Taco Pie

Ingredients:

2 c. hamburger
1 c. shredded lettuce
1-4oz. can diced green chili's drained
2 Tbs. cilantro
8-10 inch flour tortillas
1-6 oz. avocado dip
1-16 oz. can refried beans
1 c. sour cream
1 1/2 c. shredded cheddar cheese
1/4 cup chopped tomatoes
2 Tbs. sliced pitted ripe olives
2 Tbs. cilantro
Salsa

Directions:

In a bowl combine chicken, lettuce, chili's, and cilantro. Set aside.

Place one of the tortillas on a large platter. Spread with half of the avocado dip. Then top with a second tortilla. Spread with half of the refried beans. Cover with a third tortilla. Sprinkle with half of the chicken-lettuce mixture. Add a forth tortilla. Spread with half of the sour cream sprinkle with half of the cheese. Repeat layers, ending with sour cream and cheese. Garnish with tomatoes, olives, and cilantro. To serve, cut into wedges. If desired, serve with salsa.

Pizza-dillas

Ingredients:

6 (10 inch) flour tortillas
2 cups shredded mozzarella
30 (approx.) pepperoni slices
1 med. bell pepper
½ med. red onion
1 (2.25 oz.) can sliced black olives
1 small can mushrooms
½ batch thick & rich pizza sauce

Instructions:

Prep the ingredients by thinly slicing the vegetables and draining the olives and mushrooms.For each pizzadilla: Measure ⅓ cup of shredded cheese. Sprinkle half of the cheese over one half of the tortilla, add toppings and then sprinkle the rest of the cheese on top. Fold the empty side of the tortilla over the toppings.Place the pizzadilla in a prewarmed skillet (medium heat) and cook until brown and crispy on the bottom. Carefully flip the pizzadilla over and cook until brown and crispy on the second side. Once both sides are crisp and the cheese is melted inside, slice into thirds with a pizza cutter. Dip in the pizza sauce prior to eating.

Mexican Stuffed Shells

Ingredients:

1 pound ground beef (or ground turkey)

1 package low-sodium taco seasoning

 4 ounces cream cheese

20 jumbo pasta shells

1 1/2 cups salsa

1 cup taco sauce 

1 cup cheddar cheese

1 cup Monterrey jack cheese

For toppings:

3 green onions

Sour cream

Instructions: 

Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.