Recipe Thursday - Stuffed Taco Shells

This week's Recipe:

Another great taco-filled pasta dish!

Stuffed Taco Shells
by Alison from Couponshopaholic

1 lb ground beef
1 package taco seasoning
8 ounce package cream cheese
2 cups sour cream
1 pkg jumbo pasta shells
1 cup salsa
1 cup taco sauce
1 cup grated cheese
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)

Cook ground beef and add taco seasoning, sour cream, and cream cheese. Simmer until cheese is melted. Blend well. Set aside and allow to fully cool.

Cook shells according to package directions. Toss well with butter.

Pour salsa in the bottom of a 9x13 inch baking dish.

Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.

Cover and bake in the oven at 350 degrees for 30 minutes.

After 30 minutes, uncover, and sprinkle crushed chips and grated cheese on top. Cook for about 15 more minutes.

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Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love    all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

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Recipe Thursday - Crockpot Taco Chicken

This week's Recipe:

Do you have a Taco or Mexican night for your family meals? This is a great recipe to mix it up with! It had great flavor!

Crockpot Taco Chicken
by DeDe Smith 

3 boneless, skinless chicken breasts
2 packages taco seasoning
8 oz package cream cheese
16 oz sour cream
1 cup salsa
2 cans cream of chicken soup

Rice or Pasta or Tortillas

Toppings:
Grated Cheese
Crushed Tortilla Chips

Put chicken, taco seasoning, cream cheese, sour cream, salsa, and cream of chicken soup into crockpot. Cook for 4-6 hours on high. Shred Chicken.

Serve over pasta or rice or wrap up in tortillas and top with grated cheese and crushed tortilla chips!

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Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love    all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

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Recipe Thursday - Cheesy Chicken and Rice Wraps

This week's Recipe:

These are great! They come together quickly and its nice to be able to freeze them into individual wraps for an easy re-heat snack!

Cheesy Chicken and Rice Wraps

by All About the Haleys
 

1 lb. boneless, skinless chicken breasts, cooked and shredded or cubed
2 c. water
1 can of Rotel or 1 c. salsa
1 pkg. taco seasoning
2 c. instant rice, uncooked
8 oz. Velveeta (1/4 brick)
Corn (optional)
20 flour tortillas (fajita size)
Lettuce
Sour cream
Shredded cheese

In a skillet or saucepan, combine chicken, water, Rotel/salsa, and seasonings. Bring to a boil. Add rice and simmer on low for 5 minutes. Add Velveeta and corn, and stir occasionally until melted.

Place mixture in a tortilla and top with lettuce, sour cream, and extra cheese (if desired). You could also add taco sauce. Wrap the tortilla and enjoy!

To freeze, simply wrap each folded tortilla individually in tin foil and place in gallon-size freezer bag.

______________________________

Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

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Recipe Thursday - Triple-Decker Mexican Pizzas

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This makes for a quick and fast meal or a perfect snack! We loved these!  We had too big of tortillas to really make this work for triple deckers - but it was still great!


Triple-Decker Mexican Pizzas

by Pennies on a Platter

3 (14.5 oz) cans black beans, drained and rinsed or pinto beans/refried beans
* I think it could be good with taco meat too!
12 small (5- to 6-inch) flour tortillas
1 1/2 cup shredded cheese, or more or less to your preference
3 cups salsa
Salt and pepper, to taste
Sour cream, for serving


Preheat oven to 350 degrees F. Spray the tortillas with cooking spray and bake for 3 minutes, flip, then bake another 3 minutes until crisp. Set aside and keep the oven on.

In a large saucepan, mash the black beans with a potato masher until only some lumps are left. Stir in 3/4 cup of the salsa then season with salt and pepper, to taste. Cook over medium heat until heated through.

To assemble the individual pizzas: Spread a thin layer of the beans on a tortilla, then drizzle with salsa and sprinkle with cheese. Top with another tortilla and repeat the layers ending with cheese. Top with a third tortilla and repeat again ending with cheese. This makes 1 triple-decker pizza. Repeat with the remaining tortillas to make a total of 4 triple-decker pizzas. Bake on a baking sheet for 5-7 minutes, until cheese is melted. Serve with sour cream.

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Recipe Thursday - Mexican Shells & Cheese

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
A great change from ordinary Mac & Cheese!  Next time, we'll add some taco meat to it!


Mexican Shells & Cheese
by The Daily Smash

2 1/4 cups small shell pasta
3T butter
3T flour
2 Cups milk
1/3 cup green onions
1 4oz can green chilis
1 T taco seasoning
2 Cup Mexican shredded cheese













* Try adding some taco seasoning to 1 lb hamburger and adding it to it!

Topping
1 T butter
1/2 T taco seasoning
1/2 Cup plain bread crumbs


Heat oven to 375 spray a 8x8 inch pan with nonstick spray. Cook pasta until desired doneness and drain.

In a pan melt butter add the flour cook 1-2 min until bubbly add milk slowly stirring until boils and thickens. Add onion, chilis and 1 T taco seasoning.

Add pasta to the sauce and mix well. Pour half the mixture in the pan and top with cheese and remaining noodles. * Add Taco Meat.

Mix together the topping ingredients and sprinkle over noodles in pan.

Bake 25-30 min or until hot and bubbly and the breadcrumbs are brown.

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Recipe Thursday - Cheesy Mexican Chicken & Rice

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I thought this was pretty good. It was slow coming together for me but I think that is just because I forgot that I needed to cook the chicken and the rice first. I think the only thing I will do different next time is use sour cream instead of the greek yogurt. I think it would add better flavor and would just work with it better!

Cheesy Mexican Chicken & RiceThis recipe is from Cozi


2 boneless, skinless chicken breasts, grilled or broiled and shredded
4 cups cooked brown rice
3/4 cup frozen corn
1 15-ounce can black beans, drained and rinsed
1 cup plain greek yogurt (you can use sour cream)
1 4-ounce can green chilis
1/2 cup chunky salsa
1 cup grated cheddar & monterey jack cheese (low-fat cheese works too!) + more for topping if desired
cilantro for garnish

1. Preheat oven to 350 degrees. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese is stirred in throughout the entire bowl. Season with salt and pepper if desired.

2. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

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Recipe Thursday - Green Chili Enchilada Bake

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I love my usual recipe for Chicken Enchiladas, but this was a different and easier recipe! And I loved Jenny's alternate title for this recipe - The "I don't want to make dinner" dinner. It intrigued me and I totally had to give it a try. It turned out delicious and my kids loved it - even Beth. My son said, "This looks familiar," (because it did look a bit like my usual Chicken Enchiladas, though I use the red sauce for it), and then he said but "it tastes different, but good." :)

Green Chili Enchilada Bake
by Jenny from Picky Palate


1 cup mild green enchilada sauce
1 cup reduced fat sour cream
3/4 cup salsa verde, mild
12 white corn tortillas broken into 1 inch pieces
2 cups cooked chicken or turkey breast
One 15 ounce can black beans, drained
1 cup shredded cheddar cheese

Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with cooking spray.
Place enchilada sauce, sour cream and salsa into prepared baking sheet. Stir until well combined.
Stir in broken tortillas, chicken or turkey and black beans. Stir to combine and top evenly with cheese.
Bake for 22-25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired.

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Recipe Thursday - Mexican Layer Dip, Guacamole, & Salsa

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I realize I should have posted these in May instead - but this is a great snack/side dish for summer too! We made all this for our Cinco de Mayo celebration and it turned out really yummy! So give it a try!

Guacamole
by Leigh Ann from Your Homebased Mom
Salsa & Mexican Layer Dip
by Ree from The Pioneer Woman

Salsa
1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice


Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.


Guacamole
2-3 avocados, depending on size. Peel, pit and mash
Juice of 1 lime
1/2 c diced onion
3 Tbsp cilantro, chopped
2 tomatoes, diced
1 tsp minced garlic
1 pinch cayenne
1 tsp salt


In bowl, use a fork to mash together the avocados. Add in the lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour or serve immediately.


Mexican Layer Dip
1 can Refried Beans
Tabasco Sauce, To Taste
1 can Diced Green Chilies
Ground Cumin, to taste
¾ cups Grated Sharp Cheddar Cheese
1 cup Sour Cream
1 cup Guacamole
¾ cups Monterey Jack Cheese
1 can Black Olives
1 cup Pico De Gallo
* Instead of Pico De Gallo - I just used some of the Salsa (recipe above)


Begin by throwing the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.

Spread the beans on the bottom of a glass bowl or high-sided dish. Over this sprinkle the sharp cheddar. Next, plop your sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.

The next layer is the guacamole. Spread it over the sour cream. Follow this with a layer of Monterey Jack Cheese and a nice sprinkling of chopped black olives.

Lastly, place a generous layer of Pico de Gallo. You can also, if you have the gumption for it, sprinkle some diced jalapenos over top.

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Recipe Thursday - Taco Soup

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I've had Taco Soup several times, but this was the first time I have ever made it - It turned out wonderfully and I'm excited to make this a lot!


Taco Soup
by Kate from Our Best Bites

1 lb. extra lean ground beef
1 onion, chopped
4-5 cloves garlic, minced
1 1.25-oz. packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 28-oz. cans diced tomatoes
1 15-oz. can tomato sauce
2 15-oz. cans kidney beans, rinsed and drained
1 can corn, drained


Toppings: sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.


Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.


Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.


Freezer Instructions: Because of all the canned goods, you'll just take up a lot of space in your freezer if you freeze the whole recipe. However, after it's been cooked, the leftovers freeze extremely well. You can even try freezing individual portions in 12-oz. freezer-safe containers and then reheating them for a quick lunch.

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Recipe Thursday - Chicken Burritos

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This is something new I tried, but my husband loved it and it went over pretty well for the kids too, so it is something I will be making again. I loved how I could just put everything in the crockpot all day and come home and just stick it in a tortilla - so it was definitely easy! I think you could also use this to make a taco soup too!
Chicken Burritos
by DeDe Smith

3 boneless, skinless chicken breasts
2 cans cream of chicken soup
2 big cans refried beans
2 cans black beans
spanish rice
sour cream
cheese
tortillas


Put the chicken breasts, cream of chicken soup, refried beans, black beans, spanish rice in your crockpot and cook it for 6-8 hours. The chicken will be really tender and you can just take 2 forks and shred it right in the crockpot. Then place in tortillas, top with cheese and sour cream and roll the tortilla up and enjoy!

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Recipe Thursday - Chicken Enchiladas

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This is another meal that I started to make in the first few years of my marriage and have kept changing things until now it is perfect! At least perfect to the tastes of my family - but I've made it for friend gatherings and it always has rave reviews!


Chicken Enchiladas
by DeDe Smith

2 boneless skinless chicken breasts
18 corn tortillas
Grated Cheese
{I sometimes add spanish rice to this as well and I serve it with tator-tots}

Sauce:
2 cans cream of chicken soup
16 oz sour cream
1 can of (red) enchilada sauce
small can of green chilies
1 can black beans


Cook and season chicken (I use salt and Mrs. Dash). I like to cook the chicken in my crockpot all day with a can of cream of chicken soup. Then when I am ready to put the meal together, I just use 2 forks and cut up the tender chicken right in the crockpot. It works great!

In a large bowl - combine all the ingredients for the sauce. Mix well.

In a deep rectangle pan - put a very small amount of the sauce at the bottom.

Then layer 6 of the tortillas (overlapping) at the bottom of the pan.

Add half of the chicken and cover with cheese.

Top with 6 more overlapping tortillas.

Cover the tortillas with half of the sauce.

Add the remaining chicken and cover with cheese.

Then top with the last 6 tortillas, the remaining sauce, and cheese again.

Bake at 375 degrees for 45 minutes until bubbly!

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