Taylor Made

Friday, January 28, 2011

Creamy Burrito Casserole

1 lb ground beef
1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shreddedtaco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
hot sauce, if desired to spice it up
* I didn't use refried beans because Jay is not a fan, but I had a can of Mexicorn and used it instead.

1. Brown ground meat/turkey and onion; drain.
2. Add taco seasoning and stir in refried beans (or Mexicorn)
3. Mix soup and sour cream in a separate bowl.
4. Spread 1/2 sour cream mixture in the bottom of a casserole dish.
5. Tear up 3 tortillas and spread over sour cream mixture.
6. Put 1/2 the meat bean mixture over that.
7. Add a layer of cheese.
8. You could put some hot sauce on this now.
9. Repeat the layers.
10. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Tuesday, January 25, 2011

Chicken Enchilada Ring

I got this recipe from Kelly's Korner blog....a blog I read religiously!

Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives (I did not use olives, yuck!)
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips

1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.

2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.

This is SO good! I've made it twice already. Once for my family. And the second time for Jay and I halved the recipe. It's even good as leftovers!

Tuesday, September 7, 2010

Peanut Butter Brownie Trifle

WARNING: THIS IS EXTREMELY GOOD AND NOT LOW FAT

I found this recipe in a Southern Living Magazine and made it this past weekend for Jay's family.

Ingredients

1 boxed fudge brownie mix (prepare in 13x9 pan)

10oz pkg peanut butter chips

2 13oz pkgs mini peanut butter cups

4c cold 2% milk

2 pkg (5.1oz each) instant vanilla pudding mix

1 c creamy peanut butter

4 tsp vanilla extract

3 8oz cartons frozen whipped topping, thawed

Directions

1. Prepare brownie batter according to package directions. Stir in peanut butter chips. Bake in a greased 13x9 pan at 350 for 20-25 minutes or until a toothpick comes out with moist crumbs (be careful not to overbake). Cool on a wire rack and cut into 3/4 inch pieces.

2. Cut peanut butter cups in half ans set aside 1/3c for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes, or until soft set. Add peanut butter and vanilla. Mix well. Fold in 1.5 cartons whipped topping.

3. Place 1/3 brownies on the bottom of the dish. Top with 1/3 remaining peanut butter cups. Spoon 1/3 pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping. Garnish with reserved peanut butter cups. Refrigerate until chilled.

Notes:

20 servings

Tuesday, June 22, 2010

Lazy Lasagna

I got this recipe from CookingLight.com We enjoyed it! ( I cut this recipe in half for just us, but this is the original recipe):

1 lb ground lean beef
1 26 oz jar low fat spaghetti sauce
1 16 oz carton fat free cottage cheese
2 tblsp Parmesan cheese
1 8 oz pkg precooked lasagna noodles
1 cup reduced fat mozzarella cheese

Preheat oven to 350. Cook meat in large skillet until brown. Drain. Add sauce and bring to boil. Reduce heat and simmer for 5 min. Combine cottage cheese and Parmesan cheese in a bowl and set aside.
Spread 1/2 cup meat mixture in bottom of 13 x 9 baking dish coated with cooking spray. Arrange 4 noodles over the meat mixture; top with half of cottage cheese mixture; 1 cup meat mixture;1/3 cup mozzarella cheese. Repeat these layers ending with noodles. Spread the remaining meat mixture over the noodles. Cover and bake for 30 min. Uncover, sprinkle with 1/3 cup mozzarella cheese and bake 5 more min or until cheese is melted. Let stand 10 min before serving.

Friday, June 11, 2010

Pepper Jack Meatloaf

I have never been a big fan of meatloaf. The very few times I have made it, I always look for a different kind of meatloaf recipe to change things up a bit. I tried this one last night, and it wasn't too bad. Jay really liked it, I would rather have something else....I did like the pepper jack cheese though!

Pepper Jack Meatloaf

1 egg
1 cup seasoned bread crumbs
1/4 chopped onion
1/2 to 1 tsp salt
1/2 tsp pepper
1 to 1 1/12 lb ground lean beef
1 cup of pepper jack cheese,shredded

In a large bowl, combine egg, bread crumbs, onion, salt and pepper. Crumble the beef over the mixture and mix all together well. Press half of the beef mixture onto the bottom and half way up the sides of a greased 8 in x 4 in loaf pan. Sprinkle 3/4 of the cheese over the meat to within 1/2 in of the sides. Pat the remaining beef mixture over the cheese. Bake uncovered at 350 for 50-55 minutes. Sprinkle with remaining cheese and bake 5 minutes or until cheese is melted. Let stand 10 minutes before slicing. Servings:6 Some versions said you can serve with salsa. We used good old fashioned ketchup!

I served it with green beans and brown rice.

Tuesday, June 8, 2010

Low Fat Beef and Bean Bake

8 ounces extra lean ground beef
1/2 yellow onion, chopped
1 jalapeno pepper, chopped
2 tsp ground cumin
1 15.5 ounce can of black beans, drained
1 14.5 ounce can no salt added tomatoes, drained and chopped
1 tbsp no salt added tomato paste
3 8 inch tortillas
1/2 cup reduced fat shredded Mexican cheese

Preheat oven to 350. Spray large size skillet with Pam and heat to medium-high heat. Cook beef until no longer pink. Add onion, jalapeno and cumin and cook until onion is soft. Stir in beans, tomatoes and tomato paste. Simmer for 10 minutes. Spray a 9 inch pie plate with Pam. Place 1 tortilla on the bottom. Spoon half of the beef and bean mixture on top. Place a second tortilla on top of that, followed by the rest of the beef and bean mixture. Place the third tortilla on top and sprinkle with cheese. Bake for 15 minutes. Cut into wedges to serve. Top with a little fat free sour cream. Jay ate a little salsa with his. I served mine with mexicorn on the side. Very good!