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

 

Overnight Tater Tot Breakfast Casserole

INGREDIENTS:

 12 to 16 ounces breakfast sausage (see note)

 1 cup small diced bell peppers (any color)

 1/2 cup small diced onion

 6 large eggs (see note)

 1 cup milk

 1/2 cup sour cream

 1/2 teaspoon salt

 Pinch of black pepper

 24 ounces (about 6 cups) frozen tater tots

 1 cup (4 ounces) grated cheddar cheese

 1 cup (4 ounces) grated Monterey Jack cheese

 Chopped green onion or chives, for garnish (optional)

 Sour cream and salsa, for serving (optional)

INSTRUCTIONS:

1. In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
2. In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
3. Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
4. Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
5. Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
6. Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Check to make sure the middles is baked. Sprinkle with green onions or chives, if using. Serve warm.

NOTES:

Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.

Eggs: I continue to make this over and over (since posting) and it's easily adaptable to more eggs if you want to increase the quantity (I've done up to 10 large eggs).

PREP TIME: 25 MINUTES 

COOK TIME: 50 MINUTES 

ADDITIONAL TIME: 12 HOURS 

TOTAL TIME: 13 HOURS 15 MINUTES

YIELD: 8 SERVINGS

HTTPS://WWW.MELSKITCHENCAFE.COM/MAKE-AHEAD-OVERNIGHT-TATER-TOT-BREAKFAST-CASSEROLE/

7 Layer Bean Dip

1-2 Cans of Refried Beans
1 1/2 Cups Sour Cream or Greek Plain Yogurt
1-2 tsp Taco Seasoning
3 Medium Avocados
1/2 Juice of a Lime
Salt
Shredded Cheese
1 Medium/Large Cans of sliced Olives
Green Onions
Tomato's
Chopped Cilantro (optional)

Tortilla Chips

1. In a glass 9x13 dish first layer the refried beans in the bottom.  Mash the avocados and mix in the lime juice.  Salt to taste then layer on top of the beans.
2. Next mix the taco seasoning into the Sour Cream/Yogurt start with 1 tsp and taste if it needs more then add another 1/2 tsp-1 tsp more.  Layer on top of the avocado mixture.
3. Sprinkle the shredded cheese to cover the sour cream.  The rest of topping are optional add Olives, Green Onions, Tomato's and Cilantro.  Store in the refrigerator until ready to serve.  Enjoy with tortilla chips. 

Baked Spinach and Artichoke Dip

Ingredients:

• 10 oz bag Spinach Leaves (Chopped)
• 14 oz Artichoke Hearts (Chopped)
• 2- 8 oz Cream Cheese (softened)
• 1 cup Sour Cream
• 5 tsp minced Garlic
• 1 1/2 cup Mozzarella Cheese (grated)
• 3/4 cup Parmesan Cheese (grated)
• Salt & Pepper to taste

Serve with:

• Baguette Slices
• Chips 
• Crackers

Instructions:

1. Preheat oven to 350.  In a large bowl, combine cream cheese and sour cream with an electric mixer until smooth and mixed.
2. Stir in chopped spinach leaves, chopped artichoke hearts, garlic, mozzarella cheese, parmesan cheese, salt and pepper.
3. Spread dip into an 9x13 baking dish. Top with any leftover mozzarella and parmesan cheese, cover with aluminum foil, and bake for 30-35 minutes or until cheese is melted. 

www.cupcakediariesblog.com 

Mexican Haystacks

Ingredients:

• 1 pound ground beef or ground turkey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika or smoked paprika
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 2 cups low-sodium beef broth (if using regular broth, cut down the salt in the recipe)
• 8-ounce can tomato sauce
• 15-ounce can black beans, rinsed and drained
• 1 cup frozen corn kernels (no need to thaw)
• Lime wedges, for serving (optional)

For serving:

• Hot, cooked rice or quinoa 
• lettuce
• sour cream
• cheese
• olives

Directions:

1. In a large 12-inch nonstick skillet over medium heat, add the ground beef or turkey, salt and pepper, and cook, breaking the meat into small pieces, until cooked through. Drain excess grease, if needed.
2. Stir in the paprika, chili powder, cumin, onion powder, oregano, garlic powder and flour. The mixture will be crumbly. Cook for 1-2 minutes, stirring constantly, until the meat and spices are fragrant and sizzling.
3. Whisking quickly and constantly, slowly add the beef broth and tomato sauce about 1/2 cup at a time, letting the mixture thicken and bubble between additions before adding more.
4. Stir in the back beans and corn. Bring the mixture to a simmer and cook 5-7 minutes until thickened.
5. Serve the sauce over rice (or quinoa) with lime wedges and taco toppings of your choice.

From Mels Kitchen Café
https://www.melskitchencafe.com/mexican-haystacks/

Lemon Drop Mini Cakes

Mini Cakes:
1 Lemon Cake Mix

1 Pkg Instant Vanilla Pudding Mix

4 Eggs

1 1/4 C. Sour Cream

1/2 C. Milk

Mix all together and bake in a mini muffin tin. Use a #100 cookie scoop to fill the tins. Bake 325 F for 12 minutes.

Lemon Glaze:

3 1/3 - 4 C. Powder Sugar

Lemon Zest

2 Tbls unsalted butter (melted)

1/4 C. Fresh lemon juice

1/4 C. Warm Water

Mix all together. Add more powdered sugar if needed.  It is better to have a thicker glaze. If it is to runny it will run right off the mini cakes, take a long time to dry and be a sticky glaze.  After the glaze drys you want to be able to run your finger over the top of the cakes without any stick.

Topping:
Raspberries or other berry/fruit

Once cakes have baked flip upside down on a wire cooling rack.  Once cooled dip the bottom of the muffins in the glaze.  (Start with 3 1/2 cups but if the glaze is too thin add more powdered sugar) Let the glaze dry then top with a berry or fruit.

Yield: 8 dozen

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. 

Baked Spaghetti

Ingredient:
1 lb. Ground Beef
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8oz) cans Tomato Sauce
1 1/2 C. Sour Cream
1/2 C. Chopped Green Onions
4 C. Cooked Spaghetti (8 oz uncooked pasta)
Cooking Spray
1 1/3 C (5 oz) Shredded Cheddar Cheese

Directions:
Preheat oven to 350 degrees. Cook the meat in a large skillet over medium heat until browned, stirring to crumble.  Drain well and return meat to pan.  Stir in salt, pepper and tomato sauce and bring to a boil.  Combine the sour cream, green onions, and cream cheese in a small bowl and set aside.  Place the noodles in a casserole dish coated with cooking spray.  Spread the sour cream mixture over the noodles then top with the meat mixture.  Sprinkle the top with the shredded cheese.  Cover with tinfoil and bake at 350 for 25 minutes.  Uncover and bake an additional 5 minutes or until cheese is bubbly.  (Serves 6 people)

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.  

Poppy Seed Chicken

Ingredients:

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 (14.5 ounce) cans condensed cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 Tablespoon poppy seeds

Additional Ingredients to make it fancy:

1 teaspoon Worcestershire sauce

1 teaspoon celery salt

1 teaspoon minced garlic

1 T lemon juice

1/4 teaspoon pepper

Directions:

Preheat oven to 350 degrees.

Boil raw chicken breasts with salt and pepper until done. You can boil it with half an onion cut into large chunks to give it more flavor. Let chicken cool slightly and cut into one inch cubes. Place cubed chicken in a 9X13 casserole dish.
*Note: You can layer some cooked rice on the very bottom underneath the chicken so that it's a meal in one.

Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.
 

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
 

Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly. Serve plain or over rice.  

Andes Mint Cupcakes

Chocolate Cakes-

Ingredients:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling-

Ingredients:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract or 3 drops of peppermint essential oil

¼ cup powdered sugar

**I like more chocolate in the middle of the cupcakes so I double the filling recipe.**  

Directions:

1. Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

2. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.  

**If you would like a chocolate chunk in the middle of the cupcake let the filling cool for 5-10 minutes before filling the cupcake.  If you fill the cupcake when the filling is right off of the stove and hot the cupcake will soak it in.** 

Mint Buttercream Frosting-

Ingredients:

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract or 6 drops of peppermint essential oil

green food coloring

Directions:

1. Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well.

2. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

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.

White Chicken Chili

2 - 10 oz cans of chicken (or 1 lb of boneless skinless chicken)
1 Tbsp oil
1 Med onion
3 tsp. garlic powder
2 tsp. salt
2 tsp. ground cumin
2 tsp. oregano
2 cans chicken broth
1 can rotel
4 cans northern beans rinsed
1 container or 2 cups sour cream
1 cup whipping cream

In a large pot or skillet brown chicken in oil with onions and garlic powder

Add all the other ingredients (all spices, brother, rotel, and beans) except sour cream and whipping cream.

Bring to a boil and simmer uncovered for 30 minutes.

Remove from heat and stir in sour cream and whipping crea.

Chicken Enchilada's

Ingredients:
2-3 cups cooked diced chicken
1 1/2-2 dozen tortillas
2 cans cream of chicken soup
2 cups sour cream
1 small onion (chopped)
1 cup of cheese

Directions:
Sauté chopped onion in a pan until the onion is translucent and soft.  If you don’t the onions will not be cooked and be very strong.  Then add soup, sour cream and chicken mix together.  Heat to boiling.  Put 1/3 cup of mixture into tortilla roll up and place in a greased 9x13 pan cover with remaining mixture and sprinkle with cheese.  Bake at 350 until heated through for 20-30 minutes.