Taco Pizza (another favorite)

Taco Pizza

• 1 lb. lean ground beef
• 1 pkg. (10.75 oz) taco bell taco dinner kit (make sure to buy the hard taco shell one)
• 1 prepared pizza crust
• 1 c. mexican style shredded cheese
• 1 c. shredded lettuce
• 1 large tomato chopped

Preheat oven to 400 degrees. Cook meat with seasonings. Spread meat evenly on crust with cheese. Bake 8 to 10 minutes or until cheese is melted. Top with lettuce and tomatoes. Crush taco shells and sprinkle over pizza. Drizzle with salsa.

This seriously is super yummy and I could probably eat it everyday! The hubby almost ate the whole thing! I love pizza and tacos and who would have thought to put the two together! This is a must try!

Cheesy Potatoes

Cheesy Potatoes

• 2 1bs. frozen hash browns, thawed
• 1 tsp. salt
• 1/2 cup melted butter
• 1/2 tsp. pepper
• 1 can cream of chicken soup
• 2 c. sour cream
• 2 c. grated cheddar cheese
• 1/2 c. cooked bacon pieces

Mix all ingredients, setting aside 1/2 cup of cheddar cheese. Put in 9x13 pan sprinkle with remaining cheese. Bake 40-60 minutes at 350 degrees.

This is a really good side dish. I usually make this for potlucks and such. I'm making it this weekend for our bar-b-que.

Italian Sausage

Italian Sausage Lasagna

• 3/4 lb bulk Italian pork sausage
• 1/2 c. chopped onion2 (15 oz) cans Italian style tomatoe sauce
• 1/2 tsp. dried basil leaves
• 1 container (15 oz) part-skim ricotta cheese
• 1 c. grated parmesan cheese
• 3 c. shredded mozzarella cheese (12 0z)
• 12 uncooked lasagna noodles

In 10 inch skillet, cook sausage and onion over medium heat 6-8 minutes, stirring occassionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.

In medium bowl, mix in ricotta cheese, parmasen cheese, and 2 c. of the mozzarella cheese.

Into 3 1/2 to 5 quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. top with half of the cheese mixture and 1/4 of the sausage mixture. top with 4 noodles, remaining cheese mixture and a 1/4 of the sausage mixture. top with 4 remaining noodles and remaining sausage mixture.

Cover; cook on low heat setting 6 to 8 hours

About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover; let stand about 10 min. or until cheese is melted. Cut lasagna into pieces


I really didn't enjoy this one at all. The hubby said it was ok and one of his coworkers said it was good. I don't know if I cooked it for too long or what but it def didn't have the taste I was looking for. I will def stick to a more traditional way of making lasagna (although the lasagna toss was pretty good). But this is one I def will not make again! Feel free to make it and if you do let me know what you think!

Quesadilla Pie

Quesadilla Pie

• 1 can (4.5 oz) chopped green chilies
• 1 can (15 oz) black beans, drained, rinsed
• 1/3 c. chopped green onions
• 1 medium plum tomato, chopped
• 1 can (10 oz) gren chile enchilada sauce
• 1 1/2 c. shredded pepper jack cheese (6 oz)
• 1/2 c. chopped fresh cilantro
• 1 1/2 c. shredded cheddar cheese
• 4 flour tortillas (8 inch)

1. Heat oven to 400 degrees. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix chiles, beans, onions, tomato, 1/2 c. of the enchilada sauce, the pepper jack cheese, 1/4 c. of the cilantro, and 1/2 c. of the cheddar cheese; set aside.

2. Spoon 1/4 c. of enchilada sauce into pie plate. Top with 1 tortilla and 1/3 of the bean mixture. Repeat twice to make 3 layers. Top with remaining tortilla. Cover loosely with foil.

3. Bake 30 minutes. Uncoverl sprinkle with remaining cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Sprinkle with remaining 1/4 cilantro. Serve with salsa if desired.

This was a really good dish. I didn't add the green onions because I didn't have any but I don't think that really matter. We will def. be eating this again! I think I might add some chicken to it next time to give the hubby some meat in his meal LOL.

Baja Pie

Baja Pie

• 5 corn tortillas (6 inch)
• 1 tbsp. butter, melted
• 2 c. shredded deli rotisserie chicken (from 2-2 1/2 lb chicken)
• 1 can (15 oz) black beans, drained, rinsed
• 1 cup thick and chuncky salsa
• 2 tbsp. taco seasoning
• 1 1/2 cups shredded cheddar cheese (6 oz)
• 1 medium tomato, cut into six wedges
• 1 medium avacado, pitted, peeled, and chopped

1. Heat oven to 325 degrees. In 9-inch glass pie plate, arrange tortillas, overlapping and extending to edge or slightly over edge of plate. Brush edges of tortillas with melted butter.

2. In large bowl, mix chicken, beans, salsa, taco seasoning mix, and 1/2 cup of the cheese. Spoon chicken mixture onto tortillas.

3. Bake 25 to 30 minutes or until hot. Sprinkle with remaining 1 cup cheese. Bake 2 to 4 minutes longer or until cheese begins to melt. Top with tomato and avacado.

This recipe was super yummy....we didn't have any avacado (when I cut it open it was bad), but it was still really good with out and would have been even better if it had the avacado!

Baked Steak Burritos

I kinda got carried away with the green onions when I made this and I forget that they can add a little spice, so be careful with them LOL.

Baked Steak Burritos

1/2 c. butter
1 pkg. taco seasoning
1 1/2 lb boneless sirloin tip steak (bite size)
1 (16 oz.) can beans (refried)
1 (10.5 oz.) Fajita siz tortillas
8 oz (2 c.) shredded cheddar cheese
3 green onions, thinly sliced
1 (10 oz.) can red enchilada sauce
4 oz mexican blend shredded cheese

Heat oven to 400 degrees. Melt butter in skillet over medium heat; stir in taco seasoning. Add beef strips; cook and stir 5-6 mins. or until desired doneness. Drain.
Meanwhile, heat beans.
Spread each tortilla with beans. Top with beef, cheddar cheese, and oninions. Roll up, folding in sides. Place seam side down in 13x9 pan. Pour over sauce add Mexican blend cheese. Bake 400 degrees for 7-12 mins. or until cheese is bubbly and cooked through.

These were super yummy as well, but I put too many onions in so we'll do less oninions next time!

Another of our favorites

Crock Pot Burritos

They seriously super yummy! I absolutely loved them when we made them last week!

2 1/2-3 lb. roast
1 small oninion, chopped
1 small green pepper, chopped
1 can of green chilies
1 pkg. taco seasoning
1 can of diced tomatoes

add all six ingredients to crockpot and cook for 8 hrs. Then pull out and shred with two forks in bowl, add veggies, and enough broth from crockpot to moisten meat. Serve with burrito size flour tortillas and toppings of your choice (cheese, sour cream, lettuce, tomatoe, etc.)

Creamy Two-Layer Pumpkin Pie

Creamy Two-Layer Pumpkin Pie

What You Need!

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 Tbsp. cold fat-free milk
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP LITE Whipped Topping
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)
1 cup cold fat-free milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger

Make It!

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Stir in whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into medium bowl. Add pumpkin, pudding mix and spices. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Garnish with additional whipped topping, if desired. Store leftover pie in refrigerator.

**Tip: Make sure the cream cheese layer is set and not completely soft otherwise you'll make a mess because the pumpkin layer is a bit heavier and will push the cream cheese layer aside.....we ended up with more cream cheese on side then the other LOL and a bit of an overflow problem. But hey you have to learn some how.**

Triple Layer Chocolate Pie

We made this as one of our Christmas desserts and it was super yummy!

Triple Layer Chocolate Pie

What You Need!

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 OREO Pie Crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. (Mixture will be thick.)
SPOON 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding; spread evenly over pudding layer in crust. Top with remaining whipped topping.
REFRIGERATE 3 hours or until set. Store leftovers in refrigerator.

One of our favorites

This one is super easy, super yummy, and actually good for you. I was watching t.v. and one of those food t.v. shows came on and this is where I got the recipe (well I adapted it to my liking of course).

I have no idea what to call it...chicken, salsa and beans??? This one is done in the crock pot! I absolutely love that thing!!

We have a small crockpot and there is only the two of us so this is what we use. Adjust according to the size of your family.

1 can pinto beans
2 boneless skinless chicken breast (this all we eat LOL)
1 jar of salsa
fajita seasoning

Pour can of beans into crockpot. Place chicken breasts on beans and sprinkle with fajita seasoning. Pour jar of salsa on top of chicken breasts and set cooker to low. Cook about 8 hrs or until chicken is done.

I usually serve the chicken on the beans with a little cheese and some tortillas. Its really good and simple though.

Dump Cake

Okay this is seriously one of the best cakes I've ever tried! I was kinda worried about it when I was putting it together and wasn't really sure what the consistency would be but it turned out wonderful! I highly recommend this to everyone! Oh and you can use any two cans of fruit that you choose and and flavor cake. This is just our favorite combination so far (we're trying a third one this weekend).

1 can crushed pineapple (20 oz)
1 can cherry pie filling (20 oz)
1 yellow cake mix
1 1/2 sticks of butter

In a 13x9 greased pan pour entire can of pineapple in and spread evenly. Next add cherry pie filling on top of the crushed pineapple and spready evenly. Then sprinkle the cake mix (yes the dry mix) evenly on top of the fruit. Then lastly slice the butter evenly over top of the dry mix.
Bake at 350 degrees for about an hour.

Weeknight Lasagna Toss

This was actually pretty good.

Weeknight Lasagna Toss

What You Need!

1 lb. lean ground beef
2 green peppers, chopped
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing
12 oven-ready lasagna noodles, broken into quarters
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It!

BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Picadillo Stuffed Pepper Casserole

It was so absolutely yummy and delicious and so good! We ate the whole thing tonight (plus it wasn't a very big pan and I do have a giant of a husband), but we enjoyed it. I didn't make it exactly following the recipe (because I hate sweet foods unless its for dessert and this sounded like it would make it sweet and I really dislike raisins a lot), so here is the recipe below.


Picadillo Stuffed Pepper Casserole

Ingredients:

1 lb. ground beef
1/8 tsp. garlic powder OR 1 clove garlic, minced (I used fresh garlic)
1 can (about 14 1/2 ounces) stewed tomatoes
1/2 cup Pace® Picante Sauce (I used a chunky salsa I had in my house)
1 tsp. ground cumin1/4 tsp. ground cinnamon (I did not use this)
1/3 cup raisins (I did not use this)
1/3 cup toasted slivered almond (I did not use this)
2 medium green peppers, seeded and cut into lengthwise quarters
1/2 cup shredded Cheddar cheese
Fresh basil leaves

I also added salt and pepper to taste and I had to cook it for 35 mins. for the peppers to be tender. It was really good even with the ingredients that I left out. Hope you enjoy!

Directions:

Cook the beef and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat.
Stir tomatoes, picante sauce, cumin, cinnamon, raisins and almonds into the beef. Cook until the mixture is hot and bubbling.
Arrange the peppers in a 2-quart casserole.
Spoon the beef mixture over the peppers. Cover.
Bake at 400°F. for 25 minutes or until the peppers are tender.
Uncover. Top with the cheese. Bake for 5 minutes or until the cheese melts. Garnish with the basil.

Tip: To toast almonds, arrange almonds in single layer in shallow-sided baking pan. Bake at 350°F. for 10 minutes or until they're lightly browned.

Speedy Layered Chicken Enchilada Pie

Speedy Layered Chicken Enchilada Pie

INGREDIENTS

1 (11.5 ounce) package Old El Paso(R) Flour Tortillas for Burritos
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Progresso(R) Black Beans, drained, rinsed
1 (19 ounce) can Old El Paso(R) Red Enchilada Sauce
1 cup Green Giant(R) Frozen Shoepeg White Corn, thawed
1 cup Old El Paso(R) Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)

DIRECTIONS

Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.

Steak Chili

Steak Chili

INGREDIENTS

2 tablespoons olive oil
2 pounds steak - cut into 1 inch cubes
2 onions, chopped
3 cloves garlic, minced
1 green chile pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons ground cayenne pepper
2 (29 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, drained

DIRECTIONS

In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

This was so Yummy...I did make a few adjustments though I added an extra can of beans and an extra green chili because I love them! I served it with cheese and a sweet corn bread and it went over well in my hubbies shop!

Pulled-Pork Fajitas

Pulled-Pork Fajitas

• 1 pork boneless loin roast (2 1/2 lb), trimmed of fat
• 2 tablespoons fajita seasoning (from 3 oz container)
• 1 cup thick and chunky salsa (I actually used 16 oz the whole container)
• 1 bag (1 lb) frozen stir-fry bell peppers and onions, thawed (I used fresh)
• 2 packages (11.5 oz) flour tortillas for burritos (16 tortillas), warmed (we used smaller ones)
• 2 cups shredded Mexican style taco cheese (8 oz)
• 1 cup sour cream, if desired (can't stand the stuff so didn't use it LOL)

1. Place pork in 3-to 4-quart slow cooker. Sprinkle with fajita seasoning. Top with salsa. Cover; cook on Low heat setting 8 to 10 hours

2. Remove pork from cooker; place on cutting board. Shred pork using two forks; return pork to cooker and mix well. Stir in stir-fry vegetables. Increase heat setting to high. Cover; 30 minutes longer or until mixture is hot and vegetables are tender.

3. Using slotted spoon, place 1/2 cup meat mixture in each warm tortilla. Sprinkle with Cheese. Serve with sour cream

I didn't follow it exactly if you couldn't tell and it was done in about 8 hours....I put in the fresh veggies at about the half way mark and at about 7-7 1/2 hours I shredded it and put it back in and kept it on low until the hubby got home from work and it was perfect. He said the house smelled really good from dinner, but I didn't think so....maybe because I had been smelling it all day LOL. But anywho it is really good and I'm about to go and have some for lunch now! Def should try this. Plus its too easy not too!

Fiesta Meatloaf

I made meatloaf last night for dinner!! Ok this one totally surprised my sister! She emailed me who are you and what have you done with my sister!! So this is the first time ever that I made meatloaf! Ok so I watched Jennifer do it once but that doesn't really count.

I am still not a huge fan of meatloaf but its one of those meals that my hubby grew up eating so I went out on a limb and tried a Fiesta Meatloaf recipe. He liked it and it was much better with cheese! I don't know a meal that isn't good without cheese though!!

FIESTA MEATLOAF

 Ingredients:

• 2 LB. LEAN GROUND BEEF
• 1 PKG (6 OZ) STOVE TOP STUFFING
• 1 C. WATER
• 2 EGGS BEATEN
• 2 TSP. CHILI POWDER
• 1/2 C. THICK AND CHUNKY SALSA, DIVIDED
• 3/4 C. FINELY SHREDDED CHEDDAR JACK CHEESE

Directions:

HEAT OVEN 375 DEGREES
MIX ALL INGREDIENTS EXCEPT 1/4 C. SALSA AND CHEESE
SHAPE INTO OVAL LOAF IN 13 X 9 PAN
TOP W/ REMAINING SALSA
BAKE 1 HR OR UNTIL DONE (160 DEGREES)
TOP WITH CHEESE AND BAKE 5 MIN. OR UNTIL CHEESE IS MELTED
LET STAND 5 MIN.

ENJOY!

Cheesy Chicken & Salsa Skillet

Cheesy Chicken & Salsa Skillet



2 c. multi grain penne pasta
1 lb. boneless skinless chicken breast, bite size pieces
1 1/4 c. Thick & Chunky salsa
1 c. frozen corn, thawed
1 large green pepper, cut into short thin strips
1 c. mexican style shredded four cheeses

cook pasta
heat large non stick skillet sprayed with cooking spray on med.-hi heat
add chicken; cook & stir for 2 min.
Stir in salsa, corn, and peppers
bring to boil. simmer med.-lo for 10 min or until chicken is cooked
Drain pasta Add chicken; mix lightly
Sprinkle with cheese
Remove from heat let stand until cheese is melted


This one was super yummy! Like really good! The hubby ate almost the whole pan!

PULLED-BEEF SANDWICHES

PULLED-BEEF SANDWICHES

• 1 LARGE ONION, CHOPPED (1 CUP)
• 1 CUP BARBCUE SAUCE
• 1/2 CUP FRENCH DRESSING
• 1/2 CUP CONDENSED BEEF BROTH
• 1 BONELESS BEEF CHUCK ROAST (3 1/2 TO 4 LBS.)
• 12 BURGER BUNS, SPLIT

1. SPRAY 3 TO 4 QUART SLOW COOKER WITH COOKING SPRAY. MIX ONION, BARBECUE SAUCE, DRESSING, AND BROTH IN SLOW COOKER. ADD BEEF; STIR TO COAT
2. COVER; COOK ON LOW HEAT SETTING 8 TO 10 HOURS.
3. REMOVE BEEF FROM SLOW COOKER; SKIM FAT FROM SAUCE. SHRED BEEF WITH 2 FORKS; STIR BEEF BACK INTO SAUCE. USING SLOTTED SPOON, PLACE 1/2 CUP BEEF MIXTURE ONTO BOTTOM OF EACH BUN. COVER WITH TOPS OF BUN

These turned out really well but it does make way more than enough for two people. I ended up freezing some of it so it didn't go to waste and so we didn't get tired of eating it!