A Walking Taco

Lunch is in the bag!

This is a fun way to serve it. 

 You don't even need plates!

All that's needed is a fork and a napkin.

 Use the individual size bag of Fritos or

 Doritos and crush them a bit in the bag, 

then open the bag and add a scoop

 of prepared taco meat filling.

 Top with taco fixins' shredded cheese, 

lettuce, chopped tomatoes, onions and

 taco sauce, whatever you want.

 It's delicious and portable for any outdoor 

activity; soccer game, tennis lunch, picnic, 

kid's party, tailgating, or just because.  

 I just used packaged taco mix and followed the 

directions.  If you need a large amount, make it in a

crock pot and you can keep it warm longer. 

 Have the toppings ready.

Of course you can also eat it on a plate

Somehow, it just tastes better in the bag!

Enjoy!

Tip: You can also slit the bag along the side for
a bigger opening.

Links: Between Naps On The Porch,
The Girl Creative, Designs By Gollum,
The Charm Of Home, My Romantic Home,

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Tex-Mix Stew

This zesty hamburger stew is a nice

 change-up from regular chili. 

Very little prep required. 

 Just seed and chop the peppers. You could even 

 use 1 C frozen chopped green and red peppers

 Brown the beef in a large deep pot for 5 minutes.

Stir in the peppers.

 Mix in the dry onion soup and the seasonings. 

 Add the canned vegetables.

 Stir in the water. 

 Simmer, covered, about 30 minutes.

Combine the 2 T flour and 1/4 C water in a jar. Stir 

into the stew; cook another minute, until thickened.

Serve with corn chips or homemade cornbread.

It's a tasty fall and winter dish that

 goes great with football watching...

if you're so inclined!

Tex-Mex Stew

1-1/2 lbs ground beef

1 green pepper, seeded and chopped

1 red pepper, seeded and chopped

1 pkg dry onion soup mix

1 T cumin

1 t garlic salt

1/2 t pepper

1/2 t oregano

1/4 t red cayenne pepper

1 can (15-1/2-oz) black beans

1 can (11-oz) corn niblets, drained

1 can (4-1/4-oz) diced green chilies

2 C water

Brown the beef in a 5-qt deep pot over 

medium-high heat for about 5 minutes. 

Stir in the peppers; then stir in the 

onion soup and seasonings. Mix in the water.

Simmer, covered for 30 minutes.

In a jar combine:

2 T flour and 1/4 C water

Stir into the  stew; cook until thickened,

about 1 minute. Serve with corn chips

or homemade cornbread. 

Enjoy!

Links: Between Naps On The Porch

Confessions Of A Plate Addict,

Dwellings, A Stroll Thru Life,

Coastal Charm, Stone Gable,
No Minimalist Here,
Designs By Gollum

The Shabby Creek Cottage,

 Common Ground,

The Girl Creative, French Country Cottage,

The Charm of Home, My Romantic Home

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Fiesta Quiche

I was in the mood for a quiche for lunch. 

Haven't made a quiche in ages and then I see 

several quiches this week on blogs. 

I had to make one. Luckily I had all the

 ingredients in the house for my Fiesta Quiche.

It's quick and easy. Just mix everything

together and pour into a prepared crust.

Use a large deep dish pie pan.

 I still had one store crust. 

Just unroll and into the pan it goes.

 It's great leftover the next day too. 

You can even cheat and make it without a crust

.....if you're in a hurry.

Fiesta Quiche

5 eggs

1-1/2 C whole milk

1/4 C salsa

1 can diced green chilies

1/2 C finely chopped onion 

2 C  monterey jack/cheddar cheese

9" unbaked deep pie shell

pinch of cumin, salt, chili powder, opt.

Whisk the eggs well. Whisk in the milk,

salsa, onion, green chilies, and 

optional seasonings, Stir in the cheese.

Shape the pie shell into a deep dish pan.

Pour in the filling. Bake @350 45 minutes

until puffed and center is firm.

Let cool for 10 minutes before slicing.

Enjoy! 

Links: Designs By Gollum

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Barbecued Chicken and Black Bean Burritos

This dish is something everyone will like. 

It has an unusual ingredient....barbecue sauce.

Add a salad and you have a fast, tasty and 

nutritious dinner.

 This make 4 large burritos.

 Saute cut-up chicken, onion and garlic.

 Add a can of black beans, and barbecue sauce.

 Stir well and heat through.

 Sprinkle the top with cheese and let it melt.

 Scoop unto tortillas; top with sour cream.

Roll up and enjoy! Easy!

Barbecued Chicken and Black Bean Burritos

3/4 lb boneless chicken breasts, about 3

1 small onion, about 1/2 C chopped 

1 clove garlic, about 1t minced

1 T olive oil

1 can (15oz) black beans, drained and rinsed

1/3 C barbecue sauce

1/2 C shredded cheddar cheese

4 large (10-inch) flour tortillas

1/4 C sour cream

Cut the chicken into bite-size pieces.

Heat oil in a large skillet over medium heat. 

Add chicken, onion and garlic. Season with 

a little salt and pepper; cook for about 8

minutes or until chicken is done, stirring 

occasionally. Stir in  the barbecue sauce and

beans. Reduce heat and stir well to coat the 

chicken with the sauce. Sprinkle the cheese evenly

over the top and continue to cook until the cheese

 melts. Warm the tortillas in a dampened paper

towel in the microwave for about 45 seconds.

Scoop about 1/2 C chicken mixture down the 

center of each tortilla; top with a dollop of

sour cream and roll up.

Enjoy!

Links: Stone Gable

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Crock Pot Cream Cheese Chicken Chile

Here's a super easy crock pot dish.

It starts with  two frozen chicken breasts.

Put all the ingredients in a crock pot.

Drain and rinse the beans.

Give it a stir and top with cream cheese.

Cook on low for 6-8 hours.

If you're home stir after 2 or 3 hours to blend
 in the cheese. Or just stir when you get the chance.
Shred the chicken before serving.

Serve over rice. 

Some chopped cilantro would be nice.

Crock Pot Cream Cheese Chicken Chili

(that's a mouthful!)

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells.
Serves 4

(This would also make an excellent dip!)

Enjoy!

Links: Funky Junk, Stone Gable,
Savvy Southern Style, Designs By Gollum

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Arroz con Pollo

This makes one 9x13 baking dish, but I divided it into two 8x8. One to bake now and one to freeze for later. You can also double the recipe and make two 9x13 dishes. Freeze one for nights when you just want to pop something homemade into the oven and relax.

Gather the ingredients in an assembly line for easy preparation.

 I used three very large chicken breasts and sliced them in half.

Cook your rice, unless you have saved-overs.  

 Spread the rice in the bottom of a greased baking dish.

 Layer on the beans.

 The corn is next.

 Season the chicken on both sides with garlic salt and pepper. Lay on top. 

 Combine the chicken broth, salsa, spaghetti sauce, (I had some leftover from the Spaghetti Pie), 

red peppers, scallions, cilantro, cumin and minced garlic.

 Pour the sauce mixture evenly over the top.

 Sprinkle the cheese over the top.

 If  making one for later. Layer the pan in foil and fold over to seal.

After it's frozen, remove it from the casserole and put it into a freezer bag and label it.
Arroz con Pollo-Date-Bake 350 for 45 minutes
Use within 3 months. Thaw in the refrigerator and bake as directed.

 Bake at 350 for about 45 minutes.

 I like to sprinkle more chopped cilantro on top.

A margarita goes very nicely with this!

Arroz con Pollo

2 C cooked rice

1 15-oz can black beans, drained

1 C frozen corn

6 boneless chicken cutlets

2 t garlic salt

1/2 t pepper

1/2 C chicken broth

1 C salsa

 1 C marinara sauce

1/2 C sliced red pepper

1/2 C chopped green onions

1/4 C chopped fresh cilantro

1/4 t cumin

1 t (about 1 clove) minced garlic

1 C grated cheese

Spray 9x13 baking dish with cooking spray. Spread the rice over the bottom, then the beans, corn and seasoned chicken. Combine the chicken broth, salsa, spaghetti sauce, red peppers, scallions, cilantro, cumin and minced garlic in a medium mixing bowl. Spread the sauce evenly over the dish. Sprinkle the cheese on top. Bake at 350 for about 40-45 minutes.

Enjoy!

(tip: Cook 3/4 C rice and 1-1/2 C water, salt, butter, will give you the 2 C rice in 20 minutes.)
Links: The Charm Of Home, EKats Kitchen

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