Shredded Mexican Cheese

Taco Pie without a crust

Who knew Breakfast could be so fun?  That’s right, Mexican and Pie for breakfast–two of my favorite foods together.  The great thing about this dish is you can serve it for dinner or breakfast.  I am making this once a week.  It is so easy and you can tweak the recipe to fit the tastes of your family.  Enjoy!

0
Read More

Beef or Chicken enchiladas with zucchini

Winter has returned with a vengeance. We should be thinking spring but instead we are thinking comfort foods and curling up in front of a roaring fire. This is a meal that you can serve anytime. It is hearty enough to eat now and  it is light enough to be enjoyed in the spring and summer.

The zucchini was a little hard to slice with a vegetable peeler. I have a mandolin, but I don’t know how to use it. I will know before I make this recipe again.

Beef or Chicken enchiladas with zucchini

2 pounds of  cooked beef or cooked chicken, shredded
1 sweet onion diced
1 Tablespoon of Extra Virgin Olive Oil
2 Tablespoons granulated garlic
2 teaspoons ground cumin
2 teaspoons chili powder
12 oz. can of enchilada sauce
16 oz. of shredded Mexican Cheese
4 large zucchini

Heat the olive oil in a skillet. Add the diced onion and cook until the onion is translucent. This will take about 5 minutes. Add the garlic, cumin and chili powder and stir until combined. Add the cooked shredded meat to the skillet. Add one cup of enchilada sauce. If you prefer a little more sauce, add some of your favorite salsa to the meat and enchilada sauce.

Take the zucchini. Cut it in 2 lengthwise.  Cut strips with a vegetable peeler until you have long thin strips of the zucchini.

Take 3 strips of the zucchini and put the meat mixture in the center. Put some cheese on top of the meat and roll up the zucchini slices. place them in a 9 X 13 inch pan. Continue until all of the meat mixture has been used. Cover the “enchiladas” with 1/2 cup of enchilada sauce. Mix in a little salsa or extra enchilada sauce if you like your enchiladas with a little extra sauce. Cover with the remaining cheese. Bake in a 350 degree oven until cheese is melted and bubbling. This will take approximately 20 minutes.  Thank you to www.Delish.com for the inspiration for this recipe.

Enjoy! Until next week…from our Butcher Block to your Table.

0
Read More

Taco Pie

How about an easy breezy dish that will keep them coming back for more? This can be put together in 10 minutes Mauri-1and will cook in 20 minutes.  I do recommend that you pre-cook the pie crust before you fill it. Another great tip is to cook up Extra lean ground beef with taco seasoning and freeze it in one pound packages. You can put this meal together in no time and have a great dinner with very little effort.

Taco Pie

1 pie crust put in a 9 inch pie plate with the crust edged. Cover the edge of the crust in foil
1 pound extra lean ground beeftaco pie
Taco seasoning (either a packet or 4 tablespoons of taco seasoning spice)
1/4 cup of water
1 can of refried beans (optional)
1 small sweet onion diced
1 tomato diced
sliced ripe olives (optional)
diced lettuce (optional)
diced green onion tops (optional)
sour cream (optional)
2 to 3 cups of shredded Mexican Cheese
15 oz. jar of salsa of your choice

Pre-heat oven to 375 degrees. Place the pie crust on a center rack and bake for 8 minutes. Remove from oven.

In a skillet brown the extra lean ground beef, add taco seasoning and water to pan and simmer for an additional 5 minutes.

Place cooked beef with taco seasoning in the bottom of the pie crust. If you are using refried beans, stir them in with the beef before you put it on the bottom of the pie crust. Top with onions, tomatoes and cheese. Return the pie plate to the oven and cook for an additional 15 to 20 minutes. Serve with your favorite taco toppings, sliced ripe olives, diced lettuce, diced green onion tops, sour cream and salsa.

Leftovers are great heated up in the microwave.

Until next time…From our Butcher Block to your Table.

 

0
Read More

Buffalo Chicken Dip

Well, it is certainly cold outside. Nothing will warm you up like a nice helping of Buffalo Chicken Dip. Easy to make and you can enjoy it as an appetizer or a main meal.

Buffalo Chicken Dip

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (10 ounces) chunk white chicken, drained (you can also cook and cube boneless chicken breasts)
  • 1/2 cup Walnut Creek Hot SauceMauri-1
  • 1/2 cup ranch salad dressing
  • 2 cups (8 ounces) shredded Mexican cheese
  • French bread baguette slices, celery ribs or tortilla chips, optional

 

  • Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.
  • Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices. Yield: about 2 cups.

You can also put this in the slow cooker for 1 hour on high or 2 hours on low.  Enjoy!Buffalo Chicken Dip

Until next time…From our Butcher Block to your Table.

 

0
Read More