Archive of ‘Recipes’ category

Recipe: Taco Bake

Tacobake mainWe eat tacos a lot. I mean like at least once a week sometimes more. Venom loves tacos and Taco bell. Everytime we pass on she thinks we need to stop and get a taco. This recipe was created after trying to think up a different way to serve tacos. Its a variation of Taco Pie that my Step-Mom made when I was younger. Its now a family favorite that when made leaves no leftovers. Its easily adaptable to your food preferences. this is my base recipe and I change it up from time to time. Add what you want. I’ve added rice, olives, jalapenos, topped with lettuce, crumbled corn chips and more.

 

tacobakeCollage

Recipe: Taco Bake

Preheat:350

1lb ground beef

2tbsp taco seasoning

1can Rotel tomatoes

half of a medium onion

1 can of refried beans

1- 2cup package of  cheddar cheese

3 or 4 tortillas

9×9 baking dish

1.) cook ground beef until brown. While meat cooks Heat up Refried beans in a pan.

2.) dice onion and add to beef. Cook until edges become translucent.

3.) Drain liquid from tomatoes and mix with meat and onions.

4.) sprinkle taco seasoning over meat. mix until all incorporated.

5.)lightly grease baking dish before placing a tortilla in the bottom.

6.) Spread with refried beans

7.) add a layer of meat (I used about have of the meat mix)

8.) Add Cheese.

9.) Top with Tortilla and repeat for a second layer. ( you can add more than 2 layers but my pan fits 2 nicely)

10. Top with a generous heap of cheese.

11.) put in oven for 10-15 mins. Cheese should be melted and tortillas golden brown.

12.) Serve and Enjoy. Garnish as you wish.

 

Recipe: Cheesy Chicken Enchilada Pasta

Its hard to over look the strong mexican influence that is abundant here in Texas. I love it. I love mexican food. My Uncle Juan is from here and oh my can he cook. This dish draws influence from 2 of my favorite dishes. Pasta and Echiladas. Its also a great stock pile meal as I have everything on hand due to my couponing stockpile.
 Ingrediants:
I box Pasta (I used Whole Wheat Ziti)
3or4 Boneless skinless Chicken breast
1 can Rotil Tomatoes and chiles ( I used Original, But you could use Hot if you wanted to kick up the spice. I kept it mild for Mr. Sailor)
I container Philly Cooking cream in Santa Fe
1 cup Cheddar Cheese
 Sour cream and Guacamole to garnish

Directions:
Cook Pasta as directed. Boil Chicken in water until thoroughly cooked. Shred Chicken ( I used my Kitchen Aid with the paddle attachment. Just throw chicken in bowl while still warm and mix on low. it shredds it all for you.) Mix in Tomatoes. Once pasta is drained mix it with Cooking cream, mix in Chicken and cheese. Plate and garnish.

Sadly I don’t have a pic of it due it being extremely delicious and being consumed quickly.

Enjoy

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