creamy taco mac

Ingredients:

1 lbs. ground beef or turkey
8 oz. dry pasta
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (or try this homemade version)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions:
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ 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.

Chicken Enchilladas (again!)

Ingredients:

2 tbsp oil
8 (6inch) tortillas
1c chopped onion
1 clove garlic, minced
1 can black beans
2 cup shredded cooked chicken
½ cup water
1 tsp cumin
1 (4oz) can chopped green chilies
1 (8oz) jar taco sauce
1cup shredded cheese

1. Heat oil in skillet cook onion and garlic until tender, stir in beans, shredded chicken, water, cumin and heat through.
2. Spoon about 1/3-cup mixture onto tortilla. Roll up, arrange tortillas in 12x8 baking dish. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil.
3. Bake at 350 25 min covered, bake 5 more minutes uncovered.

Sour Cream Enchilladas

Ingredients: *

1 lb chicken breast (diced), ground beef or turkey
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
optional: black beans, red/green peppers

Directions:


1. In frying pan, cook meat and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese & bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.


*this recipe makes *a lot* of sauce. I ended up freezing half of it for next time. If you dont want to do that, I suggest cutting all sauce ingredients in half.

Crockpot Chimichangas

Ingredients:

1- 1 1/2 lbs of meat (ground beef, top round or even pork)

salt and pepper

1/2 cup water

1 tsp dried minced onion, or 1/2 diced fresh onion

1 can tomatoes and chiles-drained

1 can diced tomatoes-drained
burrito-sized tortillas

shredded cheese

optional: guacomole, salsa, sour cream or any other toppings your family likes

Directions:

1. Salt and pepper your meat on all sides. Add to the crockpot and cover with 1/2 cup of water and onion. Cook on low 6-8 hours (ground beef should be ready to go in about 6 hours, while top round or pork may take longer)

2. After your meat has cooked all day, drain most grease (leave about 1 cup) & shred meat with two forks, if necessary.
3. Turn crockpot to HIGH & add the can of drained diced tomatoes and drained tomatoes and chiles. Cook for approx. 30 minutes.

4. Meanwhile, prepare your toppings & steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel. Microwave for 60 seconds.
5. Add oil to a large skillet and set heat to medium-high

6. Take a steamed tortilla and plop a spoonful of meat mixture in the center. If you use too much meat, it won't fold correctly. Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape, like this:

7. Carefully put the chimichanga into the hot skillet, seam-side down. Fry until golden brown (about 1-2 mins) then carefully flip and cook an additional 1-2 mins.)
8. Top with cheese, salsa, sour cream and guacamole.

** WHAT I DID DIFFERENT:

1. Add 1/2 packet of Taco seasoning to beef
2. Cook beef in a skillet before putting in crockpot.
3. Add all ingredients at the same time & cook on low 5 hours.
4. Added 1/2 green pepper

*Courtesy of A Year of Crockpotting


*This recipe can also be made on the stove in a large pot if you are short on time.

Easy Mexican Crockpot Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
1 can of "mexicorn" (corn with peppers), drained
1 can of black beans, drained
1 jar (16oz) of Salsa
1 (8oz) block of cream cheese (1/3 less fat tastes great to save some calories)
Scoops Tortilla Chips and/or soft tortillas
Shredded Mexican Cheese Blend

Directions:

1. Layer ingredients in the crockpot in the following order: (DO NOT STIR!): line the bottom of the crockpot with the chicken. Add corn, then the beans, and finally the salsa
2. Cook on HIGH for 3-4 hours or LOW 5-6 hours.
3. Stir and shred chicken.
4. Cut the cream cheese block into small cubes and and add it to crockpot.
5. Wait 5-10 mins. and stir until cheese is completely melted.
6. To serve with chips, place a serving in a bowl and sprinkle with shredded mexican cheese. Scoop out with chips. To serve with tortillas, put a generous amount of shredded cheese and chicken mixture on the tortilla. Roll up, serve.

Cheesy Chicken & Salsa Skillet

Directions:

2 cups multigrain penne pasta
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1-1/4 cups "thick" or "chunky" Salsa
1 cup frozen corn, thawed
1 large green pepper, cut into short thin strips
1 cup mexican style 2% shredded four cheese

optional: 1 tbsp. cilantro, green onion (finely chopped)

Ingredients:

1. Cook pasta as directed on package.
2. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min.
3. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is cooked through, stirring occasionally.
4. Drain pasta % add to chicken mixture; mix lightly. Sprinkle with cheese. Remove from heat.
5. Cover & let stand 1 min. or until cheese is melted.

*low fat / 500 calories per 2 cup serving

Meatless Quesadillas

Ingredients:

Flavored 10" (or larger) tortilla wraps
1/2 -1 can blackbeans
1/2 - 1 jar salsa
1/2 - 1 can corn
1 box spanish rice (some brands require 1 can tomatoes)
1/2 package favorite shredded cheese

optional topings: jalapenos, peppers, onions, etc.

Directions:

1. Cook spanish rice according to package
2. Warm beans, salsa and corn in frying pan
3. Add everything to warmed tortillas, top with cheese and another tortilla.
4. Cut in quarters and enjoy!

Taco Stroganoff

Ingredients:

1 lb. ground beef
1 small onion, chopped (I didn't use this and it was fine without it)
1 envelope taco seasoning mix
1 small can corn with diced peppers
1/2 cup water
1 8oz tub of cream cheese with chive and onion
1 cup shredded cheddar cheese
12 oz. egg noodles

Directions:

Cook onions and ground beef in large saute pan until beef is no longer pink. Drain beef.
MEANWHILE, cook egg noodles & drain.
Add taco seasoning, water & corn to beef in pan and cook 1 to 2 minutes.
Add cream cheese & shredded cheddar and cook until heated through and cheese melts. '

Toss with cooked noodles.

Creamy Chicken Enchilladas

Ingredients:

1 Tbsp olive oil
1/2 cup onion, chopped
1 can (4.5 oz) chopped green chiles, drained (I will replace this with fresh chiles)
8 oz cream cheese, cut up and softened
3-1/2 cup cooked, chopped chicken
8-10 flour tortillas
1 1/2 cups green chile enchilada sauce
1-2 cups Cheddar & Monterrey Jack cheese, grated

Directions:

Heat oil in large skillet over medium heat: add onion and sauté until softened, about 5 minutes. Stir in green chiles, chicken & cream cheese. Stir constantly until cream cheese melts. Remove from heat.
Spoon approx 3-4 Tbsp chicken mixture down center of tortillas. Roll up tortillas and place seam side down in lightly greased 13X9 baking dish.
Pour enchilada sauce over enchiladas & top with as much cheese as desired.
Bake at 350 for 35-45 minutes, until bubbly & cheese is lightly browned.

Steak or Chicken Fajitas

Ingredients:

1 lb. of chicken or steak (I prefer Steak and buy it already cut into thin strips)
1 packet of Fajita Seasoning Mix
1 package of 8" tortillas
1 can of refried beans
sour cream

optional: salsa, chopped onion and peppers

Diretions:

1. Cook chicken or steak; drain
2. Add seasoning mix -follow directions on packet
3. Add chicken or steak to tortillas
4. Top with onions, peppers, salsa & sour cream
5. Serve with a side of refried beans.

Chicken Tortilla Soup

Ingredients:

4 Boneless skinless chicken breasts
2- 15oz can black beans (undrained)
2- 15oz can Mexican Stewed Tomatoes
1 cup salsa (mild, medium, hot, whatever you prefer)
1- 4oz can chopped green chilies
1- 14 1/2oz can tomato sauce
2 cups grated cheese
Bag of tortilla chip

Directions:

Add all ingredients except chips and cheese to slow cooker.
Cook on low for 8 hours.
Just before serving remove chicken breasts and cut into bite size pieces and stir into soup.
Serve over a handful of chips in individual soup bowl.
Top with cheese.

Speedy Cheesy Chicken Enchilladas

Ingredients:

1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup Chunky Salsa
8 flour tortillas (6-inch works best)
1 can (10 3/4 oz.) Campbell's Condensed Cheddar Cheese Soup
1 cup shredded sharp cheddar cheese


Directions:

Cook chicken in nonstick skillet until browned and done, stirring often.

Add chicken soup and 1/2 cup salsa. Heat through.

Spoon about 1/3 cup chicken mixture down center of each tortilla.

Roll up tortilla around filling and place seam-side down in 2-qt. microwave-safe baking dish.

Mix cheese soup and remaining salsa and pour over enchiladas.

Top with shredded cheese

Bake at 350 degrees for 10-15 minutes, or until cheese is melted