Ingredients:
- 2 cups cooked rice
- 2 cups cooked chicken, shredded (turkey is good too)
- 1 (14 1/2 ounce) can tomato sauce
- 1 (1 1/4 ounce) envelope taco seasoning
- 1 (15 -30 ounce) can refried beans
- 1 cup cheese, grated (reserve in it's own baggie)
- 1 cup Tomato, chopped (optional)
- 1 cup guacamole (optional)
- 1/2 cup sour cream (optional)
- 5 cups tortilla chips (optional)
Directions:
- Mix taco seasoning and tomato sauce.
- Add shredded chicken and coat it well with tomato mixture.
- Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
- Top with chicken mixture.
- (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
- Freeze in the disposable pan or pop out and put in freezer bag.
- Place casserole back in the 9 X 13 X 2 pan.
- After thawing top with grated cheese
- Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
- Top with your favorite toppings or dip with tortilla chips!
Ingredients:
- 1 (1 ounce) package Old El Paso® taco seasoning mix
- 2/3 cup water
- 1 1/2 cups thick 'n Old El Paso® Thick 'n Chunky salsa
- 1 (16 1/3 ounce) can Pillsbury® Grands!® biscuits
- 1 cup shredded monterey jack cheese (4 oz) or 1 cup Mexican blend cheese (4 oz)
- 1 cup sour cream, if desired
Directions:
- In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
- Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet.
- Bake at 375°F 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.
- Substitution/Expert Tips: If you're watching fat grams, use reduced-fat sour cream or reduced-fat or fat-free plain yogurt instead of regular sour cream. To complete the menu, add a crisp green salad of romaine lettuce topped with fresh orange slices drizzled with your favorite reduced-fat dressing.
Ingredients:
- 1 cup chopped onion
- 1 garlic clove, minced
- 1 teaspoon canola oil
- 1 cup dry lentils, rinsed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 14 ounces water
- 2 vegetable bouillon cubes
- 1 cup salsa
Directions:
- Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed.
- use as you would a meat taco filling.
