Taco Pot Pie

What a fun twist on a couple of favorites here in the SFFS house. Taco! In pie form! Tacos and pie! This was really good....IT Guy LOVED it...and really easy. You can use your own homemade crust or to make it even easier, use store bought pie crust. This is great hearty meal that comes together in a flash. And seriously....who doesn’t love tacos?

Taco Pot Pie

 

Crust for a double crust 9 inch deep dish pie pan

1 pound ground beef

1 small onion ~ diced

1 package taco mix

1 cup water

1 15-ounce can pinto or black beans ~ drained

1 -15 ounce can corn ~ drained

1 15-ounce can diced tomatoes

1 7-ounce can diced green chilies

1 1/2 cups grated cheddar cheese

Salt and pepper to taste

 

Preheat oven to 375 degrees.

 

In a large skillet, saute the onions for a few minutes then add the ground beef and cook until done.

 

Add the taco mix and water and cook until thickened.

 

Add the beans, corn, tomatoes, green chilies, salt and pepper and stir.

 

Place one crust in the bottom of your pie pan.

 

Spoon taco mixture into the crust.

 

Top with grated cheese.

 

Place remaining crust on top of cheese and seal crusts.

 

Slice slits into top pie crust to vent.

 

Brush crust with heavy cream OR a beaten egg, if desired.

 

Bake for 30 minutes or until pie crust is golden brown.

 

Allow pie to sit for at least 10 minutes before slicing.

 

Serve with sour cream, salsa, guacamole, etc.

Let's make some tacos. I mean pie! 

I mean taco pie! (Oops, forgot put 

the water in the shot!)

Saute the onions for a bit then 

add the meat and cook until done.

Add the taco mix and the 

water and cook until thick.

Then add the beans, corn, tomatoes, green chiles, salt and pepper and stir.

Place one pie crust in your pie pan 

then spoon the taco mixture into the crust. Add the grated cheese on top!

Place the second crust on top, vent, 

and brush with heavy cream or a 

beaten egg, if desired.

Bake to a golden brown.

Allow to set for about 10 minutes, 

then slice and serve!

Taco Chili

Is there anything better on a cool day that a pot of soup or chili? I think not! That's why we love this dish! Even though the temps around here aren't THAT cold yet, it's always to nice to know that this chili is in the wings. And guess what else this is besides good? EASY!! That's what. This can be thrown together in no time and served up lickety-split! Make some Mexican cornbread if you're of a mind, or serve this with chips or warmed flour tortillas. Don't forget the grated cheese!

Taco Chili

 

1 pound ground beef

1 small onion ~ diced

1 15-ounce can pinto beans (undrained)

1 15-ounce can corn (undrained)

1 8-ounce can of tomato sauce OR 1 cup of salsa (any kind)

1 package taco mix

1 teaspoon (or more) chili powder

Salt and pepper to taste

 

In a large dutch oven, saute the onion with a little olive oil for about 5 minutes.

 

Add the ground beef and cook until the meat is done.

 

Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 20 minutes, then serve.

Okay....so I'm missing a picture. I'm not sure what happened to the ingredient picture I took so just pretend there's a picture here that includes: ground beef, onion, tomato sauce, pinto beans, corn, taco mix, chili powder and salt and pepper.

Saute the onions then throw 

the meat in there to brown.

Add the rest of the ingredients.

Bring to a boil then reduce heat 

to a simmer for about 20 minutes.

Serve it up!

Chicken Taco Ramen Salad

I like to have salad recipes in my recipe arsenal, especially as spring and summer starts creeping in. My kitchen area faces the west so I get full on sun as I’m cooking and sometimes that’s zero fun. So having recipes for lighter fare is the way to go. And this little number is perfect for those days. If you use a rotisserie chicken there is no cooking at all but of course you can bake your own chicken to use then shred it up. Either way...this is a yummy salad. This makes a big bowlful but is easily cut down for a smaller crowd.

Chicken Taco Ramen Salad

1 rotisserie chicken ~ shredded (about 3 cups chicken)

2 packages chicken ramen noodles ~ crushed, seasoning packets discarded

1 16-ounce bag cabbage cole slaw mix

1 cup salsa

1 cup ranch dressing

Juice of half a lime

1 cup frozen corn ~ thawed

1 14-ounce can black beans ~ drained

2 cups grated cheddar cheese

In a small bowl, combine the salsa, lime juice and Ranch dressing. 

Set aside.

In a large bowl, combine the cole slaw mix, shredded chicken, corn, beans, grated cheese, and crushed ramen noodles.

Toss to combine.

Pour dressing over the salad and toss gently to coat.

Serve!

Here we go!!

Combine the Ranch dressing, 

the salsa and lime juice.

Combine all the stuff for the salad.

Then pour the salsa mixture on top.

Toss to coat!

Serve! I fried up a few flour tortillas 

to go along with our. Yumm-o!

Taco Roll-Ups

It’s always a good thing when you can switch up a recipe, isn’t it? This is a fun twist on tacos. Eat these for dinner or use them as party food! If you don’t want to use ground beef, use some cooked, shredded chicken instead. IT Guy and I have these for our main meal and then I can throw a couple in his lunch the next day and he’s a happy guy. They re-heat in the microwave with no problem so having some on-hand for after school snacks is a great idea!

Taco Roll-Ups

 

1 tube refrigerated pizza dough

1 pound ground beef

1 - 2 cups grated cheddar cheese

1 package taco mix

Diced tomatoes, sour cream, salsa and guacamole for serving.

 

Preheat oven to 400 degrees. Spray a cookie sheet with cooking spray.

 

In a skillet, cook ground beef then add taco seasoning according to package directions.

 

Roll your the pizza dough with the long side toward you. Press it out a little larger than it came out of the tube. You don’t want it TOO thin, though.

 

Spread taco seasoned beef onto pizza dough then sprinkle with cheese.

 

Roll up, starting at the long side.

 

Slice into 1 1/2 inch slices and place on a greased cookie sheet.

 

Bake for 20 minutes until golden brown.

 

Serve with diced tomatoes, salsa, sour cream and guacamole.

Let's roll!

Cook the ground beef then add the taco mix according to the package directions.

Next open your pizza dough and press it out a little bigger than it comes out of the package. Not TOO thin, though.

Spread the cooked ground beef on top of the dough.

Then sprinkle with the cheese.

Start rolling from the long side of the dough. You can see my dough got a little thin in a couple of spots. Don't be like me.

Slice the roll-ups and place on a greased cookie sheet.

Bake for about 20 minutes or until golden brown.

Serve with all the sides....salsa, sour cream, etc!

Taco Stroganoff

This little dish makes the perfect family meal. You can throw just about anything taco related into this and still make the fam happy. I’m not much of a black bean kinda gal so I used corn. Use ground chicken or turkey if you want. Don’t forget to put the salsa and guacamole on the table for those who want it. This is super yummy!

Taco Stroganoff

1 pound ground beef

1 medium onion ~ diced

1 package taco seasoning

1/2 cup water

1 14-ounce can corn or black beans ~ drained

1 8-ounce container sour cream

1 cup grated cheddar cheese

8 ounces egg noodles ~ cooked and drained

Salt and pepper to taste

In a large skillet, saute the onion for about 5 minutes.

Add the ground beef and cook through.

Add the taco mix, water, salt, pepper, sour cream, corn (or beans) and cheese to the meat mixture. Stir well.

Gently stir in the cooked noodles.

Cover and simmer until heated through.

Here's the grub!

Saute the onion for a bit.

Add the ground beef and cook until done.

Then add the sour cream, taco mix, water, drained corn (or beans), and the grated cheese. Salt and pepper, too!

Stir to combine then add the cooked pasta. Gently stir to combine then simmer for a few minutes to heat through.

Dig in!

Taco Meatballs with Cheesy Rice

So what can I say about this other than how yummy and easy it is? I served this right out of the pans onto our plates but you can also put it in a casserole dish, sprinkle with cheese then heat it up in the oven for a few minutes if you want to serve it at the table. Serve all your favorite taco toppings with this to dress it up any ole’ way you like.

Taco Meatballs with Cheesy Rice

1 1/2 pounds ground beef

1 package taco mix

1/4 cup water

1 1/2 cups rice ~ cooked according to package direction to make 3 cups cooked rice

1/2 cup sour cream

1/2 cup buttermilk

4 tablespoons butter

1 cup grated cheddar cheese

1/2 teaspoon garlic salt

Salt to taste

Extra cheese for sprinkling

Heat a little olive oil in a large skillet over medium heat.

In a medium bowl, combine the taco mix and the water.

Add the ground beef and stir to combine.

Make meatballs about the size of a golf ball.

Cook meatballs in the hot skillet until done on all sides.

In a medium saucepan, melt the butter.

Add the sour cream, buttermilk, cheese, garlic salt and salt.

Stir over medium heat until cheese has melted.

Pour cheese sauce into the cooked rice and stir.

If desired, place rice in the bottom of a baking dish, then arrange meatballs on top. Sprinkle some grated cheese on top then heat in a 350 degree oven until cheese has melted...about 10 minutes.

Serve with salsa, sour cream and guacamole.

The line up!

Combine the taco mix and water then add the ground beef and stir.

Make the meatballs and cook 'em up!

Make the cheese sauce. Super easy!

Add the cheese sauce to the COOKED rice and stir.

Serve the meatballs over the rice with all your favorite toppings!

Taco Biscuit Casserole

Okay....you guys know that "bubble up" casseroles are all over the place. The first one I tried was just recently and I have to say, I'M A FAN! Oh my, they are so easy and so fun and can be switched up in so many ways! Because we're a Mexican food loving bunch around here, I decided to try my hand at something a little south of the border. SUCCESS!! This is so good and so simple! If you haven't tried a casserole like this before, I'm telling you...this is the one you want to start with. Then get creative and see what YOU can come up with!

Taco Biscuit Casserole



1 8-count can of flaky biscuits ~ cut into eighths
1 8-ounce container sour cream
1 10-ounce can Rotel tomatoes with green chilies
1 packet taco seasoning mix
1 pound ground beef
1 small onion ~ diced
2 cups grated cheddar cheese
Salt & pepper to taste

Preheat oven to 375 degrees. Spray a 9x13 inch pan with baking spray.

In a large skillet, saute the onion for 5 minutes then add the ground beef, salt and pepper and cook until meat is done.

In a large bowl, combine the sour cream, Rotel tomatoes and taco seasoning.

Add the ground beef/onion mixture, half of the grated cheese, and the cut biscuits.

Stir gently to combine then pour mixture into the prepared pan.

Bake for 20 minutes.

Remove from the oven and sprinkle with remaining 1 cup of cheese and place back in the oven for 5 minutes.

Allow to set for 5 minutes before serving.


 

Here's what you'll need for this EASY dinner!

 

Stir together the sour cream, 

taco mix and Rotel tomatoes.

 

Cook the ground beef and onion.

 

Add the cut up biscuits, the meat 

mixture and half of the grated cheese 

to the sour cream mixture. Toss to 

coat everything evenly.

 

Pour into a pan. Bake for 20 minutes.



 

Top with remaining cup of cheese 

and return to the oven for a few more 

minutes until the cheese melts.

 

Allow to sit for a few minutes then serve!