Crockpot Taco Dip

Moms with crockpots

Moms with crockpots

Ingredients
1 lb Ground Beef Browned & drained
1 16oz can Refried Beans
2 cups Shredded Mexican Cheese Blend divided
1 cup mild or medium salsa
1 8 oz package cream cheese softened
1 cup sour cream plus additional for serving
1 package taco seasoning
Tortilla Chips for serving
Taco Toppings for serving sliced olives, jalapenos, tomatoes, guacamole, etc

Instructions

In your crockpot stir together browned ground beef, refried beans, salsa, 1 cup cheese, cream cheese, sour cream and taco seasoning. Once blended well spread out evenly with a spatula.

Top with remaining shredded cheese, cover and cook for 2 hours on high.

When done remove lid and top with additional sour cream, sliced olives, sliced jalapenos, or whatever taco toppings you like.  

• Enjoy with some tortilla chips. 

Vegan Nacho Cheese Sauce

Ingredients

2 1⁄2 cups water

2 cups raw cashews

2 juice of lemons

3⁄4 teaspoon paprika (not sweet)

1 teaspoon garlic powder (heaping)

1 teaspoon onion powder (heaping)

3 teaspoons salt

1 (7 ounce) can pimientos (including the liquid) Rotel, or roasted red peppers or salsa

1⁄2cup nutritional yeast (not brewers yeast!)

tumeric

Directions

1. Soak raw cashews for a few hours (this will help the sauce be more smooth and less

grainy from the nuts though the flavor is good either way).

2. Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.

3. Pour the blended mixture into a saucepan and add the remaining water.

4. Heat the mixture in a saucepan for about 20 minutes.

5. Stir continually to prevent it from burning.

6. Add water to desired consistency (optional).

7. Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!

Jen's notes- I find that 2/5 cups of water is sufficient. I also like to blend the cashews, water, and spices first, then pulse it with the ROTEL. Or instead of ROTEL, pour in some of your favorite salsa after you put it in the pan. This way, the sauce has a little texture. Stir continually with a spatula. It is wonderful and makes a lot. Well worth the effort.

Sausage-Hash Brown Breakfast Casserole

12/20/17 It was okay, I'm not much of a casserole for any meal.

My Recipes

1 pound mild ground pork sausage

1 onion

1 chopped red pepper sauteed

1 (30-ounce) package frozen hash browns
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup shredded Cheddar cheese
6 large eggs
2 cups milk

Can assemble and prepare a couple days before hand. Cover with plastic wrap and let sit in the fridge. Then cook the day you want to eat it.
Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove sausage and Saute onion in sausage oil for 5 plus min, then add red pepper for a few minutes.
Prepare hash browns according to package directions, using 1-1/2 teaspoon salt and pepper. I put hashbrowns in oven at 400 on a oiled cookie sheet. Place the cookie sheet with hash brows in the preheated oven and cook for 15-30 minutes. After 15-30 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy.
Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13- x 9-inch baking dish.
Whisk together eggs, milk, and remaining 1 teaspoon salt. Pour evenly over potato mixture.
Bake at 350° for 35 to 40 minutes.

optional- Top with sliced avocados, pico de gallo, and a dollop of sour cream and sprinkle with green onions.

SLOW COOKER CILANTRO LIME CHICKEN TACOS

Belle of Kitchen

• 
  
• 1 chopped onion
• 2 pounds skinless, boneless, chicken breasts (fresh or frozen)
• 1 packet taco seasoning mix (I use low sodium) or homemade seasoning
• 1 (16 oz) jar salsa (use your favorite; I used a local Texas brand)
• ⅓ cup chopped fresh cilantro
• juice from 2 small limes
• 
  
• Pressure cooker version-I sauteed the onion in the pressure cooker, the add the taco seasoning, salsa and 1 lime, bring to boil.   Then add the chicken. Cook for 10 min if defrosted, cook 20-30 if frozen chicken breasts.
• 
  
• Slow Cooker version-
• 1. Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
• 2. Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about ½ - ¾ cup juice.
• 3.Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!

Guacomole
1 avocado
dash lemon juice
salt and pepper
1/4c diced tomatoes
garlic

Cilantro Lime Salad Dressing

From Christi Zulim

avocado
1 c loosley packed cilantro, stems removed (I put I bunch of cilantro)
1/2c plain yogurt and or mayo
2 cloves garlic
juice of 1 lime (about 1T) or vinegar
pinch of salt and pepper
1/4c olive oil
jalapeno or cayene


Put everything in the blender and puree. Can put in fridge for a week, could freeze thereafter.

Serve with -
freshly cooked tortilla
sliced lettuce
salsa
shredded chicken (Christi boiled her chicken b/c it shreds nicely)
shredded cheese
avocado chunks
black beans from the can no extra seasonings
sour cream/plain yogurt
A few leaves of cilantro
Crushed tortilla chips

Also serve with Costa Vida Chicken and Costa Vida Salad and Chicken Taquitos

Baked Creamy Taquitos

From Our Best Bites

6 oz Cream cheese
1/2c salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic, or garlic powder
3 Tablespoon chopped cilantro
2 Tablespoon sliced green onions
2 C shredded cooked leftover chicken (can use shredded pork or beef)
can add a can of black beans
Corn or flour tortillas

I like to cook chicken with seasonings (season salt and Mrs Dash) on broil in oven or on BBQer, makes it tender.

Mix everything, then chop or shred chicken and add to everything.

Roll up mixture into tortillas.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with salt. Bake 15-20 min

I have cooked the rolled up tortillas on the stove top b/c I didn't want to use the oven, pour in a little oil to saute.

I like to freeze them after they are cooked. But, you Can freeze b4 you cook them.

Serves well with Lime cilantro dressing

Can use leftover rice and put in tortilla or on the side as a Spanish rice


GLUTEN FREE Taquitos
corn tortillas
1 c shredded chicken or turkey
2 T butter
1/4 c almond flour or alternative
garlic powder
paprika
Salt and pepper

Heat up chicken/turkey, butter, flour, garlic powder, paprika, salt and pepper on the stove. Taste it to see if it needs more seasonings. Warm tortillas in a damp napkin in microwave Put 1-2T on a corn tortilla and roll up. Put oil and salt on outside or rolled tortilla. Put on baking sheet baked 15min, turn tortilla around 7min