Smothered Burritos

It had been far too long since I had eaten these burritos and now that I have, I'm not sure I can stop. Honestly, with my head held in shame I will admit that I made these on a Sunday night because I knew the hubs was heading out of town and I would get the left overs...I ate them for supper on Sunday...lunch on Monday....AND supper on Monday. I only quit eating them because...well they were gone! Yep, their amazing and the cheese melts sooooo good and runny and stringy....yum!

Smothered Burritos

Source: Mrs. O's mom

1 (16oz) can refried beans

1 lb hamburger

1 pkg taco seasoning

1/2 cup water

6-8 flour tortillas

1 cup shredded cheddar cheese

1 (8oz) can tomato sauce

1/2 cup taco sauce

Brown hamburger. Add beans, taco seasoning and water. Cook until bubbly. Pre-heat oven to 250 degrees. Spread on tortillas and roll up. Put in a greased 9x13 in pan. Mix tomato sauce and taco sauce in a separate bowl. Pour over top of rolled tortillas and cover with foil. Bake for 20 minutes. Sprinkle with cheese and bake until cheese melts. Serve with lettuce, onions, black olives and sour cream.

7 Layer Taco Dip

This dip is amazing. I love this combination of flavors layered together over a Tostito chip. I made this dip for a friends baby shower the other night and between 10-15 girls, I only came home with a sliver left. Now I call that success! This is a basic old recipe that has been sent around a trillion times but I fill it deserves to be repeated.

* Note: I used all fat free/low fat ingredients and it still tasted great! No need to waste the extra calories on this dip because it's delicious without them.

7 Layer Taco Dip

Source: A. Lee

Ingredients:

2 (8oz) packages 1/3 less fat cream cheese, softened

1 packet taco seasoning

1 can refried beans-fat free

1 container sour cream-fat free

1 (2 cup) bag of Mexican blend cheese

1 cup salsa

Shredded lettuce

1 can black olives, sliced

Directions:

Mix cream cheese with taco seasoning. Spread across bottom of 9x13 in pan. Spread 3/4 can of refriend beans. Spread salsa over beans. Spread sour cream over salsa. Spread cheese and top with lettuce. Garnish with black olives or tomatoes. Serve with Tostito chips or Doritos.

Crock Pot Salsa Chicken Enchiladas

I have seen the recipe for crock pot salsa chicken everywhere! It looked so easy and with returning to school, it seemed like the perfect time to try this. We are not huge rice fans, so I didn't go with the traditional accompaniments of rice, but decided to make the chicken into enchiladas. I was a little hesitant and didn't tell the hubs what was for supper before he came home out of fear of hearing, "What the heck?!?!" So, I told him to close his eyes and eat. Result: He loved it and has actually requested it to return! That's a huge win in my eyes!

I started with the traditional crock pot salsa chicken recipe and am excited to try it on a bun or over some noodles. I can see many variations of this tasty food and the best part is...the chicken is lowfat. Check out Spark People for nutritional information.

Crock Pot Salsa Chicken Enchiladas
Source: SparkPeople
Ingredients:
For the chicken:
4 boneless, skinless chicken breasts ( I used around 6 small chicken tenderloins)
1 cup salsa (Hint: check out the salsa by the taco shells instead of the chips for MUCH cheaper salsa, I got mine for $1.50 compared to $3.99 by the chips)
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

For the enchiladas:
Flour tortillas
1/2 reduced fat cheddar cheese

Directions:
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Combine salsa and soup, pour over chicken. Flip chicken to coat.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Shred chicken. (mine literally fell apart when I used tons go mix in sour cream...yum!)

For enchiladas:
Preheat oven to 350 degrees.
Spray 9/13 in pan with cooking spray.
Placed 2-3 tablespoons of chicken in flat tortilla, roll and place seam down in pan.
Sprinkle cheddar cheese over rolled tortillas.
Bake in oven for 10-13 mins or until cheese is melted. Do not over cook as tortillas will dry out.
Serve with lettuce, sour cream, tomatoes, black olives or any other 'taco' accompaniments.

Lighter Taco Bake

I enjoy marinara sauce. The hubs does not. And so the fight begins. I try to honor his tastes most of the time but I have been craving Mexican lately and this recipe just looked so dang good. I thought the adjustments StephanieCooks made were perfect and followed them almost to the T. It resulted in a great meal that even won over the hubs, leaving me amazing leftover for lunch the next day.

Lighter Taco Bake
Source: StephanieCooks

Ingredients
1 lb ground beef (I used 1/2 pound to lighten it up)
1 packet taco seasoning (I used half since I halved the recipe)
15 oz. tomato sauce (I used around 8 oz. on the hub's behalf)
8 oz. seashell pasta (again, half)
8 oz. package cream cheese, softened in microwave (I used 4 ounces)
1/2 cup sour cream (I used reduced fat)
8 oz. shredded sharp cheddar cheese (I used about 1/2 cup of 2%)

Directions
1. Brown ground beef, drain. Add taco seasoning and tomato sauce. Bring to a boil and then simmer for 20 minutes. ( I simmered for about 7 since I had less tomato sauce)
2. In the meantime, cook pasta according to directions. Drain.
3. Mix softened cream cheese and sour cream in separate bowl.
4. Spray bottom of pan. Put pasta in bottom of pan.
5. Spread cream cheese mixture over pasta.
6. Spoon ground meat mixture over this.
7. Sprinkle shredded cheese on top.
8. Bake @ 350 degrees for 30 minutes. Let cool 15 minutes before serving. (I may have over cooked a little initially, so I peeled off the cheese and remelted some cheese on top. Turned out perfectly)