ALTON BROWN LENTIL SOUP

ALTON BROWN LENTIL SOUP
We all really liked this.  Scott just started eating plant based so I did 1 can (15 oz) chicken broth and the rest vegetable broth that I made myself (frozen vegetable scrapes boiled down and some vegetable concentrate added)

Alton Brown Lentil Soup
https://www.food.com/recipe/alton-browns-lentil-soup-369791?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

2 tablespoons olive oil - didn't add
1 cup onion (chopped finely) - any onion will work
½ cup carrot (chopped finely) - used 1 cup
½ cup celery (chopped finely) - used 1 cup
2 teaspoons kosher salt - did 1 kosher and 1 iodized
1 lb lentils (culled & rinsed)
1 cup tomatoes (peeled & cubed)
1 quart chicken broth
1 quart vegetable broth
½ teaspoon coriander (ground) - at the end used 1 drop fennel and sprinkled in more cumin 
½ teaspoon cumin (ground)
½ teaspoon grains of paradise (ground) - can substitute black pepper/cardamom

with salt, sweat the onion, carrot, and celery in hot olive oil.
add the broth, tomatoes, lentils and seasonings.
bring to a boil.
reduce heat and cover, cooking about 35-45 minutes.
blend if desired (I do not blend).

MEXICAN PIZZA

http://butteryourbiscuit.com/mexican-pizza/

MEXICAN PIZZA
We all really liked this.  I have another one I have made in a springfoam pan (TACO BAKE).  We like that one as well, but this one was easier and faster clean up.  Put some cheese on the inside as well.  See recipe for changes.  Put sour cream and guac on top.  Yum!

• 1 pound ground beef
• 1 packet taco seasoning (did 1 T)
• ¼ cup water
• 8 (6-inch) flour tortillas
• 1 (16 ounce) can refried beans
• 2 8 oz jar taco sauce (only used 8 oz)
• 1½ cup shredded cheddar cheese - just sprinkled
• 1½cup shredded pepper-jack cheese - just sprinkled
• 1 large diced tomatoes
• 1 can sliced olives
• ½ cup vegetable oil
• green onions sliced
• sour cream, optional
• guacamole, optional

1. Preheat oven to 400 degrees F.
2. In a large skillet heat the oil up on medium heat.
3. Fry each tortilla in the oil just until lightly browned and crispy, remove and set aside on paper towels
4. Meanwhile, cook the ground beef in a large skillet over medium-high heat. Drain grease. Add taco seasoning and ½ cup taco sauce. Bring mixture to a boil, then reduce heat to medium-low. Stir and simmer for 10 minutes. Remove from heat.
5. In a small pan on medium heat warm the refried beans
6. Place a single layer of the beans on the crispy tortillas, followed by a layer of the taco meat, Top with another tortilla. Spread 3-4 tablespoons of taco sauce, sprinkle some cheddar and jack cheese and top with a few tomatoes and olives.
7. Bakes in the oven for 10-12 minutes or until cheese is melted and bubbly
8. Remove from oven let set for 5 minutes top with green onions and slice

COWBOY CORN SALAD

COWBOY CORN SALAD
We love this recipe and it is so pretty.  It is found in the Cowboy Cookbook pg 49.  Is super easy to double.

2 16 oz cans whole kernel corn, drained
1 cucumber, peeled and chopped
2 stalks celery, chopped
1/2 -1 onion, diced
1 green bell pepper, diced
1 tomato, diced
1/2 cup Miracle Whip (I have also done mayo and added a little sugar)
garlic to taste
salt to taste

Combine all ingredients. Keep in fridge.  This is not only tasty, but festive looking.  Makes about 6 cups.

TACO BELL CRUNCHWRAP SUPREME

TACO BELL CRUNCHWRAP SUPREME
We all really liked these.  Fun to make.  Kids can easily help (kinda like an assembly line).  We have made them twice once with beef and once with beans.  Would like to try chicken.  I like to do 1/2 of a tostada shell, it makes it easier to wrap.  Want to try the baja sauce.  Found a recipe on pinterest for it.  Still need to try it.  This would be fun to have with the missionaries or take to someone.

http://me.popsugar.com/food/Taco-Bell-Crunchwrap-Supreme-40822806

1 pound ground beef (refried beans good too)
1 packet taco seasoning mix
3/4 cup water
1 can nacho cheese (I have only used real cheese)
8 burrito-size flour tortillas
6 tostada shells (if you only use 1/2 - 3/4 it is easier to wap)
1 cup sour cream
2 cups lettuce, shredded
1 cup tomato, diced
1 cup Mexican cheese blend
Cooking spray (I used oil)
  
In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease, and stir in the taco seasoning mix and water. Cook according to the package directions. 

Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them. 

Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce, and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell, and top with lettuce, tomato, and shredded Mexican cheese. 

To fold the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered. 

Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the other side until it is golden brown. Serve immediately. 

BAJA SAUCE

place in a blender or food processor:
1/4 or a red bell pepper
1 small jalapeno seeded, chopped
2 T diced onion

Mix:
6 tsp above mixture
1/2 c mayo
1/2 c sour cream
1 T vinegar
1/4 tsp pepper, garlic powder & cumin

SIT OVERNIGHT - VERY IMPORTANT!

SEVEN LAYER DIP

SEVEN LAYER DIP
Easy to make.  I used guac dip instead of avocados.  My kids didn't really eat but I think it was because they weren't really hungry.

Layer in a 9x13:
2 can black beans refried beans
2 ripe avocados mixed with 1 tsp garlic powder
8 oz sour cream mixed with 1/4 c mayo and 1-2 T taco seasoning
shredded cheese (used mexican), tomatoes or 1/4 c Rotel, sliced olives and sliced green onions

BREAKFAST PIZZA

TROY'S BREAKFAST PIZZA
This came from the Cowboy Cookbook pg 181.  We all really liked it.  The Crescent rolls didn't work right so I quickly made pie crust.  Turned out good.  Pizza dough would work too.

UPDATE: Tried making in 9x13 stoneware.  Dough was too thick.  Stick with cookie sheet or maybe try really big pyrex so eggs don't go off edge.

This is for one cookie sheet:
2 cans of Crescent dinner rolls or pie crust or pizza crust
1 # pork sausage, cooked 
slice of ham, cooked 
2-3 pieces bacon, cooked
2 cups frozen hash browns, thawed
2 cups grated cheddar cheese (any cheese will do)
7 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese

Preheat oven to 375.  Put down crust on cookie sheet.  Put on meats.  Sprinkle on hash browns, then cheddar cheese.  Beat eggs with  milk and add salt & pepper.  Pour over top of pizza.  Top with Parmesan cheese.  Bake for 30 minutes.

BREAKFAST PIZZA
We all really, really liked this.  Was very filling.  A meal by itself of with a veggie or fruit.  We broke off our crust and put honey on it.

Made a biscuit crust (used recipe Cowboy cookbook pg. 202) Was thick could 1/2 recipe for a thinner crust.  Could also use prepackaged biscuit dough.

4 cups sifted all-purpose flour
8 tsp baking powder
2 T sugar
1 1/2 tsp salt (only did 1 tsp)
6 T butter, softened
6 T Crisco
1 1/2 cups milk (had 1/2 1/2 that needed to be used)

Preheat oven to 450.  Sift flour, baking powder, sugar and salt into a bowl.  Cut in butter and Crisco until mixture resembles coarse meal.  Stir in milk with a fork to form a soft dough.  Turn onto a floured board and knead for 30 seconds.  Rolled out onto round stoneware.  Bake for 10 minutes.

Topped crust with the following in this order:
*Italian seasoning, sprinkled
*cooked - Scrambled eggs (did 8 with chopped spinach - could easily do more eggs)
*Shredded parmesan cheese
*cooked italian sausage (could omit this - just had some on hand)
*fresh or canned diced tomatoes (I didn't realize I grabbed a stewed tomatoes.  So I drained on a paper towel and diced.  Worked well!
*precooked bacon (did 8 slices) tear and sprinkle
*sharp cheddar cheese (any cheese would do)

Broil until cheese melts. 

BREAKFAST PIZZA
This came from The Friend.  We really liked it.  I liked you made it in a 9x13.  Was easy!

6 slices bread
8 eggs
2 T water
1/2 tsp Italian seasoning
3/4 cup chopped olives
24 slices pepperoni
3 cups shredded mozzarella or cheddar cheese

Preheat oven to 400.

Cover the bottom of a greased 9x13 pan with the bread slices.  If necessary, trim the bread to fit.

In a medium bowl, beat the eggs,  water and seasoning together.  Pour evenly over the bread.

Arrange the pepperoni on the casserole.  Then cover with the chopped olives and shredded cheese.

Bake the casserole for 20-25 minutes or until the eggs are fully cooked.

CHIP DIP

BEAN CHIP DIP

I saw this recipe in either the diabetic or weight watchers.  We liked it.  Good with tortilla chips.

1 can beans, rinsed & drained (I did black but any would work)
1 small red onion (white would be okay too)
Avocado
lime juice
salt

Could also add tomatoes or cilantro. 

QUICK BASIC SALSA

QUICK BASIC SALSA

Lisa made this for a party we had.  It was yummy and disappeared quickly.

This is a great salsa for any occasion. Use in burritos, tacos or with your favorite tortilla chips. It's really easy and tastes great!

INGREDIENTS

• 2 cups seeded, chopped tomatoes (6-7 medium tomatoes)
• the leaves from one bunch of fresh cilantro, chopped*
• 6 cloves fresh chopped garlic
• 1/2 an onion chopped
• 1 jalapeno, finely chopped
• 1/2 teaspoon salt
• about 1 tablespoon lime juice

• Prep Time: 10 minutes

Mix all ingredients until well incorporated. Refrigerate overnight for maximum flavor.

*If you grab a handful of leaves from the top of the bunch and pull them out firmly, you will get mostly leaves. If a few stems are in there, it's okay.

None

Just ok. -Romas or sweet but firm hot house tomatoes. -Cut the cilantro and garlic in half. -Nix the ubiquitous jalapeno for a serrano or two. Refined heat. -Double the lime juice. -Add a tablespoon of wine or rice vinegar. Adds a tang and extents shelf life. -1/4 tsp white pepper, adds different kind of heat. What's unique about this salsa you get all five flavors. Sweet. Sour. Hot. Bitter. Umami.

BBQ CHICKEN SALAD

BBQ CHICKEN SALAD
We had this at Justin & Jennifer's house when we stayed with them before the Maner Family Reunion June 2014.  It was so yummy and everyone loved it.  Jenn layered it on a big platter (which looked way cool).  I used a 9x13.  Didn't look as pretty, but worked.

Serves approx. 8

1/2 head iceberg lettuce, cut up
1 large bunch romaine lettuce, cut up
1 cup jicama, diced into 1/4" cubes
1 cup frozen white corn - rinse under cold water & drain
1 can black beans - drain & rinse
2 cups pepper jack cheese - coursely grated
3 medium tomatoes, dice
1-2 avocados, dice
juice of 1/2 lime, drizzle over avocado
1/4 cup cilantro, minced
---
dressing:
1 cup buttermilk
1 cup mayo
1 pkg ranch dressing mix
---
marinate:
2# chicken tenders
1/4 cup olive oil
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp kosher salt
---
pepper
---
1/2 cup bbq sauce (Sweet Baby Ray's is the best!)

Place chicken tenders in a Ziploc bag and marinate in oil, soy sauce, garlic and salt for 1 hour.  Make dressing and chill.

Place tenders on broiler pan and season with fresh ground pepper.  Broil 4-6 minutes per side.  Watch closely.  Let rest 10 minutes before dicing into 1/2" cubes, then toss with bbq sauce. (I just cooked on griddle).

On a large platter (or 9x13) layer lettuce, jicama, corn, black beans, cheese and tomatoes.  Top with warm bbq chicken and avocados.  Sprinkle on cilantro.

Serve immediately with ranch dressing and garlic bread (we had toast - biscuits would be good too - or scones)

FIESTA CHILI MAC

FIESTA CHILI MAC by NancyCreative, adapted from Ragù's Family Favorite Chili Mac
http://nancycreative.com/2014/02/17/fiesta-chili-mac/

Everyone really liked this - especially Scott.  I served it with a veggie side (did palatable sweet potatoes) and Fritos.  used mozzarella for half the cheese and plain greek yogurt in place of some of the sour cream.  Used a leek I had from bountiful baskets in place of the onion and green onion.

Makes 6 to 8 servings in a 9" deep dish microwave-safe pie plate (or you can use an 8x8" or 9x9" square microwave-safe baking dish)

1 lb. lean ground beef
1 small yellow onion, finely chopped
1 medium green bell pepper, finely chopped
1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
1 1/2 Tablespoons chili powder
8 ounces elbow macaroni, cooked and drained
2 cups (8 ounces) shredded sharp cheddar cheese, divided (had mozzarella on hand so used 1 cup mozzarella and 1 cup cheddar)
1/3 cup sour cream, plus a dollop for the top (didn't have enough sour cream used plain greek yogurt)
2 green onion stems, finely chopped
1/3 cup chopped tomato
Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives (didn't do either of these but would have been good)

Grease or spray a 9" deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8x8" or 9x9" dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or  cook it while your ground beef is cooking.

Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.

Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.

Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.

Spoon this mixture into your greased 9" deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8x8" or 9x9" baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish). It will look like this in a pie plate–quite a hefty mound!

Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.

Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You'll want to add your toppings quickly so you can serve this dish while it's nice and hot!

TACO SALAD

TACO SALAD
Probably kinda silly to post a recipe for this, but made it tonight and my family loved it!  Decided to add to blog so I remember to make it more.  Would be a great summer meal.  The recipe calls for fritos.  Instead of adding chips to salad I had a bag of Fritos and Doritos and let each person decide.  I also didn't add the dressing because some wanted Ranch instead.  I added black beans.  I think corn would be good too.  I had turkey on hand so that is what I used.  Didn't use a whole packet of taco.  Tasted great!

http://www.thirtyhandmadedays.com/2014/01/moms-taco-salad/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+30handmadedays+%2830days%29

Mom's Taco Salad

Ingredients

• approx 8 c. of romaine or iceberg lettuce, chopped
• 1 lb ground beef or turkey, browned
• package of taco seasoning or less
• 2 tomatoes, chopped
• 1 1/2 c shredded cheese (more if you want it extra cheesy)
• 2 cups of Fritos, Dritos, tortilla chips
• 1 small can sliced olives (optional)
• 1 small bottle Catalina Dressing
• can of beans, optional

Instructions

• In a skillet, brown beef or turkey and drain. Set aside and cool while preparing the other ingredients.
• In a large bowl, combine lettuce, grated cheese, and olives.
• Prior to serving, add cooked ground beef /turkey and corn chips.
• Combine with other ingredients.
• Drizzle salad dressing over salad mix and toss salad until the desired amount of dressing is used.

Notes

Optional add ins - avocado, sour cream, corn, black beans

TOMATO SOUP

• Plant based roasted tomato soup
• Took awhile to make but so worth it. Yummy! Can easily double or triple recipe.
• 
  
• 15 whole roma tomatoes
• 3 whole heads garlic peels left on
• 1 whole onion cut into eighths
• 1 handful fresh basil stems removed and chopped
• 2 tsp brown sugar
• 1/4 tsp celery seeds
• 1 splash low sodium soy sauce
• 1 1/2 cups tomato (or vegetable) juice V-8 Low sodium brand works well
• 1/2 tsp apple cider vinegar
• 1/4 cup oat milk
• 1-2 splashes Cholula hot sauce hot sauce of your choice works as well
• 1 tsp fresh black pepper
• 2 tsp Italian seasoning
• 2 cups vegetable stock

Instructions

1. Preheat oven to 400 degrees F

2. Cut the Roma tomatoes in half and place on baking sheet 

3. Wrap the garlic heads in foil and place on the baking sheet with the tomatoes

4. Add the onions to the baking sheet along with the tomatoes and garlic

5. Roast the veggies in the oven for 45 minutes to an hour.  They are done when the tomatoes are giving off juice and the onions are blackened on the tips but not burned overall.

6. Once the tomatoes, garlic and onions are roasted, set them aside to cool to touch. Then, squeeze the roasted garlic cloves out of the skins, discard the skin and set aside the roasted garlic cloves.

7. In a blender, blend garlic, onions, and tomatoes, hot sauce,  1 to 1.5 cups of the vegetable stock, 1 cup tomato juice a little at a time until smooth.

8. Add 1/2 of the basil and blend

9. Pour mixture into a large sauce pan, heat on medium heat, adding the Italian seasoning, celery seeds, brown sugar, oat milk, pepper to taste, a splash of hot sauce to taste and a splash of low sodium soy sauce and the rest of the milk to taste.

10. Taste and if it's too sweet, adjust with a little apple cider vinegar.  If it's too sour, sprinkle in more brown sugar. 

11. Serve warm soup and enjoy!

TOMATO SOUP 
Tami Nikolaus (Lisa got this recipe from Mom)
I love this soup!  Can't wait to have some this winter with grilled cheese.
I made this at Lisa's house.  I got 8 quart zip lock bags.  Use 3 big pots (one needs a good lid), biggest silver bowl, glass measuring (4 cup) with a handle, big slotted spoon, big cup to put zip lock in to pour soup.

Use large pan with good lid
6 onions
2 large Red Bell Peppers - green works too
6 stalks of Celery
Small head of Garlic (to taste) - 1 heaping T minced garlic
Cook adding no liquid - slowly - 30 min to an hour
Vegetables should be soft especially the celery

While vegetables are cooking heat up water in a big pot until boiling.  Wash and put in as many tomatoes as will fit.  Cook for 3 minutes.  Once 3 minutes are up transfer tomatoes with slotted spoon to sink filled with cool water.  Slip off skins and cut off any bad parts.  Cut in quarters and fill pot big enough to hold 2 gallons of tomatoes.  Cook these tomatoes with 2 bay leaves (I forgot this step both times I did it).  Throw bay leaves away after cooking tomatoes.

In your blender blend the vegetables along with the tomatoes.
Either blend or wisk in later ½ c. melted butter 
Mix together:
1 c. flour 
1/4 c. salt 
almost 1 cup sugar or to taste

Can either pour into freezer containers (if doing bags - put bag in a big cup and then pour).  When putting in freezer make sure and put down a bag or box on bottom if it is not flat.

If going to bottle - Cook until hot.  Then put in quart jars and water bath for 30 min.

Makes 9-10 quarts of most delicious tomato soup

EASY THREE-INGREDIENT TOMATO SOUP
My family did eat this for one meal but didn't want any of the leftovers.  I liked it better than above recipe and it was easier.  I will mix with a can of Campbells tomato soup so they will eat the rest.  I froze what was left.  

http://www.inspiredtaste.net/27956/easy-tomato-soup-recipe/

• 4 tablespoons unsalted butter
• 1/2 large onion, cut into large wedges
• 1 (28-ounce) can tomatoes, we prefer to use whole peeled or crushed
• 1-1/2 cups water
• 1 teaspoon coarse kosher salt, or more to taste

Directions

1. Melt butter over medium heat in a Dutch oven or large saucepan. Add onion wedges, water, can of tomatoes with their juices and the salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
2. We usually add an additional 1/2 to 3/4-teaspoon of salt since the tomatoes can be quite acidic. Since this depends on how sweet/acidic the tomatoes are, add according to your taste.
3. Blend the soup -- it doesn't need to be ultra-smooth, some texture is a nice touch. An immersion blender makes quick work of this or use a blender.
4. If you use a regular blender, it is best to blend in batches and not fill the blender as much as you usually would since the soup is so hot. We like to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps some of the steam release and prevents the lid from popping off (which can be a big, hot mess).

Two of my other favorite tomato based soups are:
RUTH'S CABBAGE SOUP - cowboy cookbook pg. 75
TORTELLINI SAUSAGE SOUP - Our best bites pg. 148

SALSA

• QUICK AND EASY BLENDER SALSA
• Scott really liked this.  I would have liked it better with mild.  So easy to make.  Fresh tomatoes work too.
• 
  
• 1- 14 oz can diced tomatoes (had a can with oregano and other spices)
• 1- 10 oz can orginal Rotel (prefer Mild)
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed (didn't add)
• juice of 1 lime

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

FRESH TOMATO SALSA

This is the salsa recipe Lisa likes to use.  She got it from allrecipes.

3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped
1/2 cup chopped fresh cilantro
1 tsp salt
2 tsp lime juice

In a bowl mix all together and chill 1 hour before serving.

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.