Taco Wonton Cups

Taco Wonton Cups

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Taco Wonton Cups

Taco Wonton Cups

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  • Author: Cherie DeBrule
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min
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Ingredients

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1 pound lean ground beef, browned and drained

1 envelope ( 3 tablespoons) taco seasoning mix

8 ounce package taco blend shredded cheese

4 oz diced green chilies, 1 can

2.25 ounce sliced olives, 1 can

2 cups sour cream

2 cups shredded lettuce

48 wonton wrappers

2 tablespoons olive oil

Instructions

Preheat your oven to 375 °F.  Take a paper towel dipped in olive oil and grease all the muffin tin holes. Set aside.

Prepare The Taco Meat: Saute the brown beef in a large frying pan over medium heat (7-10 mins). Stir in the taco seasoning mix and diced green chilies till well combined.

Assemble The Taco Wonton Cups: Place one wonton wrapper over the bottom of each muffin tin. Then place another wonton wrapper on top of the other. It should fill out each muffin hole like a flower.  Fill the wontons with 1 teaspoon of taco meat. Next sprinkle on the shredded cheese.

Bake in the oven for 12-15 minutes or until golden brown.

Remove the wonton cups from the tray and top it with shredded lettuce, sour cream, and olives. Garnish with parsley if desired. Serve and enjoy!

Notes

Tip: Top with your favorite toppings (diced tomatoes, jalapeno, salsa, guacamole, chives, green onion,  avocado, fresh cilantro, corn, black beans, etc.).

Nutrition

  • Serving Size: 24
  • Calories: 302
  • Sugar: 2g
  • Sodium: 467mg
  • Fat: 8.6g
  • Saturated Fat: 3.9g
  • Carbohydrates: 42g
  • Fiber: 2.6g
  • Protein: 13.7
  • Cholesterol: 33mg

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Low Carb Taco Meatloaf

Low Carb Taco Meatloaf

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Low Carb Taco Meatloaf

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  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70
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Ingredients

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  • 1 pound Jimmy Dean hot premium pork sausage
  • 1 pound ground beef
  • 1/2 medium size onion, chopped
  • 1 egg
  • 1 (1.25 oz) taco seasoning packet
  • 1 (4 oz)can diced green chiles
  • 1 (3.8 oz)can sliced ripe black olives
  • 1 cup salsa
  • 1 cup pork rinds, crumbs
  • 2 cup cajun cheddar cheese curds
  • 1/2 cup taco sauce

Instructions

  1. Take out 2 (10-inch) loaf pans.
  2. Preheat the oven to 350ºF.
  3. In a large bowl mix together beat the egg and salsa together.
  4. Add in the pork sausage, ground beef, chopped onion, diced green chiles, and pork rind crumbs. Take half a can of black olives into the taco meatloaf mixture and save the rest of the olives for garnishing on top.
  5. Mix the taco meatloaf mixture with your hands till well combined. Then divide the mixture into 4 parts.
  6. Take 1 batch of the meatloaf mixure and place at the bottom of the meatloaf pan. Add 1 cup of cajun cheddar cheese curds making a row of it and pressing down into the meatloaf.
  7. Take another batch of meatloaf mixture and place that on top of the cheese curd layer. Use your hands to press down making it nice and smooth and shaping the top layer nice and flat.
  8. On top of the meat loaf pour 1/4 of a cup of taco sauce. Take a spatula and smooth the sauce so it evenly spread.
  9. Do the same pattern and make the second taco meatloaf.
  10. Bake for 1 hour. When you remove it from the oven the pan will be full of fat.
  11. Lift the taco meatloaf out of pan and place on a serving plate. Serve with taco toppings such as lettuce, shredded Mexican taco cheese, salsa, and sour cream.

Notes

  • This make 2 (10-inch) loafs. Garnish with your favorite taco toppings!

Nutrition

  • Serving Size: 12
  • Calories: 268
  • Sugar: 2
  • Sodium: 820
  • Fat: 20
  • Saturated Fat: 8
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 5
  • Protein: 17
  • Cholesterol: 81

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Honey Chili

Honey Chili

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Honey Chili

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  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 35
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Ingredients

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  • 1 pound ground beef
  • 1 pound Jimmy Dean regular sausage
  • 1 clove garlic garlic (chopped)
  • 1/2 cup red or green peppers
  • 1 poblano pepper
  • 2 (14.5 oz) can of diced tomatoes
  • 1 (4 oz) can diced green chili peppers
  • 2 (15 oz) can chili beans
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup of beef broth
  • 1/2 cup honey

Instructions

  1. In a large pan brown the ground beef and sausage. Chop up the onion, garlic, peppers and then add the pan. Continue cooking until the onion is browned. Drain the grease from the pan. Add the beef broth, diced tomatoes, diced green chili peppers, chili powder, cumin, thyme, salt and cinnamon. Mix well in the pan, and place a lid on the pan and allow the mixture to simmer for 25 minutes. Add honey and stir well.

Notes

  • Serve with shredded cheddar cheese, sour cream, tortilla chips.

Nutrition

  • Serving Size: 8
  • Calories: 482
  • Sugar: 21
  • Sodium: 1330
  • Fat: 28
  • Saturated Fat: 10
  • Unsaturated Fat: 15
  • Trans Fat: 1
  • Carbohydrates: 35
  • Protein: 26
  • Cholesterol: 94

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Fajita Chicken Kebabs

Fajita Chicken Kebabs

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Fajita Chicken Kebabs

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  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
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Ingredients

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  • 1 pound boneless, skinless chicken breasts
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large orange bell pepper
  • 1 poblano pepper
  • 1 yellow onion
  • 1 white onion
  • 1 purple onion
  • 1/2 cup lime juice
  • 2/3 cup water
  • 1/4 cup olive oil
  • 8 cloves garlic (crushed)
  • 2 tablespoons soy sauce
  • 2 teaspoon salt
  • 1 teaspoon liquid smoke flavoring
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper

Instructions

  1. In a medium size bowl make the marinade. Whisk together the lime juice, water, olive oil, garlic, soy sauce, salt, liquid smoke flavoring, cayenne pepper, black pepper. Set aside. On a cutting board cut up the chicken into bite size pieces. Then put the chicken in a zip-top bag with half of the marinade sauce. Cut up the peppers and onion into bite size pieces and put in a zip-top bag with half of the marinade sauce. Refrigerate for 30 minutes or overnight. Then take the skewers and alternate between the chicken, peppers, and onions. Keep going till the skewer is filled. Grill the Fajita Chicken Kebabs over medium heat for 4 to 5 minutes per side or until chicken is cook through.

Notes

  • Serve with salsa, sour cream, or guacamole as desired.

Nutrition

  • Serving Size: 12
  • Calories: 133
  • Sugar: 2
  • Sodium: 576
  • Fat: 6
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 13
  • Cholesterol: 32

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Chicken Cauliflower Enchilada Soup

Chicken Cauliflower Enchilada Soup

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Chicken Cauliflower Enchilada Soup

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55
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Ingredients

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  • 1 pound chicken breast shredded
  • 2 cans of diced tomatoes (14.5 ounces each)
  • 1 can dark red kidney beans (15.5 ounces)
  • 1 can great northern beans (15.5 ounces)
  • 1 can black beans (15 ounces)
  • 1 container of chicken broth (32 ounces)
  • 1/2 head of cauliflower
  • 1 cup Velveeta
  • 1 medium sized onion
  • 7 small sweet peppers
  • 1 tablespoon of olive oil
  • 1 can tomato sauce (8 ounces)
  • 1 enchilada sauce mix (1.5 ounces seasonig packet)
  • 2 cups mild shredded cheddar cheese
  • 1 container of Sour cream (Use to garnish on top of soup)
  • 1 package of tortilla strips (Use to garnish on top of soup)

Instructions

  1. Chop up the onion and sweet peppers. Then place olive oil into sauce pan. After they are cooked add to stock pot. Then using same sauce pan place chicken breasts in there with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. Add the shredded chicken to the stock pot. Rinse and drain all varieties of the beans before adding to stock pot. Chop up the cauliflower and add to the pot. Add the diced tomatoes, tomato sauce, Velveeta, enchilada sauce mix, shredded cheddar cheese to the pot. Bring to a boil stirring often. Once the cheese is melted reduce the heat and simmer for 20 minutes to bring all the flavors together. Garnish with sour cream and tortilla strips.

Nutrition

  • Serving Size: 20
  • Calories: 162
  • Sugar: 4
  • Sodium: 343
  • Fat: 9
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 7
  • Protein: 12
  • Cholesterol: 42

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beef enchiladas

Beef Enchiladas

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Beef Enchiladas

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  • Author: Cherie DeBrule
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Ingredients

Scale
  • 1 can (19 ounces) Enchilada Red Sauce
  • 1 cup chicken broth
  • 1/2 teaspoon of garlic power
  • 1 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 tablespoon of ground chili powder
  • 2 tablespoons all-purpose flour
  • 1 can (6 ounces) tomato paste
  • 2 cups (8 ounces) shredded mexican cheese
  • 1 can (15 ounces) black beans
  • 1 can (2.25 ounces) sliced olives
  • 1 cup chopped green onions
  • 2 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 packages of medium size flour tortillas

Instructions

  1. Preheat the oven to 350ºF

For The Sauce

  1. In a saucepan over medium-low heat, combine the olive oil and flour. Allow it to bubble for a minute and whisk together. Pour in the red sauce, chicken broth, spices and bring to a boil. Reduce the heat and let it simmer on low while you prepare the rest.

For The Meat

  1. Chop up a medium size onion and then add to a frying pan with ground beef. Drain the fat. Take the black beans rinse them out with a strainer and then add to mixture.

Assemble The Enchiladas

  1. Take a few tablespoons of the sauce and coat the bottom of baking pan. Then take out the tortillas and shredded cheese and organize to make an assembly line to make the enchiladas. Take 2 tablespoons of the meat mixture, a tablespoon of the the cheese, a tablespoon of the enchilada sauce then roll it up. Repeat this till you run out of meat. Place each tortilla seam side down in baking dish. There may be some remaining meat sprinkle that on top with cheese, enchilada sauce, green onions, and olives on top.

Bake In Oven

  1. Place into the oven for 20 minutes at 350ºF .

Notes

  • You can make this same recipe with corn tortillas instead of the flour.

Nutrition

  • Serving Size: 16
  • Calories: 191
  • Sugar: 4
  • Sodium: 494
  • Fat: 10
  • Saturated Fat: 4
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 12
  • Cholesterol: 31

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