Tuesday - Flatbread Tacos

Flatbread Tacos 
from here

Flatbread Tacos
1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 recipe of flatbread
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. Yield: 8 servings.

Flatbread

3 Minute Flat Bread

1 tube (16.3 ounces) large refrigerated buttermilk biscuits  (This is the Pillsbury Grands.  I used the buttermilk flaky layers

Roll out each biscuit into a 6-in. circle. It is important to get it to the 6 inch circle so it's the right thickness.  In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds (I did 60 seconds) on each side or until golden brown.  Yes that is right, DO NOT put any oil in the pan.  You cook them in a completely dry pan.  Makes 8 servings


These were better than I thought and very easy! I thought that the flatbread wouldn't work, but it was quick, easy and tasted so yummy. I couldn't get my rolls to make a circle so we had ovals and 6 inches wasn't to hard to make, but we also used 2 per person.

Taco Salad Bowls

4 flour tortillas (8 inch)
¾ lb. extra lean ground beef
1 tbsp. chilli powder
1 cup match-like carrot sticks
½ cup plus 2 tbsp. chunky salsa, divided
2 tbsp. light mayo
4 cups torn salad greens
1 large tomato, chopped
½ cup shredded reduced fat Mexican style cheese
¼ cup chopped fresh cilantro

PREHEAT oven to 425°. Crumble 4 large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball, spray tortillas with cooking spray. Sprinkle evenly with ½ tsp. of the chili powder. Bake 6 – 8 min or until tortillas are golden brown (tortillas will drape over balls as they bake).
MEANWHILE, brown meat with carrots and remaining 2½ tsp. chili powder in a large nonstick skillet on medium-high heat, stirring occasionally. Add ½ cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
MIX mayo and remaining 2 tbsp salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.
Makes 4 servings.
Kraft Food & Family magazine (I really like this magazine)

South of the Border Taco Salad

Lacy has some great recipes

Brown:
1 lb. hamburger
1 onion (you can mix yellow and green)
add garlic powder
2 tsp. cumin powder (can use taco seasoning too!)
add juice of fresh lime (optional)

When meat is almost done, add:
1 can kidney beans (drained, rinsed)
1 green pepper, chopped
1 sweet chili (optional)
1 15 oz. can black olives, sliced
1 12 oz. can whole corn
2 tomatoes chopped (can use salsa to replace when tomatoes aren't in season)

Simmer until warmed through. Serve over regular Frito chips, lettuce, then top with cheese,guacamole, salsa and sour cream. YUMMY!

Topsy Turvy Taco Corn Bake

I saw this on Good Things Utah and tried it, it's pretty good even if it looks really weird!

1½ lbs ground beef
1 egg
1 TBL instant onion
1 can (8 oz) tomato sauce
1 pkg. (1.25 oz) taco seasoning
1 pkg. (8.5 oz) cornmeal muffin mix (plus ingredients on box)
Dressing:
Chopped tomatoes, avocado, green onions, cheese, black olives and sour cream

Combine beef, egg, onion, tomato sauce and taco seasoning. Spread in an even layer in the bottom of a 10 inch baking dish. Bake at 350E for 20 minutes. Prepare cornmeal muffin mix according to package direction. Spread over top of beef. Continue baking at 400E for 15 minutes longer. Remove from oven and let sit on counter for 10 minutes. Turn upside down on serving plate and top with dressing.

Chicken Enchiladas

Combine the following together:
1 can cream of chicken soup
1 can cream of mushroom soup
4 green onions chopped
4 oz can diced green chilies
1 cup sour cream
½ tsp. cumin
3-4 chicken breasts (halves) cooked & chopped

Spread just enough of the sauce on the bottom of a 9x13 inch pan to cover it. Add the chicken to about 1 cup of the sauce. Put chicken mixture in the center of each flour tortilla. Fold in 1/3’s and place flaps on the bottom of pan. Spread remaining sauce over the tortillas to completely cover. Top with grated cheese. Cook uncovered at 350° for 30 minutes.

Turkey Picadillo Tacos

The combination of ingredients sound weird, but they are so yummy!

1 TBL vegetable oil
1 medium onion, chopped
1½ lbs. ground turkey
½ tsp. garlic salt
½ tsp. ground cinnamon
¼ tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. black pepper
1 can (8 oz.) tomato sauce
1 can (11 oz.) mexicorn, drained
18 hard taco shells
Shredded lettuce, sour cream, shredded cheese

Heat oven to 400°. Heat oil in a large skillet over medium-high heat. Add onion and crumble in the ground turkey; cook, stirring occasionally for 7-8 min or until onion is tender and turkey is no longer pink. Stir in garlic salt, cinnamon, cumin, allspice, pepper and tomato sauce. Simmer, covered for 5 minutes. Meanwhile; heat taco shells in oven for 5 min (watch carefully) add corn to turkey mixture and heat through, about 2 min. to serve spoon about 1/3 cup of filling into each taco shell. Garnish with lettuce, sour cream and cheese if desired.