My kids have fallen in love with a meal. All the kids really liked these. They were even shot gunning the leftovers, and when I told them dad gets them in his lunch , three sad faces did I see. I found this recipe over at Meal Planning 101 and have been wanting to make it for a while. I very barely changed the recipe to accommodate what we had on hand. The kids are already talking about having it again, so we can definitely say we have a hit on our hands! Thanks Kindra!
- 1 lb ground beef
- 1/4 cup cream cheese
- 2 Tbsp Taco seasonings
- 5 Tbsp green onions
- 1/4 cup salsa
- 1 Tbsp lime juice
- 1 cup grated mozzarella
- 10 small flour tortillas
- Oil or cooking spray
- sour cream /salsa to dip
1. Brown ground beef in medium-sized skillet. Drain fat. Add taco seasonings, cream cheese, green onions, salsa and lime juice. Stir until cream cheese has melted. Stir in mozzarella.
2. Divide evenly between tortilla shells. Roll up.
3. Place on a greased baking sheet. Spray with cooking spray or brush with oil. Bake for 15 minutes at 425 degrees.
4. Serve with sour cream and salsa.
5. Eat and enjoy!
Last night was our usual vegetarian Thursday. I make vegetarian for my bestie, however I really like having vegetarian once a week. For one thing, not buying meat for every meal really does help the grocery budget out, although we very rarely have meat for lunch, even rarer for breakfast. It also gives our tummies a bit of a meat break. We have found that the kids and I usually really enjoy the vegetarian meals that we make too! They are always yummy! This one was a hit, although the girls thought it a wee bit spicy because of the jalapeno. I am gradually starting to add a little spice to our dishes, in an effort to get them used to it. My son has really been enjoying eating spicier food, top with a dollop of sour cream and it’s a meal made in mouth heaven.
Recipe very slightly adapted from Allrecipes
- 3/4 cup white rice
- 1 1/2 cup water
- 1 Pkg (12 ounce) soy burger crumbles
- 1 can (28 ounce) diced tomatoes
- 2 1/2 tsp chili powder
- 1 tsp cumin
- 1 pkg. taco seasonings
- 2 large flour tortillas
- 1 can vegetarian refried beans (14 ounce)
- 2 fresh jalapeno peppers
- 1 1/2 cups salsa, divided
- 3 cups grated cheddar cheese
- Sour cream
1. Bring water to a boil, add rice, cover and reduce heat to low. Cook for 20 minutes. Fluff.
2. While rice is cooking, place soy burger crumbles, diced tomatoes, chili powder, cumin, and taco seasonings, in large skillet, bring to a boil and simmer for 10 minutes.
3. Spray 2 pie plates with cooking spray. Lay one tortilla in each. Top each tortilla with half of each refried beans, rice, jalapeno, soy burger mixture, salsa and cheese.
4. Bake for 15 minutes at 375 degrees. Remove from oven and cut into slices. Top each slice with dollop Sour Cream.
5. Eat and enjoy!
This was one of the first recipes I discovered almost 15 years ago when I was a newlywed. We have loved it, and made it often ever since. It has been a long time since we have enjoyed this dish, so it was definitely time to bring it out, and enjoy it again. My mom gave me this big cookbook filled with pictures in it for my wedding shower. It has been used so much the binding has come loose, so when using it I have to handle with care. Many, Many recipes have been found and loved, many, many recipes, still waiting to be tried. This one is and will remain a family favorite.
Recipe from Great American Brand Name Cookbook
- 2 1/2 cups shredded cooked chicken
- 1 pkg Taco Seasoning mix
- 3 1/4 cups water, divided
- 2 Tbsp vegetable oil
- 1 cup long-grain rice
- 1 can (8 ounce) tomato sauce
- 1 tsp lemon pepper seasonings
- 1 large tomato chopped
- 1/4 cup green onions, chopped
- 8-10 medium flour tortillas
- grated cheddar cheese
1. In large skillet heat chicken with 3/4 cup water and taco seasonings. Bring mixture to a boil, reduce heat and continue to simmer for 10 minutes. Use a spatula to place chicken and sauce in bowl. Set aside.
2. In same skillet, heat oil, add rice and cook until puffy and golden (about 10 minutes) over medium heat. Add remaining 2 1/2 cups water, tomato sauce and lemon pepper. bring to a boil. Reduce heat to simmer, and cover, cook 20 minutes, until al liquid has been absorbed and rice is cooked. Stir in chicken mixture, tomato and green onions. Heat until tomatoes are warm.
3. Scoop mixture evenly between tortillas, and roll up. Place in large baking dish. Top with grated cheese.
4. Place in 350 degree oven until cheese is melted and tortillas are warm.
5. Serve with salsa and sour cream if desired.
6. Eat and enjoy!
Another of the Super Bowl snacks that I made over the weekend. Now I’m not going to lie, my husband was a bit disappointed that I chose to make this new recipe instead of regular devilled eggs. After trying these out though, I am certainly glad I made them. Although not as pretty as regular devilled eggs, they taste great. They also were a great accompaniment to the Jalapeno Corn Dip I served. Plus one of the boys brought these cute little mini tacos, so all in all, my mouth was in Mexi-heaven.
Recipe from Southern Living Homestyle Cookbook
- 6 large hard-boiled eggs, cooled and peeled
- 2 Tbsp shredded Monterey Jack Cheese
- 2 Tbsp finely chopped green onions
- 2 Tbsp canned green chiles
- 2 Tbsp mayo
- 2 Tbsp picante sauce, or salsa
- 1/4 tsp each salt and pepper
- Garnish with roasted red pepper slices or additional green chiles
1. Slice eggs in half and gently remove yolk to a bowl. Place egg whites on serving plate.
2. Mash all egg yolks together with fork. Add remaining ingredients, except garnish, and stir well until combined.
3. Scoop yolk mixture into egg whites. Top with garnish of your choice. Refrigerate until ready to eat.
4. Eat and enjoy!