Tasty Baked Tacos Recipe!

tasty-baked-tacos

This is another Pinterest-inspired post that was originally posted by Blog Chef.  I adapted it to be a bit quicker and easier (and to use ingredients that I almost always have on hand).  I made this for the first time two weeks ago and it was a hit with everyone and so I made it again last night.  This is definitely a new favorite and is totally kid friendly.  It’s something different from your traditional tacos and it’s really easy to throw together, too!

Here’s my recipe:

Tasty Baked Tacos!
Author: 
Cuisine: Mexican
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Serves: 6-8
 

Easy tacos you bake in the oven!
Ingredients
  • 1 lb ground beef (I use the 93/7)
  • 1 can refried beans (I use fat free)
  • 1 packet taco seasoning
  • ½ cup to 1 cup salsa of your choice
  • 1 package hard taco shells
  • 4 oz shredded cheese

Instructions
  1. Pre-heat the oven to 400 degrees.
  2. Brown the ground beef in a skillet.
  3. Drain and add the taco seasoning (follow the directions on the packet of the taco seasoning and include water, too)
  4. Once the taco seasoning is well mixed, add the beans and stir well.
  5. Add the salsa and simmer on low until everything is well mixed.
  6. Fill each taco shell with the meat and bean mixture and place upright in a 9X13 baking dish. Once you have filled all of the shells, sprinkle the cheese over the top and bake for 10-12 minutes until the cheese is melted.
  7. Top with your favorite toppings (sour cream, lettuce, guacamole, tomatoes, salsa, etc.) and serve!

 

Cowboy Casserole!

cowboy-casserole

If you’re looking for an easy and kid-friendly way to use up leftover beef, check out Cowboy casserole!  This is my “go to” recipe for leftovers!  I’ve used it with ground beef and this week, I used it with the meat we had left from our Slow Cooker French Dip sandwiches!

See more recipes here–> Recipes

Here’s the recipe:

Cowboy Casserole!
Author: 
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Serves: 4-6
 

An easy and kid-friendly way to use up leftover beef!
Ingredients
  • 1 lb lean ground beef (or whatever leftover beef you have)
  • 1 can Ranch style beans
  • ½ cup BBQ sauce
  • ⅔ cup milk
  • 2 cup Bisquick
  • ½ cup shredded cheddar cheese

Instructions
  1. Pre-heat oven to 425 degrees.
  2. Cook (or re-heat) beef in a skillet. Add ranch style beans and BBQ sauce and simmer on low and then pour in a casserole dish.
  3. Mix milk, Bisquick, and ¼ cup cheddar cheese together. Drop spoonfuls on the beef mixture.
  4. Bake uncovered at 425 degrees for 25 minutes or until the top is golden brown. Add the remaining cheddar cheese to the top and bake for an additional 3-5 minutes.

 

Stacked Green Chicken Enchiladas

stacked-green-chicken-enchiladas

Enchiladas of ANY kind are always a hit in my house!  My dad used to make these stacked green enchiladas when I was growing up and I took his recipe and modified it so I could make it in the slow cooker.  I love it because it’s a quick fix when I have a craving for enchiladas and it’s not as time consuming to make as other enchiladas!

See more recipes here–> Recipes

Here’s the recipe:

Stacked Green Chicken Enchiladas
Author: 
Recipe type: Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 6-8
 

Easy quick fix chicken enchiladas
Ingredients
  • 1 can green enchilada sauce
  • 1 can cream of chicken soup (I use 98% FF)
  • 1 can Rotel (drained)
  • 3-4 chicken breasts
  • corn tortillas (one dozen)
  • monterrey jack cheese

Instructions
  1. Place the chicken breasts, enchilada sauce, cream of chicken soup, and Rotel in the crockpot on low for 6-8 hours (or longer..I have been able to leave this one all day!)
  2. Shred the chicken.
  3. If you are doing stacked enchiladas, pour some of the chicken mixture on a corn tortilla, then sprinkle cheese and repeat for as many layers as you would like!
  4. If you would rather have your traditional rolled enchiladas, place some of the mixture and some cheese in a corn tortilla, roll, and place in the pan.
  5. Pour the remaining sauce mixture over the top and top with cheese and bake at 350 for 20-30 minutes until the cheese is golden and bubbly.

 

Sweet Potato Foil Pack Tacos!

 

sweet-potato-foil-pack-tacos

 

Until about a year ago, I mainly thought of sweet potatoes as baby food or as a side dish at Thanksgiving.  I was never really fond of either one.  I decided to go out on a limb and try it because it looked interesting and was something different.  I was surprised that it was a hit with everyone and it’s since become a “regular” in our menu rotation!

You can see the original recipe here–> Sweet Potato Foil Pack Tacos

As usual, I changed it up some for my family!

Here’s the recipe:

Sweet Potato Foil Pack Tacos!
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Easy, family friendly foil pack recipe!
Ingredients
  • 1 lb ground beef (I use 93/7)
  • 1 can Ranch style beans
  • 2-3 Sweet potatoes (cubed)
  • Spinach leaves (fresh)
  • Shredded Cheese
  • Optional: Sour cream or avocado for garnish

Instructions
  1. Pre-heat oven to 425 degrees.
  2. Brown ground beef and then add Ranch style beans. Let the mixture simmer on low to warm it.
  3. Cube the sweet potatoes.
  4. Take a 6-12 inch long piece of foil and spray it with cooking spray (I forgot to do this when I made it and it really does make a difference!) Layer with the sweet potatoes, meat mixture, and spinach leaves. I added the cheese when I assembled mine this time, but next time, I will wait until they’re done to add it because the cheese stuck to the foil.
  5. Bake 25-30 minutes. Add cheese and other toppings and eat!

See more recipes here–> Recipes

Menu Planning Monday: My Menu Plan for the week of 2/17

Last week, after 3 weeks of NOT eating out at all, I fell off the wagon.  If I don’t get things prepared in the mornings before I leave for work, it’s usually a disaster when I get home from work.  Add in kid activities and needing to be in various places all at once, and it didn’t go as well as planned.  I’m going to get back on track this week with some tried and true quick fix recipes!

If you’re new to menu planning or would like tips for getting started, check out this post here–> Tips for menu planning

You can also view hundreds of meal plans each week at Orgjunkie.com

Cheesy-Baked-Ravioli

SUNDAY:  Cheesy Baked Ravioli – This is a “quick fix” meal that’s easy to throw together when you don’t really feel like cooking!  You can’t go wrong with Ravioli!

MONDAY:  Sweet potato foil pack tacos ~ I found this recipe on Marci’s blog.  My family was skeptical the first time we tried these, but once they actually tasted them, they were a hit, even with my kids! (and that’s not an easy feat!)

Ingredients:
1/2 lb ground beef or turkey
2-3 T taco seasoning
1/2 cup tomato sauce (4 ounces)
1 can black, kidney, or pinto beans, drained (I used black)
2-3 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups total)
2 T butter
salt
1 1/2 cups chopped fresh spinach
1 1/2 cups shredded cheddar cheese
sour cream, salsa, and/or guacamole for garnish
6 12-inch long pieces of aluminum foil

Directions:
Preheat oven to 425 degrees F.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 tsp) and a pinch or two of salt.

Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.

Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25-30 minutes until the sweet potatoes are tender.

Serve with sour cream, salsa, and/or guacamole.  Makes 6 servings.

TUESDAY:  French dip sandwiches – I enlist my family’s help with recipe suggestions each week when I’m making my menu plan and this was my daughter’s pick this week.   This is another easy “dump and go” recipe!

WEDNESDAY:  Slow Cooker Beef & Broccoli – I’ve had this one pinned for awhile, but I wasn’t sure how my non-broccoli eaters would feel about it.  I’m testing it out this week and I’ll let you know!

chicken-tortilla-soup

THURSDAY:  Slow Cooker Chicken Tortilla soup – This is a family favorite and so easy to make!

FRIDAY:  Spinach tortilla wraps

SATURDAY:  Stacked green enchiladas – This is a modified version of a recipe my dad makes

Ingredients:
1 can green enchilada sauce
1 can cream of chicken soup (I use 98% FF)
1 can Rotel (drained)
3-4 chicken breasts
corn tortillas (one dozen)
monterrey jack cheese

I place the chicken breasts, enchilada sauce, cream of chicken soup, and Rotel in the crockpot on low all day. When I get home, I shred the chicken and add it back to the mixture. Then, you can either do stacked enchiladas (pour some of the mixture on a corn tortilla/add cheese and repeat for as many layers as you would like) or do rolled enchiladas (place some of the mixture in the corn tortilla, roll, and place in a pan….repeat 9 times…then, pour the remaining sauce mixture over the top and top with cheese and bake at 350 for 20-30 minutes).

See my menu plans from previous weeks here–> Menu Planning Monday

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