1 large onion, halved, thinly sliced
1 lb baby red potatoes (about 8 potatoes)
1 boneless beef chuck roast (2 1/2 to 3 lb)
1 package (1 oz) taco seasoning mix
2 teaspoons ground cumin
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) fire roasted diced tomatoes, drained
Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.
Makes 6-8 Servings
1 lb. lean ground beef
1 cup chopped onions (about 1 medium)
2 cups enchilada sauce, divided
6 oz. Jalapeno VELVEETA Cheese, cut into thin slices
12 corn tortillas (6 inch), softened
Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.
Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13×9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the Velveeta.
Bake 20 min. or until enchiladas are heated through and Velvetta is melted.
Makes 6 Servings (2 Enchiladas Per Serving)
2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
2 tablespoons canola or olive oil, divided
2 cups chopped white or yellow onion
2 cloves garlic, minced
1 cup thinly sliced green onions
1 teaspoon dried oregano
1/4 cup fresh cilantro, finely chopped
2 cups skinless roasted chicken breast meat
1 cup bottled roasted red peppers, chopped
1 (4.5 ounce) can chopped green chilies, drained
A Delicious and easy to make taco casserole recipe that family and friends will love.
1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, whole or broken up
1 c low-fat cheddar cheese, shredded
3/4 c salsa
Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside.
Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted. Top with 3/4 cup salsa if desired.
Makes 8 (1 Cup Servings)
Nutritional Info Per Serving:
287 Calories; 4g Fat; 25g Protein; 34g Carbs; 43mg Cholesterol; 2g Fiber
This is a moist and slightly sweet cornbread with a little spicy kick to it.
1 cup yellow cornmeal
1/2 cup unbleached white flour
1 teaspoon baking powder
2 tablespoons sugar
2 eggs beaten
1 cup evaporated skim milk
1/2 cup minced onion
Delicious Burrito Casserole That Is Perfect For A Weeknight Dinner.
8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
A Delicious Creamy Cheesy Chicken Enchiladas Recipe.
2½ cups Chopped Cooked Chicken
1 10¾ oz Condensed Cream of Chicken Soup
1 8 oz Kraft Shredded Colby & Monterey Jack Cheese, divided
1 cup Breakstone’s Sour Cream, divided
¼ cup Chopped Cilantro, divided
12 8″ Flour Tortillas
1½ cups Salsa
This is a fantastic and easy to make fresh homemade salsa recipe that would go great with any mexican fiesta.
3 large tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
1 small onion, finely chopped
2 tablespoons red wine vinegar