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

Quick and Easy Tuna Salad

1 box macaroni and cheese dinner

6.5 oz can tuna, drained

1 can cram of mushroom soup

1 can English peas, drained

Milk

 

Prepare macaroni and cheese as package directs.  Grease a casserole dish and preheat oven to 350 degrees.  Add tuna, soup, peas, and ½ soup can of milk to macaroni and cheese; pour into casserole.  Top with grated Parmesan if desired.  Heat at 350 for 15 minutes or until bubbly.

 

Jennifer Evangelista

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