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Taco Chili

Taco Chili

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Taco Chili

Taco Chili

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  • Author: Bryon | Taste & Review
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min
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Ingredients

Scale

1 pound lean ground beef

1 pound (16 Oz) Jimmy Dean regular premium pork sausage

1 tablespoon olive oil

1 can black beans (15 Oz), rinsed and drained

1 can kidney beans (16 Oz), rinsed and drained

1 can pinto beans (15 Oz), rinsed and drained

1 can diced tomatoes & green chilies (10 Oz), undrained

2 cans diced tomatoes (14. 5 Oz each)

2 bell peppers, chopped

1 poblano pepper, chopped

1 ½ large onion, chopped

3 garlic cloves, minced

1 can sliced olives (2. 25 Oz)

1 can tomato sauce (8 Oz)

1 can chopped green chilies (4 Oz)

1 bottle Taco Bell Mild Sauce (7.5 Oz)

1 packet ranch salad dressing & seasoning mix

1 packet taco seasoning mix

½ teaspoon pepper

Instructions

On a cutting board chop up the bell peppers, and onion. When you chop the poblano pepper remove the seeds and stem. Mince the garlic cloves. Set all the vegetables aside.

In a large sauce pan add the olive oil and turn the heat to medium high. Add the vegetables that were put aside and cook for 5 minutes, stirring occasionally. Saute until onions are translucent and vegetables are tender. Add the ground beef and pork sausage cook for another 8-10 minutes or until meat is thoroughly cooked, break up into crumble as you stir then drain the grease.

In a large stock pot combine the black beans, kidney beans, pinto beans, diced tomatoes & chilies, diced tomatoes, sliced olives, tomato sauce, green chilies, Taco Bell Mild Sauce, packet ranch salad dressing & seasoning mix, packet taco seasoning mix, and ½ teaspoon pepper.  Add in the cooked meat and vegetables and stir till well combined.

Bring the chili to a boil over medium-high heat, stirring occasionally. As soon as it comes to boil reduce the heat to medium low and let it simmer with the lid on, for 30 minutes, stirring occasionally.

Remove the pot from the heat. Take cover off and let it cool for 10 minutes before serving.

Serve with your favorite taco toppings. We recommend corn chips, sour cream, taco shredded cheese, jalopenos, and cilantro.

Nutrition

  • Serving Size: 10
  • Calories: 402
  • Sugar: 4g
  • Sodium: 1410mg
  • Fat: 18.2g
  • Saturated Fat: 5.4g
  • Carbohydrates: 31.7g
  • Fiber: 8g
  • Protein: 28.6g
  • Cholesterol: 73mg

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3D Vegetable Christmas Tree

3D Vegetable Christmas Tree

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3D Vegetable Christmas Tree

3D Vegetable Christmas Tree

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  • Author: Cherie | Taste & Review
  • Prep Time: 40 min
  • Total Time: 40 minutes
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Ingredients

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3 broccoli crown, cut into florets
1 small head of cauliflower, cut into florets
1 cup grape tomatoes
1 cup cherry tomatoes of different color
1 cup green olives
1 cup manzanilla spanish olives
1 cup kalamata olives

Instructions

For this recipe you will need a styrofoam cone and toothpicks.
There are many different sizes of styrofoam cones to pick from.
Choose the size you prefer. We uses a 9″ x 3″ cone size. You can
get them at craft stores.

Using a toothpick take one broccoli floret and pin it on the bottom
of the base. Repeat this till you have a ring of broccoli on the bottom
layer.

Then start a spiral from the bottom going up to the top of broccoli florets.
Repeat this pattern using the cauliflower, then the olives, and tomatoes.

Fill in any empty spots you see. The tree should should be full when you
are done.

Top the tree with a star! Serve with a dip of your choice.

Notes

For this recipe you will need a styrofoam cone and toothpicks. You can blanch the cauliflower and broccoli if desired to make the colors bright and crisp texture.

Nutrition

  • Serving Size: 20
  • Calories: 68
  • Sugar: 2.9g
  • Sodium: 481mg
  • Fat: 3.8g
  • Saturated Fat: .2g
  • Carbohydrates: 7.7g
  • Fiber: 2.3g
  • Protein: 1.9g
  • Cholesterol: 0mg

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Olive Tomato Basil Fat Bombs

Olive Tomato Basil Fat Bombs

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Olive Tomato Basil Fat Bombs

Olive Tomato Basil Fat Bombs

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  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Total Time: 30
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Ingredients

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  • 1 (8 0z) cream cheese package, softened at room tempature
  • ¼ cup ghee
  • 3 tablespoon fresh basil, finely chopped
  • 1 garlic clove, finely chopped
  • 1/3 cup sun dried tomatoes, drained and finely chopped
  • 8 kalamata olives, pitted, chopped
  • 1 ½ cup finely shredded parmesan cheese
  • ¼ teaspoon freshly ground pepper

Instructions

  1. Line a small baking sheet with parchment paper and set aside.
  2. On a cutting board chop up the fresh basil, garlic clove, sun dried tomatoes, and kalamata olives.
  3. Then place ½ cup parmesan cheese into a stand mixer, reserving the rest for later for coating the balls. Add in the softened cream cheese, ghee, basil, garlic, sun dried tomatoes, kalamata olives, and freshy ground pepper. Whisk through to combine all the ingredients using the paddle attachment. Then place the bowl in the freezer for 10 minutes to firm the fat bombs batter.
  4. Take out the fat bombs batter from the freezer. Use a small teaspoon and your hands and roll out 20 balls. Place all the rolled balls onto the lined baking sheet.
  5. In a separate small bowl add 1 cup of parmesan cheese. Then roll each ball in the parmesan cheese. Making sure that each ball is coated in cheese. Place the coated balls back on the baking sheet. Repeat till all the fat bomb balls are coated with cheese. Then place the baking sheet with the decorative fat bombs back into the freezer for another 10 minutes.
  6. Take out the fat bombs and transfer them to an airtight container placing it back in the freezer till you are ready to serve.

Nutrition

  • Serving Size: 20
  • Calories: 91
  • Sugar: 1
  • Sodium: 153
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 1
  • Protein: 3
  • Cholesterol: 23

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Whole30 Spaghetti Squash With Meat Sauce

Whole30 Spaghetti Squash With Meat Sauce

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Whole30 Spaghetti Squash With Meat Sauce

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  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
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Ingredients

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  • 2 whole spaghetti squash
  • 1 red bell pepper
  • 1 orange red bell pepper
  • 1 clove garlic
  • 1/2 medium onion
  • ½ cup olives
  • 2 (14.5 ounce) cans organic fire roasted tomatoes diced
  • 1 (8 ounce) can tomato sauce
  • 1 pound grass fed organic beef
  • 4 tablespoons nutritional yeast
  • 2 tablespoons parsley flakes
  • 1 teaspoon fennel
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon himalayan salt
  • 1 teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil

Instructions

To Cook The Spaghetti Squash

  1. Preheat the oven to 400ºF. Line the 9 by 13 baking pan with parchment paper.
  2. Cut the top and bottom ends of the spaghetti squash with a sharp knife. Then divide it in half length wise.
  3. Use a large spoon to scoop out the inside of the squash or save the seeds and make them at another time.
  4. Drizzle the insides of the squash halves with the olive oil. Then rub the olive oil in to make it more even. Sprinkle himalayan salt and pepper on top. Place the spaghetti squash face down on the baking pan lined with parchment paper.
  5. Bake the squash for 40 minutes or until the edges are lightly browned. Cool for 15 minutes then take a fork and rake it back and forth and scoop out the spaghetti like strands and place the cooked squashed on 6 plates.

To Make The Whole30 Spaghetti Sauce

  1. While the squash is in the oven you can prepare the homemade spaghetti sauce.
  2. In a large sauce pan over medium heat brown the grass fed organic beef. Beef should crumbly and no longer pink. Leave the fat in the pan and scoop out the meat on to a plate to set aside.
  3. On a cutting board chop up the red bell pepper, orange bell pepper, garlic, olives, and onion. Add the vegetables to the medium sauce pan. Cook until the onions are slightly translucent.
  4. Add diced tomatoes, tomato sauce, tomato paste, nutritional yeast, parsley flakes, fennel, oregano, thyme, and basil to the sauce pan. Add back in the cooked grass fed organic beef. Stir and mix well then cover and simmer on low heat for 10 more minutes. Stir occasionally.
  5. Place the homemade spaghetti sauce on top of the plates prepared with cooked squash. Sprinkle with parsley flakes.

Nutrition

  • Serving Size: 6
  • Calories: 266
  • Sugar: 5
  • Sodium: 658
  • Fat: 11
  • Saturated Fat: 3
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 28
  • Cholesterol: 65

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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

Scale
  • 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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upside down pizza

Upside Down Pizza

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Upside Down Pizza

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  • Author: Bryon | Taste And Review
  • Prep Time: 25
  • Cook Time: 30
  • Total Time: 55
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Ingredients

Scale
  • Pizza Sauce 14 oz (We recommend Green Mill)
  • Shredded italian cheese 8 oz.
  • 1 small yellow onion chopped
  • 3/4 bag of pepperoni (6 oz bag)
  • Italian sausage (16 oz tube)
  • 1 bell pepper chopped
  • 1 can sliced ripe olives (2.25 oz)
  • 2 eggs
  • 1 cup milk
  • 1 cup flour

Instructions

  1. 1. Cook sausage in frying pan then drain grease and set aside.
  2. 2. Chop up the bell pepper, and onions.
  3. 3. Grease 9 x 12 pan. Then pour pizza sauce on bottom of pan. Then put all the toppings
  4. on next. Cheese goes on top of toppings.
  5. 4. In a mixing bowl beat 2 eggs. Then add the milk and flour. Beat it until smooth.
  6. Then pour the dough mixture into the pan. Let it sit for 5 minutes.
  7. 5. Bake at 350ºF for 30 min. Take it out and let it cool. Next get a baking sheet pan out and put
  8. parchment paper on it. Then flip the pizza upside down onto the parchment paper.
  9. 6. Let it cool for 10 minutes.

Notes

  • Make sure to let the pizza mixture sit for 5 minutes before baking it. Feel free to use whatever toppings you prefer.

Nutrition

  • Serving Size: 6
  • Calories: 311
  • Sugar: 4
  • Sodium: 429
  • Fat: 17
  • Saturated Fat: 8
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 21
  • Protein: 17
  • Cholesterol: 110

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!