Mexican Lasagna

Mexican Lasagna

This is really delicious. I have made it far too many times! I like to serve it when we're expecting just a little company. Wouldn't want to make it for a big crowd. Not enough for me! ;)

Ingredients:

1 lb ground beef
1 jar salsa
6 corn tortillas
1 can refried beans
1 c. sour cream
1 package pre-shredded Mexican blend cheese
Chopped fresh tomatoes and chopped scallions for garnish

1. Preheat oven to 400.
2. Mist a large skillet with Veg. oil cooking spray, and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through, 4-5 min. Stir in 1/2 c. of the salsa. Set beef mixture aside.
3. Spread the remaining salsa in the bottom of the 10 in. glass pie pan. Top with 3 of the tortillas. Spread half of the beans over the tortillas, then half of the meat mixture, the 1/2 of the sour cream, then 1 c. of the cheese. Top with remaining 3 tortillas and repeat the layers, ending with all but 1/4 c. of the remaining cheese. Cover the pie pan loosely with aluminum foil. 
4. Bake the lasagna until it is hot throughout and the cheese has melted, 20-25 min. Remove Mexican lasagna from the oven, let it rest for 5 min, then cut it into wedges or spoon servings onto plates, garnished with the remaining 1/4 c. cheese and chopped tomato and scallions. Serves 6-8

Easy Taco Salad

Tacy's Taco Salad

Ingredients:

1/2 lb. ground turkey

1/3 small onion, chopped

Taco shells, broiled and broken into pieces

Spinach

Mexican shredded cheese

Taco Seasoning

Taco Sauce

Brown your ground turkey in a little bit of olive oil, with chopped onions. Add taco seasoning and taco sauce. Melt cheese over the meat.

Meanwhile, put your broiler on LOW and let the taco shells get crispy, 1-3 min. Keep watch!

Serve with rice, spinach and fruit salad.

Enchiladas~ 3 Ways

Enchiladas are one dinner that are delicious and easy to make, but sometimes too spicy for kids. I'm currently loving the green enchilada recipe from this book (Annette's Enchiladas).

And yet, this is the way I usually make 'em. Here are three ways to make Enchiladas- in one pan! - so even the little ones at the table are happy. And this is the most important thing about sitting down for a meal- to see tiny tummies leave full and to see happy tots by the end of your meal.

You will need:

3 chicken breasts
Chipotle Salsa
3 tbsp. homemade Taco Seasoning
2 small cans of enchilada sauce
tortillas
Mexican shredded cheese

~Preheat Oven to 400.

1. Combine 3 breasts of chicken and 1/2 container of salsa with Taco Seasoning in a slow cooker. I like Chipotle Restaurant-style Salsa for a unique kick in the flavor of the chicken.

2. Cook on high for 4-6 hours.

3. Tear or cut apart your chicken until shredded. Combine with 1 c. shredded cheese and Reserving about 1/2 c. chicken, enchilada sauce.

4. Add chicken with sauce and chicken without sauce to tortillas. Add extra cheese to 1/4 of your tortillas for the cheese-lovers at the table.  Top with enchilada sauce and shredded mexican cheese. Put kids' enchiladas on the side to tell them apart from the rest!

5. Bake for 20 min. on 400. Enjoy- these are delicious! My kids loved these- even my picky eater.