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

LC Chicken Flour Tacos

I've been experimenting with some LC recipes so I can have a variety of food.  After a while its gets very boring eating salad 1000 different ways.
There are many good LC tortilla's out there.  Unfortunately for me the best ones I've found are made in Santa Fe, New Mexico and are not sold here in KS.  *sigh*...but the other ones out there will do as long as you have the right fillings.
This is a very easy quick lunch or dinner and you get your salad included.  :)
This recipe is for 1 but you could just double or triple it ingredients for as many as you would like to feed.

2 LC flour tortillas
1 - 2 large skinless, boneless chicken breasts
1/2 small onion diced
1 cup shredded lettuce
1/3 cup shredded colby/jack cheese
1 small tomato diced
1/3 cup water
1-2 heaping TBL of Taco seasoning (see below)
sour cream
olive oil for cooking chicken

Homemade Taco seasoning
2 tsp hot chilli powder
1 1/2 tsp paprika
1 tsp onion powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp fine black pepper
pinch of cayene pepper (more or less)
pinch of red pepper flakes (more or less)
The two above are based on the amount of heat you like
Mix all together.

In a skillet heat oil sprinkle chicken with taco seasoning then add chicken breasts and onion cook until almost done, remove chicken from pan and slice.  Return to pan and continue cooking, add more seasoning if desired.  Add about 1/3 cup of water and let simmer for about 5 minutes so the taco seasoning gets into meat.  You could use package Taco seasoning mix if you don't have or want to make our own.  Own is better though.  JMO
Heat your LC tortilla either on top of stove or in the microwave for about 10-15 seconds.  Fill and top with your lettuce, tomato and sour cream.  Enjoy.  YUM

Thanks for taking time to stop by, leave a comment if you like would love to hear your thoughts.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU L♥ove.
D♥onna

Fish Taco

 

 

Last year we were in San Diego for Josh's graduation from Marine Boot Camp and I really wanted to try these while I was there but didn't.  Hmmmm not sure why, well any way I thought I'd try them at home since I've been eating so much fish lately and after a while you would like a change from just baking or grilling.  I  tried these both fried like listed below and also grilled for a lighter Taco. 

These are so delicious.  I would have never thought a fish taco would be so YUMMY!  I will make these often I'm sure. 

 

Adapted from here

Ingredients: 

 3/4 cup AP flour
1/4 cup corn meal
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup Sprite *my change*

Sauce:
1/2 cup  sour cream
1/2 cup mayonnaise
1 lime, juiced
1/4  jalapeno pepper, minced  No SEEDS
1/4 Anaheim pepper, minced NO SEEDS
1 pinch salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1/4  teaspoon ground cayenne pepper

1 quart oil for frying
1 pound cod fillets, or Tilapia  cut into 2 to 3 ounce portions (any white fish)
1 (12 ounce) package corn tortillas or homemade ones
You can also serve these on flour tortillas

1 pkg of  slaw mix 

Directions

To make  batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and sprite, then quickly stir into the flour mixture (don't worry about a few lumps).
To make white sauce: In a medium bowl, mix together sour cream and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno,  oregano, cumin, dill, and cayenne. 

The top photo is the fish made in a grille pan on the stove.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into  batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp.  For the regular fish just fry in little bit of oil and butter, about 4 minutes on each side until brown and flaky.   To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce. 
Thanks for stopping by.  Have a wonderful day and Remember to Find the Time to Do all the Things you Love.
Donna