Taco Bake

July 4, 2013 at 9:13 pm (Food) (, , , , , )

Well hello again!

I know it’s been a while, but I have to say, I’ve been completely, totally bored with food lately, so there hasn’t been a whole lot of creativity going on in my kitchen.  HOWEVER, I saw a recipe for something called baked tacos, looked interesting, but each one was a single serving, and I thought, well, I can do something a little different, a little better maybe, and feed the whole family instead of one person. And THIS is what I came up with!

TACO BAKE

2 1/2 pounds ground chuck

1/2 cup taco seasoning mix

1 1/3 cups water

3 cups shredded taco or fiesta blend cheese

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8 flour tortillas, soft taco size

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1 1/2 – 2 cups mild picante sauce

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Preheat oven to 350 degrees.

Brown and drain ground chuck.  Put back into frying pan, add in water and taco seasoning, stir and simmer about 10 minutes.

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Spray bottom of a 13″ x 9″ baking dish with cooking spray of your choice.  Place 2 tortillas side by side in the bottom of baking dish.

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Spoon on about 1/3 to 1/2 cup picante sauce onto tortillas and spread all around, out to the edges of the tortillas.

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Spoon on about 1/3 of the taco meat,

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and sprinkle over about 1/2 – 2/3 cups shredded cheese.

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Repeat these layers ending with tortillas topped with the last of the sauce and cheese.  Should sort of be like a lasagne!

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Cover very loosely with foil, in fact you want to tent the foil up so it doesn’t steal your cheese.

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Bake at 350 degrees for 30 minutes.

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Cut into 8 equal servings.

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I hope you enjoy this as much as we did!  Of course, my picky eater William wouldn’t eat this because there were “chunks” in the sauce, but Mike and I ate it for several days as lunches, and it was awesome!!

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The Great 2012 Cooking Extravaganza! Day 85

March 27, 2012 at 12:53 am (Food) (, , , )

Hello again friends, and welcome back!  It’s been a very good day around here, and I’m happy I can share it with you!

Busy day, catching up on laundry and dishes after my weekend with the scouts, went grocery shopping, trying to get the house respectable for my mother coming to stay with us for a few days while my dad is recovering from surgery on Tuesday. I don’t want her to feel like she has to do anything around here while she’s visiting, she’s not here for us, it’s just closer to where my dad will be than their house so she won’t have to drive so far or stay in a hotel.

Anyway, we had a nice dinner, even William enjoyed it and asked for more!  Here’s my recipe (and it really is MINE, I didn’t follow anyone else’s this time!):

Beef Enchiladas

1 pound ground beef (I used chuck this time)

2/3 cup water

1/4 cup taco seasoning (I used Tone’s)

About 3 cups shredded cheese (I used a Mexican blend this time)

About 2 cups salsa or picante sauce, blended until smooth

8 flour tortillas

Line a large baking pan with tin foil, spray lightly with olive oil cooking spray, and set aside.  Preheat oven to 350 degrees.

Brown ground beef and drain off excess fat. Mix in water and taco seasoning, reduce heat to low and simmer about 10 minutes.

Scoop about 1/4 cup meat into flour tortilla, top with about 1/4 cup shredded cheese, roll up and place in pan.

Repeat with all shells, meat and cheese until meat is gone.  Top with remaining roughly 1 cup shredded cheese and salsa or picante sauce.

Bake 30 minutes at 350 degrees, and serve!

Hope you enjoyed this one, I know we did!

Until tomorrow, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 58

February 28, 2012 at 11:47 pm (Food) (, , , , , , )

Hello again!  Welcome back 🙂  So glad you could join me again…

Sorry again about yesterday, guess I was just feeling lazy!

BUT, I’m making up for it today!!!  Tonight, dinner was really good, if I do say so myself (and I just did).  It was a little more relaxed around here today, regular schedule back in effect, no early release from school today, no scouts, so I had time to think about what to cook, and time to actually cook it!

So, here’s what we had:

Chicken Enchiladas

5 boneless skinless chicken breasts

1 box Great Value chicken broth

1/2 cup Tone’s taco seasoning

1 can Campbell’s cream of chicken soup

2 cups Great Value Picante sauce

6 Great Value flour tortillas, soft taco size

Fiesta blend shredded cheese

In the morning, rinse the chicken breasts (thawed, not frozen please) and place them in a crock pot.  Add in the chicken broth and taco seasoning, cook on LOW for 6-7 hours.  You will know they are done because they will float to the top and you will have to scoop them out with a slotted spoon because they will fall apart if you try to pick them up with a fork!

When the chicken is done, remove from pot, and shred.

(Mine was SO done, all I had to do was press down with a fork and it fell apart!)

Line a large baking pan with tin foil. (I use the roasting pan that came with my stove)

Put the cream of chicken soup and the picante sauce in a blender, and use the “liquify” setting until it’s nice and smooth.  (my picky eater, William, LOVES salsa and picante sauce, but not the “chunks” in it, so if I make it smooth, he gets all the veggie goodness without the argument)

Mix this sauce with the shredded chicken.

Place a tortilla in your foil lined pan, spoon it 2-3 heaping tablespoons (which is probably more like 5-6 tablespoons when you think about it) of the chicken mixture, and top with a small handful of shredded cheese.

Roll up the tortilla, leaving the ends open, and repeat with another tortilla.  I can get six of these in my baking pan (which actually left me with some leftover filling, but I’ll find another use for it).  Sprinkle with some more shredded cheese, how much is completely up to you.  I used maybe half a cup to top these off.  Bake at 350 degrees for about 15 minutes or until cheese is melted.  Serve!

Couple of thoughts, things I think I’ll try next time…  I was going to use some rice in here, too, but forgot until after I put them in the oven.  Refried beans might have been a nice touch, too, but not sure how that would have been with the chicken.  Maybe on the side with some cheese on top??  And I wish I had some enchilada sauce to put over them before they went in the oven, would have added a nice kick.  Oh well, there will be another time I’m sure!

Anyway, everyone liked them, and there was a little leftover, so I count it as a good meal!

Until tomorrow, eat well, love well, live well!!

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The Great 2012 Cooking Extravaganza! Day 50

February 21, 2012 at 1:40 am (Food) (, , , , , )

Hello again friends, and welcome back!  So glad you could join me again on this adventure!

As you know by now, Mondays are a little hectic around here, but I’m getting a better handle on things.  Tonight, I was feeling a little adventurous, and I had time to play a little, so here’s what I came up with:

Mexican Beef Skillet

1 jar Great Value MILD picante sauce

2 pounds ground chuck

1 1/3 cups cold water

1/2 cup Tone’s taco seasoning

1 cup shredded cheese (I buy this in bulk at Sam’s and split it into several individual packages and freeze about half so it doesn’t go bad before I can use it all)

1 pound package egg noodles (I buy them in bulk at Sam’s and split them into 1 pound packages)

Cook noodles to package directions, drain and set aside.  Meanwhile, in a large pot (dutch oven works well) brown ground chuck and drain.  Put back in pan, add in cold water and taco seasoning.  Bring to a boil, reduce heat, simmer 10 minutes or until sauce is thickened.  Mix in picante sauce and noodles, mix well. Cover with cheese, cover pot, heat over LOW heat 5-8 minutes or until cheese is just melted.  Serve!

Everyone seemed to like this, except of course William, who had to pick out the pieces of peppers from the Picante sauce, but other than that, it went over well!

So until tomorrow, eat well, love well, live well!!

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