• Delectable recipes are hard to come by. Try this A Couple Easy Peasy Mexican Style Dishes. recipe.


  • 1 lb lean ground beef
  • 1 lb ground turkey
  • 1 (**40 ounce**) can chili con carne
  • 3-5 cups shredded Mexican blend cheese
  • 1 (28 ounce) bag ore ida extra crispy tater tots ( I usually need a second bag to cover the entire dish)
  • 1 dash Tabasco sauce, here and there
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  1. Brown the ground beef and ground turkey together. Season as you like. (I used Lemon Pepper, Salt, Cumin, and Garlic Powder)
  2. 2.I used a 13 x 9 rectangle glass Pyrex dish.
  3. 3.Put the meats in the casserole dish.
  4. 4.Pour the can of chili over the meats and blend together, pat down into the dish.
  5. 5.Sprinkle the grated cheese liberally over the meat-chili mix, create a NICE EVEN layer of cheese from edge to edge.
  6. 6.Pour the Tater Tots out of the bag onto the top off the cheese and even them out so they heat evenly, sprinkle a little seasoning over the top if you like.
  7. 7.Bake at 350 degrees for about 35 to 40 minutes, until tater tot are heated and cheese is melted. ( I usually have to bake mine for 50 minutes ot an hour in order for the cheese to melt and the tots be crispy. If you have a *convection* oven, try cooking it at 335F for 35-50 minutes to cook it more evenly.)
  8. 8.When done, scoop onto platters and serve.
  9. Taco Chicken Fingers:
  10. 2 packages of Taco Seasoning Mix
  11. 4 tablespoons of Flour
  12. 1/2 cup of Cornmeal
  13. 2-4 lbs of boneless/skinless chicken breasts pre-cut into "fingers" or "strips"
  14. 2-4 eggs beaten in a bowl with about 1/4 cup of milk (like making scrambled eggs)
  15. Other stuff:
  16. Baking sheet lined with Aluminum Foil
  17. A rack (like a cooling rack) to go inside the baking sheet (if you have one)
  18. Cooking spray
  19. Tongs of some sort or a fork
  20. Spoon
  21. Directions:
  22. Preheat oven to 450F. Spray the baking sheet (covered in foil) with cooking spray. If you have a rack in the tray, spray it too. Mix the flour, cornmeal, and taco seasoning in a ziplock bag (leave some air in the bag and squeeze the top so the bag balloons out and shake well.) Pour the mixture into a shallow dish.
  23. Moisten the chicken in the beaten eggs. Coat each chicken finger generously with the seasoning mixture and place in the pan/on rack in pan. Use the spoon to make sure all edges of the chicken are covered with the seasoning mix. Make sure the chicken fingers are at least 1/2 inch apart. (Helpful Hint: keep a bowl of water nearby or do this by the sink so you can wash the mixture off your fingers when you coat the chicken. You waste less seasoning if you rub your fingers together in some water after coating 2-3 pieces of chicken. This is also where tongs are very helpful.) Once all the chicken is coated and in the pan (you might have to make two batches.) spray the chicken evenly with cooking spray.
  24. Cook in the oven for about 15-20 minutes or until the coating is crispy. If not using a rack, turn the fingers over after about 10 minutes so the bottom is not soggy.


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