Taco Pizza

I know it's been a while, life has been busy and I barely take the time to update my family blog. However, I came across a new recipe via Pinterest and it is a keeper. It's simple, it's inexpensive and it got rave reviews at my house so I knew I should share it with the world--or at least my loyal blog followers! ;)

First this recipe was called Taco Bake, but I called it Taco Pizza to increase the it's popularity at my house. My kids are 9, 7, 4 and 2, so new recipes aren't always well-received, but pizza, pizza is always well-received!

Here is the link to the original recipe and the link to the pin.

 

Ingredients:
3 8 inch tortillas (I used flour, but you could use corn if gluten is an issue)
1 pound of ground beef
taco seasoning
a little water
1/2 cup of queso or salsa con queso
1 1/2 -2 cups of Mexican blend shredded cheese

Directions:
1. Preheat oven to 350 F. Spray a round pan. I followed the original poster's advice and used a springform pan which worked really well, but any 8 inch round pan would work.
2. Brown the beef and add the taco seasoning and water according to the taco seasoning directions. (I used Costco's taco seasoning and it was a little spicy for my crew, so I will use a little less next time)
3. Turn off the heat on the meat and mix in the queso. I used Gordo's Cheese Dip and it was really good.

4. Place a tortilla in the pan, then layer the meat mixture on top and then sprinkle a layer of the shredded cheese.
5. Repeat step 4 two more times, giving you 3 layers.
6. Bake for 15-20 minutes and then let cool for 10 minutes.
7. Slice and serve with sour cream and salsa.

The Country Cook had great pictures on her blog of the step by step process. Click over here to see.

Ellen's Chicken and Rice Bake

My friend, Ellen, passed this recipe along to me months ago and I keep forgetting to post it! It is really quite tasty and easy--and you know that makes it a keeper! :)
Enjoy!

Ingredients:

1 can (10 ¾ ounces) condensed cream of mushroom soup
1 ¾ C water
1 ½ C sliced mushrooms
¾ C uncooked long-grain rice
1 1/3 C French’s French Fried onions, divided
4 teaspoons Worcestershire sauce, divided
4 chicken breast halves (about 2 pounds)
½ teaspoon each paprika and dried thyme leaves

1. Preheat oven to 375 F.
2. Combine soup, water, mushrooms, rice, 2/3 C French Fried onions and 2 teaspoons Worcestershire in 3-quart oblong baking dish.
3. Arrange chicken over rice mixture. Brush chicken with remaining Worcestershire and sprinkle with paprika and thyme.
4. Bake, uncovered, 1 hour or until chicken is no longer pink in center.
5. Top with remaining 2/3 C onions. Bake 3 minutes or until onions are golden.

(Ellen’s version! I don’t like mushrooms so I use cream of chicken soup and eliminate the mushrooms. I cut the chicken breast into smaller pieces so they cook a little faster (and I know they’re cooked all the way through). I don’t usually measure the Worcestershire sauce – I just splash a little on each piece of chicken. Oh yea, and I usually use more onions because they’re just that good!!)

Spanish Rice Bake

Okay, skeptics, this one is definitely one to try. It's easy and it's fairly cheap and it's tasty! I mean, really, what more can you ask for? And my husband, the guy who doesn't dig casseroles, loves it! Also, in case you needed anything else to convince you, it makes a lot. (2-8 x 8's or 1-9 x 13) Today, I made it to give to a friend who just had a baby and I put the other 8x8 in the freezer for later. Not really sure that an 8 x 8 will feed your family? I made a 9 x 13 of this when we had my pastor's family over--they have 3 teenage boys and 2 other kids. There were 9 of us eating it, seconds were had, and there were leftovers. And like I said, it's yummy. Enjoy!

Spanish Rice Bake:

prep time: 30 minutes bake time: 30 minutes

Ingredients:

1 pkg. Spanish Rice/Vermicelli mix (I use the Rice-a-roni (sp?)brand)
1 can corn (drain)
1 can tomotoes (either with or without green chilis)
However much cubed, cooked chicken breast you would like
1 med. container sour cream
1 pkg. (16 ounches) shredded cheddar cheese

1. Prepare rice/vermicelli as directed.
2. Combine with other ingredients, including half of the cheese.
3. Sprinkle the rest of the cheese over the top, in a casserole dish.
4. Bake at 350 F until melted and bubbly. (usually 30 min)

Enjoy. I served it with tortilla chips and a salad.

From Christa Manahan*

*Several years ago, when I was blogging on xanga, I started a recipe swap and Christa gave this one to me...and now, it's a favorite around here and I give it to you! :) Thanks, Christa!!