Help I need recipe's for quick and easy dinners.

Carla - posted on 07/23/2009 ( 24 moms have responded )

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Hello all! My kids are into sports and cheerleading. They have practice from 6-8 on Tues. and Thurs. When I go back to work I don't get home until 4-4:30. Any ideas of quick and easy dishes I can make besides fast good. I don't want to rely on the fast food industries all the time.

Thanks for any ideas or suggestions!!

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Jenny - posted on 07/23/2009

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Have you tried slow cooker recipes? One of our favorites is Cranberry Chicken:





1-2 pounds boneless, skinless chicken thighs


1 can whole berry cranberry sauce


1/2 cup barbecue sauce


1/2 cup diced onions


1/2 cup diced celery





Place all ingredients in slow cooker and cook on low for approx. 8 hours. Goes well with rice or-- an even quicker option-- couscous. Many times I don't even cut up the veggies myself, I just buy the frozen celery/onion mix at the grocery store!! Enjoy...





http://jennyschick.blogspot.com

Sandy - posted on 07/23/2009

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Delete Are you sure? Yes | No Edit Posted by You (yesterday, 1:53 pm)
Tater Tot Casserole. Yummy! It's a hit with all my kids.

This will feed 4 people.

1 lb ground beef
2 cans of cream of celery or potato
1 bag of tator tots
2 cups of milk
Your favorite cheese. I use Mexican shredded cheese 1-2lbs.
garlic, salt pepper

Cook meat put in rectangle pan. In seperate bowl mix soup and milk. Put in tater tots over the meat. Then put in soup mix evenly over the meat and tator tots and then Top it with the cheese. 450 degress for about a hour or until cheese is melted.

Tashina - posted on 07/28/2009

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a super easy way to make chilli!!

1-1.5lbs of lean hamburger
4 cans of Ranch style beans
4 cans of Chili tomatoes
1 packet of Chili seasoning
Sliced Onion to taste
Garlic to taste
and about 2 Tablespoons of Chili powder

I just slice the onion, sautee it with the garlic until they start sweating. Add the hamburger. Cook until brownded, drain it. Then add your seasoning packet. Dump in all cans of beans and tomatoes. Bring up to a slow boil. Usually about 15 mins. Taste it and add more chili powder and salt and pepper until it tastes good! It feeds about 4. So yummy and super easy!
I just sl

Amy - posted on 07/26/2009

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Here are a couple quick crock pot family favorites.
Polska Kielbasa
1-2 pkgs Polska Kielbasa (or other ring type sausage, amount depends on how much meat your family prefers)
1 bag of baby carrots
6-8 potatoes peeled, and cubed
1 onion quartered and separated
1/4 cup water

This one can be done on the stove or in the crock pot.
On the stove, saute onion in 1 tbls butter or margarine, then combine all other ingredients and cook on high about 1-1 1/2 hours until veggies are tender.

In crock pot, combine all ingredients (no butter necessary) and cook on high 3-4 hrs and low 6-8 hrs until veggies are tender.

Easy Chicken Alfredo

1 brick of cream cheese (you can use low fat or no fat if you would like)
1 pkg dry Italian seasoning (like the kind you use to make salad dressing)
2-3 chicken breast
Noodles of choice (I like linguine)

Place cream cheese in bottom of crock pot, sprinkle with Italian seasoning and top with chicken. Cook on low all day. When ready to eat, shred chicken and mix together. Boil noodles as directed and you can either mix them into crock pot mixture or just spread on top of noodles.

You can do the same thing but substitute brown gravy mix for the Italian seasoning and Beef (stew meat works great) for the chicken, I use egg noodles with the beef, it makes it like beef stroganoff (sp)?

[deleted account]

Baked Penne Pasta is a favorite of mine.



1/2 lb ground beef, pork, sausage, turkey, etc

1/2 - 3/4 cup chopped veggies (onions, mushroom, zucchini, sweet peppers)

1 Tbsp olive oil

1 jar of spaghetti sauce

1 16 oz pkg of whole wheat penne pasta

2 cups shredded mozzarella cheese



Brown meat in a skillet, drain fat. Add the olive oil and chopped vegetables; cook 5 minutes or until vegetables are soft. Add the jar of spaghetti sauce and heat through. Cook the pasta until almost al-dente (the oven will finish cooking the pasta). Drain the pasta and toss with the sauce mixture. Transfer to an oven-safe casserole dish and top with cheese (depending on the pan used, you may want to use more or less cheese). Cook on 350 degrees for 20-30 minutes or until cheese is melted on top.



***This dish is so easy to make and there are never any leftovers. It's also a very easy and tasty way to sneak in the vegetables!***

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Melissa - posted on 08/05/2011

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If you don't have a crock pot, definitely run out and buy one - they are lifesavers! I would recommend one with an automatic timer so after the cook time is over, it automatically switches to "warm" so your food does not overcook if you are running late. I am also a big fan of the crock pot liners (you buy them in the same section as sandwich bags, foil, etc.) because they make clean up so much easier. If you are short on time in the mornings, go ahead and put everything in the crockpot and just put the crockpot liner (the porcelain portion, not the heating element) into the fridge. Then, all you have to do is drop the crock pot bowl into the heating element and turn it on in the morning.

Here are two of my favorite crockpot recipes:

Apricot Glazed Pork Roast

4 pound pork loin/roast
2 Tbsp. dijon mustard
1 medium onion, sliced or chopped
18 ounces apricot preserves (though I add a little extra)
1 (10.5 ounce) can condensed chicken broth

Combine all ingredients except pork in crock pot then add pork. Cook on low 8 -9 hours (8 hours is perfect in my crockpot).


Chicken Tacos

2 pounds boneless, skinless chicken breasts
2 cups chicken broth
2 packets taco seasoning

Combine all ingredients in crock pot and cook on low 5 - 7 hours (5 1/2 hours works best in my crock pot). Just before serving, shred chicken. Serve on tortillas or with taco shells and whatever toppings you like on your tacos.

Tamara - posted on 07/21/2011

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I love having grilled food. When I grill, usually a Thurs. or Fri. evening, I make at least 2 packages of several kinds of meat...marinated chicken breasts and strips (marinate overnight), hot dogs, hamburgers, Italian sausage. We all can choose our favorite meat to eat, and the rest is saved and reheated throughout the weekend (or week). Bake some fries and cut up some fruit for a fast and easy dinner. If you have extra chicken or burgers not being eaten, cut up the chicken over salads or chop the burgers and put in spaghetti sauce. Another idea is to take good, shaved ham and put it in the crock pot with your favorite BBQ sauce. Get some good buns and you have easy ham bbq sandwiches.

Jackie - posted on 07/14/2011

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I found a great cookbook called Fix Freeze Feast. You buy your meat in a large quantity and the recipes vary from having to precook then freeze or just prepping the food and freezing it to cook later. The recipes from the book that I have tried were easy and my family loves them. I think our favorite is Chicken Parmigiana and chicken/shrimp/pork curry. I make the large batch on a night I have a little bit of free time. We have one serving that night and I usually have enough for 3-4 other meals

Melissa - posted on 07/09/2011

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Something that could be good, when you have time to do a little research: www.supercook.com is a website that you can put in ingredients you have for example say you want to use: chicken, rice, and broccoli, on the left hand side, they have a little search type bar, and you would enter all ingredients. Then it will bring up recipes using all those ingredients, as well as list additional ingredients you would need. It would also give you how to make the recipe and everything. So if you are looking in your fridge and freezer thinking, what can i make out of this? That website is a good one, or a good one for something different too!

[deleted account]

Hi, Hope these help. These are the recipes that I make for my family. Hope they sound good to you and give them a try. Happy cooking.



Crock-pot Chicken and Dumplings

4 chicken breasts

¼ cup chopped onions (or onion flakes)

salt & pepper to taste

paprika

parsley flakes



gravy thickener

1 cup water

4-6 tbs. flour



dumplings

2/3 cup milk

2 ½ cup baking mix



Fill crock-pot w/water. Add raw chicken & onion. Season w/salt & pepper. OR cook chicken in a water in soup pot.

Shred chicken. Return broth to boiling in soup pot. Add broth & chicken back to crock-pot.



Meanwhile, make gravy thickener by combining flour & water until smooth. Add to boiling chicken broth. Add enough extra water to make 4 cups of broth, making sure gravy is fairly thick. Season w/salt & pepper. (I fill crock-pot most of the way full; leave enough room for dumplings.)



Mix dumplings as directed on baking mix box. Place dumplings on top of chicken in crock-pot. Sprinkle w/paprika & parsley flakes; just enough for flavor. Cover. Cook on high 3 hours or until dough is done. Serve w/mashed potatoes & home-made rolls.



Creamy Baked Potato Soup

Follow the recipe for potato soup, then:

• Make a paste for thickening

• Add to soup

• Mix well

• reheat



Toppings:

• crumbled bacon

• sliced green onions

• Grated cheddar cheese



Great served with rolls, blt’s, grilled cheese or deli sandwiches, especially on a cold wintery night.



Tucson Casserole

1 lb ground beef

1 cup cheddar cheese; grated

8 ½ oz pkg. tortilla chips

1 can cream of chicken soup

1 small onion; chopped

1 small can tomatoes; diced and stewed



Brown ground beef and onion. Drain fat. Mix soup with tomatoes. Crush tortilla chips slightly. Layer all ingredients in a 2 qt. casserole dish-beginning and ending with chips. (I skip this step, we use chips for dipping) Bake uncovered 20 minutes or until bubbly hot at 350’.



Creamy Chicken and Chile Enchiladas

1 lb chicken breast strips

1 8 oz pkg. cream cheese; cubed

1 4.5 oz can green chilies; chopped

1 12 ct. pkg. flour tortillas

2 cans green chili sauce

3 oz (3/4 cup) Monterey Jack cheese; shredded



Heat oven to 400’. Cook chicken over medium high heat until thoroughly cooked. Add cream cheese and chilies. Cook and stir over medium heat until blended. Spoon enchilada filling onto tortillas; roll up and place seam side down in lightly greased 13X9X2’ baking dish. Pour enchilada sauce over top; sprinkle with cheese. Bake at 400’ for 15-20 minutes.



Easy Lasagna

1lb hamburger

3 small cans tomato sauce or

1 can crushed tomatoes & 1 sm. Can tomato paste

12 oz bag shredded mozzarella cheese

1 pkt. spaghetti seasoning

1 small carton large curd cottage cheese

1 box lasagna noodles (boiled)

1 dash garlic salt or powder (optional)



Cook and season hamburger with salt and pepper; drain. In same pan mix in: tomato sauce, garlic, spaghetti mix. Turn off heat. Spray cooking spray in rectangular baking dish. Make 2-3 layers of: cooked noodles, sauce and meat mix, cottage cheese, mozzarella cheese (and powdered parmesan cheese-optional). Bake at 350’ until cheese is melted.



Makes more than 1 pan; depends on size of baking dish used and how many layers. Can put prepared pan of lasagna in refrigerator or freezer (covered) until ready to bake and serve. Double to make 2 lasagnas.



Creamy Fettuccine Alfredo

1 (8oz) pkg. cream cheese; cubed

½ cup milk

¾ cup fresh parmesan cheese; grated

8 0z fettuccine; cooked and drained

½ cup butter

garlic; minced (optional)

shrimp; cooked

tomatoes; diced

broccoli; steamed



In large saucepan, saute’ butter and garlic. Add cream cheese, parmesan cheese and milk. Stir over heat until smooth. Add fettuccine and toss lightly. You can also toss in broccoli, tomatoes and or shrimp. Serve with garlic bread and a salad.



Mulligan

1 lb ground beef

½ tsp. pepper

1 16 oz can tomatoes

1 large onion; chopped

½ lb. spaghetti; uncooked

1 tsp. salt

½ lb. cheese; grated



Brown ground beef in skillet with salt and pepper. Add chopped onions. Cook until onions are tender. Add tomatoes. Simmer while cooking spaghetti according to package directions. Drain and run hot water over draining spaghetti. Let completely drain. Add to ground beef mixture. Cook 5 minutes over low heat. Serve with grated cheese.



Stroganoff

2 cup cream of chicken soup

½ cup onions

8 oz sour cream

1 small can mushrooms

1 lb ground beef, browned

1 8 oz pkg. egg noodles

Worcestershire sauce



Combine soup, sour cream, and drained mushrooms with the browned ground beef and onions. Cook noodles according to pkg. directions while other mixture simmers in skillet. I like to add Worcestershire sauce to taste. Top noodles with hot mixture and serve. Serves 4-6



Sunday Roast

1 roast

1 pkt. onion soup mix

water

crock-pot



1 envelope brown gravy mix

potatoes

vegetable

rolls



• Wake early or start the night before.

• Fill crock-pot with roast, soup mix and water.

• Cook all day, until tender.

• Make mashed potatoes and gravy.

• Serve with hot rolls and your choice of vegetable



Easy Pleasing Meatloaf

2 lb. lean ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

2 eggs, beaten

1/2 cup KRAFT Original Barbecue Sauce, divided



PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce. SHAPE meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce. BAKE 1 hour or until cooked through.



Country Salisbury Steak

1-1/2 lb. extra lean ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 cups water, divided

3/4 cup chopped onions

1 pkg. (8 oz.) fresh mushrooms, sliced

1/2 cup KRAFT Original Barbecue Sauce



PREHEAT oven to 375°F. Mix meat, stuffing mix, 1-1/4 cups of the water and the onions until well blended. Shape into six 1/2-inch-thick oval patties. Place on 15x10x1-inch baking pan. BAKE 25 min. or until cooked through (160°F). MEANWHILE, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, stirring occasionally. Add barbecue sauce and remaining 1/4 cup water. Reduce heat to low. Cook 1 to 2 min. or until sauce is heated through. Serve over the patties.



Rice Balls & Stuffed Vegetables

1-2 lbs ground beef

1-2 cups instant rice; uncooked

a few splashes of Worcestershire sauce

a few splashes of lemon juice

salt and pepper to taste

1/2-1 cup sour cream

peppers or squash

lg. can tomato juice or vegetable juice



Mix the ground beef with the other ingredients. Mix well with your hands. Cut the tops of the peppers and remove the insides; now ready to stuff with the meat mixture. OR cut the ends off the squash. Cut into nice size pieces to stuff; 2-3. Remove the insides; now ready for stuffing. Roll the remaining meat mixture into balls. Add meatballs and stuffed vegetables to lg. pot. Fill with tomato juice. Add a few splashes of lemon juice and Worcestershire sauce. Sprinkle with some salt and pepper. Simmer on stove until done; 30-60 minutes. You can also bake it in the oven at 350’; 30-60 minutes. Dish up and add a spoonful or two of sour cream if you like



Barbecue Fried Chicken



• Fry chicken using your favorite recipe.

• Dump grease.

• Drain chicken on paper towels to soak up extra grease.

• Add KC Masterpiece Barbecue Sauce to the skillet.

• Return fried chicken to skillet.

• Coat chicken pieces well with barbecue sauce.

• re-heat on a low fire.

• Serve with mashed potatoes and gravy.



Planet Hollywood Cap'n Crunch Chicken

2 cups Cap'n Crunch cereal

1 1/2 cups Corn flakes

1 egg

1 cup milk

1 cup all-purpose flour

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

2 pounds chicken breast-cut in 1oz. tenders

vegetable oil-for frying



Coarsely grind or crush the Cap'n Crunch and cornflakes. Set aside. Beat the egg with the milk. Set aside. Stir together the flour, onion and garlic powders and black pepper. Set aside. Dip the chicken pieces into the seasoned flour. Move around to coat well, then shake off excess flour. Dip into the egg wash, coating well, then dip into the Cap'n Crunch/Cornflakes mixture, coating well. Heat oil in a large heavy skillet to 325°F. Drop coated chicken tenders carefully into the hot oil and cook until golden brown and fully cooked: 3 to 5 minutes depending on the size of the tenders. Drain and serve immediately. Makes 8 servings.



Sesame Chicken

8-10 chicken breast; skinless and boneless

1 tbs. paprika

3 oz sesame seeds

1 tbs. salt

1 egg

½ lb melted butter

½ tsp. pepper

½ cup milk

1 cup Bisquick



Beat together egg and milk. Mix all dry ingredients together. Dip chicken in liquid, then coat with dry mixture and place in greased shallow baking dish. Pour melted butter over chicken and bake covered with foil for 1 hour at 375’. Then bake uncovered for 1 hour. Serve when crisp and golden brown.



Chicken or Shrimp with Artichokes

1 roasting chicken or boneless and skinless chicken breast

1 10 0z can cream of mushroom soup

paprika

1 9 oz can artichoke hearts; drained

¼ cup margarine

cooked rice or pasta

1 pkt. Italian salad dressing mix

1 soup can of milk



Sprinkle chicken with paprika. Sauté in margarine in large skillet over medium heat until golden brown. Sprinkle salad dressing and stir. Stir in soup and 1 can of milk. Simmer covered for 30 minutes. Add artichokes. Simmer for 5 minutes. Serve over rice or pasta.



Crescent Chicken

1 can crescent rolls (Grands are Best)

1 10 oz can cream of chicken soup

2 6 oz cans chunk chicken; drained

(or cooked shredded chicken breast)

½ cup cheddar cheese; shredded

1 cup milk



Preheat oven to 375’. Separate crescent roll dough into triangles. Combine chicken with2 tbs. cheese. Spoon onto center of each triangle. Roll up to enclose filling; seal edges. Combine remaining cheese with soup and milk in saucepan. Heat until cheese melts, stirring occasionally. Pour half the mixture into greased 8X8 baking dish. Arrange chicken rolls in pan. Pour remaining sauce over top. Bake 20-25 minutes.



I like to add broccoli and sometimes cream cheese to the filling. You could also use mushrooms and or peppers.



These are wonderful served with mashed potatoes. Use the sauce for gravy. Add some broccoli crumbs to the tops of the crescent rolls and sprinkle with paprika as they bake.



Peachy Pork Picante

1 lb boneless pork tenderloin; cut into small pieces

1 8 oz jar salsa

1 tbs. taco seasoning mix

1/3 cup peach preserves

2 tbs. oil

hot cooked rice



Coat pork with taco seasoning mix. Brown pork in oil using a non-stick skillet over medium heat; stirring occasionally. Add salsa and preserves; mix well. Reduce heat; simmer covered for 15-20 minutes or until done. Serve over rice.

Noni - posted on 07/29/2009

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I have a couple of "go to" meals for hurried times - both that take less than 30 minues:





Chicken soup


Leftover chicken or canned chicken


1 can mixed vegetables


1 can chicken broth


1 can petite diced tomatoes or salsa if you like it spicy


Egg noodles


Seasonings to taste





Omlet-type skillet:


In non-stick skillet, 2-4 T olive oil


Saute chopped onion, celery, green pepper, mushroom (whatever you fancy)


Add frozen hash brown potatoes and stir until brown


Add eggs which have been whipped up in a bowl to number of servings


Cook, stirring, until set


Sprinkle cheese over top


This is great rolled up in a tortilla or with toast

[deleted account]

One fast idea is to have some ground beed fried up and frozen in the freezer. Then just add your favorite pasta or rice and your favorite sauce and that becomes a very quick meal....It really saves time...and money if you buy the bulk package of groud beef and fry it up all at once and put in individual ziplocs or best if you use vacuum seal.

Tabitha - posted on 07/28/2009

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Check out this site. www.allrecipes.com A friend recommended it to me and I love it!

Jeanette - posted on 07/28/2009

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Here's a fast meal I've used for about 34 years (when my second child was born, a sister in law made this for me) DORITO PIE Brown 1 lb. of ground beef (or turkey), add: 1 can of mushroom soup; 1 can of cheddar cheese soup ( or taco cheese, etc); 1 small can of chilies and heat through and stir. Then dump in NACHO CHEESE DORITOS .... and stir... yuuuum. To take to potluck you can put it in a casserole dish and add cheese on top and melt- it looks like you worked hard. My husbands favorite although I now use low fat soups to make it healthier. This is one you can make fast, I have even pre-cooked everything and froze to take on a trip- you hold off on the doritos til you reheat it.

Karin - posted on 07/27/2009

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EASY CHILI:
1 lb hamburger (cooked)
1/2 onion chopped (cook it with ur hamburger meat)
4 can chili beans (I use ranch style)
1 10.5 enchilada sauce
1 can reg tomatoe sauce
1 can EL PATO (mexican tomatoe sauce)
1/2 to 1 can water
Mix all ur ingreds in a pot and season to taste,cover and simmer,the longer the better just do it on low heat.I add shredded cheese on top after putting in bowl.serve with crackers or cornbread,I also use it for my burrito salads.

Jennifer - posted on 07/26/2009

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I like making Chicken Curry. Its quick and easy. The curry mix is in the international section. They have differnt temperatures we like the mild.



2-3 boneless skinless chicken breast cut into bite size pieces

couple of handfuls of baby carrots

1 med onion cut up

2-3 potatoes cut up into bite size pieces

1 package of mild curry mix

1-2 boxes of chicken stock

olive oil to brown chicken in

salt and pepper

Rice



Follow the directions and cook the rice.

Cut all the chicken up into bite size pieces and add to pot with olive oil add salt and pepper to taste. Brown the chicken , while its browning cut up the veggies. Add to the pot and cook for about 5 minutes. THen add the chicken stock just enough to cover the chicken and veggies and bring to a boil. Check the potatos to see if the are tender but not falling apart. Add the curry mix cubes to the pot mix well to make sure all of the mix is incorperated. Cook for about 5 more minutes until it starts to thicken up. Then enjoy over rice.

Jill - posted on 07/25/2009

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Check out foodtv.com racheal ray recipes!!

My fastest meal is stir-fry...

I get stir-fry veggies at BJ's (or Sam's Club, etc). I get the water boiling for the rice. Then I cut up my meat/tofu, sautee it for about 5 minutes then add the veggies and sauce (many bottled stir-fry flavors available). When the rice is done the meal is done...usually about 20-25 minutes total !!

Jaci - posted on 07/24/2009

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This is a good and easy Mexican dinner to make. My husband and kids love it.

Beef Enchiladas



1lb. hamb.

1 10 oz. can of Old El Paso Enchilada sauce ( it doesn't matter how hot you get it)

1 10 oz. can of cream of mushroom

1pkg. of burrito shells

1 bag of shredded cheddar cheese

Lg. Baking dish it doesn't matter the size you just need to be able to put the shells in it.



Brown hamb with seasoning salt. When done put in shell with some cheese (to taste)

fold shell. Mix cream of mushroom and enchilada sauce together in a seperate bowl. When done pour over shells and put more cheese on top ( to taste).

Bake at 350 for 1/2 hour.

Serve with corn or whatever side dish you like.

Enjoy!

Kristen - posted on 07/24/2009

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my husband and son love this one it's breakfast for dinner.
breakfast casserole (the casserole part makes it a dinner item)
1 (8oz) pkg. refrigerator crescent roll dough
1 (8oz) pkg. brow'n'serve sausage links
1 pkg. brown'n'serve sausage patties
2 cups grated cheese
6-9 eggs
milk
salt and pepper

seperate crescent roll dought in to triangles and place in 9" x 13" baking dish press the dough over the bottom and seal the edges. slice sausage and arrange on the dough. sprinkle the cheese. mix eggs and milk salt and pepper pour on top.
bake at 400 for 20 to 25 min.
total time prep included about 35 min.

Sandy - posted on 07/23/2009

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Get a grill! You can cook anything in less that a half hour. On weekeds you can start doing potatoes on the grill cooking for a half hour instead of an hour and then put them back on the grill for a half hour.

Chris - posted on 07/23/2009

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This is a great mexican recipe that the kids can easily help with, it reheats great, and topped with lettuce and tomato--is much better for you than fast food!



Beef Enchilada Casserole

1 lb 95% lean ground beef

1 Tbs Southwestern Seasoning Mix

¼ Tsp salt

1 can (10 oz) enchilada sauce

¾ cup water

½ cup medium thick and chunky salsa

12 (6-in) yellow corn tortillas

¼ cup snipped fresh cilantro

1 cup shredded Colby/Monterey Jack cheese blend, divided

Sour cream (optional)



Combine beef, seasoning mix and salt in 10-inch Skillet; cook over medium-high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix ‘N Chop. If using a higher fat meat--make sure to drain the grease. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.



As beef mixture cooks, place tortillas in a stack and cut into 1-in pieces using Pizza Cutter. Snip cilantro using Kitchen Shears.



Arrange half of the tortillas evenly over the bottom of the Deep Dish Baker or any 9-in square microwavable dish; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over the cheese. Top with remaining tortillas, beef mixture and cheese.



Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining cilantro. Serve with sour cream, tomatoes and lettuce--if desired.

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