*TACO BAKE*

Holy Yum! This tasted like our favorite Taco Dip covered in Doritos. We were both in heaven. Feel free to add olives or even black beans. Make it your own. :))

1 lb. hamburger
1 pkg. taco seasoning

8 oz. sour cream
1 pkg. crescent rolls (8)
1 can tomato sauce
1 can diced tomatoes (optional)
1 cup shredded cheese
Dorito chips

Brown hamburger and drain.
Add taco seasoning, tomato sauce, tiny bit of water, and diced tomatoes. Simmer...
In 9x13 dish, press out crescent rolls and roll them to form crust.
Layer hamburger mixture, sour cream and then cheese.
Crush about 3/4 of a bag of Doritos and put them on top.
Bake at 350 for 30 minutes. Enjoy!!!

*PIZZA BALLS*

 awesome snack and so easy :))

3 cans Pillsbury Buttermilk Biscuits (10 per can)
60 pepperoni slices
block of Colby cheese
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce

Cut the block of cheese into 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line up the rolls in a greased 9x13 in. pan.
Brush with beaten egg.
Sprinkle with parmesan, Italian seasoning and garlic powder.
Bake at 425°F for 18-20 minutes.

TACO RING

(RECIPE POSTED BY SHEILA BELL MCKAY)

Two crescent roll tubes (the kind that pop!)

1 Lb. ground beef with a packet of taco seasoning

1 1/2 cups grated Cheddar cheese. Easy and everyone loves them.

I really just threw this together. It doesn't have to be perfect. Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.

This is really all you do. Brown the beef and add taco seasoning. Place the cresent rolls out with the wide end towards the center. Using two cresent roll tubes....I always break some up and add toward the center to hold all the meat. Then I topped it off with Cheddar cheese.

Bake for about 25-30 minutes at 375.

TACO SALAD

(one of my favorite salad)

Baked Tortilla Bowls

Whole grain tortillas
1 to 2 tbsp olive oil
taco seasoning

Mix 1 to 2 tbsp olive oil with ¼ to ½ tsp taco seasoning mix.
Using a pastry brush, coat both sides of whole grain tortillas with oil mixture. Press tortillas into deep disposable tin bowls.
Bake at 400ºF for 8 minutes. Remove from oven and let cool.
Tortillas will crisp as they cool.
If not using immediately, cover with plastic wrap and store at room temperature for up to 1 day.
Note: Tortillas must be very fresh (soft) in order for this to work. They can be microwaved for a few seconds to soften if necessary.

Salad

1 pd. lean ground turkey or ground beef (you can also use grilled chicken if you want)
1 env. taco seasoning
bed of lettuce
1 cup tomatoes, chopped
1 cup green peppers, chopped
1 cups red onion, chopped
Any favorite vegetables or beans can be added at this time
1/3 cup shredded cheddar cheese
guacamole, sour cream and salsa.
1 green onion, chopped up (opt)

In a fryingpan, brown the turkey or beef over medium heat. Add the taco seasoning and cook according to the package directions.
Place generous servings of lettuce on each tortilla bowls.
Layer with turkey or beef mixture, tomatoes, green peppers, red onions and cheese.
Served with sides of guacamole, sour cream and salsa.
I always put some cut up green onion over salsa and sour cream. Enjoy!!! :))

HOW TO MAKE YOUR OWN TACO SALAD BOWLS

just like at the restaurant. So easy and so good.

An empty can (I use a can of black beans or kidney beans that I add to my Taco salad when the bolws are done)
3-quart pot (one that's a little smaller in diameter than your flour tortillas)
Vegetable Oil
10 inch Flour Tortillas (as many as you need)

Make sure the label is completely off your empty can. Wash and dry it thoroughly. Once you do this you don’t have to do it again, I keep my can on the shelf with my pots.

Heat about 1 1/2 inches of oil in pot to 375 degrees. Use a thermometer to test the oil or with the bottom of a wooden spoon... just place the wood spoon in the hot oil and if it bubbles then it's ready!

Place 1 tortilla on top of the oil in the pot. Hold the can with long-handled tongs, place can on center of tortilla. Push tortilla into oil by gently pushing the can down.

Fry tortilla with the can about 5 seconds or until set. Remove can with tongs. Fry the tortilla 1 to 2 minutes longer, turning it in oil until it's crisp and golden brown.

Carefully remove tortilla from oil and drain excess oil from the inside. Turn tortilla shell upside down on paper towels to cool.

Repeat with remaining tortillas. 

MEXICAN PIE

(recipe from my aunt Lise M.)

1 pd ground beef
1 pd ground pork
3/4 cup ketchup
3/4 cup chili sauce
1/2 cup relish
2 onions, chopped
1 green pepper, chopped
Salt and pepper to taste
Mozzarella cheese, shredded
1 double pie crust

Brown beef and pork.
Add chili sauce, ketchup, relish, onion, green pepper and salt & pepper.
Simmer for 20 minutes, then pour into a pie shell.
Cover with cheese. Cover with the remaining pie crust.
Bake at 350' F for 30 to 40 minutes until golden brown on top.

LAYERED ENCHILADA BAKE

(recipe from my good friend Angela Corcoran)

1 lb. lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 tbsp. Taco Seasoning Mix or Chili powder
6 flour tortillas (8 inch)
1 cup sour cream
Shredded cheddar cheese

Heat oven to 400'F.
Brown meat with onions in large skillet on medium-high heat; drain.
Add salsa, beans, dressing and seasoning mix. Mix well.
Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish;
cover with layers of 1/2 each of the meat mixture, sour cream and cheese.
Repeat all layers. Cover with foil.
Bake, covered, 30 minutes.
Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
Top with chopped tomatoes, shredded lettuce and cilantro.

MEXICAN PIE

(recipe from Rolly P.)

1 lb. ground beef
1 lb. ground pork
1 tbsp. beef broth or taco seasoning
1 can corn
2 cups salsa
2 cups cheddar cheese, shredded
2 pie crust with tops

Preheat 375'F.
Brown beef and pork in broth until done, drain.
Mix in corn, salsa and simmer for 15 minutes.
Place meat mixture in crust, sprinkle with the cheese.
Cover with top crust.
Bake for 30 minutes or until golden brown.

IMPOSSIBLE TACO PIE

(recipe from Laurie H.)

1 lb. ground beef
1/2 cup chopped onion
1 ( 1 1/4 oz.) envelope taco seasoning mix
1 can ( 4 oz.) chopped green chiles, drained
1 1/4 cup milk
3 eggs
3/4 cup Bisquick
2 tomatoes, sliced
1 cup shredded Monterey Jack or Cheddar cheese

Heat oven to 400'F.
Grease glass pie plate.
Cook and stir ground beef and onion in skillet until beef is brown; drain. Stir in seasoning mix. Spread in pie plate; top with chillies.
Beat milk, eggs and Bisquick until smooth. Pour into pie plate over meat. Bake 25 minutes.
Top with tomatoes and cheese.
Bake 8-10 minutes longer or until knife inserted in center comes out clean.
Cool 5 minutes.
Serve with sour cream, tomatoes and shredded lettuce, salsa, or green onion if desired.
Yield: 6-8 servings.

LAYERED MEXICAN DIP

(favorite dip)

1 pkg. cream cheese, softened
1/2 cup mayonnaise or sour cream
1 cup salsa or taco sauce

Favorite topping:
Shredded lettuce
1 tomato, finely chopped
Olives, sliced
Bacon, cooked crisp and crumble
green onion, sliced
green pepper, diced
1 cup marble cheese, grated

Mix together cream cheese and mayonnaise. Layer on a plate.
Spread salsa over cream cheese mixture.
Layer favorite topping, one at a time, over each other.
Top with grated cheese.
Serve with Tostitos chips, cornchips or crackers. YUMMY!! :))

CONQUESO DIP

(recipe from my friend Laurie H.)

1 can stewed tomatoes, chopped
1 medium onion, chopped and cooked
1 - 4 oz. can green chilies
3-4 Jalapeno pepper
1 brick of Velvetta cheese

Microwave onion in a little bit water.
Combine all the ingredients together.
Microwave to melt the cheese and serve with Tortilla chips.

BEEF NACHOS

(love those)

1 pound ground beef
1 can (15 oz.) tomato sauce
1 envelope taco seasoning mix
Tortilla chips
Toppings: shredded lettuce, chopped tomatoes, chopped onion, chopped green onion, chopped green or red peppers, olive, Jalapeno pepper.
Shredded cheese

Brown beef. Drain. Stir in tomato sauce and seasoning. Simmer for 15 minutes.
Cover platter with chips.
Layer beef on top, then favorite toppings... one at a time... on top of each other.
Top with shredded cheese.
Bake until cheese melts. Serve hot with salsa and sour cream.
Yummy!!!

GUACAMOLE DIP

(tried this at my friend Angela – end up making my own version, very similar to hers)

Awesome dip accompanied with salsa and Tortilla chips. So yummy!!!

2 avocados, peeled and diced
1 tbsp. lemon juice
1 pkg. (8 oz.) cream cheese, softened
1 tbsp. sour cream or milk
Pinch of garlic salt
Pinch of onion powder
Pinch of salt and pepper
1/4 tsp. Hot sauce

Mix avocados with lemon juice, so the avocados won't turn brown.
Place avocados in food procesor, add remaining ingredients.
Blend until creamy, you can add a little more milk for a smoother texture.
Serve with tortilla chips.

NOTE: For chunky guacamole, you can add chopped onion and diced tomato. :))

SLOW COOKER SALSA

1 can (28 oz. ) diced tomatoes (with garlic and onion)
3 medium onion, chopped
1/4 cup vinegar
2 - (4 oz.) canned chopped green chilies
1 tsp. dried crushed chilies
Salt and pepper
1 tsp. sugar
1 1/2 tsp. paprika
1 green pepper
Oregano and parsley
1 garlic clove, minced
2 tsp. lemon juice
Cilantro
5 1/2 oz. tomato paste (opt)

Add all ingredients to slow cooker and cook on high for 2 1/2 to 3 hours. Cool.
Opt: 3/4 cup vinegar, 1/4 cup brown sugar

CHICKEN QUESIDILLA

1/2 cup cooked chicken, diced small
1/2 cup salsa
1/4 cup corn kernels
1/2 tsp. cumin, ground
1/2 cup grated cheese
2 flour tortillas

Mix together chicken, salsa, corn and cumin. Place chicken mixture on tortilla. Sprinkle with cheese. Top with second tortillas. Brush with a little oil.
Bake at 450'F on an ungreased pizza pan until top of tortilla is brown. Cool quesidilla slightly, cut into wedges and serve hot with salsa and sour cream.