Crockpot Taco Meatloaf

Crockpot Taco Meatloaf

2 lbs ground beef

1 egg

1 C Fritos, Doritos or tortilla chips, crushed

 

1/2 C sour cream

2 Tbsp. taco seasoning

1/3 c C salsa

1/2 C Mexican style cheese, shredded

Nonstick cooking spray

Mix all of the ingredients in a large mixing bowl. Spray a crockpot with nonstick cooking spray, Press meat into the bottom of the crockpot. Cook on low for 8 hours or until cooked through to 160 degrees. Cut into wedges or slices to serve.

Crockpot Cheesy Potatoes and Ham

Crockpot Cheesy Potatoes and Ham

1 (32 oz) pkg frozen hashbrowns O’Brian

2 C shredded cheddar cheese

2 C sour cream

1 (4 oz) can green chilies

1 (10 oz) can cheddar cheese soup

2 C ham, cubed chopped

Pepper to taste

Nonstick cooking spray

 

Spray a crockpot with cooking spray. Mix all the ingredients in a large bowl and pour into the crockpot. Cook on low for 3-5 hours or until heated through.

Seven Layer Toatadas

Seven Layer Tostadas

1 (15oz) can vegetarian refried beans

1 container guacamole
1 C sour cream
1 Tbsp Taco Seasoning
Mexican Cheese Blend
2 chopped tomatoes
2-3 thinly sliced green onions
1 sm can sliced black olives
1 pkg tostada shells 

Heat refried beans until warm. Stir taco seasoning into the sour cream. On each tostada layer refried beans, guacamole, seasoned sour cream, cheese, tomatoes, green onions, and olives. Serve.  

Layered Ground Beef Casserole

Layered Ground Beef Casserole

1 lb ground beef

3 garlic cloves, minced

Salt free seasoning to taste

1 tsp sugar

2 (8oz) cans tomato sauce

8 oz egg noodles

1 C sour cream

1 (8 oz) pkg cream cheese, softened

2 C Cheddar cheese, shredded

Heat oven to 350°F. Brown ground beef and add in garlic, salt free seasoning, sugar and tomato sauce. Simmer on low for 15 minutes. Meanwhile cook and drain egg noodles according to package directions. Combine sour cream and cream cheese together in a small bowl until it resembles cottage cheese. In a 9x13 inch baking dish layer ½ the noodles, ½ the meat mixture, top with the sour cream mixture, spread out as evenly as possible, add remaining noodles, remaining meat mixture and top with the cheddar cheese. Bake for 20 minutes or until heated through and cheese is melted.

Southwestern Hamburger Skillet

Southwestern Hamburger Skillet

2 C egg noodles

1 (10 oz) can condensed tomato soup

1 lb. ground beef

Salt free seasoning to taste

1 (15 oz) can kidney beans

Shredded cheddar cheese for garnish

Sour cream for garnish

3 green onions, sliced, for garnish

Prepare egg noodles according to package directions and drain. In a large skillet brown ground beef and drain off any fat. Add tomato soup and beans to ground beef, season to taste. Add noodles and stir gently to combine. Top with cheese, sour cream and green onions if desired before serving.

Fish Tacos

Fish Tacos

1/2 C. sour cream
1/2 C.  mayonnaise
1/4 C.  chopped fresh cilantro
1 (1.25 oz) pkg. taco seasoning mix, divided, or homemade equivalent

1 lb. firm fish fillets, cut into 1-inch pieces, I used tilapia
2 Tbsp. oil
2 Tbsp. lemon juice
12 corn tortillas, warmed
shredded cabbage
chopped tomato
Taco Sauce or hot sauce

Combine sour cream, mayonnaise, cilantro and 2 tablespoons taco seasoning in a small bowl. Mix oil, lemon juice and remaining seasoning then combine with fish pieces, place into a large skillet over medium heat, cook, stirring constantly, for 4 to 5 minutes or until fish flakes easily when tested with fork. Fill tortillas with fish mixture. Top with cabbage, tomato and sour cream mixture and taco sauce if desired.

Chicken Enchilada Pasta

Chicken Enchilada Pasta

3 chicken breasts, cooked and shredded
2 Tbsp. oil
2 garlic cloves, minced
1 onion, diced
1 red pepper, diced
1 (4oz.) can diced green chilies
2 tsp. chili powder
1 tsp. cumin
2 (10oz) cans green enchilada sauce
2/3C red enchilada sauce
2 C shredded Colby Jack cheese
1 cup sour cream
8 oz penne pasta, cooked, drained, and kept warn

For garnish: avocado, chopped green onions, black olives, chopped tomatoes, sour cream

Heat the oil in a large skillet and cook onions, red pepper and garlic for about 5 minutes or until tender.  Add chicken, green chilies, cumin, chili powder, and enchilada sauces.  Simmer over low heat for 10 minutes. Add cheese and stir until the cheese is melted and heated through.  Add sour cream and stir until well mixed and heated through. Serve sauce over pasta. Garnish  with avocado, tomato, green onion, and sour cream if desired.

Baked Potato Salad

Baked Potato Salad

4 Lg. baking potatoes, leave skins on
2 C. sour cream
3 chopped green onions
4 strips of cooked bacon, chopped
2 cups of shredded cheddar cheese
salt
pepper

Preheat oven to 400 degrees. Scrub four baking potatoes, pierce with fork and bake on a baking sheet bake in middle of oven 1 hour, or until tender. Let cool then cut potatoes (with skin) into 1/2-inch cubes. In mixing bowl, combine potato cubes, sour cream, green onion, bacon and shredded cheese. Season with salt and pepper to taste.