One Pot Burrito Bowl

Ingredients:

1 Tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes
1 4 oz can diced green chiles
1 cup rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken stock
1 cup shredded cheddar/jack cheese
S & P to taste

Optional toppings:

Sour cream
Cilantro
Green Onions
Tomatoes
Avocado

Directions:

In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.

When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.

Crunchy Baked Tacos

Ingredients

1 pound ground beef or turkey
1 (14.5 oz) can petite diced tomatoes, drained
1 packet taco seasoning
1 C cheese, divided
1/4 C salsa verde
15 crunchy taco shells
Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top

Instructions

Preheat oven to 400 degrees.
Brown and drain meat.
Stir tomatoes, seasoning, 1/2 C cheese, and salsa into meat.
Arrange taco shells standing up in a 9x13" pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
Sprinkle remaining 1/2 C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice

Taco Grilled Cheese

Ingredients

1 lb ground beef
1 (1.25 ounce) package taco seasoning mix
Frozen potato crowns (about 24)
8 slices American cheese
2 cups shredded Mexican cheese blend
butter (for spreading)
8 slices white bread

Directions
                   
Step 1: In a medium skillet over medium high heat, brown ground beef. Drain off any excess liquid and stir in the package of taco seasoning and ¾ cup of water. Bring to a boil, reduce heat and simmer for 5 minutes (or until the ground beef is fully cooked), stirring occasionally. Meanwhile, cook the potato browns by either baking them in the oven or deep frying them according to package directions. Drain on paper towels (if deep frying).

Step 2: Pre-heat a skillet to medium high heat. Spread butter over one side of a slice of bread. Place butter side down into the skillet. Top with 2 slices American cheese, taco meat, potato crowns, and shredded Mexican cheese blend. Butter an additional slice of bread on one side and place it butter side up on top of the sandwich.

Step 3: Cook in the skillet until lightly browned on the bottom and flip over. Continue cooking until the other side has browned and the cheese has melted. Repeat with remaining sandwiches.

Taco Spaghetti

Ingredients:

* 1 pound ground beef
* 1 packet taco seasoning
* 1 can black beans
* 1 to 2 cups frozen corn
* 1 can crushed or pureed tomatoes
* 1/2 pound whole wheat spaghetti

Directions:

Start by cooking ground beef in a large skillet.

Add a packet of taco seasoning.

Drain and rinse one can of black beans and add it to the skillet.

Add frozen corn.  You don’t need to thaw or pre-cook it in anyway.  It will heat up in the skillet with the other ingredients.

Add one can of crushed or pureed tomatoes.

And mix!

While this is happening, boil a pot of water and cook some whole wheat spaghetti.   You could also use regular spaghetti or even spaghetti squash.  And if you have some other kind of pasta at home,  use it!  Any noodle will work.

Beef Nacho Casserole

Ingredients:

1 pound lean ground beef
2 cups medium salsa
1 can whole kernel corn, drained; (10 oz.)
1 cup All purpose flour
1 packet taco seasoning
2 cups crushed tortilla chips
2 cups shredded cheese, Mexican blend
3/4 cup Sour Cream

Directions:

Preheat the oven to 350 degrees F. Grease a 9 x 13 glass casserole pan.

In a large frying pan, cook ground beef until brown. Drain any grease from the pan.

Cook beef with taco seasoning, following package directions.

Add salsa, flour, sour cream, and corn to the beef in the frying pan. Stir to combine.

Put one half of the beef mixture into the bottom of the prepared casserole pan.

Put half of the tortilla chips and cheese on top.

Add the second half of the beef mixture and top with remaining chips and cheese.

Bake uncovered at 350 degrees F for 20 minutes, or until cheese is bubbly and casserole is heated throughout.

Southwestern Stuffed Bell Peppers

Ingredients:

1 lb hamburger meat
1/4 cup chopped onion
1 packet taco seasonings
1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 can diced tomatoes
Shredded cheese
Salsa
Sour cream

Directions:

Combine beef, onion, seasonings, and egg in large mixing bowl.

Add rice and mix well.

Cut tops off of bell peppers and remove seeds and membranes.

Spread can of diced tomatoes in bottom of a 12th baking dish. Add a half can of water and mix well.

Place peppers, cut side up, on top of tomatoes.

Spoon beef mixture into peppers mounding when necessary.

Top each pepper with a spoonful (or two) of salsa.

Bake at 375 in preheated oven for 40 to 45 minutes. 

Remove from oven and top with shredded cheese and put in broiler for 1 to 2 minutes.

Serve with sour cream and additional salsa.

Bean & Cheese Burritos

Ingredients:

43oz refried beans (one BIG can & one regular can)
1 cup salsa
1 packet taco seasoning
Shredded cheese
Flour tortillas (I used fajita size)

Directions:

Mix refried beans, salsa, and taco seasoning in a bowl and mix.

Spread bean mixture down middle of tortilla and top with shredded cheese, then roll up on all 4 sides.

Wrap individually in plastic wrap and then store in gallon bag for freezing.

Tip:

I used fajita size tortillas and I ended up with 21 burritos.

You can also add hamburger, chicken, or any other ingredients that you prefer.

Mexican Pizza (like Taco Bell)

Ingredients:

1 cup refried beans
2 Roma tomatoes, diced finely
2/3 c. shredded cheese
2 green onions, sliced
1/3 c. enchilada sauce
4 flour tortillas
Cooking spray

Instructions:

1. Preheat oven to 400 degrees. Grease a hot skillet or griddle with cooking spray and 'fry' the tortillas, flipping frequently so they don’t burn. You want them to get nice and crispy. Remove fried tortillas to a plate.
2. Heat the refried beans so they are warm. Place 2 tortillas on a baking sheet. Spread 1/2 cup of refried beans onto each tortilla. Place remaining tortillas on top of beans.
3. Pour half of enchilada sauce on top of each tortilla and spread around.
4. Add half of the chopped tomato on top of the sauce. Add 1/3 cup of cheese on top of each tortilla. Add half of the green onions on top of the cheese.
5. Place in oven and cook about 8-10 minutes, or until cheese is melted. Serve and enjoy!

Beef Enchilada Stack

Ingredients:

1lb hamburger meat

1/2 cup chopped onion

1/2 medium green bell pepper (chopped 1/2 cup)

1/2 cup frozen corn

1 package taco seasoning or 1 tablespoon taco seasoning

1 can (14.5oz) diced tomatoes ins sauce, undrained

9 corn tortillas (6 inch)

1 can (10oz) enchilada sauce

2 cups shredded cheddar cheese (8oz)

1/2 cup sour cream

3 medium green onions, sliced

Directions:

Heat oven to 350. Spray 9 inch glass pie plate or with cooking spray. In skillet cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.

Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.

Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.

Taco Tater Tot Bake

Ingredients:

1lb ground beef
1 small onion, diced
3 garlic cloves, minced
1 package taco seasoning or 3 tbsp homemade taco seasoning
1 (16oz) bag frozen corn
1 (4oz) can green chilies, diced/drained
1 (12oz) can black beans, drained
2 cups shredded Mexican cheese
1 (16oz) package frozen tater tots
1 (10.5oz) can red enchilada sauce

Directions:

Preheat oven to 375. Lightly grease a 9x13 baking dish. Heat a skillet to medium high heat. Add in ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain fat. Add in taco seasoning, frozen corn, green chilies, and beans. Cook until heated through. In a large bowl combine the meat mixture, 1 cup cheese and tater tots. Mix until combined.

Pour about 1/3 of the enchilada sauce on bottom of the 9x13 baking dish. Add in tater tot mixture and smooth to flat. Pour remaining enchilada sauce on top and bake in preheated oven for 40 minutes. During the last few minutes sprinkle remaining cheese on top of dish and cook until melted. Serve warm!

**You may also add olives to this recipe to change it up some**

Homemade Crunchwrap Supreme

Ingredients:

6 large flour tortillas
6 small corn tortillas
1lb ground beef
1 package taco seasoning
Sour Cream
Shredded cheese of your choice
Shredded lettuce
Diced tomatoes

Directions:

Brown hamburger meat in a skillet and then add taco seasoning and cook according to package directions. Set aside.

Bake the corn tortillas in the oven at 409 degrees for about 10 minutes, until they are golden and crunchy.

Microwave the flour tortillas (one at a time) for about 10 seconds to warm them up; this will make wrapping them easier.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with cheese. Place the crunchy corn tortilla on top of the cheese & meat mixture. Spread some sour cream on top of that, then toss on some shredded lettuce and diced tomatoes.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise movement until until the tortilla is all folded over and the fill in is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply add a small piece of another tortilla into the center and wrap again.

Spray frying pan with cooking spray. Place the crunchwrap, seam side down, in the pan. Press with a spatula and cook on medium-low heat for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy.

Taco Seasoning

Ingredients:

• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions:

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste.

**Notes**

I like to make 3 or 4 times what the recipe calls for so I can season to taste and save some in a jar for next time. For 1lb of ground beef, I added 2 TBSP of the taco seasoning mix and it was just the right amount of flavor and kick.

Easy Beef Enchiladas

Ingredients:

1 1/2 lbs hamburger meat
1 cup chopped onion
1 package taco seasoning
1 cup jarred salsa
2 cups shredded cheese
1 (10oz) can enchilada sauce
7 large flour tortillas

Directions:

1. Preheat oven to 350.
2. Spray a 9x13 baking dish lightly with cooking spray.
3. Cook chopped onions and ground beef in larfe skillet.
4. Add taco seasoning,  salsa, and 3/4 cup shredded cheese.
5. Pour a small amount of enchilada sauce onto a rimmed plate or baking sheet.
6. Dip flour tortilla into the sauce. Spread a large spoonful of meat mixture onto tne tortilla.
7. Fold ends and then roll up and place in 9x13 baking dish.
8. Continue with remaining tortillas,  adding more sauce as you go.
9. When tortillas are filled and rolled, pour remaining enchilada sauce over the enchiladas.
10. Bake for 20 minutes.
11. Remove dish from oven and top with remaining cheese.
12. Return to oven until cheese is melted.

Taco Pizza

Ingredients:

1 pound ground beef
1 envelope taco seasoning
1 (10oz) can refrigerated pizza crust
1 (16oz) can refried beans
2-3 cups shredded cheese
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Directions:

Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef and follow package directions.

Unroll pizza crust on a 10x15 cookie sheet. Let dough set at room temperature for 5 minutes. Press the dough over the bottom and up along all 4 sides of the cookie sheet. Bake pizza dough for 8-10 minutes, or until light golden. Remove from oven.

Place refried beans in microwave safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives, and green onion.

Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy.

Store any leftovers in an air-tight container in the refrigerator for up to 2 days.

Oven Baked Chimichangas

Ingredients:

1 1/2 lb ground beef
1 pkg taco seasoning
1 1/4 cup water
1 teaspoon ground cumin
2 teaspoons oregano
2 tablespoons fresh cilantro
1 (7-8oz) can chopped green chilies
1/2 cup diced fresh tomatoes
2 chopped green onions
1/2 cup sour cream
1/2 cup shredded cheddar cheese
4 tablespoons melted butter
6 four tortillas (burrito size / large)
Cheddar cheese to top

Directions:

Preheat oven to 450 F. Sauté hamburger until cooked thoroughly. Add taco seasoning and stir. Add water and stir. Over medium-low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chilies, tomatoes, and green onions. Simmer until the rest if the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup cheddar cheese.

On sheet pan lay flour tortillas and brush both sides with butter. Spoon 1/6th of the filling into center of tortilla and fold like an envelope (all 4 sides folded to center).

Put tortillas, seam side down on a nonstick sheet pan. Spaced so they do NOT touch.

Bake 20-25 minutes or until golden brown and crisp. Sprinkle with cheese and return to oven to melt.

Top with garnishes.

GARNISHES:
(I used)
Tomatoes, green onions, lettuce, and homemade salsa

You could also use sour cream, guacamole, peppers, etc

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.

Creamy Burrito Casserole

1 lb ground beef
1/2 medium onion, chopped 
1 pkg taco seasoning
6 large flour tortillas
1 - 16 oz can refried beans
2-3 cups shredded cheese 
1 (10 3/4 oz) can cream of mushroom soup
4 ounces sour cream
Picante if desired

1. Brown meat & onion; drain.
2. Add taco seasoning and stir in refried beans.
3. Mix soup and sour cream in separate bowl.
4. Spread 1/2 sour cream mixture in bottom of casserole dish.
5. Tear up 3 tortillas and spread over sour cream mixture.
6. Put 1/2 the meat mixture over that.
7. Add a layer of cheese.
8. Repeat layers.
9. Bake uncovered at 350 for 20-30 mins