Baked Tacos

I've said before how much we love tacos in this house. Once a week we normally have some sort of Mexican based dinner. Again, I have been trying to mix it up a bit by coming up with different versions but sticking with main ingredients we all like. 

These baked tacos are a great way to make tacos in bulk, easier. Good for a crowd as they are a great time saver and easy to put together.

Ingredients:
2 lbs. ground beef
4 tsp. dried minced onion
3 tsp. chili powder
1 tsp. cornstarch
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
8 oz. tomato sauce
16 oz. refried beans
2 cups shredded Colby Jack cheese
20 hard taco shells
lettuce
tomato
salsa 
sour cream

Preheat oven to 400 degrees.

Combine minced onion, chili powder, cornstarch, garlic powder, cumin, oregano and cayenne pepper in a small bowl. Blend well and set aside.

Brown beef in a large skillet. Drain. Add tomato sauce, refried beans and set aside taco seasoning mixture. Mix well and heat on low for at least 5 minutes.

Spoon mixture into taco shells and place in a 9 x 13 inch baking dish, standing up (they should all touch). Sprinkle tacos with shredded cheese evenly. 

Bake for 10 - 12 minutes or until cheese has melted on top. 

Serve with your favorite toppings.

Mexican Chicken & Rice

This is a super easy weeknight recipe. Cheesy, slightly zesty and the leftovers are great the next day.

You can even make this faster by preparing the chicken ahead of time. Just follow the instructions below for cooking the chicken. Cool and store in the refrigerator until you are ready to use and then pick back up in the recipe where you left off.

Ingredients:
chicken breasts, cut into bite size pieces (I used 3)
1 packet taco seasoning
1 can (10.5 oz) cream of chicken soup
1 1/3 cups water
1 cup Minute rice, uncooked
3/4 cup Mexican blend shredded cheese

Preheat oven to 350 degrees.

Cook chicken pieces with just a sprinkling of the taco seasoning until cooked through. I sprinkled the enough to coat the tops of the chicken after adding it to the skillet.

While the chicken is cooking, mix chicken soup, water, the remainder of the taco seasoning, rice and 1/2 of the cheese in a large bowl. Stir in cooked and seasoned chicken. Pour mixture into a 9 x 13 inch baking dish. Top with remaining cheese.

Cover with foil and bake for 30 minutes. Remove foil and bake up to an additional 10 minutes or until cheese on top is melted. 

Serve with tortilla chips.

Skillet Tacos

recipe from tasteofhome.com

It's Taco Tuesday and we sure love tacos at this house. This is a super easy and delicious dinner for those busy days. Ingredients you probably already have on hand. From the stove to the table in under 15 minutes. What's not to love?

Ingredients:

1 lb. ground beef

1 small red onion, chopped

1 1/2 cup frozen corn

10 corn tortillas (6 inch), cut into 1" pieces (pizza cutter works great)

1 8 oz. bottle taco sauce

1- 1/4 cup shredded Mexican cheese blend, divided

In a large skillet, cook beef and onion over medium heat. Drain

Rinse frozen corn in a colander with warm water. Drain

Add the drained corn, taco sauce and 1 cup of the cheese to the beef mixture.

Stir in tortilla pieces and heat through.

Sprinkle with remaining cheese.

Garnish with sour cream if desired.

Taco Stuffed Pasta Shells

Here's an interesting twist to traditional tacos. I like to experiment with different ideas so my meal plan doesn't become boring or predictable. We all are taco lovers in this house and Spencer and I love our pasta too. We thought these were delicious. They certainly won't replace tacos or Italian stuffed shells but they will be a fun way to have both at once.

Ingredients:
1 lb. ground beef
1 packet taco seasoning
4 oz. cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded medium cheddar cheese
1 cup Monterey Jack cheese
1 1/2 cups crushed tortilla chips
sour cream, to garnish

In a large skillet, brown ground beef. Drain. Add taco seasoning packet and let simmer 7 - 10 minutes to blend the flavors. Add cream cheese, stirring to blend as it melts. Set aside when done and let cool completely. (or it gets quite messy!)

While beef is cooking, make pasta shells according to package directions. Drain and toss with butter. Let cool along with beef.

When beef and pasta have cooled, evenly distribute salsa on the bottom of a 9 x 13 inch baking dish. 

Preheat oven to 350 degrees. Stuff each pasta shell with meat mixture. Place the shells on top of the salsa and cover with taco sauce. 

Cover dish with aluminum foil and bake for 30 minutes. Then remove from oven and cover evenly with the crushed tortilla chips and both cheeses. Cover again and bake for another 10 - 15 minutes or until cheese is melted. 

Cool slightly and serve with additional chips, sour cream or any other topping you may want.

Steak & Rice Burritos

Flair. I like flair. I even like the way it sounds when you say it. I like to add flair to my clothing, my home and even my meals. Nothing terribly crazy, just interesting. Something fun; fun never hurts.

I think these steak burritos have a little flair. A little healthier but definitely filling. We found them to be delicious!

Ingredients:

1/2 cup salsa
1/2 cup water
4 TBLS instant brown rice
1 cup black beans, drained and rinsed
12 oz. strip steak, trimmed and sliced thin
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup onion, diced
4 (8 inch) burritos
sour cream, to garnish

Combine salsa and water in a saucepan. Bring to a boil. Stir in rice. Reduce heat to simmer. Cover and simmer 5 minutes.

Remove cover and stir in beans. Leaving the cover off, cook, stirring occasionally until the rice is tender and most of the liquid is absorbed. About 5 more minutes. 

In the meantime, sprinkle steak with salt and pepper. Add steak and onions to a skillet over medium high heat. Stir occasionally until steak is brown and cooked through. 5 - 7 minutes. 

Divide the steak mixture evenly among the tortillas. Top with sour cream or your favorite toppings. Roll and eat!

South of the Border Egg Rolls

I have no idea why I am calling these South of the Border. It sounds kind of catchy, so I am sticking with it. They aren't your typical egg rolls. They are more of a hybrid. They are also baked and fun to make up!


These can be a fun snack or appetizer. You could also pair them with rice and call it a meal. 


Ingredients:
2 cups cooked, shredded chicken
2 cups frozen corn, thawed
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican or taco cheese blend
1 (4 oz) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 pkg. egg roll wrappers
1 lightly beaten egg
salsa


In a large bowl, combine everything but the egg roll wrappers. Lay out the egg roll wrappers so one of the corners is pointing towards you. Place 1/4 cup of the filling in the center. Fold the tip closest to you over the filling, roll a bit, then take the point pointing outward and fold it toward the center. Continue rolling into an egg roll shape until just a small tip is still showing. 


Dip a finger in the beaten egg and lightly brush the edges of the free corner. Finish rolling and press to seal. Repeat for each egg roll until either all filling or egg wrappers are used.

Preheat oven to 425. Lightly spray a baking sheet with non stick cooking spray. Place egg rolls seam side down and spray tops with more cooking spray.


Bake about 15 minutes or until lightly brown, turning rolls once halfway through baking.


Serve with salsa, if desired.

Mexican Casserole

The other day, I was reading some tips on how to have a successful food blog. One of the first suggestions was to find a certain type of cuisine and focus solely on it. While that might work for some, maybe even many foodies, that does not appeal to me at all. Why on earth would I want to limit myself so? One of the best things about cooking from scratch is the possibilities! They are endless and interesting and fun. 


I guess my goal would then be to have a wide variety of dishes as I have a wide variety of food interests. I hope anyone stopping by can find something that appeals to them. From quick and easy to challenging and creative. 


So without further ado, here is a somewhat quick and easy recipe that can easily be adapted to your family's tastes.


Mexican Casserole:
1 lb. ground beef
1/2 cup onion, chopped
1 pkg. taco seasoning
1 (15 oz) can refried beans
2 cups colby jack cheese, shredded
1 cup salsa
1 tomato, chopped
3 cups corn chips, crushed


Brown beef and onion in a large skillet until beef is no longer pink. Drain. Add taco seasoning and cook according to package directions (adding the amount of water suggested). Set aside.


Heat refried beans in a medium saucepan over medium heat until warmed through. Stir in 1 cup of the shredded cheese and all of the salsa. Stir until well combined.


Preheat oven to 375 degrees.


Place 2 cups of the crushed corn chips on the bottom of an 8" x 8" casserole dish. Pour the bean mixture over the chips. Add the taco meat, then the remaining cup if corn chips over that. Sprinkle with remaining cup of shredded cheese. 


Bake until cheese on top has melted. Remove from oven and top with chopped tomatoes.


Serve with sour cream on top or more salsa.

In the Crockpot ~ Shredded Beef Tacos

There are a few key factors when making shredded beef in your crockpot that can really make all the difference. First, if you have the time, always cook it on low rather than high. The meat will be much more tender. Second, don't be afraid to add a lot of spicing. Third, which goes hand and hand with the second, take time to really shred the beef well. Shredding it as small as possible gives you the shredded texture that makes for an awesome taco. Along with that, the small shredding tends to take some of the flavor away, so spicing well brings it back or at least keeps it dominant after shredding. 


Besides my store bought tortillas, these tacos were definitely restaurant quality. Try them and see for yourself!


Ingredients:
2 TBLS. olive oil
2 lbs. boneless chuck roast
1 tsp. chili powder
1/2 tsp.cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 TBLS. tomato paste
1 chipotle pepper in adobe sauce, minced
1/2 large sweet onion, diced
4 garlic cloves, minced


Heat olive oil in a skillet over medium heat high heat. Combine chili powder, cumin and smoked paprika in a bowl.


Rub the spice mixture into the roast, covering all sides. Place the roast in the skillet with the oil and sear on each side.


Place the roast in your crockpot. Leaving your skillet on the heat, add the beef stock. Add in the tomato paste and chipotle pepper. Whisk together. Bring to a boil. Reduce heat and simmer a few minutes until the sauce has thickened slightly. 


Add the minced onion and garlic to the top of the roast. Pour the sauce in the pan over the roast. 


Cover and cook on low 6 - 8 hours.


Remove the roast from the crockpot and shred using two forks. Using a slotted spoon, remove the onions from the crockpot and mix them in with the shredded beef. 


Serve in tortillas with your favorite taco fillers. I used Mexican blend shredded cheese and sour cream. 

Mexican Rice

Our local Mexican restaurant has the most amazing menu. I have a hard time choosing what to order as it is all delicious. No matter what I do finally decide on, I always take an a la carte Mexican rice home. They have the best rice, a little drier with all the right seasonings. 


I have been trying for about a year now to replicate it. I made some pretty fantastic rice dishes but none close enough. Until this one. In fact, without blowing my own horn here, I think this one is a little bit better. Now I can have it whenever I want!


Ingredients:
2 TBLS. olive oil
2 cups long grain rice
1 yellow onion, finely chopped
2 garlic cloves, chopped
3 cups chicken broth
2 cups fresh tomatoes, diced
1 1/2 tsp. cumin
3/4 tsp. chili powder
1 tsp. salt


Heat oil in a large skillet and brown rice over medium heat. Add chopped onions and garlic. Saute for about 5 minutes, stirring frequently.


Add chicken broth, tomatoes, cumin, chili powder and salt. Bring to a boil. Reduce heat, cover and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff rice and cover fir an additional 5 minutes.


*If you like your rice a little less tender, reduce simmer time to 15 minutes and do not fluff and cook for the additional 5 minutes.

Brown Rice Taco Bake

My wonderfully talented sister over at Sundaybaker.net has a great variety of healthy recipes. We can always use a little more healthy at our house and I have been trying to add some lower calorie meals and snacks to my weekly menu. 


While I didn't use low fat cheese like Tanya did, I otherwise followed her recipe. I meant to but forgot to add it to my grocery list. Using the low fat cheese will keep this to 287 calories per serving. Great flavor and it fills you right up! 


If you haven't tried brown rice before, you are missing out. We loved the flavor and texture. Thanks, Tanya!


Crust:
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. garlic salt
2 TBLS. butter, cold
5 TBLS. cold water


Filling:
1 cup cooked brown rice
1 lb. very lean ground beef
1 small onion, chopped
3 tsp. minced garlic
3/4 cup water
1 packet taco seasoning
2 eggs, lightly beaten
1 cup shredded low-fat cheddar cheese, divided into 1/2 cups


Mix together the flour, baking powder and garlic. Cut in the cold butter with a fork, blending until the mixture is crumbly. Stir in the water and mix well to form a soft, sticky dough. Roll onto a floured surface and form a rectangle. Lay dough in a greased 9 x 13 inch pan and spread flat with your fingers until the bottom is covered. Bake at 375 degrees for 12 minutes or until crust is lightly browned.


Brown beef, onion and garlic in a large skillet, seasoning them with salt and pepper. Drain. Mix taco seasoning and water. Add to the browned beef. Add in rice. Bring to a soft boil and continue to cook until it thickens. Remove from heat. Add beaten eggs and 1/2 cup of the shredded cheese. Stir well. Pour over cooked crust. Cover and bake at 350 degrees for about 15 minutes.


Cut into squares and top with remaining cheese and any of your favorite toppings. 

Weeknight Easy Taco Wraps

As you can probably tell by the taco based recipes I often post that we really dig Mexican food around here. These are super easy for those busy nights and are kid friendly too. You can spice them up a bit by adding green chiles, some hot sauce and maybe even some guacamole. This is a great basic recipe with ingredients you that you might already have on hand. 


These also taste great as a chicken taco wrap. Just replace the ground beef with cooked, shredded chicken and eliminate the refried beans. 


Ingredients:
1 lb. lean ground beef
1 pkg. taco seasoning
1/2 cup water
1 can (16 oz) refried beans
6 (10 inch) tortillas
1/2 cup salsa
3/4 cup Monterey Jack cheese


Brown ground beef, making sure it is finely crumbled. Drain. Add taco seasoning and water. Mix well and cook about 3 minutes on low. Remove from heat and add refried beans. Mix well, reducing any large chunks.


Heat tortillas for about 10 seconds in the microwave. Spread 1/2 cup of taco mixture over tortilla. Top with desired amount of salsa and cheese. Roll up, tucking in the ends about 1/2 way up the roll. 


Cut each roll in half and serve with your favorite toppings like sour cream, avocado, guacamole and more salsa.

Fiesta Salad Featuring T. Marzetti's Simply Dressed Ranch Dressing

I recently was given a fun opportunity to review T. Marzetti's Simply Dressed salad dressings. I found it easily in one of our local grocery stores and while they offer a large variety of choices, I rarely can pass on anything ranch flavored.

I was thrilled to find upon opening my bottle (love the marketing on these, by the way) to find a rich, creamy delicious ranch dressing similar in taste and texture to what you may find at your favorite restaurant. Not only is Simply Dressed packed full of flavor but has that fresh made taste you don't often find in bottled dressings anymore. Add to that the fact that Simply Dressed has no preservatives, trans fat, high fructose corn syrup, MSG or artificial flavors and colors and you will wonder where it has been all your life.

We have been having some heavy meals here lately with Thanksgiving not long gone and Christmas just around the corner. The recipe I am posting was a refreshing change from the holiday foods yet what I would consider a "winter" salad.

Fiesta Chicken Salad w/ Simply Dressed Ranch Dressing

1 lb. skinless boneless chicken breast meat

1/3 packet taco seasoning

1/3 cup of your favorite salsa

1 lb. chopped or shredded lettuce

8 oz. T. Marzetti's Simply Dressed Ranch Dressing

1 cup shredded cheddar cheese

1/4 cup Colby and Monterey Jack blended shredded cheese

4 boiled eggs

4 tostada bowls 

Cook the chicken breasts in a medium skillet over medium heat until cooked through. Remove from heat and cool slightly. Cut into strips. Return chicken to pan. Add taco seasoning and salsa, stirring until well blended. Simmer on low for 10 minutes stirring occasionally. 

In a large bowl, toss together slightly cooled chicken, lettuce, ranch dressing, cheeses and boiled eggs. Warm tostada bowls according to package directions. Add salad mixture to bowls and serve!

Simply Dressed Ranch Dressing can be used for so many dishes or even on it's own for dipping fresh veggies. It's flavor stays true and it's creamy texture is a perfect addition.

If ranch isn't your favorite, T. Marzetti offers a large variety of other Simply Dressed flavors:

• Blue Cheese
• Caesar
• Pomegranate
• Balsamic
• Coleslaw
• Champagne
• Strawberry Poppyseed
• Greek Feta
• Ginger Sesame (not gluten free)

Simply Dressed is available in your grocer's produce section for a suggested retail price of $3.59 - $4.59 per 12 oz. bottle.

I highly recommend trying it, you won't be disappointed!

I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Simply Dressed review. They provided me with product to test myself and compensation for my time. However, my opinions are entirely my own.

Mexican Pizza

This is the homemade version of Taco John's Mexican Pizza. Only way better and no mystery meat!

Ingredients:

1 (16 oz.) can refried beans

1 lb. ground beef

1 package taco seasoning

1 tsp. olive oil (vegetable oil is ok too)

4 (6 inch) corn tortillas

8 oz. shredded medium cheddar cheese

Heat refried beans.

In large skillet, brown ground beef. Stir in taco seasoning.

Preheat oven to 350

Grab another large skillet and add olive oil. Let the oil heat, place one tortilla in the skillet and heat 15 seconds. Flip and heat other side 15 seconds. Repeat this with all 4 tortillas, removing them and draining them on paper towels.

After draining place one tortilla on a cookie sheet. Layer like this: tortilla, thin layer of beans, beef, cheese. Repeat layers using all 4 tortillas with last layer being a tortilla. 

Bake 10-15 minutes. Remove from oven, add cheese to top making an even coat. Bake an additional 5 minutes or until cheese on top is melted.

Garnish with lettuce, sour cream, tomatoes (or any of your favorite toppings). 

Slice into wedges (pizza cutter works great)

*Variations: 

Add hot sauce when browning beef. (to your taste)

Instead of making layers using all 4 tortillas, make 2 separate pizzas. Bake for 10 minutes per pizza or until filling cheese is melted.