1package (1 oz) Old El Paso® taco seasoning mix
1 1/2cups Old El Paso® Thick ‘n Chunky salsa
1lb lean (at least 80%) ground beef, cooked, drained
1can (16.3 oz) Pillsbury® Grands!® biscuits
1cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1cup sour cream, if desired
- In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
- Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
- Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
If you’re watching fat grams, use reduced-fat sour cream or reduced-fat or fat-free plain yogurt instead of regular sour cream. To complete the menu, add a crisp green salad of romaine lettuce topped with fresh orange slices drizzled with your favorite reduced-fat dressing.
I can hardly wait to try this!!! It sounds delicious!! I found this on the Pillsbury website.
I only have the preparation photo now because this is in the crock pot as I type! I’ll update later! 😉
I found this recipe on a few different sites. One version called for milk in the recipe as well, but I opted for this one from food.com. I adjusted the bacon bits (4 tbsp) and garlic (1.5 tsp).
2 tablespoons bacon bits
1 teaspoon minced garlic
1 (1 ounce) package hidden valley ranch dressing mix
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
4 boneless skinless chicken breasts
egg noodles, Prepared
Combine first 5 ingredients in a medium bowl.
Pour over chicken in crock pot.
Cook on high 3-4 hours or until chicken is done.
Serve over noodles.
This is a super quick enchilada recipe that is easy to spice up or tame. Use hotter salsa or more chili powder to add some kick. I use 1 tsp of chili powder and mild salsa since I’m sharing with a 2-year old!
I have made this dish before when in quite a rush using canned premium chicken chunks, so that is a way to make this an even faster meal.
If you use wheat tortillas, you will definitely have to warm them a bit first to make them supple enough to roll. Just place them in the microwave with a few damp paper towels among the stack. It doesn’t take long to warm them in the microwave, so don’t overheat or they will become rubbery!
Prep: 15 minutes Bake: 40 minutes Makes 5-6 servings
1 can of condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
1-2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 flour tortillas (6″ or larger), warmed
1 small tomato, chopped
1 green onion, sliced
Heat oven to 350 degrees F. Stir soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11x7x2 baking dish.
Pour remaining soup mixture over filled tortillas. Cover baking dish.
Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
This recipe is new from All You magazine!
I had to make substitutions, but I figured it was worth a try…let’s see how some of these substations work out!
I substituted fresh ginger for ground (I didn’t want to sub this one, but I didn’t have a choice.) I will prep and freeze some fresh ginger in the future.
I also substituted minced garlic for fresh, sour cream for yogurt and I left out the almonds (last one by family request.) I will have to substitute for heavy cream as well. I wanted to see if I can make this recipe without buying too many special items…I hate to buy something perishable for one recipe when the rest ends up going to waste before it is used again.
The substitute for many of these items can be found under the category FYI. Take a look or do a search of the blog.
- 4 tablespoons unsalted butter
- 2 onions, thinly sliced
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 2-inch pieces
- 1 2-inch piece fresh ginger, cut into 1/2-inch slices
- 4 cloves garlic, coarsely chopped
- 1/2 cup slivered almonds
- 1 cup plain yogurt (not nonfat)
- 2 teaspoons garam masala
- 1 teaspoon salt
- 1 15-oz. can diced tomatoes, drained
- 1/4 cup heavy cream
- 3 tablespoons chopped fresh cilantro, optional
1. Melt butter in a large skillet over medium-high heat. Add onions and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Scrape into slow cooker. Place chicken pieces on top.
2. Combine ginger, garlic, almonds, yogurt, garam masala and salt in a food processor and process until smooth, scraping down sides of bowl with a flexible spatula as necessary.
Add tomatoes and pulse once to combine. Pour mixture over chicken.
Cover and cook on low until chicken is tender, 4 to 5 hours. Stir in heavy cream, cover and cook until warmed through, about 5 minutes. Sprinkle with cilantro just before serving, if desired.
Oh, yum!!! Such an easy way to get great carnets!
Prep 10 minutes Cook 6 hours Serves 8
1 3-pound boneless pork shoulder, cut into 2-inch chunks, trimmed of excess fat
2 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp dried oregano
1 large onion, quartered
3 cloves garlic
Sprinkle pork with salt, chili powder, cumin and oregano. Place in slow cooker with onion and garlic. Cover and cook on low until meat is tender and falling apart, about 6 hours. Shred pork using two forks; serve hot.