Tuesday, June 26, 2012

Taco Pizza

We eat a lot of taco, burrito, and enchilada dinners. We also like pizza, so when I saw this on pinterest I knew we'd love it. It's pretty much like a burrito, but with a crescent roll crust. We ate it for dinner, but you could also cut it up into small appetizer sized squares. I served it with a little sour cream...yum!

Taco Pizza
adapted from realmomkitchen.com
1 lb. ground beef
1 envelope taco seasoning mix
2 (8 oz.) cans Pillsbury crescent rolls
1 (16 oz.) can refried beans
3 cups shredded cheddar cheese or Mexican blend
1 cup chopped tomatoes
1 small can sliced black olives
4 green onions, chopped

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.
5. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately.
Makes 12 main dish servings or 48 appetizers.

BLT Chicken Salad

I'm always looking for new main dish salads for dinners in the summer. I took this salad to a gathering last week, and had enough leftovers to feed it to my family too. My 2 big kids ate it right up. I even got a "This is the best salad ever, mom". The dressing was good, easy to make, and interesting addition with the BBQ sauce. I also got to use some of my MANY cherry tomatoes we've been picking from our garden.

BLT Chicken Salad
adapted from tasteofhome.com
1/2 cup mayo
3 to 4 TBSPs BBQ sauce (I like Sweet Baby Ray's)
1 TBSP finely chopped onion
1 TBSP lemon juice
1/4 teaspoon pepper
8 cups salad greens (I used a bag of butter lettuce)
1 1/2 cups tomatoes, chopped
1-1/2 pounds boneless skinless chicken breasts, cooked and cubed (I marinated mine in a little BBQ sauce and then cooked it on my George Foreman grill.)
8 bacon strips, cooked and crumbled
2 hard boiled eggs, chopped

In a small bowl, combine the first five ingredients; mix well. Cover and refrigerate until serving. Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing. Makes 8 servings

Sunday, June 3, 2012

Easy Beef Enchiladas

This is another enchilada recipe that my family likes. It's pretty much the one from the side of a can of enchilada sauce, with a few changes. We like more cheese, and I like to add a little sour cream and some onions.

Easy Beef Enchiladas
1 lb. ground beef
1 small onion chopped (about 3/4 cup)
1 can (19oz or 20oz) red enchilada sauce, divided
3/4 cup sour cream
2 cups shredded cheese, divided
10 tortillas
chopped olives (optional)

1. Heat oven to 375 degrees. Lightly grease 13X9 inch glass baking dish. In a large skillet add onion and ground beef. Cook over med-high heat and stir until beef is browned; drain. Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese.
2. Spoon enchilada filling onto tortillas (about 1/4 cup each); roll up and place seam sides down in baking dish.
3. Combine remaining enchilada sauce and sour cream and pour over the top of the tortillas in dish. Sprinkle with remaining cheese and chopped olives if desired.
4. Bake 20 minutes or until hot.
Makes 10 enchiladas