Crockpot Beef Burritos

This beef is absolutely delish. It only requires a few ingredients and is full of flavor. We love using it in burritos (they rival Qdoba and Chipotle) but it would also be great in quesadilla's or tacos!

Ingredients:
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – I use 1 or 2 peppers (It’s in a can.)
1 ½ teaspoon chili powder (optional - I omit to keep it kid friendly)

You will also need:
Whole wheat burrito sized tortillas
Anything else you like on burritos –  black beans, sour cream, cheese, lettuce, tomatoes, guacamole etc.

We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.


Directions:
Dump all of the ingredients into the crock pot and cook on high for 4-5 hours or low for 6-7 hours. I usually throw my beef in while it is frozen and it takes about 8 hours on low.

When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes.

recipe courtesy of www.savingyoudenero.com

Buffalo Chicken Taquitos

These taquitos rocked!  Every time I think I spend too much time on Pinterest, I find an awesome recipe that has me going back for more!  lol.    As soon as we tried them, we thought of the perfect occasion to serve them - football season!  I actually think they were even better the 2nd day so you can definitely make them ahead of time and just warm them up.   They were crunchy and full of flavor.  So good!  (I added kid friendly directions under cooking instruction #4 below).  

INGREDIENTS:

4 cups of chicken, cooked and shredded
12 flour tortillas
2 cups of mozzarella cheese, grated
4 oz cream cheese (we used neufatchel)
1/3 cup of Frank’s hot sauce or something similiar
1/3 cup of milk
2 TBSP of butter (we used I Can't Believe It's Not Butter Light and it worked fine!)
1 tsp. of Mrs. Dash
1 tsp. of garlic powder
2 TBSP of Extra Virgin Olive Oil

1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.
4. Add cream cheese and stir until melted and completely combined with butter and spices.
   
   ** To make some taquitos kid friendly, we added only the milk from the next step and let it simmer for several minutes and then put it aside so we could keep some NON spicy.  Then just stir in a handful of chicken and the non spicy ones are ready to assemble. **
   
5. Whisk in hot sauce and milk and simmer for about 3-5 minutes.
6. Combine chicken and sauce.  Simmer several minutes or until the sauce thickens up a bit. 
7. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
9. Brush taquitos lightly with EVOO on all sides.  (We brushed very lightly and used way less than the 2 TBSP it called for and they still came out very crispy.)
10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

*recipe adapted from here

 

Crunchy Taco Casserole

We inhaled this taco casserole. Topped with tons of shredded lettuce, fresh salsa and a dollop of sour cream, with the crunchy crust on the bottom, it was like eating a super fresh taco salad. It is by far the best taco casserole I have made. From start to finish it took about 45 minutes to make - and well worth it!

Ingredients:
1 cup uncooked brown rice
2 cups plus 4 to 5 tablespoons water, divided
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons cold butter
1/2 pound lean ground beef (90% lean)  You can also use turkey or chicken
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can of black beans, drained and rinsed (optional)
1/4 cup water
1 envelope low sodium taco seasoning
2 eggs, lightly beaten  (I use egg beaters)
1/4 cup minced fresh cilantro (optional)
1 cup (4 ounces) shredded reduced-fat cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup salsa
1/2 cup fat-free sour cream

Directions:
In a small saucepan, cook rice according to package.

Meanwhile, in a large bowl, combine flour, baking powder and salt; cut in butter until crumbly. Stir in enough remaining water to form a soft dough. On a floured surface, roll dough into a 12-in. x 8-in. rectangle. Press into a 13-in. x 9-in. baking dish coated with cooking spray. (Don't worry if there are holes) Bake at 400° for 13-15 minutes or until very lightly browned.

For filling, in a large nonstick skillet, cook the beef, onion, green pepper, black beans and garlic over medium heat until meat is no longer pink; drain. Add water, taco seasoning and cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs. Spread over crust and top with cheese.

Bake uncovered for 15-17 minutes or until filling is set and cheese is bubbly. Cut into squares. Top with lettuce and tomatoes. Serve with salsa and sour cream.

recipe adapted from http://shrinkingkitchen.com/hearty-taco-casserole/

Chicken Tostadas & Avocado Dressing

This dinner had incredible flavor with such simple ingredients. My husband and son are already begging me to make it again and it's only been 2 nights since we first had it. The only drawback is that the prep work takes awhile, so I do NOT recommend it for a busy weeknight (unless you have extra time that day or want to prep during nap times). Otherwise, save it for a weekend. We served ours with Uncle Ben's 90 second Sante Fe Rice and corn.

Ingredients:
2 TBS reduced fat sour cream
2 TBS low sodium chicken broth
2 TBS fresh lemon juice
2 teaspoons canola oil
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
3/4 ripe peeled avocado
Flour Tortillas (we used whole wheat)
2 garlic cloves (we used minced)
1 Jalapeno pepper, minced
1/2 TBS Canola Oil
2 cups shredded skinless rotisserie chicken breast
1 cup shredded iceberg lettuce
1/2 tomato chopped
1/4 cup (1 ounce) crumbled queso fresco (we used Monterey Jack Cheese instead)


1. Combine first 7 ingredients in a food processor and process until smooth.

2. Heat a large nonstick skillet over medium heat. Cook 1 tortilla at a time for 2 minutes on each side or until soft and/or golden brown (you can add 3/4 teaspoon oil to the pan if you like a very browned tortilla, but we skipped the oil it to save calories).

3. Add 1/2 TBS canola oil to the pan. Add the garlic and jalapeno, saute for about 2 minutes. Add the chicken, cook 2 minutes, stirring occasionally.

4. Top each tortilla with 1/2 cup chicken mixture, shredded lettuce, tomato and 1 TBS cheese. Top each serving with the avocado dressing.



Recipe & picture courtesy of Cooking Light

Mexican Stuffed Shells

What do you get when you put Italian and Mexican cuisines together ? A meal that is nothing short of AMAZING! I wasn't sure what to expect from this dinner while I was assembling it, but it was seriously so good. We will definitely make this again!

Ingredients:
1 lb. turkey ground
1 package low-sodium taco seasoning
4 oz. fat free cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese, I used pepper jack cheese to give it some kick (the kids didn't eat it)
Sour cream

Directions:

Preheat oven to 350°.

In a frying pan cook turkey ground; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Top with shredded cheeses.

Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes, until cheese is bubbly and gets a little brown on top.

Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

recipe from The Way to His Heart

Taco Casserole

This was SO delicious. The entire family ate it with no complaints. I was worried that it would need to be served with brown rice or something but it was great on it's on, with a side of veggies.

Ingredients:

1 lb ground skinless chicken breast (I used 1lb of turkey ground)
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
1 jar of salsa
16oz fat-free sour cream
16oz fat-free cottage cheese
low-fat tortilla chips, whole or broken up
1 c low-fat cheddar cheese, shredded

Possible things to add: 1 can of black beans
                                   1 cup of corn

Directions:

Heat oven to 400. Spray cooking spray on bottom of a 9x13 dish (or 2 8x8 dishes if you want to freeze 1); set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and salsa; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place solid layer of 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 more crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted.


Makes 8 (1 Cup Servings)

Nutritional Info Per Serving:
287 Calories; 4g Fat; 25g Protein; 34g Carbohydrate; 43mg Cholesterol; 2g Fiber;
Points Plus+ 7

Mexican Lasagna

Looking for an easy Mexican dish? Look no further! This is delicious, filling and fairly healthy if you get a low-fat cheese.

Ingredients:

3 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce
1 cup frozen corn kernels
8 (8 inch) whole wheat tortillas,
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped (optional)


Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add meat and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

We like to eat this with spicy sour cream.

Creamy Taco Mac (Healthy Hamburger Helper)

This is a healthy version of what could be called a 'box dinner replica.' It was nice and easy for a weeknight and we all really enjoyed it! It makes a lot too; so plan on leftovers!

Ingredients:
1¼ lbs. ground turkey
8 oz. whole wheat pasta shapes (any shape)
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can reduced sodium diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. fat free cream cheese
½ cup fat free sour cream
pepper
Shredded cheddar cheese (optional) - I didn't add this and we didn't miss it.

Directions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/4 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion to the skillet. Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Taco Salad

I am a sucker for taco salad and this one has DORITOS in it. It was absolutely mouth watering and really hard not to eat 10 servings. Don't say I didn't warn you...


Ingredients:
1lb ground beef or turkey
1 taco seasoning packet
1 bag of shredded lettuce
1-2 tomato cut into small pieces
1 green pepper cut into small pieces
1/4-1/2 onion cut into pieces
2 cups of shredded cheddar cheese
1/2 lb DORITOS - original flavor (oh my goshhhh yum!)
French dressing

Directions:
Brown the meat with the taco seasoning.
Toss the lettuce, tomato, green pepper, onion and cheese with the ground meat. Add French dressing to desired taste and consistency. Add doritos right before serving so they don't get soggy.

Chicken Enchiladas

I made these tonight and they were AMAZING. I felt like we were eating at an authentic Mexican restaurant and they don't kill you in calories which is a huge plus!

Ingredients:

2 (6oz) boneless, skinless chicken breasts
1 T olive oil
1 onion, chopped
1 green bell pepper thinly sliced
1 cup fresh or frozen corn
1/4 cup lowfat sour cream (i used fat free)
8oz Jack cheese shredded (1 cup)

1 cup mild salsa verde (green salsa) I used this:
8 (6 inch) corn tortillas, microwaved on high until pliable - I used whole wheat tortillas

Directions:

Heat oven to 450. Fill a medium saucepan halfway with water. Bring to a boil, add 1 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and sour cream. Fold in the chicken, and 1/2 cup of the cheese.

Spread 1/2 cup of the salsa in a 13x9in baking dish. Roll the chicken mixture in tortillas (about 1/2 cup per tortilla) and place seam-side down in the dish. top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.

Per Serving (2 tortillas) - 441 cal

Six-Layer Mexican Dip

I got this recipe out of Parents magazine. It is absolutely delish and I will never make another "taco" salad again. 

This recipe used a 6 cup clear glass bowl - I used a larger one and increased some of the ingredients

Ingredients: 

2 avocados chopped (i used 4)

3 TBS lemon juice

1 clove garlic, minced

1/4 tsp. pepper

1 15-oz can low sodium black beans, rinsed and drained

3/4 C salsa (I used a whole jar)

1 15-oz can low sodium Great Northern or cannelli beans, rinsed and drained

1 C light sour cream (I used an entire 16oz container) I added 1 TBS taco seasoning to sour cream. 

1 C shredded reduced-fat cheddar cheese

Directions:

Place avocados, lemon juice, garlic and pepper in a resealable plastic bag. Knead to mash.

In a glass bowl, spread black beans in an even layer. Spread with avocado mixture, then Great Northern beans, salsa, sour cream, and cheese.

Cover and chill up to 24 hours. Serve with tortillas.

Chicken Tortilla Soup

This is pretty much a dump and serve recipe. Super easy and yummy!

Ingredients:

2-3 chicken breasts cooked (shredded or cubed)

3 garlic cloves

1 can Rotel

1 can beef broth

1 can chicken broth

1 can diced tomatoes

1 can tomato soup

1 can black beans - drained

2 small onions, diced

1 tsp pepper

1 tsp cumin

1 tsp cilantro

Directions:

saute' onion & garlic in olive oil in a large soup pot

combine all ingredients, bring to a boil and then turn down to a simmer.

Taco Bake (Bisquick)

Another delicious and easy mexican dish! 

Ingredients:

1 lb Ground beef or turkey ground 
1/2 c Chopped onion
1 Taco seasoning mix (1 1/4
Oz)
1 cn Tomato sauce (15 oz)
1 cn Whole kernel corn, drained
(15 1/4 oz)
2 c Cheddar cheese (shredded)
2 c "BISQUICK" Baking mix
1 c Milk
2 Eggs

Preparation:

Heat oven to 350 degrees. Cook ground beef and onion until beef is brown; drain. Spoon into ungreased 13x9x2" baking dish. Stir in taco seasoning mix (dry), tomato sauce and corn. Sprinkle with cheese. Stir remaining ingredients until blended. Pour over beef mixture. Bake 35 min or until light golden brown. Serve with sour cream, chopped tomato and shredded lettuce if desired.

Easy Cheesy Mexican Chicken

The name says it all! This is a delicious Mexican dinner that is sure to please!

Ingredients:

6 small boneless skinless chicken breast halves (about 1-1/2 lb.), pounded to 1/4-inch-thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
1/2 cup milk
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups corn chips
4-1/2 cups cooked rice

Directions:
PREHEAT oven to 375°F. Place chicken in 13x9-inch baking dish.

MIX soup, 1 cup of the cheese, milk and seasoning mix until well blended; spoon over chicken. Top with chips; cover.

BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, an additional 10 minutes or until cheese is melted. Serve with rice.