Mexican Pizza

This is my version of Mexican pizza, but don't get it confused with taco pizza, that's with dough lol. Yes, I actually have a difference =) This sorta thing is what happens when you're trying to get everything in the fridge used up so you can grocery shop. It's another fast and easy meal even the hubby could make by himself!

MEXICAN STYLE PIZZA

Yield: 4 Tortillas

INGREDIENTS

torillas
1 pound precooked seasoned meat
cheese (I recommend shredded pepperjack or Colby jack)
1 small can refried beans
lettuce
tomatoes
salsa or verde
sour cream
guacamole
jalapenos

DIRECTIONS

Prepare your torillas by pan frying one side of each of the tortillas to they will not be soggy once the toppings are added. Place the non fried side of the tortilla down on a foil lined cookie sheet. Layer the refried beans first, then meat, cheese, and any of the ingredients that you would like to melt together.

Bake at 350℉ for 20 minutes.

With a pizza cutter, slice into manageable portions. Carefully remove the pizzas with a spatula and place onto your serving plate. Add all of your cold toppings such as tomatoes, lettuce, sour cream, and guacamole.

ENJOY!


This delicious recipe brought to you by A Day in My Life, My 365

Taco Cups

 

EASY TACO CUPS

Yield: 9 Cups

INGREDIENTS

won ton wrappers
1 pound precooked seasoned meat
cheese (I recommend shredded pepper jack or colby jack)
lettuce
tomatoes
salsa
sour cream
guacamole
beans (either refried or black)
jalapenos

DIRECTIONS

I criss-crossed two wrappers in each spot in a cupcake pan. Bake at 350 for 5 minutes so the cup won't become soggy when you add the meat. Add precooked meat, cheese, salsa, and any other items that you would like to have melt together. Place back in oven and bake for another 10 minutes or until the edges of the wrapper becomes crispy.

Carefully remove each cup out of the pan and place on serving plate. Add all of your cold toppings such as tomatoes, lettuce, sour cream, and guacamole.

ENJOY!


This delicious recipe brought to you by A Day in My Life, My 365

Mexican Casserole

Ok, so it doesn't look to yummy, but let me tell ya, it definately is!! I decided to experiment and it's taken three tries, but I think I finally have it this time around. I'm always looking for quick meals that will give me leftovers for lunch for a few days and this was perfect. Didn't even have to warm it up, oh yes, I did eat it cold =) I hear Christina shaking her head from over hear at just the thought of it lol.

Mexican Casserole

1 C uncooked macaroni or 12 oz box penne
1 LB ground meat
1/4 C taco seasoning
1 C milk
1/2 Brick cream cheese
1 1/2 C shredded cheese
1 Can Rotel

Green chilies, jalapenos, olives, and sour cream optional

Cook and drain pasta.

Cook and drain the gound meat and add taco seasoning. Slowly add the milk in stirring continually. Add cream cheese, shredded cheese, and Rotel. If there are extras your adding in, do so now. In a large casserole dish with pasta, pour over the mexi mix. Still very well. Cover with foil and bake at 350º for 20 minutes and if you want a little brown on top, remove foil and bake for another 10 minutes.

Mexican Chicken Casserole

I was told no more grocery shopping before we move so we can use up what we have in the house already.  I'm getting creative with my cooking now lol.  I made this the one night, and it turned out surprisingly good, leftovers were even better!!

Chicken Mexican Casserole (serves at least 9)

1 can Rotel
1 can creamed chicken soup
1 can cream of mushroom soup
1 small container sour cream
1 small can jalapenos (optional)
4 cooked chicken breasts
1 cups shredded cheddar cheese
1 cup shredded monterey jack cheese
1 box cooked pasta (penne rigate,something small)

Mix all the soups, Rotel, cheese together in large bowl.  Add your choice of peppers and chicken, when well mixed, add pasta.  Pour into 9x12 baking pan and pop into the oven for 30 minutes.