Taco Spaghetti

INGREDIENTS:

adapted from here

• 8 ounces spaghetti
• 1-1/4 pounds lean ground beef or ground turkey
• 1 (1-oz) package taco seasoning
• 2/3 cup water
• 1 can (10.75-oz) cream of chicken soup
• 1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
• 1 (8-oz) package Velveeta cheese, cubed
• 1-1/2 cups shredded cheddar cheese

INSTRUCTIONS:

1. Preheat oven to 350 degrees. Lightly spray a 9x9-inch pan with cooking spray. Set aside.
2. Cook pasta according to package directions. Drain. Set aside.
3. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
4. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
5. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
6. Bake for 30 minutes or until heated through.

Read more at http://www.plainchicken.com/2017/01/taco-spaghetti.html#pFxbvTrUZ9cvM7PS.99

Cheese, Chilli Chicken Taquito's (baked)

This is what we had for New Years Day.  Usually we have some sort of  big meal, either Ham, Roast Pork or sometimes even Turkey....but this year we just weren't in the mood for all that.  I myself was really craving something Mexican and I haven't made Taquito's in some time.  I also made some of these with white corn.  I used white corn tortillas, chicken breast and the list of other ingredients follows:

Ingredients:
4 large boneless skinless chicken breast
1 large onion diced
1/2 can of mild rotel
salt/pepper
2 tsp chilli powder
queso cheese for filling, didn't really measure
1/2 cup white corn (canned) drained)
4 oz cream cheese
Hatch green chilli
White Corn Tortillas (warmed, makes it easier to roll them)

***  warm the tortilla in a dry skillet, it makes them so much easier to roll and they don't break **
Directions:
Saute some chopped onion in pan, add chicken *I put the breast in and cooked then cut*, return the chicken to the pan  add seasoning, rotel, corn and the green chilli, if you use it.  Cook until all combined.  Warm tortilla and then fill, don't over fill, roll and place on a greased lined parchment paper baking sheet.  Spray the tops of tortilla then top with cheese.  Bake 375° for about 15-20 until
shells are golden and cheese is melted.  Serve with avocado and sour cream and of course more cheese.

Thanks for stopping by, have a wonderful week and Always Remember to Find the time to Do ALL the Things YOU L♥ve.
Donna

Mexican Chicken Casserole

This is an easy recipe and freezes well. I adapted it from here. I'm not sure why I didn't get a picture of it cut and on the plate. Maybe I was just anxious to dig in. :)
Printable
Ingredients:
6 cups of cook chicken meat shredded
24 oz Mexican Cheese blend (divided in half)
2 bunches green onions chopped (divide in half)
2 10 3/4 oz cream of chicken soup
3 cups sour cream
1 4oz can of chopped green chillies
1 cup pitted black olives finely chopped
1 cup finely chopped mushrooms
12 10 inch flour tortillas

Directions

Preheat oven to 350 degrees F.

Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.

Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.

Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.

Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.
Thanks for stopping by. Remember to Find the Time to Do all the Things You love.
Donna

Mexi puff Muffins

adapted from Taste of home

Ingredients

• 1/2 can  diced tomatoes (14.55 oz can)
• 1/2 can rotel *your choice of heat, use the mild, hot or extra hot*
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon sugar
• 1 teaspoon red chili powder or flakes
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup butter, melted
• 1/2 cup shredded Mexi blend cheese 
• cheese to sprinkle on top (cheddar or your choice) 

Directions:

Drain tomatoes, reserving 1/4 cup liquid. In a bowl, combine the flour, baking powder, sugar, chili and salt. Combine the egg, butter, tomatoes and reserved juice. Stir into dry ingredients just until moistened. Stir in 1/4 cup cheese blend and l tsp of cheddar cheese. 

Fill greased mini  muffin cups two-thirds full. Sprinkle with the remaining cheeses. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes before removing to a wire rack. Yield servings.

 

 These are a wonderful snack so give them a try.  They go together very quickly and the family will love them.

Have a wonderful day and remember to Find the time to do all the THINGS you Love.

Donna