Beef Taco Salad

Beef Taco Salad

Hi! Today I’d like to share my taco salad recipe. I’ve been making it for a long time, and I do it a little differently than what you may have had before. I serve the lettuce and French or Catalina dressing on the side, instead of adding it to the dish. I hope you give it a try and enjoy it!

Ingredients:

1 lb. hamburger meat

1 Roma tomato

1 head lettuce

1 large bag tortilla chips

French or Catalina dressing (to taste–I use creamy French)

1 package taco seasoning mix

2 c. shredded cheddar cheese (the Mexican blend is good in this also)

1 can ranch style beans (can also use pinto)

salsa  (to taste)

sour cream (to taste)

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1. Brown ground beef over medium-high heat. Drain fat. Stir in taco seasoning, beans and 1/2 can of water.

2. Bring to boil, reduce heat and simmer for 15 minutes.

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3. Crush bag of chips, and toss with cheese and tomato.

4. Combine meat mixture, and top individual dishes with lettuce, dressing, sour cream and salsa (optional).

 

 

 

 

 

 

 

 

Easy Chicken Enchilada Casserole

Easy Chicken Enchilada Casserole

Hi! Welcome back. Tonight I cooked Easy Chicken Enchilada Casserole. I’ve been making this dish for so long, I’m not sure where I came across the recipe… My husband specifically requested it this week, so it must be good! Enjoy.

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Ingredients:

2 c. diced cooked chicken (I used leftover chicken, although rotisserie works well also).
10 corn tortillas, torn into 1/2 inch strips
2 c. shredded Mexican blend cheese
1 can red enchilada sauce
1/2 c. vegetable oil
1/2 onion, chopped
1 dash cumin (optional)

1. Heat oil in skillet. Cook tortilla strips in oil approximately 1 minute, or until light golden brown. Drain. (I cook mine in 2 batches, and then drain the first batch on paper towels while the second is cooking).

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2. Pre-heat oven to 350 degrees.
3. Lightly grease 2 quart casserole dish.
4. Place half of the tortilla strips in bottom of dish.
5. Top with the chicken, half can of enchilada sauce, 1 cup of cheese, and onion.
6. Repeat with remaining tortilla strips, cheese, enchilada sauce, and a slight sprinkling of cumin.
7. Cook for 30 minutes or until cheese is melted and golden brown.

Until next time,

Holly

Chicken Picante

Chicken Picante
Hello again. This evening I made Chicken Picante, a lighter dish with the most amazing sauce! It’s quick, easy, and I hope your family enjoys it.
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Ingredients:

1 lb boneless skinless chicken breasts
3 tbsp. brown sugar
1 jar (16 oz) picante sauce
1 tbsp. prepared yellow mustard

1. Cut chicken breasts into halves, and place in a greased 2-3 qt. baking dish.
2. Combine brown sugar, picante sauce, and mustard in a small bowl. Pour over chicken.
3. Bake at 400 degrees for 35-40 minutes, uncovered.

I serve this with refried beans, although it’s also very good with rice.

Until next time,

Holly

Nothin’ Fancy Creamy Nachos

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This is a throwback recipe from my childhood. My aunt and mother made this often, and always to rave reviews. As the title states, it’s nothing fancy. If you have an aversion to Velveeta, this may not be a recipe for you. I last made this for my husband to snack on during the super bowl. He loved it!

Ingredients:

1 lb. hamburger meat
1 can Ro-tel diced tomatoes and green chilies
1 can Wolf brand Chili (I used the No Beans variety)
1 lb. Velveeta cheese, sliced into chunks
3/4 onion, chopped
dash of garlic salt
lettuce
sour cream (can be omitted according to your preference)
tortilla chips
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I forgot to include the Velveeta in this photo. My apologies.

1. Saute beef, onion and garlic salt together. Drain grease.
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2. Add Ro-tel, chili, and Velveeta. Simmer 30 minutes, or until heated through.
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3. Serve over tortilla chips, and garnish with sour cream and lettuce.

Enjoy.

Holly