Baked Crunchy Tacos

1 pound ground beef or turkey
1 14.5oz can petite diced tomatoes, drained
1 packet taco seasoning
1 cup cheese, divided
1/4 cup salsa verde
15 crunchy taco shells
shredded lettuce, tomatoes, cilantro, salsa, sour cream, guacamole, lime juice to top

1. Preheat oven to 400*.
2. Brown and drain meat.
3. Stir in tomatoes, taco seasoning, 1/2 cup cheese and salsa verde into meat mixture, dividing equally until all the meat is used.
4. Arrange taco shells standing up in a 9x13 pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
5. Sprinkle remaining 1/2 cup of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
6. Top with the toppings and enjoy.

* I really didn't think these would be all that special compared to a normal taco but I was SO wrong! We have made these numerous times since finding this recipe becuase they are so flavorful and addicting! They have a much better flavor compared to your normal taco seasoned crunchy tacos. The hubby and I agree that fresh lime juice squeezed on top and fresh pico are MUST with this recipe!

* Recipe from Heather Likes Food
* Photo from Karrissa's Kitchen

Chicken Tamale Bake

1 cup cheddar cheese, grated

1 cup Monterey Jack or Pepper Jack cheese, grated

1/3 cup milk

1 egg

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 (14.75 oz.) can cream-style corn

1 (8.5 oz.) box corn muffin mix

1 (4 oz.) can chopped green chiles

1 (10 oz.) can red enchilada sauce

1 pound cooked, shredded chicken

Salt and pepper, to taste

1/3 cup fresh chopped cilantro, for garnish

Preheat oven to 400 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.

Combine the cheeses in a small bowl. In a large bowl, stir together 1/4 cup of the combined cheese, the milk, egg, cumin, red pepper, corn, muffin mix, and green chiles.  Pour into the prepared pan and bake for 15 minutes or until just set.  Remove the cornbread from the oven and pierce all over with a fork. Pour the enchilada sauce over the corn bread. Top with the chicken and remaining cheese. Return to the oven for another 10-15 minutes, or until cheese is melted and golden.  Sprinkle with chopped cilantro before serving.

* I absolutely love tamales. If you have never tried them, be brave and try them! I remember not wanting to try them out the first time they were offered to me 7 years ago and I was so delighted and surprised at how amazing they are after my first bite! You could call me obsessed now. Seriously! It's was no surprise to my husband that I found this recipe and HAD to try it. This tasted just like a tamale! WOW! My husband and I could not get enough of this delicious and simple recipe. Add a squeeze of lime over the top of your serving... AMAZING!

Recipe & photo from Let's Dish.

Mexican Casserole

1 box Rice-A-Roni "Whole Grains Spanish" Blend

2 cans chopped tomatoes, drained

1 can sweet yellow corn, drained 

2 big handfuls of fresh spinach

mexican blend shredded cheese (maybe 2 cups total)

1/2 package taco seasoning

1/2 package ranch seasoning 

1 lb ground turkey or ground beef

corn tortillas

Preheat oven to 350*. On the stove top, follow the instructions for the Rice-A-Roni and prepare your meat and rice. If you don't want to use the Rice-A-Roni, simply brown your meat of choice. When the meat is browned (and the rice is cooked according to the box directions), add 1/2 packages of taco seasoning and ranch seasoning. stir and allow to cook for a little bit longer, and then set aside for layering.

In a medium-sized casserole dish, begin with a layer of corn tortillas. I had to cut one in order to make sure the entire bottom of the dish was covered.

Next, start adding ingredients layer by layer. add 1 cup of shredded cheese, followed by the meat and rice mixture, spinach, tomatoes, corn, etc. start another layer with more corn tortillas, and continue through the above ingredients. you'll have two layers total.

Cover the casserole in loose foil and bake for 20 minutes. After 20 minutes, take the foil off and bake uncovered for 3-5 more minutes just until the cheese is nicely melted.

*note: On the back of the Rice-A-Roni  box, there are optional instructions if you want to add meat (ground turkey or beef). Please follow those directions! or, if you're a vegetarian, just make the rice according to the regular instructions.

* This was super, super simple and so pretty with all the colors! My husband loved how filling it was and how easy it was to adapt different flavors even after it was cooked like using hot sauce, salsa, sour cream, etc. This will become a new regular on those busy nights when we still want to eat something homemade and delicious.

Recipe & photo from Just Cook Already

Nacho Hash

1 box Mexican Rice-A-Roni
1 lb. ground beef
2 cups water
1 can corn, drained
1 can black beans, drained & rinsed
1 can petite diced tomatoes, drained
taco seasoning
shredded cheddar cheese
sour cream
tortilla chips
sliced olives & salsa, optional toppings

1. Brown beef and drain grease.
2. Add Rice-A-Roni rice-vermicelli mix to beef and saute until vermicelli is lightly golden brown.
3. Add water, seasoning packet from Rice-A-Roni beans, corn, and 1/2-3/4 package of taco seasoning.
4. Bring to a boil then reduce heat, cover & simmer without stirring 20-30 minutes or until rice is done.
5. Stir in can of tomatoes and heat through.
6. Remove from heat & let stand 3-5 minutes.
7. Serve in bowls. Top with shredded cheddar cheese & sour cream. Eat with tortilla chips for scooping.

* This has been a family favorite since we first got married. There was a time my husband asked for it weekly. I love how easy it is and I always have these ingredients on hand. I love that it includes meat, plenty of veggies, and some grain and then is topped with dairy products which really makes it a well rounded meal in our home. We love the flavor and texture combination and how filling it is. Even my extremely picky 3 year old eats this dish! This makes quite a lot for our family but it reheats great and even has more flavor the next day. It is also good rolled up in tortillas.

Creamy Chicken Enchiladas

1 lb boneless skinless chicken breasts, cooked and shredded.
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can diced green chilies drained (You can use two cans if desired.)
1/2 to 1 cup half and half
2 1/2 cups cheddar cheese
flour tortillas
1/2 tsp ground cumin (optional)

In a medium sized bowl mix together shredded chicken, diced chilies, 2 cups of cheddar cheese and cumin; set aside. In another bowl mix 2 cans of soup, add half and half to get a somewhat runny consistency.(You don't want it to be completely runny because it will break down a little bit as it heats up.) Spoon your chicken/cheese mixture into the flour tortillas and roll. Put all rolled enchiladas into a 9x13 pan. (I like to put a bit of the sauce on the bottom first.) Pour sauce over enchiladas and the remaining cheddar cheese on top. Bake at 350* for 30-40 minutes or until heated through.

* This was a quick and simple dish to put together but was lacking some flavor. It was so creamy but kind of bland for our taste but still good and we enjoyed it. We used some hot sauce and salsa on top to spice it up. (We like things packed full of flavor and spice in our house!) I will definitely use 2 cans of chilies next time I make these. We couldn't even notice them with one can.

* Photo and Recipe from Dinner For Dollars

Burrito Casserole

UPDATE:  Lawry's took the Chimichurri seasoning off the market! :-(

1 lb. ground beef
1 15 oz can black beans
1 8 oz can tomato sauce
1 1/2 C water
1 1.4 oz package Lawry's Chimichurri Burrito Casserole seasoning
8 flour tortillas
1 1/2 C shredded Mexican Cheese blend

1. In a large skillet, brown ground beef. Season with salt and pepper.
2. When beef is browned, drain fat. Drain and rinse black beans and add them to browned beef.
3. In a small mixing bowl, mix together water, tomato sauce, and Lawry's seasoning packet.
4. Pour 1 cup of the red sauce into your beef and bean mixture. Stir to incorporate.
5. Fill each tortilla with some of the meat mixture.
6. Roll tortilla up. Lay it in 9x13 pan, greased with cooking spray. Repeat with other 7 tortillas.
7. Pour the rest of the red sauce over the top of the rolled burritos.
8. Cover with cheese.
9. Bake at 350* for 15 minutes or until heated through and cheese is melted.
10. Serve with desired topping such as, lettuce, tomatoes, green onions, salsa, avocado, fresh diced tomatoes, cilantro, and sour cream.

* I don't think a recipe could get any more simple than this one. It was quick to prepare and quick to cook. The end result was a delicious and tasty dish! We served it with salsa, sour cream, cilantro, and lettuce. It was very filling and satisfying and will be repeated in our home again!

Recipe & photo from Jamie Cooks It Up!

Baked Creamy Chicken Taquitos

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 or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used a Fiesta blend cheese because it's what I had on hand)
about 16 small corn or flour 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.

The corn tortillas are harder to roll without cracking. For the corn tortillas: 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. 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. Makes around 16 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing.

* These were amazing! We were so excited to try this recipe and it definitely did not disappoint! They were so filling but we didn't want to stop eating them! We used corn tortillas and really liked them but had to work fast so they didn't start to crack. I used light cream cheese and they still tasted great. We dipped them in hot sauce, sour cream, and guacamole and served them with a green salad for a healthy and very satisfying meal!

Recipe & photo from The Girl Who Ate Everything

Creamy Cheesy Chicken Enchiladas

2-3 cups shredded chicken

1-1/2 cups salsa

2 cups shredded Colby and Monterrey jack cheese

1 14 oz can of Old El Paso Enchilada Sauce (This is the best brand for this)

about 8 tortillas

1 cup sour cream

1/2 can of cream of chicken

In a bowl combine the cooked shredded chicken with salsa and 1-1/4 to 1-1/2 cups of the shredded cheese. Just depends how cheesy you want the middle to be.

Next dip a tortilla into the enchilada sauce, making sure every last inch of it is covered and place it in a 9x13 pan. Place desired amount (about 1/8) of the chicken mixture onto the middle of the tortilla, and roll it up. Scoot the tortilla all the way over to the edge of the pan. Repeat for remaining enchiladas. Your filling should spread to about 8 tortillas and your pan should be completely filled.

For the creamy topping, in a separate bowl, mix 1 cup sour cream with 1/2 a can of cream of chicken. The mixture tastes best when it is predominately the sour cream, so it should look more white than yellow.

Spread creamy topping over all the enchiladas.

Top with the remaining cheese ( about 1/2 to 3/4 cup cheese).

Bake at 350 F for 40 minutes.

* These were so delicious! We loved the simple ingredients and simple flavors. I used enchilada size flour tortillas and this dish was extremely filling, even for my husband. I used medium salsa and medium enchilada sauce and we were so in love with the extra kick. The creamy topping is to die for. This may not be our all time favorite enchiladas, but they are a close second and will be made again soon in our house. I served it with rice on the side and it was plenty!

Recipe & photo from Chef In Training

Nachos

½ lb ground beef

1 medium green bell pepper, chopped (1 cup)

1 small zucchini, chopped (1 cup)

1 cup chili beans in chili sauce (from 15-oz can)

1 cup thick-and-chunky salsa, divided

Tortilla chips (the salted kind, of course!)

1 ½ c. shredded Monterrey Jack cheese (6 oz)

sliced ripe olives

diced fresh tomatoes

Brown ground beef. Drain and remove ground beef to a plate; set aside. Using the same pan, stir-fry bell pepper and zucchini for 2 minutes, or until crisp-tender. Stir in chili beans and ½ cup of the salsa; cook until hot. Stir in ground beef.

Line tortilla chips on a broiler safe pan. Spoon dollops of the mixture atop the chips. Sprinkle with olives and tomatoes (or you can add these after the nachos come out of the broiler). Sprinkle with cheese, to your liking. Put under broiler (not super close) until cheese is melted, only a couple of minutes.

Serve with remaining salsa, sour cream, and guacamole.

* These were so easy to make and super filling! We felt that they didn't have as much flavor as we would have liked but they were still yummy. We are going to throw on jalapenos next time for sure! I am going to continue to experiment with flavors, different vegetables, different meats, etc. These would be great as an appetizer!

Recipe Adapted from The Sisters Cafe.

Stacked Tacos

2 lbs. ground beef
2 (8oz) cans tomato sauce
2 (14.5oz) cans diced tomatoes
2 cups salsa (Adjust the spiciness to your liking by using mild, medium, or hot.)
1 can condensed tomato soup
2 Tablespoons taco seasoning
30 fajita sized flour tortillas
grated cheddar cheese
chopped lettuce
sliced olives
sour cream

1. Brown ground beef in a skillet and drain.
2. In a large soup pot, add tomato sauce, diced tomatoes, salsa, tomato soup, and taco seasoning. Stir well. Add ground beef, mix in, and allow mixture to simmer for 1 hour to blend flavors. (The mixture will be quite soupy.)
3. Heat a small amount of cooking oil in a skillet. Pan fry each tortilla in hot oil until brown and crisp. Drain on paper towels.
4. To serve: Place a tortilla shell on each plate. Add 1/4 cup of saucy meat mixture on each tortilla. Sprinkle with cheese. Place another tortilla on top. Place 1/4 cup sauce and cheese on that tortilla. Repeat one more time. You should now have a stack of 3 layers. Then top with lettuce, olives, and a dollop of sour cream.

Makes 10 stacked tacos.

*The saucy meat mixture freezes well. You can use half for one meal and freeze the other half for another night.

* This was a super easy and tasty dinner. I cut the recipe in half and it was still too much but great for leftover or to freeze. These were very filling. I added diced onion while browning my meat and I also used hot style tomato sauce for an extra kick but it was still not too spicy. It was just right and the sauce is delicious! This recipe is definitely a keeper!

Adapted From Real Mom Kitchen

Crispy Chicken Wraps

1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups) (I boiled and shredded some chicken breasts)
2 cups shredded cheddar cheese
4 (12-inch) flour tortillas

1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

* I made these slightly different than the recipe says to do. I made them more like quesadillas. I sprinkled cheese on half the tortilla, spread chicken mixture over that, then sprinkled some more cheese over the top of that. After putting them on the griddle for a few seconds, I folded the tortilla in half. The original recipe called for only 4 flour tortillas but I was actually able to make about double that with 3 chicken breasts. I hate celery and was a bit worried I wouldn't like these with it in it but they were great! My husband couldn't get enough of these. They were super easy and full of great flavor! These will definitely be made again in our house!

From My Kitchen Cafe

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves garlic, finely minced or 1/2 teaspoon garlic powder (I always use garlic powder)
1 lb boneless, skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups Mexican cheese blend, shredded
14oz can green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup heavy cream (can substitute half and half which is what I do and can't tell the difference)
1 Tablespoon chopped cilantro, to garnish, optional (it is fine without it, too)

Preheat oven to 350*. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
Serves 4 to 6
* These are by far our most FAVORITE (and famous) meal! These have the most amazing flavor. My husband was a little concerned when he first heard I was going to make these but now he begs for them weekly and eats more than half the pan in one sitting. They are a little time consuming but easy and so worth it! I usually boil the chicken in the morning or even the night before and marinate it in 2 batches of the marinade for several hours or overnight and stir in the leftover marinade and any leftover chicken into the sauce mixture. I use the entire Tablespoon of chili powder and it really doesn't make it spicy, it just adds flavor! ENJOY!

Chicken Enchiladas With Corn Salsa

Boneless, skinless chicken breasts, cooked and shredded
1 can mild enchilada sauce
1 cup sour cream
1 cup cheddar cheese, shredded
1 package flour or wheat tortillas

Mix all ingredients reserving about 1/4 can of enchilada sauce.
Spoon mixture onto edge of tortilla and fold together, folding one end into middle.
Place side by side in baking dish.
Pour reserved sauce over enchiladas.
Sprinkle with more shredded cheese if desired.
Bake at 350* for about 25 minutes.

Corn Salsa
1 can diced tomatoes
1 can corn
1 can black beans
1 small bunch chopped, fresh cilantro as desired
1 cup Italian salad dressing

Stir ingredients together. This is also great with tortilla chips.

Mexican Layered Dip

8 oz cream cheese
1 Tablespoon taco seasoning mix
1 cup thick 'n chunky salsa
1 cup drained canned black beans, rinsed
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 Tablespoons sliced ripe olives
3 pkgs (13 oz each) baked tortilla chips

Beat cream cheese with mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9" pie plate or quiche dish.
Layer remaining ingredients over cheese mixture; cover.
Refrigerate at least 1 hour before serving. Serve with tortilla chips.

Makes 5 cups dip.

Homemade Salsa

1/2 onion, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 tomato, chopped
1 can green chilies
jalapeno, optional
14 oz can petite diced tomatoes
cilantro to taste
1 pkg Italian dressing - mixed to pkg directions
oregano, optional
cumin, optional
chili pepper, optional

Combine all & enjoy!

Homemade Flour Tortillas

1 cup flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup shortening
1/4 cup lukewarm water

Combine flour, salt, and baking powder in a bowl. Blend in shortening with a pastry blender. Gradually stir in enough milk to make a soft dough. Divide the dough into small pieces. Roll to a thin circle about 6-8 inches. Cook on a heated griddle until lightly browned. Turn. Let cool.


Quesadillas
When tortilla is on its second side, sprinkle with cheese, olives and chilies. Fold tortilla in half. Heat until cheese melts. Cut into wedges and serve with salsa.

Big Fat Easy Yummy Burritos

1 lb lean beef
1/2 small onion, chopped
1 can black beans, drained
1 can corn, drained
20 oz (plus) bottle pace picante sauce
1/2 - 1 teaspoon garlic salt
graded monterey jack and cheddar cheese
6 really big flour tortillas

Brown hamburger and onion. Add garlic salt.
Remove from burner and add corn, beans, and pace. Mix well.
Lightly butter one side of tortilla and fill with beans mixture and add cheese.
Fold tightly, put into lightly greased 9"x13" baking dish.
Add cheese on top.
Bake at 350* for 20 minutes.

Mexican Quiche

1 pie shell
4 oz can green chilies
2/3 lb sausage
4 eggs lightly beaten
1 1/3 cups milk
1/3 cup grated Swiss cheese
1/4 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375*
Crumble and brown the sausage until browned. Drain well.
Add the green chilies.
Place sausage mixture in the bottom of pie shell.
Combine the eggs, milk, cheeses, and seasonings.
Pour over sausage.
Bake for 20-30 minutes (until golden brown).
Let stand 5 minutes to set before cutting.

Chicken Enchiladas

1. Cook chicken in boiling water (use the microwave or a pan).
2. In a small sauce pan, cook onion, garlic in 2 Tablespoons margarine.
3. Stir 3 Tablespoons flour into 8 oz of sour cream.
4. Add to onion mixture.
5. Stir in 1 cup of chicken broth left over from cooking the chicken.
6. Stir in chilies.
7. Cook until bubbly and thickened.
8. Stir in 1/2 the cheese.
9. Remove from heat and add chicken to 1/2 the sauce (save the other 1/2).
10. Fill tortilla with chicken mixture and roll up.
11. Lightly grease a small baking dish.
12. Place tortillas in baking dish.
13. Pour remaining sauce over the top.
14. Cover and bake at 350* for about 20 minutes.
15. Sprinkle remaining cheese over the top and return to oven just until it melts.
16. Garnish with tomatoes, green onions, and olives.