom of the dish.

In a skillet brown the ground beef, add the taco seasoning and water and mix until blended.  Place 1/2 of the seasoned ground beef over the corn chips and top with half of the shredded cheese.

Repeat the layers, Fritos, taco meat and ending with the rest of the cheese.  Place in a 350 degree oven and bake for 15 to 20 minutes or until the cheese is melted.  To serve set out taco toppings of your choice and let everyone garnish their own serving! 

 

It's delicious!

 

Cheesy Taco Ring!

This is a fun and interesting way to serve tacos.  It's great for parties...kids and teens love it or just for offering your family something a little different.  It's really easy to put together and serves a lot of people also.
 Here is what you will need for this:

1  1/2 lbs. ground beef or chuck, browned and drained
1 envelope taco seasoning mix
1/4 cup water
2 cups shredded cheddar cheese
2 cans crescent rolls (I used Pillsbury)
1 egg white, beaten
salsa, lettuce, diced onion...whatever you want for garnish

Preheat oven to 350 degrees.

After you have browned your beef and drained any excess grease, add the taco seasoning and water. Bring up to a bubble and simmer just until most of the liquid has absorbed.  Turn the heat off and stir in 1 cup of the cheese.

On a large pizza pan or oven proof platter arrange the crescent rolls overlapping the widest ends with the small pointed ends pointing outward.  Seal the edges by pressing the seams together.   Spray it lightly with nonstick spray. 

 Leave your crescent rolls in the refrigerator until you are ready to unroll them and they will be much easier to work with.  

With a scoop place a large scoop of the taco filling at base of each crescent roll.

Sprinkle the other cup of cheese over the taco filling.  Pull each crescent roll up and over the filling and press it down to seal the dough together.  

Brush the top dough with the beaten egg white! 

 Place in oven that has been preheated to 375 degrees for 25 to 30 minutes.  Remove from the oven and place whatever condiments you want to serve in the center.  I placed a bowl of salsa in the center.   Use whatever your family likes...sour cream, salsa, olives....the possibilities are endless.  

Slice in sections between rolls!

This is always a huge hit with everyone!  Enjoy! 

Mexican Lasagna!!!

I love any type of Mexican cuisine, so this recipe was definitely a winner for me!!!  Surprisingly, my picky eaters also loved it!   This is a good recipe for feeding  a crowd, because it makes a lot and it's also great that you can assemble it all a day ahead of time!!!    This one can also be adapted to the tastes of your family.   I just let everyone garnish their own serving with the toppings they enjoy!!!  

Here is what you will need:

1 1/2 to 2 lbs. ground chuck or ground beef

1 medium sweet onion, diced

1 (1 oz.) pkg. taco seasoning mix

1 cup water

1/2 tsp. salt

1/2 tsp. black pepper

1  (10 oz.) can Rotel

2  (10 oz.) cans enchilada sauce

9 large burrito size flour tortillas

2 cups frozen corn 

3 cups Monterey Jack cheese, shredded

3 cups cheddar cheese, shredded

Garnishes

sour cream

salsa

sliced ripe olives

sliced green olives

sliced green onions

diced tomatoes

jalapeno pepper rings

chopped cilantro

Brown the ground chuck with the diced onion in a large skillet.  Drain any excess grease.  Add the taco seasoning and water, stir to blend.  Add salt, pepper, Rotel tomatoes, and corn.  Bring to a boil and then turn down to simmer.  This doesn't need to cook long, because you will be baking it.

Spray a 9" x 13 " baking dish with nonstick spray.  Spread 1/2 can of the enchilada sauce on the bottom of the pan.  Lay 3 of the flour tortillas over the sauce. They will overlap and that is fine.  Spread  1 cup of each cheese over all and then 1/3 of the meat sauce.

Continue building the layers as you would for lasagna until all of the ingredients are used. 

 On the last layer finish the top with 1 cup each of the cheeses!    Place uncovered in a preheated 375 degree oven.    Bake for 25 -30 minutes.  

The cheese should be browned and bubbly!!!

Cut it in squares and set out the garnishes so everyone can top their own with what they like!!!  This is always a big hit when I serve it!!!  

Cheesy Breakfast Enchiladas!

I love enchiladas and I also love breakfast casseroles you can prep the night before, so this recipe for

"Breakfast Enchiladas" was right up my alley!  This is so delicious and even the "Picky One" loved it (my husband).  It's a really good breakfast or brunch dish, but you can serve it for supper also!  Here is what you will need:

1 lb. breakfast sausage, browned and drained

3 cups cheddar cheese

6 (8 inch) flour tortillas

6 large eggs

1/2 cup half and half cream

1 Tbs. flour

1/2 tsp. salt

1/4 tsp. seasoned salt

1/4 tsp. pepper

dash of hot sauce (optional)

fresh parsley and fresh cilantro for garnish

Brown the sausage in a skillet and drain excess grease.  Add 1 1/2 cups of the cheese to the sausage and mix.   Fill each tortilla with 1/6 of the mixture and roll up, leaving the ends open. 

As you roll, lay them in a 9"x13" baking dish that has been sprayed with nonstick spray!

In a bowl, whisk the eggs, half and half and seasonings together.  I added a dash of Tabasco sauce to mine for a little zing, but it's totally optional!  Pour the egg mixture over the rolled tortillas.

Sprinkle the top with the other 1 1/2 cups of the cheese.  Cover with foil and refrigerate overnight.  This is best if prepped the night before, but you could bake it immediately also, if you didn't plan ahead.

Leave the foil on and place in a preheated 350 degree oven for 40 minutes.  Uncover and bake for an additional 10 minutes to sort of brown the top a little.

Sprinkle the top with a little fresh parsley and cilantro!

Serve the plain or with a little sour cream or I topped mine with some of the "Fresh Pico de Gallo"

that I posted yesterday!  It made them so good!  I also served them with "Fried Potatoes" which was yummy!  I found that cutting each one in half and serving the halves side by side on the plate worked best also!  I have to say this is going to be a regular at our house!







Fresh Pico de Gallo!

I love this "Fresh Pico de Gallo" with any type of Mexican food!  I also use it for a dip with tortilla chips!  This is so easy to make and so much better than anything you can buy!  It adds some pretty color to any dish and it's even low fat, which doesn't always happen on my site! Top your tacos with it, add it to your fajitas, top a taco salad, or serve with your enchiladas!   

 Here is what you will need:

3 ripe tomatoes, diced and seeded

1/2 cup sweet onion, diced (I used Vidalia)

2 jalapeno peppers, seeded and diced fine

1/4 cup fresh cilantro, chopped fine

juice of 1 lime

1/2 tsp. salt

1/4 tsp. garlic powder

Dice and chop all of the ingredients in a fairly small dice.  This needs to be chunkier than salsa, but finer than vegetables for a salad.  Place in a bowl and sprinkle with salt and garlic powder.  Squeeze the lime juice over all and lightly toss.  Cover and chill in the fridge for about an hour.  Toss again before serving.  It's good to give this about an hour to sit so the flavor blend and marry. 

Serve with tortilla chips or as a garnish for all of your favorite Mexican dishes!  It's so delicious and fresh tasting, I can eat it by itself!





Chili Cheese Cornbread Casserole!

This "Chili Cheese Cornbread Casserole" is one of those recipes I love, because not only does it taste wonderful, it all bakes in one dish.   Add a salad, like the Mexican Salad or some Spanish Rice and dinner is done!   We just love this casserole!  Here is what you will need:

1 lb. ground chuck or beef

1/2 cup chopped sweet onion

1 pkg. taco seasoning mix, plus the water called for

1 tsp. chili powder

1/4 tsp. black pepper

pinch of cayenne (optional)

1 (15 oz.) can of chili beans, undrained

2 (8.5 oz.)  pkgs. Jiffy Cornbread mix

2 eggs, beaten

1 cup sour cream

1/4 cup buttermilk (can use regular milk)

1 (15 oz.) can cream style corn

1 (15 oz.) can whole kernel corn, drained

1 (4 oz.) can diced green chilies

2 cups shredded Monterrey Jack Cheddar blend

Preheat oven to 350 degrees.

In a large skillet brown the ground chuck or beef with the diced onion until browned.  Drain any excess grease.  Add the taco seasoning, water it calls for, chili powder, black pepper, and cayenne if you are using it.  You know I like a heat to things, but if you don't leave it out. 

Now add the chili beans and bring it up just to slight boil, than turn down to low .

In a mixing bowl stir the cornbread mixes, eggs, sour cream, buttermilk, cream style corn, whole kernel corn and green chilies together until smooth. 

 Pour half of the cornbread batter in a 9"x 13" baking dish that has been sprayed well with nonstick spray. 

Now spread the meat mixture over the cornbread layer.  Sprinkle with 1 cup of the cheese.

Pour the rest of the cornbread mixture over the meat and place in a preheated 350 degree oven for 45 -50 minutes.   The last 10 minutes of cooking pull it out and sprinkle the top with the other cup of the shredded cheddar cheese! 

When it comes out the cheese on top is melted and bubbly.  Allow to sit for about 5 minutes before cutting in squares!

You can serve this just as is...

Or dress it up with toppings of your choice.  I like sour cream, salsa and green onions!  This is so yummy and it's good warmed over the next  day also! 







Guacamole!

Guacamole is one of these things you either really like or you hate!  I happen to really like it!  If you have never made it fresh at home, you have missed out,  because it is so fresh tasting and delicious!  It's also a snack that's much healthier than some other dips and spreads.  Avocados are so full of good things for us!  

 Here is what you will need for this fresh tasting Guacamole:

2 avocados, peeled, pitted and diced

juice of 1 lime or lemon

1 tomato, seeded and diced small

1/2 cup sweet onion, diced fine

2 Tbs. minced Jalapeno pepper (optional for a spicier version)

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

pinch of cayenne pepper 

2 Tbs. chopped fresh cilantro (optional)

Place the diced avocado in a bowl and mash with a fork or I used my potato masher and it goes quicker.  I like to leave it a little chunky.

Add the juice of 1 lime or lemon and stir.

Dice the onion very fine.  I used my Pamper Chef food chopper thingy. Seed and dice the tomato and if you are adding jalapeno, mince it.  Add to the avocado mixture with all of the seasoning and stir to blend it all together!

Place it in a festive bowl and serve with tortilla chips or veggies!





Taco Frito Pie!

This is just a fun little recipe that sort of takes tacos and nachos and combines them in a pie or casserole!   Try this on your usual taco night or serve it up for a snack for the big game!  Teenagers love this also, so this is great for sleepovers or those church youth group events!  Her is what you need:

1 lb. ground chuck or beef, browned drained

1 pk. taco mix

3/4 cup water

1 (9 3/4 oz.) bag of Fritos (I used the Frito Scoops)

1  (10.5 oz.) Campbell's  Fiesta Nacho Cheese Soup

1/2 cup milk

1 cup shredded Monterrey Jack cheese

1 cup shredded Cheddar cheese

Garnishes

shredded lettuce, sliced green onions, diced tomatoes, jalapeno rings, olives, sour cream ( anything you like on tacos)

Brown the ground beef and drain excess grease.  Add the taco mix and water, bring to a boil, then turn down and simmer for about 10 minutes. 

Place the corn chips in a deep pie plate or in a 9"x9" baking dish.

Layer the taco meat over the chips!

Place the soup and the milk in a saucepan and heat until smooth or place it in the microwave for 1-2 minutes.  Pour over the taco meat!

Sprinkle the cheese on top.  Place in a 350 degree oven for 15 - 20 minutes.

The cheese will be melted and bubbly!  Don't over bake it! 

This is good served on a bed of shredded lettuce with whatever taco toppings you prefer.  Just set out garnishes and let everyone garnish their own as they like! 





Black Bean and Corn Salad!

This is one of those salads that is just so fresh and light you feel good about eating it!  It's perfect anytime of the year, but especially in summer when the tomatoes are so good!  It's also a salad you can prepare ahead of time so it's not so hard to get everything out at the same time for dinner.   If you dice this in a fairly small dice, this can also be served as a chunky salsa with tortilla chips!   Here is what you will need for this yummy recipe:

1 (21.5 oz.) can black beans, rinsed and drained ( the Busch Sweet Mesquite Grillin Beans are best)
1 (10 oz.) bag of frozen corn, thawed
1 medium sweet onion, diced ( I used Vidalia)
1 red or green bell pepper, seeded and diced
2 fresh tomatoes, diced
1/4 cup jalapeno pepper, diced (fresh or pickled works)
1/3 cup fresh cilantro, chopped (optional)
1/3 cup olive oil
1/4 cup lime juice
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cumin
dash of black pepper (fresh ground is good)
dash of cayenne (optional, according to how spicy you like things)

Place all of the vegetables and cilantro in a salad bowl.  

Whisk together the olive oil, lime juice and seasonings until the seasoning are blended and it is emulsified.

Pour dressing over the salad ingredients and toss to coat.  Cover and let this hang out in the fridge for about 2 hours at least.  This gives the flavors time to blend well. 

Toss lightly right before serving!  This is good with not only various Mexican dishes, but with grilled meats or even fish and chicken!