JUDY'S DISH

JUDY'S DISH
This is the 2nd McCleve pg 91.  We have this lots.  It was one of my favorites growing up and my family loves it too.  So easy to prepare.

Brown:
1# hamburger
1 chopped onion

Add:
2 cans (23 oz) Ranch Style beans
2 cans diced tomatoes (roughly 46 oz)

Simmer for 15 minutes.  Pour over regular Fritos (chili good too).  Top with grated cheese, tomatoes and lettuce.  Add hot sauce if desired.

DIY HARD TACOS

DIY HARD TACOS
http://www.onegoodthingbyjillee.com/2012/11/how-to-make-hard-taco-shells-in-your-ovenplus-a-recipe-for-baked-tacos.html

I was kinda surprised this really worked. I had my doubts.  Everyone really liked them. I didn't love the meat mixture, but thought it was okay.  Scott and the kids really liked it.  I would definitely make these again. So much healthier and cheaper than buying boxed taco shells.

UPDATE: SEE BELOW FOR RECIPE TO USE LEFTOVERS

HOW TO MAKE HARD TACO SHELLS IN YOUR OVEN, PLUS . . . A RECIPE FOR BAKED TACOS!

This recipe has got to be one of the bigger successes I have had in the kitchen in a long time! Everyone in the family LOVED these!  Not a speck was leftover, which is always a sign that it really and truly was a HIT.

This dish has so many things going for it, that there wasn’t much chance it would be a FAIL, but one never knows with me. :-)

First of all….it’s TACOS!  I honestly don’t think I’ve ever met anyone that doesn’t like tacos in one form or another.

It’s quick and easy to make.

It’s got a “Make Your Own”aspect to it…which always makes me happy.

AND…it’s gluten-free!

Oh yeah…and it’s delicious.

Let’s start with the DIY portion of this dish…making the taco shells.

I can count on ONE HAND the number of times I have actually ever purchased hard taco shells from the store. I like the way one guy referred to them in a comment I read. He called themoverpriced preformed tortilla shapes. lol.  That pretty much sums it up right there. They are always a disappointment. Especially since crisp taco shells are my favorite.

So this tip for making crunchy taco shells in your oven was mind-blowing to me. Why oh why haven’t I known about this before now!  All the wasted years that have gone by! ;-)

Let’s not waste another minute!

How to Make Your Own Baked Taco Shells

by Eating Well

Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. Lay the tortillas on a clean work surface and coat both sides with cooking spray. Then carefully drape each tortilla over two bars of the oven rack. Bake at 375°F until crispy, 7 to 10 minutes.

What??? That’s IT?? Ridiculously easy. The only thing that makes it even slightly difficult is having to do more than one batch. Of course, in hindsight, I could have definitely done another row of shells on the back of the oven rack. Oh well, next time…because there is definitely going to be a next time…and a next time…and a next time…

Now that we have our shells, we are ready to make Baked Tacos! Why I never thought of this before completely mystifies me. It makes perfect sense. I especially like how the cheese is nice and melty instead of cold like on a traditional taco.

I have posted my version of the recipe from Lynn’s Kitchen Adventures below…but you really just need to make taco meat/filling like you usually do, fill the shells and bake them casserole style! I decided to try a variation on Lynn’s recipe and we all liked it a lot! We might just have a new go-to way to eat tacos around here. (Just between you and me, I didn’t tell No. 3 son – aka The World’s Pickiest Eater – that there was refried beans in the taco meat…and he didn’t even notice. I think he ended up having six! lol. shhhhh)

Baked Tacos

Adapted from Lynn’s Kitchen Adventures

• 2 lbs ground beef
• 1 can refried beans
• 15 ounce tomato sauce
• 1 pkg taco seasoning or 2 – 3 Tablespoons of homemade taco seasoning)
• 1 – 2 cups shredded cheese (I didn’t measure)
• 18-20 hard taco shells (I think I used 15, but I crammed them pretty full)
• Your favorite taco toppings.

Brown ground beef. Drain off any fat and add refried beans, tomato sauce, and seasoning.
Spoon mixture into taco shells.
Place filled shells into a 9×13 pan, standing up. Sprinkle with cheese.
Bake at 400 for 10-12 minutes or until heated through.

As you can see from the picture…I topped my taco with a Tomatillo Salsa that I purchased at a local restaurant called Loco Lizard Cantina. It is THE BEST green salsa! I really need to figure out how to make a homemade version of it. It was soooooooo good on the baked tacos! (If anyone has a good recipe…please share!)

FRITO DISH

Made this dish with the leftovers.  We all really liked it.  I had the Fritos scoops.  Crushed them with hands so they weren't so big.  Didn't add any extra salt or pepper.  Put one cheese in the mixture and 1 cup on top with Fritos.  Had with fresh cut up tomatoes, lettuce and guacamole. 

Ingredients

1 1/4 pounds ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can mild green chiles, diced
2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
2 cups Fritos (or corn chips of your choice), divided
1 cup salsa
1/4 cup water
1 medium yellow onion, chopped
1 (1.25 oz.) package taco seasoning
kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º.
2. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
3. Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
4. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
6. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
7. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
8. Remove from oven, top with remaining Fritos and serve hot.

SNACK MIXES

CRISPIX MIX S'MORES

BEYOND TASTY!!! Found this on the back of a Crispix box. My kids love mixes like this - especially when traveling.

3 cups Crispix cereal

1 cup Teddy Grahams

---

1/4 cup butter, melted

1 T brown sugar

1/2 tsp. cinnamon

---

1 cup miniature marshmallows

1/3 cup M&M's

In a 9x13 mix cereal and Teddy Grahams. In a small bowl, stir together butter, brown sugar and cinnamon. Drizzle over cereal mixture. Stir until coated. Bake at 250 for 45 minutes, stirring every 15 minutes. Spread on foil. Cool completely.

Stir in marshmallows and M&M's. Store in airtight container at room temp for up to 1 week.

From Heather B. (LDS Foundation)
9 cups Golden Grahams or Rice Chex
8 cups Corn Chex
2 cups Coconut
1 cup nuts
Bring to a boil and boil for 2 minutes:
1 cup sugar
1 cup light karo syrup
3/4 cup butter
Pour on cereal. Cool and enjoy!

HEARTY MULTIGRAIN SNACK

We all really liked this - made it for FHE. Good one for the kids to help with. Needs to cool for about 30 minutes.

1 egg white

1/4 tsp salt

1/3 cup packed brown sugar

1 tsp cinnamon

3 cups MultiGrain Cheerios

1/3 cup chopped pecans

Heat oven to 300. Lightly grease cookie sheet.

In a large bowl, beat egg white on high speed until foamy; beat in salt. Gradually beat in brown sugar until thick and glossy. Gently stir in cinnamon, cereal and pecans until completely coated. Spread as thinly as possible on cookie sheet.

Bake 12-15 minutes or until set. Immediately remove cookie sheet to cold cookie sheet or large pan. Cool completely, about 30 minutes. Break into pieces. Store in airtight container.

GULOSH

Took to Oregon Coast for Gray/Nelson Olympics. Remember Mom bringing on camping trips. Fun part about Gulosh is you can put in it whatever you want.

Got from bulk section:

granola

M&M's

peanuts in hard sugar coating

Marshmallow Mateys

raisins

chocolate covered peanuts

Fruit Loops

Would be good to add: cranberries, dried banannas

READING REFRESHMENT (from Food & Family Magazine)

Alpha-Bits

Honeycomb

Waffle Crisp

Marshmallows

Raisins

Pretzels

Popcorn (only add if all is going to be eaten that day - or else it makes everything taste like popcorn)

SENT TO JAVAN:

Turned out really good and everyone liked. I think it would have been better if we would have added a Chex cereal or Cheerios.

Honeycomb

Cookie Crisp

Marshmallow Matties

Peanut M&M's

Peanut Butter M&M's

Raisins

Marshmallows

Peanut Butter filled pretzels

HOLIDAY SUGARED NUTS

Burrelle's cookbook pg. 40
Easy to make. Have taken to many parties. Goes over well.

POPCORN - using Whirley-Pop
Butterscotch Almond Popcorn Mix (popcorn cookbook pg. 10)
Make popcorn with 3/4 cup kernals and oil
Melt a bag of butterscotch chips (we like Guittard)
Put popcorn in a large bowl (we use biggest silver bowl). Add 2 cups slivered almonds. Cool on a cookie sheet or wax paper. Makes about 6 cups.
One of Lisa's and kids favorites.
Snap-Crackle Popcorn and Nuts (popcorn cookbook pg. 24)
About 2 hours before serving; preheat oven to 250. Placed popped popcorn, pecans and walnuts in lare roasting pan; set aside.
Prepare carmel coating. In a 2-quart sauce pan over medium heat. Heat sugar, butter, corn syrup and salt to boiling. Boil 5 minutes, stirring frequently. Remove saucepan from heat and stir in vanilla.
Pour hot mixture over popcorn mixture, stirring to coat well. Bake mixture for 1 hour, stirring occasionally.
Spoon caramel-covered popcorn onto waxed paper to cool, stirring occassionally to seperate. Store in airtight container and use within one week - shouldn't be a problem, this is very good! Makes 21 cups.

SWEET TOUCH GLAZED POPCORN (popcorn cookbook pg. 27)
Pour into popper:
1/3 cup kernals
4 tbsp sugar
4 tbsp oil
Cook on stove. Put on Pam sprayed cookie sheet to cool. Immediately soak popper in soap water.
CORNY SNACK MIX
Yum! Very good!
3 quarts popcorn (whirly pop 3/4 cup)
1 pkg (15 oz) Corn Pops
1 pkg (15 oz) corn chips (used Fritos)
2 pkgs (10-12 oz) vanilla or white chips
In two large bowls combine everything but the chips. Melt and pour over popcorn mixture. Cool in bowls or on two cookie sheets.
PRETZEL CEREAL CRUNCH
taste of home 2009 QUICK COOKING pg. 39
Was addicting! Made with chocolate chips (melted).