CHEESY ENCHILADA CASSEROLE

CHEESY ENCHILADA CASSEROLE

http://www.justgetoffyourbuttandbake.com/?p=3352

 

Ingredients

• 1 pound lean ground beef ( lean)

• 1 large onion, chopped or season with Onion powder or minced onion

• 2 1/2 cups salsa

• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained

• 1/4 cup reduced-fat Italian salad dressing

• 2 tablespoons reduced-sodium taco seasoning

• 1/4 teaspoon ground cumin

• 6 flour or corn tortillas (8 inches)

• 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)

• 3/4 cup sour cream  *Note: I used 1/2 cup

• 2 cups (4 ounces) shredded Mexican cheese blend or your favorite cheese

• 1 cup shredded lettuce

• 1 medium tomato, chopped

• 1/4 cup minced fresh cilantro

•  *Note:  I added 1/4 cup of fresh chopped cilantro to the meat mixture instead. I also cut the flour tortillas to fit my pan, since they were the very large size. (That’s why they are square) I fried the cut-off edges and sprinkled them with cinnamon & sugar!

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
• Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
• Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
• The last & final layer should be a healthy dose of grated cheese.
• Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
•  Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Sweet Potato Foil Packet Tacos

by Natalie (Perry's Plate) on February 25, 2011 in Beef, Main Courses
See this recipe post on Natalie (Perry's Plate)’s site! February 25, 2011



Preheat oven to 425ºF.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 teaspoon) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25–30 minutes, until the sweet potatoes are tender.
Serve with sour cream, salsa, and/or guacamole.
Makes 6 servings.
Note: For the taco meat, I used some leftover Hidden Veggie Chipotle Taco Meat I had in the fridge (recipe in my TK box).

Ingredients

• ½ pounds Ground Beef Or Turkey
• 2 Tablespoons Taco Seasoning
• ½ cups Tomato Sauce
• 1 can (15 Oz. Can) Black, Kidney, Or Pinto Beans, Drained
• 6 cups Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
• 2 Tablespoons Butter
• ½ teaspoons Salt
• 1-½ cup Chopped Fresh Spinach
• 1-½ cup Shredded Cheddar Cheese
• Sour Cream, Salsa, And/or Guacamole For Garnish

Homemade Refried Beans

by Table for Two on January 9, 2012 in Sides
See this recipe post on Table for Two’s site! January 9, 2012
Sides

Preparation Instructions

1. If possible, soak pinto beans overnight. This will cut down your cooking time a lot. If not, it’s okay. Instructions are the same as below.
2. Rinse the beans to get off any dirt.
3. Add the beans to a pot and cover with the water. Make sure there is at least 3-4 inches of water above the beans. Cook the beans for 2 1/2 hours, about 1 1/2 hours for pre-soaked beans.
4. Once the beans are cooked, reserve 1 cup of the water, then drain the rest. Set aside.
5. In a skillet, saute the onions, red pepper flakes, paprika, and brown sugar for about 5 minutes. Add this to the pot where the beans are and add the reserved cup of water.
6. Using an immersion blender, lightly blend the beans until they’re the consistency you want. If you don’t have an immersion blender, you can use a pastry blender (like I did). It gives a coarser consistency than the immersion blender since it’s harder to get every bean.
7. Season with salt as needed. Keep tasting it occasionally. This is also where you can add more red pepper flakes if desired.
8. Serve immediately.

Ingredients

• 2-½ cups Dry Pinto Beans
• 3 quarts Water
• 1  Onion, Chopped
• ½ Tablespoons Red Pepper Flakes, Or More To Taste
• ½ Tablespoons Paprika
• 2 Tablespoons Light Brown Sugar
• 4 Tablespoons Salt, Or As Needed

Enchilada stuffed shells

Enchilada stuffed shells
(chimelle28)
Ingredients: 
15 jumbo pasta shells
1lb ground beef
2 (10 ounce) can enchilada sauce
½ teaspoon dried minced onion
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground cumin
½ cup refried beans
1 cup shredded Colby jack cheese

Step 1: Pre-heat the oven to 350 degrees. Cook pasta shells according to package directions. Drain and set aside. In a large skillet over medium heat brown ground turkey until no longer pink. Drain any excess fat. Stir in onion, oregano, basil, and cumin. Stir in 1 can of the enchilada sauce. Stir in refried beans. Set aside.
Step 2: Fill each cooked pasta shell with the turkey/refried bean mixture. Coat an 11 x 7 inch baking dish with nonstick cooking spray and pour half of the remaining can of enchilada sauce evenly over the bottom. Place each shell into the bottom of the dish. Pour the remaining enchilada sauce over the tops of the shells.
Step 3: Cover and bake at 350 degrees for 25 minutes. During the last few minutes of cooking, uncover and sprinkle the tops of the shells with Colby-jack cheese. Bake until the cheese has melted.
(Makes 3 servings)

Enchilada Rice

Enchilada Rice

2 cups cooked rice
1 lb ground beef
1 can pinto beans, rinsed and drained (I used black beans)
1 can (10 ounces) Enchilada sauce
1/2 tsp salt (i used about 1/4 tsp salt)
1/2 tsp cumin
1 cup shredded pepper jack, cheddar, or Colby jack cheese
1 cup frozen corn

Directions

In a large skillet brown ground beef. Drain off any grease and return to pan.
Stir in remaining ingredients, except cheese, and cook on medium low until heated through.
Stir in cheese and serve.

Texas Lasagna

Texas Lasagna

http://www.tasteofhome.com/Recipes/Texas-Style-Lasagna
Ingredients

    1-1/2 pounds ground beef
    1 teaspoon seasoned salt
    1 package (1-1/4 ounces) taco seasoning
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 can (15 ounces) tomato sauce
    1 can (4 ounces) chopped green chilies
    2 cups (16 ounces) 4% cottage cheese
    2 eggs, lightly beaten
    12 corn tortillas (6 inches), torn
    3-1/2 to 4 cups shredded Monterey Jack cheese

Directions

    In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15-20 minutes. In a small bowl, combine cottage cheese and eggs.
    In a greased 13-in. x 9-in. baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.
    Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 10-12 servings.

Spicy Potato Tacos

Spicy Potato Tacos

Ingredients

    1 tablespoon vegetable oil
    1 teaspoon fajita seasoning
    1 (16-ounce) bag pre-cooked diced red-skin potatoes
    1/2 cup pre-sliced mushrooms
    1/3 cup reduced-fat Mexican blend cheese
    1 (16-ounce) can vegetarian refried beans
    3/4 cup cilantro salsa, plus more for serving
    1 (5.8-ounce) box white corn taco shells
    Chopped red onion, tomato, and lettuce, for serving

Directions

Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside.

In a large mixing bowl, stir together oil and fajita seasoning. Add potatoes and mushrooms and toss until well coated. Transfer to prepared baking sheet and arrange in a single layer. Sprinkle with cheese and bake for 15 minutes. Remove and set aside.

Meanwhile, stir together beans and salsa in microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside.

Heat taco shells in oven for 3 to 5 minutes.

Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce.

Serve immediately with salsa.



Recipe from foodnetwork. 

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
Recipe by OurBestBites.com


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.
Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing.

Southwestern Chicken and Rice Casserole

Southwestern Chicken and Rice Casserole
(k/dmom ~ Mariea ~ somewhere on the net)

1 (15 oz) can black beans, drained and rinsed
1 (10.75 oz) can cream of chicken soup
1 cup water
1 cup thick and chunky salsa
3/4 cup uncooked long grain white rice
1/2 tsp. onion powder
1 (11 oz) can Mexican-style corn, drained
4 boneless, skinless chicken breast
1/2 package of taco seasoning mix
1/2 cup shredded Mexican cheese blend
Sliced green onions to sprinkle over top (optional)

Spray a 13x9x2-inch baking dish with nonstick cooking spray.  Spread drained black beans over the bottom of the prepared dish.  Combine soup, water, salsa, rice, onion powder and corn in a bowl; pour over black beans.  Rub the dry taco seasoning mix into the chicken; lay chicken on top of soup mixture.  Cover and bake at 375 degrees for one hour.  Uncover and let cook an additional 15 minutes.  Sprinkle with cheese and return to the oven for 5 minutes to let the cheese melt.  Sprinkle with green onions on top, if desired.  Serve.

MEXICAN MACARONI SALAD

MEXICAN MACARONI SALAD
(Amy ~ amylz ~ Pillsbury)

6 cups uncooked rotini pasta (1 lb)
1 to 2 tablespoons grated lime peel (from 2 medium limes)
3 to 4 tablespoons lime juice (from 2 medium limes)
1 cup ranch dressing
1 package (1.25 oz) Old El Paso taco seasoning mix
1 large avocado, pitted, peeled and finely chopped
1 pint (2 cups) cherry or grape tomatoes, cut in half
1 cup shredded Cheddar cheese (4 oz)
2 tablespoons finely chopped fresh cilantro
2 medium green onions, sliced (including tops)
1 can (19 oz) Progresso red kidney beans, drained, rinsed
1 can (6 oz) pitted large ripe olives, drained, cut in half
1 can (4.5 oz) Old El Paso chopped green chiles, drained

1. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
2. Meanwhile, grate peel from limes; place in small bowl. Squeeze juice from limes; add to peel in bowl. Stir in dressing and taco seasoning mix. Stir avocado into dressing mixture.
3. In large serving bowl, toss pasta with all remaining ingredients. Pour dressing mixture over salad; toss gently to mix. Cover; refrigerate at least 1 hour before serving to blend flavors.
Makes: 8 servings (1 1/4 cups each)

Taco Cornbread Casserole

Taco Cornbread Casserole
Leda aka tattoedmomma

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans ( I used refried beans because we don't like black beans)
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives

In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

Chicken Tortilla Soup I

 Chicken Tortilla Soup I

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion. 

This recipe is from allrecipes.

Arepas With Cheese and Corn

1 cup yellow cornmeal, finely ground
1/2 teaspoon salt
1/2 cup grated Cheddar or Monterey Jack cheese
1 cup milk
2 tablespoons butter, more for serving, optional
1/2 cup fresh sweet corn kernels, or frozen kernels, thawed
1/4 cup chopped scallion
1/4 cup chopped fresh cilantro
1 small serrano or jalapeño chili, seeded and minced, optional
3 tablespoons corn, canola, grapeseed or other neutral oil
Cooked black beans or vegetables or sour cream for stuffing, optional.


1. Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and chili if using.

2. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3- to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.)

3. Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream.

Yield: 8 to 12 arepas.

From here.

MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS

~MEXICAN BEEF STEW OVER CHIPOTLE SWEET POTATO MASHERS~
This is fabulous and perfect for our cold winter days and nights!

Ingredients for the Mexican Beef Stew:
2 pounds beef for stew, cut into 1 to 1 1/2-inch pieces
1/3 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1 tablespoon ground ancho chile pepper
1 to 2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups frozen mixed red, yellow and green bell pepper blend
1 (14 1/2 ounce) can diced tomatoes, undrained
1 1/2 cups ready-to-serve beef broth
1 teaspoon minced chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers

Ingredients for the Chipotle Sweet Potatoes:
2 pounds sweet potatoes, peeled, cut into 1-1/2 to 2-inch pieces
1 to 2 tablespoons butter (optional)
1 teaspoon minced chipotle pepper in adobo sauce*
1 teaspoon adobo sauce from chipotle peppers
1/2 teaspoon salt
1/2 teaspoon ground ancho chile pepper

Directions for the Mexican Beef Stew:
1. Combine flour, cocoa powder and ancho chile pepper in large bowl.

2. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.

3. Heat 1 tablespoon butter in stockpot over medium heat until hot.

4. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter if needed.

5. Remove beef from stockpot; season with salt and black pepper.

6. Add bell peppers; cook and stir 3 minutes.

7. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture.

8. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Meanwhile prepare the Chipotle Sweet Potatoes:
1. Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid.

2. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper.

3. Mash potatoes until just blended and slightly chunky.

4. Serve stew over sweet potatoes.

Note: *For less heat, remove seeds from chipotle peppers. Also, for the Adobo sauce you can buy your own or make the recipe I provided for you.
Makes 6 servings.

!!! Good Luck & Happy Cooking !!!

No source....

Mexican Rice

Fry one cup of jasmine rice in enough vegetable oil to just cover the bottom of a 8/9in skillet.  Stir rice with a fork to keep from burning until rice is mostly white.

Add 1/2 of an 8oz can of tomato sauce. Stir with fork slowly to cover all the rice with the sauce-continue to stir for about 1 min.

Add 1 cup of cold water. GENTLY stir the rice to break up any clumps. Do not stir the rice again after this.

Add onion powder and garlic powder (we do it by eye without actual measuring but we sprinkle enough over the entire area of the pan - maybe 1 tbsp each).

Add one KNORR chicken bouillon cube (we scrape the cube  with a fork and break into small pieces no one likes a lump of cube in their rice).

Bring to boil then cover and turn heat down to simmer. Cook at least 20 min. Do not uncover at all during the cooking time. At 20min uncover to check rice. If there’s still too much moisture cover and let simmer another 5-10min.

To make fried white rice just leave out the tomato sauce.

To make a larger qty of rice use 2 cups rice with 2 cups water and the whole 8oz can of tomato sauce. Add 10min to cooking time.

Heather's Mexican Pizza

Heather's Mexican Pizza

This is a very filling recipe. It fed our family of four with enough leftovers for another meal.

INGREDIENTS
1 pound ground beef
1 small onion, diced
1 clove garlic, minced
1 packet taco seasoning (or 3 tablespoons homemade mix)
1/2 teaspoon salt
1/2 cup water
1 (16 ounce) can refried beans
8 (10 inch) flour tortillas
1 cup salsa
2 cups shredded, Mexican blend cheese
1/2 cup sour cream (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Coat 4 pie tins with non-stick cooking spray.

2. In a skillet over medium heat, cook beef, onion and garlic until beef is evenly browned and onion is tender. Drain. Season the meat with taco seasoning and salt. Stir in water, and simmer until thickened.

3. Lay one tortilla in each pie tin, and cover with a layer of refried beans. Spread a fourth of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

4. Remove the tins from the oven, and let cool slightly. Spread each top tortilla with 1/4 cup of the salsa. Cover each pizza with 1/2 cup of shredded cheese.

5. Return the pizzas to the oven, and bake for 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces. Garnish with sour cream if desired.

From here.

Mexican Chicken Corn Chowder

Mexican Chicken Corn Chowder
Katie (Katiedid) from Taste of Home

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup chopped onion
1 to 2 garlic cloves, minced
3 tablespoons butter
1 cup hot water
2 teaspoons chicken bouillon granules
1/2 to 1 teaspoon ground cumin
2 cups half-and-half cream
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies, undrained
1/4 to 1 teaspoon hot pepper sauce
1 medium tomato, chopped
Minced fresh cilantro, optional
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).

Katie's Notes: I used reduced-sodium bouillon, fat-free half-and-half, added some frozen corn and a can of white beans, rinsed and drained.
Kim's Notes for Crockpot: I didn't have Mexi Corn, so in it's place I used about a cup & a half of a frozen Chuckwagon Corn blend that had chopped onion & bell peppers in it. I put in 3 frozen chicken breasts (not cut up), onion, garlic, bullion, cumin, chilies, water, cream corn, frozen corn & hot sauce & cooked it on high for 4 hours. After about 2.5 hours I used a knife & cut the chicken apart somewhat so it would be sure to cook through (I cut it up even more at the end). At the end I added the cheese, half & half & tomato, turned it to low & cooked about 10 more min. Didn't have cilantro, but didn't miss it.

Mexican Lasagna

Mexican Lasagna

This dish freezes and reheats exceptionally well, which makes it perfect for double batches. Makes 1 9×13″ pan, or about 12 servings. If you prefer a bit more spice (I do), you can up the taco seasoning to 1 1/2-2 packets.

• 1 lb ground turkey or ground beef
• 1 (15 ounce) can fire-roasted tomatoes with green chiles
• 1/2 cup water
• 1 packet taco seasoning
• 2 (4 ounce) cans diced green chiles
• 2 (14 ounce) cans refried beans
• 1 (6 ounce) can sliced black olives
• 8 large flour tortillas (preferably handmade—most better grocers will carry them)
• 1 1/2 cups grated pepper jack cheese
• 1 1/2 cups grated sharp cheddar cheese
• sour cream for serving (optional)

Preheat oven to 425F. In a large skillet, brown ground meat. Drain fat. Add tomatoes, taco seasoning and water. Simmer over medium heat, stirring occasionally, for 5 minutes or until most of the liquid has evaporated. Remove from heat.

In a bowl, combine the refried beans, diced green chiles and black olives. Stir. Blend the two grated cheeses together in a separate bowl.

Coat a 9×13 baking dish with cooking spray. Spread half of the bean mixture evenly into the bottom of the pan. Cover with two of the flour tortillas. Spread with a third of the cheese mixture, then cover with half of the meat mixture. Cover with tortillas once again, then layer the remaining beans, two more tortillas, 1/3 of the cheese, the remaining meat mixture, the remaining tortillas, and the remaining cheese. Bake for 15 minutes or until heated through and bubbly. Let cool 5 minutes before serving. Top with a dollop of sour cream if desired

Grands Taco Melts

Grands Taco Melts


Pillsbury website,
Dottie



1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup wate
r
1 1/2 cups Old El Paso® Thick 'n Chunky salsa

1 lb lean (at least 80%) ground beef, cooked, drained

1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)

1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)

1 cup sour cream, if desired


1. Heat oven to 375ºF.
2. In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3. Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4. Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

Mexican Pizza

Mexican PizzaRaeMac096

1 can Pillsbury pizza dough
1 can refried beans
1/4 cup taco sauce
1lb cooked ground beef
2 tbsp. taco seasoning
2 cups mexican style shredded cheese
Sour cream

1. Mix taco seasoning in with ground beef. Cook, drain.
2. Roll out pizza dough on greased baking dish.
3. Spread 1/2 can refried beans over dough.
4. Spread taco sauce on top of beans.
5. Sprinkle ground beef on top of taco sauce.
6. Cover with cheese.
7. Follow cooking instructions on can of pizza dough.
8. Serve with sour cream.