Taco Stuffed Shells

These were a nice change from our typical taco night. They reheated up very well for work the next day and I'd definitely make them again!

Taco Stuffed Shells

1lb ground turkey
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

In a fry pan cook ground turkey and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While meat mixture is cooking, cook the pasta shells, drain and toss well with butter.
Pour salsa in the bottom of a 9 x 13 inch baking dish.
Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Cover and bake in the oven at 350 degrees for 30 minutes.
After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Mexican Rice

This rice is so easy to make. Perfect every time and rivals the stuff you'd find at your favorite mexican restaurant.

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Baked Chicken Chimichangas

I love these. LOVE THEM. They're low fat too. Did I mention that I love them?

Baked Chicken Chimichangas

1/2 C chopped onion

1 Tblsp minced garlic

1 Tblsp olive oil

1/2 Tblsp chili powder

16oz jar of salsa

1/2 tsp ground cumin

1/2 tst ground cinnamon

1 pinch salt

2 1/2 C shredded, cooked chicken

8 tortillas

1 can fat free refried beans

cooking spray

Preheat oven to 450 F

In large saucepan, saute onion and garlic in oil until tender. Take care not to burn the garlic. Stir in chili powder, salsa, cumin, cinnamon and salt. Stir in shredded chicken. Let cool slightly.

Spray rimmed cookie sheet with cooking spray. Working with one tortilla at at time, spoon a heaping Tblsp of beans down center of tortilla. Top with 1/3 C of the chicken mixture. Fold up the bottom, top and sides of tortilla. Secure with toothpicks. Place chimichanga on cookie sheet seam side down. Spray all sides with cooking spray. Repeat for rest of tortillas. Bake in 450 F oven for 20-25 min or until golden brown and crisp, turning every 5 min.

Serve hot with shredded lettuce, fresh tomatoes, sour cream and salsa if desired.

Enchilada's Fantasticas

This recipe is near and dear to my heart. It was given to me many YEARS ago by a sweet woman named Betty Toppa. It was one of the 1st recipes I made my new husband after we got married. Betty was an amazing cook and I learned so many tips and tricks from her in addition to getting some delicious recipes. Betty has passed on but every time I make this, I think of her and smile.

Enchilada's Fantasticas

1lb. ground beef or turkey

2 C picante sauce

(1) 10oz pkg of frozen chopped spinach, thawed and squeezed dry

2 tsp ground cumin

1/2 tsp salt

(1) 8 oz pkg of cream cheese (use low fat, save where you can)

10 flour tortillas, warmed

(1) 14 1/2 oz diced tomatoes, un-drained

2 C shredded cheddar cheese

Preheat oven to 350 F.

Cook meat until browned, breaking into small pieces. Add 1 C picante sauce, spinach, 1 1/2 tsp cumin and salt. Cook and stir 5 min or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Remove from heat and let cool sightly. Spoon 1/3 C filling into tortilla. Roll up and place in greased 13x9 baking dish. Combine tomatoes, remaining 1 C picante sauce and 1/2 tsp cumin. Mix well. Spoon over enchiladas. Bake at 350 F for 20 min. Sprinkle cheese over enchiladas and return to oven for 2 min or until cheese melts. Serve with additional picante sauce and sour cream if desired.

Sixteen Minute Beef and Bean Burritos with Mexican Rice

Picture courtesy of The Pioneer Woman

I made The Pioneer Woman's beef and bean burritos tonight. It took way longer than 16 minutes but I'm sure that was due to my chaos in the kitchen. The end result was a very yummy burrito. I used ground turkey and couldn't find the Mexican tomato sauce so I used good 'ole enchilada sauce. Other than those two changes, everything else was according to the recipe. I have to say that the Mexican rice I made to go along with the burritos was absolutely delicious. Just like an authentic Mexican restaurant if you ask me.

16 Minute Beef Burritos

2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Easy Chicken Enchiladas

These were soooo good!! I LOVE the cream cheese base vs. the cream of whatever soup. The medium salsa and chopped green chiles added some extra flavor and kick. I'll make these again for sure!

Easy Chicken Enchiladas

1 (8 ounce) package cream cheese
1 cup salsa (I used medium)
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese (I used taco cheese)
1 small can chopped green chilies
1 can of enchilada sauce (I used an 8oz jar)

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Pour small amount of enchilada sauce in bottom of dish, enough to cover. Fill tortillas with the mixture, roll and place into the prepared baking dish. Pour remaining enchilada sauce over enchiladas. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.