TACO SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
- In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
- Top each serving with some sour cream and salsa if desired.
"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE
I made this recipe up one night when I had no idea what to do with a pound and a half of chicken tenderloins. It came out so well that my husband and I finished off the leftovers the next day and we are not usually leftover eaters. I am gluten-free so I used gluten-free cornbread mix. You will definitely enjoy it!
Provided by mama411
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
- Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
- Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
- Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
- Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.9 g, Cholesterol 108.3 mg, Fat 19.8 g, Fiber 6.8 g, Protein 31.2 g, SaturatedFat 9.3 g, Sodium 1911.9 mg, Sugar 8.5 g
SHELLS-N-CHEESE TACO CASSEROLE
Threw this all together last night and BOY was it good! I even remembered to write everything down as I went along, so now I can share it with all of you! Enjoy!
Provided by Wildflour
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease.
- Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes.
- Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells.
- Fold shells and cheese mixture into beef mixture.
- Pour into greased casserole dish.
- I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one.
- Top evenly with shredded cheese.
- Sprinkle cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons.
- Bake in 350º oven, uncovered for 20 minutes, or til hot .
- Top each serving with shredded lettuce, more shredded cheese, sour cream, and sprinkle with black olives, chopped tomato and jalapeno rings if desired.
Nutrition Facts : Calories 767.6, Fat 44.2, SaturatedFat 23.9, Cholesterol 152.7, Sodium 1151.5, Carbohydrate 48.1, Fiber 2.5, Sugar 10.3, Protein 44.5
"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE
I made this recipe up one night when I had no idea what to do with a pound and a half of chicken tenderloins. It came out so well that my husband and I finished off the leftovers the next day and we are not usually leftover eaters. I am gluten-free so I used gluten-free cornbread mix. You will definitely enjoy it!
Provided by mama411
Categories Mexican Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
- Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
- Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
- Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
- Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.9 g, Cholesterol 108.3 mg, Fat 19.8 g, Fiber 6.8 g, Protein 31.2 g, SaturatedFat 9.3 g, Sodium 1911.9 mg, Sugar 8.5 g
SHELLS AND CHEESE STOVE-TOP CASSEROLE
Josh likes his tomatos and ground chuck with rotini pasta, Jen likes hers mixed with Velveeta Shells & Cheese. This one is for Jen, her favorite stove-top casserole.
Provided by Denise
Categories Pasta Shells
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown ground chuck in a large dutch oven.
- Drain any grease and add the crushed tomatoes, Onion Soup mix and water.
- Simmer 5 minutes.
- Add Velveeta Shells and cheese, mix well and serve with hot rolls.
Nutrition Facts : Calories 334.3, Fat 19.7, SaturatedFat 7.8, Cholesterol 78.2, Sodium 1376.6, Carbohydrate 17, Fiber 2.9, Sugar 0.7, Protein 22.5
"RAID THE PANTRY" SHELLS-N-CHEESE TACO CASSEROLE
It was one of those, "use up what we've got" nights, when I threw this casserole together! Luckily I thought to write everything down as I went along, because it turned out so good I make it on purpose now! LOL!! Just a quick, easy-peasy weeknight meal! Nothin' wrong with that! ;) :D Add/omit what you like, just have fun! Could easily be made whith shredded rotisserie chicken as well. :D Enjoy! (Photos by me, oldies though!)
Provided by Kelly Williams @WildfloursCottageKitchen
Categories Chicken
Number Of Ingredients 22
Steps:
- In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin), and onion til done. Drain grease. Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break up tomatoes. Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking of shells. Fold shells and cheese mixture into beef mixture. Pour into greased casserole dish. I used a 1 ½ quart glass baking dish just slightly smaller than my 13x9 one. Top evenly with shredded cheese. Sprinkle cheese with paprika. Sprinkle lightly with oregano using about a 1/2 teaspoon. Bake in 350º oven, uncovered for 20 minutes, or til hot . Serve topped with any or all "Toppings of Choice".
- Serve with a nice salad if desired!
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