Pan Burritos

  2 Packages Enchilado Sauce Mix
  3 cups water
  1 can (12 ounces) tomato paste
  1 garlic clove, minced
  1/4 teaspoon pepper and salt to taste
  2 pounds ground beef
  9 large flour tortillas (9-inch)
  4 cups cheese
  1 can refried beans warmed

  In a saucepan, combine the first six ingredients simmer for 15-20 min.
  In a skillet, brown the beef.  Drain, stir in one all of the sauce.

Spread a  third of sauce on the bottom of a greased 13in. X 9in. X 2in baking pan.  Place three tortillas over sauce, tearing to fit bottom the pan.  Spoon half of meat mixture over tortillas, sprinkle with 11/2 cups of cheese.  Add three more tortillas top with remaining meat. Spread warmed beans sprinkle with remaining cheese and sauce.  Sprinkle with remaining cheese.  Bake uncovered, at 350 for 35-40min.  Let stand 10 min. before cutting.  Serve with taco sauce, sour cream , chili peppers, chopped onion and guacamole if desired.

Yield: 8-10 servings

Krystee Edwards

Easy Salsa Dip

1 Block Cream Cheese (soften)

1 Med. Size jar of PACE Salsa Medium Heat

I small green can of Kraft Parmesan Cheese

 

Smooth Cream Cheese on bottom of serving dish or Pyrex.  Pour bottle of Pace on top of cream cheese.  Shake A LOT of parmesan to cover salsa.  Bake 375 for 30-45 min until bubbly.  Serve with Tostitos. 

 

Cile Branch

Garlicky Holy Guacomole

2 avocados

1 lemon, juiced

1 garlic clove, chopped

1 jalapeno, seeded/chopped fine

1 plum tomato, seeded/chopped fine

1/2 small yellow onion, chopped fine

1 teaspoon of that coarse kosher salt

Chips to dip with

 

CUT avocados in half around the pits, separate halves. Pop out the pit with a spoon then remove as much of the ‘meaty’ substance as possible without getting to the skin of the avocado. Discard skins. Mash the avocado substantially, but not too much. A chunky mashed potato consistency is what we’re looking for.  Add all other ingredients (except chips) to the avocado, and mix.

 

Sonya Ferguson

Taco Pie

(This recipe came from Joseph’s Spanish Class)

 

1 package kid size flour tortillas

2 lbs ground turkey or beef

1 package (1.25 oz) taco seasoning mix

1 can (16 oz) stewed tomatoes, undrained

2 cups cottage cheese

1 cup shredded Cheddar and/or Monterey Jack Cheese

1 large egg

Shredded lettuce
Chopped tomato

Sliced black olives

 

• Remove tortillas from refrigerator; set aside while preparing meat.
• Preheat oven to 350.
• In large skillet, cook the meat over medium heat.  Stir the meat as it is cooking until no longer pink.  Carefully, drain the excess grease from the cooked meat.
• Stir in taco seasoning and stewed tomatoes.  Cook uncovered over med heat for 15-20 minutes or until thickened.
• In medium bowl, combine cottage cheese, shredded cheese and egg.
• Place half the tortilla, overlapping where necessary, in 9×13 inch lightly greased baking dish.
• Spread meat mixture over tortilla.
• Top meat with remaining tortillas and spread with cheese mixture.
• Let stand for 5 minutes after removing from oven.
• To serve, cut into squared and top with shredded lettuce, chopped tomato and slicked black olives (all optional).
• Makes 8-10 servings.

 

Jennifer (and Joseph) Evangelista

Quesadillas

1 package large flour tortilla

2 cups shredded cheddar or Monterey or mixed cheese

1 can refried beans (cooked thru)

Optional: black olives, diced tomato, refried beans, shredded chicken

 

Spray medium sized skilled with nonstick cooking spray, heat on medium.

Place 1 floor tortilla on skillet, spread with refried beans and cheddar cheese, add olives, tomatoes, or shredded chicken if desired.

Flip one half of tortilla over, once golden brown on the bottom, flip to the other side for golden brown.

 

Lisa Baldridge

Taco Ring

Ingredients:

1 lb Ground Beef (I use extra lean)

1 packet Old El Paso Taco Seasoning

1 to 2 cans of crescent rolls

 

Taco Toppings of your choice: lettuce, tomato, black olives, shredded cheese, sour cream, salsa…

 

Cook Ground Beef and season with Taco seasoning according to packet instructions.  Unroll crescent roll dough, and press out each crescent roll individually.  Spoon 1 tbsp of meat in the center and wrap with the points on the crescent roll dough.  Continue doing so, laying taco filled crescent rolls on a round pan in the shape of a ring.  Cook according to directions on the crescent rolls.  Use topping to “dress” your ring, or to dress the pieces individually after serving.  KIDS LOVE IT!

 

Krystee Edwards

Taco Salad

This was a favorite of mine as a kid… It is easy and definitely delicious.

 

1 Lb ground beef

1 packet taco seasoning

1 head Lettuce (shredded)

2 medium Tomatoes (diced)

1 Cheddar cheese block (cubed)

1 bag Doritos

1 small bottle Catalina dressing

 

Brown beef and drain old, add taco seasoning and water according to packet instructions, cook thru. Tear lettuce and chop tomatos, slice cheddar into cubes. Add to large bowl. Once taco meat is finished, add on top. Add 1/4 bag of the Doritos and Catalina dressing, toss. Layer individual bowls with Doritos chips and add salad on top.

 

Lisa Baldridge

Beef Rouladen (German)

8 slices bacon

8 top round steak; sliced ½” thick

2 boiled eggs

8 dill pickle spears

½ cup onion (chopped fine)

prepared mustard

 

Fry bacon (save grease).  Spread each steak with a teaspoon of mustard, sprinkle with 2 teaspoons of onions and place a slice of bacon down the center.  Lay a strip of pickle and crispy bacon across the narrow end of each piece and roll the meat around it.  Roll into a cylinder “Jelly Roll fashion”.  Secure with tooth picks or tie with kitchen cord.  Dip steaks in flour seasoned with salt, pepper & paprika (enough paprika to turn the flour mixture red).  Brown steak rolls in bacon grease.  Add water to grease and simmer for 1 hour.  Make gravy and serve over noodles.

 

Jennifer Evangelista

My Husband’s Jambalya

If you love cajun.. this is awesome.. It does require some work, though.

 

1/4 C olive oil

1 lb medium shrimp, peeled and deveined

Creole seasoning

1 chicken breast cut into 8 pieces

1 1/2 lb andouille sausage, cut into cubes

2 C chopped onion

1 C chopped celery

1 C chopped green bell pepper

2 T minced garlic

3 bay leaves

1/4 t cayenne pepper

1 1/2 T chopped thyme

1 C chopped tomato

1 C chopped green onions

1/2 C chopped parsley

6 C water

2 C rice

salt and pepper to taste

 

In a large dutch oven, heat 2 T olive oil over medium high heat. Season shrimp with creole seasoning and sauté until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside. Season chicken pieces with creole seasoning. Add remaining olive oil to dutch oven and when hot, add chicken and sauté until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned, add onion, celery, bell pepper, garlic, bay leaves, cayenne, thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice, stir well, return to boil. Reduce heat to low, cover pot and cook for 15 minutes. Add shrimp, green onions, and parsley to dutch oven, mixing carefully, continue to cook covered for another 10 minutes. Remove from heat and let sit 10 minutes before serving.

 

About 8-10 servings.

 

Lisa Baldridge

Chicken Enchilada Casserole

Ingredients:

 

4 Chicken Breasts (cooked and shredded) (you can also add in some chicken thighs, too)

1 chopped onion

1 can of cream of mushroom

1 can of cream of chicken

1 cup of your favorite salsa (I use Pace Picante)

1 can of enchilada sauce

2 cups of Monterrey Jack Cheese

2 cups of cheddar cheese

18-20 corn tortillas

 

Instructions: (Preheat oven at 350 degrees)

 

1. In a medium saucepan, combine cream of mushroom, cream of chicken and a cup of    salsa.  Just warm up this mixture until it’s smooth and then set aside. (about 5 minutes)
2. Sauté the onion in a large frying pan, and then add the shredded chicken.  Add salt and pepper to taste.
3. Pour and spread about 1/3 of a can of the enchilada sauce in the bottom of a large casserole dish (like a lasagna dish). This is where the layering begins.  Place about 5-6 corn tortillas (just enough to cover the dish).  Then spread some of the cream salsa sauce over the tortillas and spread some of the chicken and then sprinkle some cheddar cheese.  Continue layering 2 more times again with the tortillas, sauce, chicken, cheese. 
4. When you get the last layer, top it off with the remanding enchilada sauce.  Sprinkle the 2 cups of Monterey jack cheese on top of casserole.
5. Bake for about 35 minutes.
6. Serve with sour cream! J

 

Krystee Edwards