Taco Bake

Taco Bake

Ingredients:
1 pound ground beef

1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend

Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
Top with sour cream and diced tomatoes.

15 Minute Chicken Fajitas

This is a Pampered Chef recipe I've been hearing about for quite a while, but I never got around to making it. Until last night that is... when I had a PC party at the house and the consultant made them. They're AMAZING!!! 

You make them in the microwave and the chicken stays so juicy because of the Deep Covered Baker!

Ingredients

3 boneless, skinless chicken breast halves

2 Tbsp. Pampered Chef Southwestern Rub or taco seasoning

2 medium onions

3 bell peppers (any colors of your choosing)

1 package fajita-size flour tortillas

Optional toppings

Shredded cheese

sour cream

salsa

guacamole

Directions

Slice up onions and peppers; place in bottom of Deep Covered Baker or other microwavable dish with a cover. Sprinkle with Rub/taco seasoning and place on top of veggies. Cover and microwave for 10-15 minutes. 

When the chicken is cooked through, shred with 2 forks or cut in to bite-sized pieces. Build on tortillas with toppings of choice

Mexican Chicken “Lasagna”

Ingredients

¼ cup lightly packed fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)

Directions

1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese. 
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings

Cook’s Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate.

When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. 

Spicy enchilada sauce can be used for more kick.

South-of-the-Border Meat Loaf

Ingredients

1 cup finely chopped poblano or green bell pepper

1 medium onion (½ cup finely chopped)

½ cup very finely crushed authentic restaurant-style tortilla chips (about 1½ cups whole chips)

1 cup ketchup

2 tbsp Chipotle Rub

1½ lbs 85% lean ground beef

1 egg

1½ cups shredded sharp cheddar cheese, divided

Chopped fresh cilantro (optional)

Directions

1. Finely chop pepper and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure ½ cup crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In Stainless (6-qt.) Mixing Bowl, combine pepper, onion, tortilla chip crumbs, ¾ cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.
2. Place meat mixture in Deep Covered Baker; form into an 8½ x 4½-in. loaf. Microwave, covered, on HIGH 14-17 minutes or until Digital Pocket Thermometer inserted in center of meat loaf registers 145°F. Remove baker from microwave. With Chef’s Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160°F in the center.
3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.

Yield: 6 servings

Cook’s Tips: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of the supermarket.

Meatloaf can be baked, uncovered, in a 400°F oven for 65-70 minutes. Brush with sauce 15 minutes before end of bake time.

If desired, 2-3 tbsp chopped, canned chipotle peppers can be substituted for the Chipotle Rub.

Ground chicken can be substituted for ground beef.

Macaroni & Cheese Taco Bake

Ingredients

2 packages (7-1/4 ounces each) macaroni and cheese dinner mix

1 pound ground beef

1 cup chunky salsa

2 cups crushed tortilla chips

1 can (2-1/4 ounces) sliced ripe olives, drained

2 cups (8 ounces) shredded Mexican cheese blend

Sour cream, optional

Directions

1. Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in salsa; set aside. 
2. Spread macaroni into a deep dish baker. Layer with beef mixture, chips and olives; sprinkle with cheese. 
3. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Serve with sour cream if desired. 

Yield: 8 servings

Touchdown Taco Dip

Ingredients

1 can (16 oz) refried beans

1 pkg (8 oz) cream cheese, softened

1 cup sour cream

2 tbsp Southwestern Seasoning Mix

2 garlic cloves, pressed

½ cup (2 oz) grated cheddar cheese

Optional toppings such as diced tomatoes, thinly sliced green onions, sliced pitted ripe olives, snipped fresh cilantro or additional sour cream

Baked Tortilla Chips (optional, see Cook’s Tips)

Directions

1. Preheat oven to 350°F. Using Large Spreader, spread refried beans over bottom of Deep Dish Baker. In Classic Batter Bowl, combine cream cheese, sour cream, seasoning mix and garlic pressed with Garlic Press; mix well.
2. Spread cream cheese mixture evenly over beans. Grate cheddar cheese over top using Rotary Grater. Bake 15-20 minutes or until cheese is melted.
3. If desired, dice tomatoes and thinly slice green onions usingChef’s Knife. Slice olives using Egg Slicer Plus®. Snip cilantro using Kitchen Shears. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Remove from oven; serve with Baked Tortilla Chips, if desired.

Yield: 16 servings

Cook’s Tips: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired.

To make Baked Tortilla Chips, preheat oven to 400°F. Cut eight (7-in.) flour tortillas into wedges using Pizza Cutter; arrange half of the wedges in a single layer on Large Round Stone. Bake 8-10 minutes or until edges are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining tortilla wedges.

Yield: 64 chips (16 servings)

©The Pampered Chef, Ltd., 2008