Walking Tacos

Ingredients:

1 lb Ground Beef or Turkey 70-80% lean

1 tbsp Chili Powder

½ tsp Salt

¾ tsp Cumin

½ tsp dried Mexican Oregano

¼ tsp Garlic Powder

¼ tsp Onion Powder

½ cup Tomato Sauce or Ketchup

 

Cheese Doritos (large bag or small snack bags)

Shredded Lettuce

Sour Cream

Shredded Cheese

Salsa

Sliced Olives

Diced Tomatos

Ranch

Beans (optional)

Directions: 

1. Brown ground beef then season with chili powder, salt cumin, oregano, garlic, onion and tomato sauce.  

2. Prepare other toppings.

3. Start with Doritos, slightly crush in bag or bowl, top with ground beef and other toppings.  Mix together and enjoy!

From Sierra

 

Salsa

2 cans Diced Tomato's

1 1/2 tsp Garlic Salt (or more to taste)

2 Tbs Elpato Sauce (yellow can with duck on it)

2 Tbs White Vinegar

1 Tbs Sugar (can add less)

1/2 can diced green chilies (other half can be placed in a baggie and then freeze for later)

Cilantro (close to a full bunch)

Put all ingredients in a blender and pulse until it is mixed and at the consistency that you want.

Serve with tortilla chips!

From: Holly Nelson & Heather Skanchy

Fried Mac & Cheese

Ingredients:

Favorite Mac & Cheese Recipe
2 Eggs
1/4 C Milk
3 C Bread Crumbs
Vegetable Oil (for frying)

Optional Sauces:

Ketchup
Mustard
Ranch
Barbecue Sauce
Salsa
Guacamole
Marinara Sauce

Directions:

1. Form your cold macaroni & cheese into 1 inch balls and place on pan.  Put pan in freezer for 1 hour.
2. Beat Eggs and milk in a bowl to make an egg wash.
3. Dip balls into egg wash then roll in bread crumbs and coat completely.
4. Heat oil in deep fryer to 320 or fill a skillet 1/2-3/4 deep and head over medium heat to 320.
5. Fry the coated mac & cheese balls for 3-4 minutes and place on paper towel.
6. Serve with sauce

Sweet Chili Chicken with Pineapple Salsa

Chicken:

Juice from 1 large lime (2-3 Tbls)

1 1/2 Tbls Curry Powder

2 tsp veg or Olive Oil

1 lb chicken tenders (about 8)

Salt 

Black pepper

Lime wedges (opt)

Salsa:

1 1/2 Cups diced pineapple

1/4 Cup  or less of thinly sliced red onion

1 avocado, diced

1 Tbls fresh lime juice

3 Tbls cilantro, chopped

Pinch of salt

Sauce:

3 Tbls Sweet Chili Sauce

1 Tbls honey

1 1/2 tsp Soy Sauce

1 Tbls warm water

Chicken directions:

Place lime juice, curry powder and oil in a large zip top bag and shake lightly to combine.  Add chicken tenders and marinate at least 30 minutes and up to 4 hours.  Preheat grill to medium high heat and oil grill grates.  Remove chicken from marinade and sprinkle both sides lightly with salt and pepper. Grill chicken about 3 minutes on each side or until internal temp registers 165 degrees F.

Salsa direction:

Combine all salsa ingredients and gently toss to combine.  Refrigerate until ready to use.

Sauce directions:

Combine sweet chili sauce, honey, soy sauce and warm water and whisk with a fork until smooth.

To Serve:

Plate grilled chicken tenders, top with salsa and drizzle with sauce.  Serve with lime wedges if desired. (Can serve with rice - See Sweet and Savory Coconut Rice Recipe)

Note: sweet chili sauce can be found in the Asian food section of a grocery store (Thai Kitchen is a popular brand found in most locations)

Chicken Tostados

4 Chicken Breast (can use 5-6 chicken breast)

8 oz. Salsa 

8 oz. Cream Cheese (softened) 

8 oz. Sour Cream 

8 oz. Mixed Mexican cheese 

1 package Tortilla Shells 

1 can Cream of Chicken Soup 

6 oz. Salsa 

 

Cook chicken. Cut into bite sized pieces 

Mix with salsa, sour cream, and cream cheese. 

Fill each of the 10 shells. Roll and arrange in a 9x13 glass dish. 

Mix 6 oz. of salsa with 1 can Cream of Chicken soup 

Pour over shells. Top with cheese. 

Bake at 350 degrees for 45 mins. 

Potato Rounds/Irish Nachos

Ingredients: 

• 1 1/2 Pounds of potatoes (Cleaned and sliced 1/4 inch thick)
• 2 Tbls Olive Oil
• 1/2 tsp dried rosemary leaves (crushed)
• 1/2 tsp Thyme
• Salt & Pepper
• 6 Bacon slices (cooked, drained and crumbled) 
• 1 cup Shredded Cheddar Cheese
• Barbecue Sauce
• Sour Cream or Greek Yogurt (optional)
• Pico de gallo/salsa/diced tomatoes (optional)
• 2 minced Green Onion slices (optional)
• 1 Tbls Chopped Cilantro leaves (optional)

Directions:

1. Preheat oven to 450º. Wash and slice potatoes leaving the skins on.  
2. Put potato slices into a bowl or gallon zip lock bag.  Drizzle olive oil, rosemary and thyme over potatoes and mix to coat the potato slices.  
3. Place the potato slices, in a single layer, onto a baking sheet.  Bake 20 minutes, turn over and bake an additional 20 minutes.
4. Using a pastry brush, generously brush the potato slices with barbecue sauce.  
5. Sprinkle each potato slice with the crumbled bacon and then top with the cheese.  Return to the over and bake 3-5 minutes or until the cheese is completely melted.  
6. Sprinkle with green onions and cilantro.  Then serve with sour cream, yogurt and/or salsa/tomatoes.  

Crock Pot Lime Tacos

Ingredients:
1 1/2 lbs. Chicken (breast or tenders)
3 Tbsp. Lime Juice
1 Tbsp. Chili Powered
1 Cup Corn
1 Cup Salsa
1 Cup Black Beans
Tortillas
Sour Cream
Cheese
Lettuce
Tomatoes

Place chicken in the crock pot.  Combine lime juice and chili powder then pour over the chicken.  Cover and cook on LOW for 5-6 hours or until chicken is tender.  Remove chicken and cool slightly.  Shred the chicken and stir in corn, salsa and black beans.  Serve on tortillas with sour cream, cheese, lettuce and tomatoes.

Fajitas

Ingredients:
Chicken
Tortilla
Cheese
Onion
Green Pepper
Red Pepper
Tomato or Salsa
Lettuce
Olives
Sour Cream
Fajita Mix
Oil

Directions:
Place 1 Tbsp of oil into a frying pan on med-high heat.  Cut the chicken into bite size pieces and cook the chicken until they are no longer pink inside.  Remove the chicken from the frying pan and saute the peppers and onion.  After the peppers and onions are soft add the chicken back to the frying pan and sprinkle with the fajita mix.  Warm tortillas and add other toppings as desired.

Guacamole

Ingredients: (Party Amount)

5 avocados
2 green onions
1 lemon
red tabasco to taste
salt & pepper to taste
2 spoonfuls of salsa/pico to taste

or

1 avocado
1/2 lime
salt to taste

Directions:
Mix all ingredients together until creamy and smooth.  Enjoy with chips, on a salad or sandwich!