Mexican Stuffed Shells!

Okay can you tell I'm on a kick? HA! I really think i was born with a little south of the border in my veins because i JUST.LOVE.IT! Luckily my husband puts up with it... must be soooo hard I'm sure!
Well I saw this on Le Petit Pierogi's blog and knew it was right up my alley! It was easy and fantastic... tip: I went ahead and browned the meat for the Mexican Pie and this together and put this half in the fridge until i made it! TIME SAVER!

Ingredients
1 lb. ground beef
1 package taco seasoning
4 oz. cream cheese (we used non-fat)
12 jumbo pasta shells (we used a lot, mine sort of were falling apart but still worked!
1 cup salsa
1 cup taco sauce (I used an entire small jar)
1 cup cheddar cheese (I didn't use b/c i didn't have any)
1 cup monterey jack cheese (I used a whole bar b/c that's what i had, worked great!)
1 1/2 cups crushed tortilla chips (we omitted)
3 green onions (omitted because I didn't have any)
Sour cream

Directions

1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.
2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.
4. Pour salsa (I used taco sauce) on bottom of 9x13 baking dish.
5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.
6. Cover with foil and bake for 30 minutes at 350 degrees.
7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.
8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa. Enjoy!

Mexican Pie

So please don't be fooled by the picture... it's really good. Once I wiped around it the layers stayed on their own, this was just over flow and I took a picture to show what NOT to do but then my camera died and couldn't hold Chris off to let it recharge to get a new picture. But man it was spicy and tasty. If you don't like a lot of kick though, be careful with your peppers! So thank you Delicious Meliscious for posting this GREAT treat!
For Some reason I named it Mexican Pie, but here's the real name...

Tortilla and Black Bean Pie
Ingredients:
1 lb ground beef, seasoned with your favorite taco seasoning
1 small jar enchilada sauce
4 (10-inch) flour tortillas
1 large onion, diced
2 mild jalapeños and 2 Serrano's (i couldn't find any Serrano's so i used 3 jalapeños!)
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 can (15 oz.) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water (I used water, shhh don't tell Chris!)
1 can corn, drained OR 1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups (8 ounces) shredded cheddar cheese
sour cream and salsa, for serving

Instructions:
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Brown ground beef and drain fat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn, and remove from heat.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the meat & beans, spoon some enchilada sauce over top (maybe 3-4 spoonfuls) and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; spoon any extra enchilada sauce on top, then sprinkle with scallions. To serve, slice into wedges and serve with sour cream and salsa.

Taco Soup!

What a nice dish to have on a wet cold day! And what a hit! I really thought, though, that it was more of a taco chili/soup... it was much thicker then soup but still had some brothy substance... either way it was delish and EASY!
And here you can see why we needed it...Do you see how wet it was! COLD! I made this to take the Maryland vs NC State tailgate. Even though State lost, we put up a good fight and we stayed warm at the tailgate with my chili/soup! Lets call it Chiop!

At least we had fun together too!


I got this from a crockpot blogger, who also happens to be gluten free! HMM WOW! So thanks A year of Crockpotting, it was delish!

Ingredients
2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
1 can tomatoes and chiles
1 packet taco seasoning (if you are gluten free, stick to McCormick)
1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
1 lb browned ground turkey or hamburger (optional.)
shredded cheese and sour cream for embellishment (optional, unless you're in my house. then it's mandatory.)

The Directions:

brown meat if you are going to use it
drain fat and add to crockpot stoneware insert (the meat. not the fat.)
sprinkle seasoning packets on top of meat
drain and rinse the beans and add
add the ENTIRE contents of the corn and tomato cans

cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.

serve with a handful of shredded cheese and a dollop of sour cream.

Chicken Enchiladas!!

OOOOH YEA! You KNOW you want this cheesy yummy gooiness! OOOH YEA! So lets all thank Sing for your Supper for providing us with this lovely opportunity!

The Following was cut and pasted from her site with a few add ins!

(from Renea at Sweet, Savory, Southern)

2 boneless, skinless chicken breasts, cooked and shredded (I used chicken Breast tenders!)

1/2 a green bell pepper, finely chopped

1/2 onion, finely chopped

2 Tbsp olive oil

1 tsp garlic powder

salt and pepper to taste

2 cups chili gravy (recipe follows)

4 flour tortillas

1 cup shredded cheddar cheese

Preheat oven to 350. Heat olive oil in a skillet over medium heat.

Add onion and peppers and cook for about 5 min. Add shredded chicken and stir. Add salt, pepper, and garlic powder. Remove from pan and set aside. Using the same pan, make the chili gravy as follows.

Chili Gravy

1/4 cup lard (she used vegetable oil and so did I)

1/4 cup flour

1/2 tsp black pepper

1 tsp salt

1-1/2 tsp powdered garlic

2 tsp ground cumin

1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)

2 T chili powder

2 cups chicken broth (or water)

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes.



Once the chili gravy is done, add 1/2 a cup to the chicken mixture and stir. Spoon the chicken mixture into the flour tortilla shells and roll up. Spread another half cup of the sauce in the bottom of a baking dish and place the rolled tortillas in the dish. Top with the remaining cup of sauce and shredded cheese. Cover with foil and bake for 20-25 min. (I baked for 15 minutes minus the cheese, then added the cheese and cooked for 5 minutes more – just to melt the cheese)



This was sooo good, Chris just LOVED it and you will too!