Chicken Burrito Bowls

Time for an extremely easy and yummy dinner.  Combine the tastiness of burritos with the simplicity of a slow cooker. The results are mouth watering. We like to make our own bowls, so we included directions to make them in addition to the chicken mixture.

Ingredients

• 3 chicken breasts
• 1 (15.25 oz.) can whole kernel corn
• 1 (15.5 oz.) can black beans
• 1 (16 oz.) jar Southwest Salsa
• 1/4 cup water
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• pepper to taste
• 2 cups dry rice (we're using Basmati)
• 8 corn tortilla bowls. Click here for instructions
• 8 oz. shredded chedder cheese
• 1/2 bunch cilantro

Directions

1. Add everything except rice, cheese & cilantro to a slow cooker along with 1/4 cup of water (I used the salsa jar to get all of the extra yummy stuff). Stir everything and make sure chicken is covered.
2. Secure the lid of slow cooker and cook on low for 8 hours.
3. When there is about 1 hour left of cooking time, add the fresh cilantro.
4. Near the end of cooking time, cook the rice according to package instructions (we use a steamer to make our rice).
5. After 8 hours of cooking, remove the slow cooker lid. Stir with a fork to shred the chicken (it should be tender and will shred easily).
6. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, and shredded cheese. Add a sprig of cilantro for garnish.

Pictures (with comments)

3 chicken breasts. I used ones that were frozen.


Beans, corn, salsa, water and dried spices right on top. Cook on low for 8 hours!


Chicken mixture is finished! The chicken pulls apart and "shreds" easily with a fork.


Cooked Basmati rice.


Finished bowl. This is one of the larger flour tortilla bowls.


Finished little corn tortilla bowls.

Corn Tortilla Taco Bowls

Ingredients

• 8 6-inch corn tortillas
• Canola oil cooking spray

Directions

1. Preheat oven to 375°F.
2. Heat tortillas until warm. In the microwave, Wrap a stack of 7 tortillas in a barely damp, clean kitchen towel (or paper towel); microwave on High for 30 to 45 seconds.
3. Coat each side of 3 heated tortillas with cooking spray. (Keep the remaining 5 tortillas covered.)
4. Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a “bowl”. Repeat with 2 more tortillas, making 3 bowls total.
5. Bake until firm and beginning to brown, about 15 minutes. Transfer to a wire rack to cool. Repeat with the remaining 5 tortillas.

Pictures (with comments)

Muffin tins to create little taco bowls.



Nestled bowls to form the tortilla bowl.


I had a combination of large flour tortillas and small corn tortillas. The results were still the same: Perfect taco bowls!

S'more Crack Dip

I was craving chocolaty goodness in the worst way.  I don't think further description is needed. All of the credit goes to Bakeaholic Mama, because this popped up on my Pinterest a few months ago.

Ingredients

• 1 cup of milk chocolate chips
• 2 tbs of milk
• 1 1/4 cups mini marshmallows
• Graham crackers for dipping

Directions

1. In a medium sauce pan add chocolate chips, milk and 1 cup of marshmallows.
2. Mix continuously over medium heat until melted and smooth.<
3. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining marshmallows.
4. Place dish under you oven broiler for approximately 2 minutes or until marshmallows are golden brown.
5. Dip your graham crackers and enjoy!

Pictures (with comments)

Ingredients: Milk chocolate chips, mini marshmallows, and 2 tablespoons of milk.


Melting the ingredients together. This step took about 5 minutes.


Velvety smooth texture!

 
Add mini marshmallows on top of the chocolate mixture!


Place under broil.


1 minute lapsed.


2 minutes lapsed. Done!


Golden brown goodness!


I placed my little casserole dish in its little wicker holder.


Crack.

Cheese Steak Stuffed Red Peppers

We had cheese steak stuffed red peppers. They were just as good, if not better, than our cheese steak stuffed green peppers.

Shortcut Chicken Tortilla Soup

This is a mobile blog update. I have a more refined recipe for Chicken Tortilla Soup here, but I didn't have all of the ingredients on hand so this is the condensed version.

Ingredients

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried cilantro
• 1/4 teaspoon cayenne pepper
• 1 (28 ounce) can crushed tomatoes
• 2 (10.5 ounce) cans condensed chicken broth
• 1 (20 oz) can white hominy
• 1 (15.5 oz) can Great Northern beans
• 1 (15 oz) can white kidney cannellini beans
• 2 (12.5 oz) cans Valley Fresh 100% Natural Chicken Breast
• crushed tortilla chips
• shredded Mexican cheese

Directions

1. In a large pot, heat oil over medium heat. Saute onion and garlic in oil until soft.
2. Stir in cumin, chili powder, garlic powder, onion powder, cilantro, cayenne pepper, tomatoes, and broth. Bring to a boil, and simmer for 5 to 10 minutes.
3. Stir in hominy, beans, and chicken. Simmer for about 20 minutes.
4. Serve soup into individual serving bowls, and top with crushed tortilla chips & shredded cheese.

Pictures (only 2)

Yummy!


Spoonful of deliciousness!

Mexican Meatloaf

This recipe was thought of when we had a half-eaten bag of tortilla chips, so I thought they would make for a good binding agent in a meatloaf. So I crushed them with my rolling pin, and then scrounged up the rest of the ingredients. This meatloaf was so delicious and juicy; it tasted just like a taco.  Very easy to make, add to your arsenal!

Ingredients

• 1 pound ground beef
• 2 eggs, beaten
• 1 cup crushed tortilla chips
• 1 medium onion, diced
• 1/3 cup taco sauce + additional 1/4 cup for topping
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• salt & pepper to taste

Directions

1. Preheat oven to 400*.
2. Put ground beef in a large bowl.
3. Pour in beaten eggs. Add half of your crushed tortilla chips.
4. Start mixing by hand.
5. Add onion.
6. Contine mixing.
7. Add seasonings.
8. Add taco sauce and remaining crushed tortilla chips.
9. Mix everything very well.
10. Form meat mixture into a loaf.
11. Put loaf in a meatloaf pan.
12. Cook @ 400* for 50 minutes.
13. Remove pan from oven. Drizzle taco sauce on top.
14. Put back in oven and cook additional 15 minutes.
15. Let rest for 5 minutes before slicing and serving.
16. This goes well with a side of mashed potatoes and sweet corn.

Pictures (with comments)

The ingredients.


Beaten Eggs & Crushed tortilla chips.


All of the seasonings in a nice little ramekan.


Eggs poured right over the ground beef.


Adding the rest of the indredients.


Mixing the mixture by hand!


Making the loaf.


In the pan and ready to go in the oven.


This has cooked for 50 minutes, the sauce added, and then cooked an additional 20 minutes.



Close-up of yummy meatloaf.


Close-up.


Dinner is served!