I know there are a million different taco soup recipes, this is the way we make it...
All cans undrained:
2-cans pinto beans
1-can rotel
1-can diced tomato
1-small can tomato sauce
1-can mixed vegetables
1- can corn
1- can hominy
1 packet taco seasoning
1 packet ranch dressing
1 pound browned hamburger/turkey
Mix all well and cook in the crock pot on low for 6 hours. You can also make this on the stove top.
We serve with cornbread and tortilla chips.
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Monday, February 22, 2010
Taco Packets...
Another super EASY and delicious recipe. I think I originally saw this in a Kraft Food & Family magazine.
I will list the recipe for making one packet.
piece of foil
frozen chicken breast
favorite salsa
taco seasoning
new potato, yukon gold, or regular potato sliced
colby jack shredded cheese
Put your foil sheet on a baking pan. Lay the sliced potatoes in the middle. Top with the frozen chicken breast. Sprinkle taco seasoning on the chicken breast, in a light layer. Add 1/4-1/2 cup of salsa on top of the chicken. Top with desired shredded cheese. Close packet up. Bake at 350 degrees for 30 minutes or until the chicken is fully cooked.
YUMMY! And better yet no cleanup!
I will list the recipe for making one packet.
piece of foil
frozen chicken breast
favorite salsa
taco seasoning
new potato, yukon gold, or regular potato sliced
colby jack shredded cheese
Put your foil sheet on a baking pan. Lay the sliced potatoes in the middle. Top with the frozen chicken breast. Sprinkle taco seasoning on the chicken breast, in a light layer. Add 1/4-1/2 cup of salsa on top of the chicken. Top with desired shredded cheese. Close packet up. Bake at 350 degrees for 30 minutes or until the chicken is fully cooked.
YUMMY! And better yet no cleanup!
Saturday, December 1, 2007
White Sauce Chicken Enchilada Casserole
Tara put this recipe on her blog, and I made it a few nights ago. This one goes down in history for our house, because my hubby said...and I quote...
"This is the best thing you have EVER made! You can make this EVERY night for me!"
And I consider myself a pretty good cook! This was easy and VERY YUMMY! And fairly healthy if you use the "light" ingredients. Enjoy!
White Sauce Chicken Enchilada Casserole
This makes either one 9x13 pan or two 8x8 pans.
4 medium or 3 large chicken breasts (boneless,skinless)
3-4 large or 5-6 small flour tortillas
2 cups shredded cheese (I used 2% monterey jack/colby)
Sauce:5 oz evaporated milk (fat free)
1 can cream chicken soup (healthy request)
1 small can diced green chiles
1 small (8 oz) tub light sour cream
Any seasoning you want -- I used some garlic powder, salt and pepper.
Preheat oven to 350. Boil chicken breasts until cooked through. As the chicken is cooking, stir together the sauce ingredients in a large bowl. Tear the tortillas into 1-2 inch pieces.When the chicken is done, shred it and stir it into the sauce until well combined. Spray the bottom of the pan with cooking spray and line with a layer of tortilla pieces. Layer half of the sauce onto the tortillas. Spread half of the cheese over the sauce. Repeat the layers. (I had enough for two layers.)Bake uncovered for 45 minutes or until cheese is melted and everything is hot and bubbly.
"This is the best thing you have EVER made! You can make this EVERY night for me!"
And I consider myself a pretty good cook! This was easy and VERY YUMMY! And fairly healthy if you use the "light" ingredients. Enjoy!
White Sauce Chicken Enchilada Casserole
This makes either one 9x13 pan or two 8x8 pans.
4 medium or 3 large chicken breasts (boneless,skinless)
3-4 large or 5-6 small flour tortillas
2 cups shredded cheese (I used 2% monterey jack/colby)
Sauce:5 oz evaporated milk (fat free)
1 can cream chicken soup (healthy request)
1 small can diced green chiles
1 small (8 oz) tub light sour cream
Any seasoning you want -- I used some garlic powder, salt and pepper.
Preheat oven to 350. Boil chicken breasts until cooked through. As the chicken is cooking, stir together the sauce ingredients in a large bowl. Tear the tortillas into 1-2 inch pieces.When the chicken is done, shred it and stir it into the sauce until well combined. Spray the bottom of the pan with cooking spray and line with a layer of tortilla pieces. Layer half of the sauce onto the tortillas. Spread half of the cheese over the sauce. Repeat the layers. (I had enough for two layers.)Bake uncovered for 45 minutes or until cheese is melted and everything is hot and bubbly.
Monday, August 27, 2007
Linky Love
I ran across some yummy sounding recipes and thought I would link them here for all of you. I hope they are as good as they sound. I am making the lasagne tomorrow. It looks so simple.
Pioneer Woman's Lasagne...I probably won't cook my noodles because I will prepare it in the morning and bake at night. I like her picture by picture recipe format.
A Chelsea Morning's Breakfast Burritos...I probably wouldn't make as many as she does, but she says they freeze great. So why not? They sound yummy!
Mexican Bubble Pizza (a Sonja recommended try). I can't wait to try this. She says her boys eat it up.
Pioneer Woman's Lasagne...I probably won't cook my noodles because I will prepare it in the morning and bake at night. I like her picture by picture recipe format.
A Chelsea Morning's Breakfast Burritos...I probably wouldn't make as many as she does, but she says they freeze great. So why not? They sound yummy!
Mexican Bubble Pizza (a Sonja recommended try). I can't wait to try this. She says her boys eat it up.
Tuesday, July 24, 2007
Quick-Fix Beef Burrito Skillet
This is a newer favorite in our house. I got it from the Kraft Food and Family Magazine. I love getting that magazine every couple of months, it usually has some good stuff. It's free, and if you want one you can go to kraftfoods.com This dish is like Burritos, but easier for the younger kids to eat. You can make it mild or spicy depending on what kind of salsa and toppings you use. We serve it with a salad, and sometimes tortilla chips for scooping!
1 lb Lean ground beef
1 pkg taco seasoning
1 (19oz) kidney beans, drained and rinsed
1 cup salsa
1 cup water
4 flour tortillas (6 in.) cut into 1 1/2-inch squares
1 cup shredded cheese, cheddar or mexican blend
1/3 cup sour cream - optional.
1/3 cup chopped green onions (about 1 large) - optional.
Tortilla chips for scooping - optional.
Brown meat, drain. Add seasoning mix, beans, salsa, and water, stir. Bring to Boil. Reduce heat to medium low, simmer 5 min. Stir in tortillas, top with cheese. Cover and let stand 5 min. or until cheese is melted. Top with sour cream and onions if you like. Other toppings could be shredded lettuce, chopped tomatoes, chopped avocado, or jalapenos.
1 lb Lean ground beef
1 pkg taco seasoning
1 (19oz) kidney beans, drained and rinsed
1 cup salsa
1 cup water
4 flour tortillas (6 in.) cut into 1 1/2-inch squares
1 cup shredded cheese, cheddar or mexican blend
1/3 cup sour cream - optional.
1/3 cup chopped green onions (about 1 large) - optional.
Tortilla chips for scooping - optional.
Brown meat, drain. Add seasoning mix, beans, salsa, and water, stir. Bring to Boil. Reduce heat to medium low, simmer 5 min. Stir in tortillas, top with cheese. Cover and let stand 5 min. or until cheese is melted. Top with sour cream and onions if you like. Other toppings could be shredded lettuce, chopped tomatoes, chopped avocado, or jalapenos.
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