Thursday’s are taco night in our house. I decided to switch it up a bit. Found this recipe for a taco ring and ran to the store to get what I needed!
The kids weren’t too sure on how this was considered a taco! But really the only difference is the breading for a shell. I loved it. The kids loved it. And when the kids love it that means Nana has a peaceful (or some what peaceful) meal.
I love finding super easy meals to make. I try to have as much planned for our day after work/school/daycare is over so it runs good. And having an easy go to meal makes our lives much easier.
2 crescent roll tubes – I used one large Grande tube and really think I should have followed the directions!!
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
1 or 2 diced tomatoes depending on size – none of these for me please
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional
Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.
Follow cook time on the pack of crescent rolls, and once it’s done, you’re good to go!
What was the first thing out of my mouth when I tasted this? Mmmmmm…..
This was really good! We ate the entire thing! Ok I’m sure I had more than half but still it was good. Nice taco replacement for our Thursday dinner!
Two Girls Cooking – Patricia
The doesn’t look like an average cheeseburger, I know. And it doesn’t have a bun on the top and the bottom. But it does taste like a good cheeseburger!! I think you could add even more of the burger condiments but I chose not to. Maybe some onions and some mustard!! The pickle relish added great flavor, but what about putting some actual pickle slices on it too! Huh..maybe next time!
- 1 lb ground beef, cooked, drained
- 1/2 cup ketchup
- 1/4 cup dill pickle relish
- 1 1/2 cups shredded American cheese (6 oz)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- Heat oven to 375°F. In 10-inch skillet, mix beef and ketchup. Heat over medium-high heat until hot, stirring occasionally. Stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate. (I don’t have glass pie plates so I used my cake pans)
- Separate dough into 8 triangles; roll up 1 inch on shortest side of each dough triangle. Place dough on top of meat mixture in spoke pattern with points towards center. Sprinkle with remaining 1/2 cup cheese.
- Bake15 to 20 minutes or until cheese is melted.
When I find something new I always get asked two questions. 1. Have we had this before? 2. What’s the back up plan!!
The answer to number 1 is usually no, we haven’t. For number 2 there really isn’t a back up plan. If it’s not like, there is bread and lunch meat in the fridge!!
I doubled the ingredients so I could feed my family of 7. Or if you have big eaters, one pan may not be enough.
Two Girls Cooking – Patricia 😉
One of my favorite meals to eat and cook is Mexican. Every Thursday at our house we have tacos.
Every Sunday after church we go to my favorite place, Zantigo. If you haven’t gone there (and you live in MN, you really should)!
Even though we had tacos for dinner last night, it didn’t mean we couldn’t try these enchiladas.
I was a bit disappointed that my shells broke apart. I tried dipping them in hot water and putting them in the microwave to soften them (the microwave worked best by the way) but most of them still fell apart.
As I’ve told the kids over and over, it’s not how the food looks it’s how it tastes and this tastes really good! But being a blogger, you tend to want to have your pictures look good!
- 1 medium onion, chopped (1/2 cup)
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 2 1/2 cups shredded deli rotisserie chicken
- 1 container (6 oz) Yoplait® Greek 100 Key lime yogurt
- 1/2 cup chopped fresh cilantro
- Juice of 1 medium lime
- 1 can (10 oz) Old El Paso® enchilada sauce (hot or medium)
- 12 corn tortillas
- 1/2 cup shredded reduced-fat Mexican cheese blend (2 oz)
- 1 Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- 2 In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce.
- 3 Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese.
- 4 Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm
These were SO good. Key lime enchiladas? Who would have thought. We topped them with some black olive, sour cream, and ate some avocado chips with it. Great dinner night.
Gotta give these a try.
Two Girls Cooking – Patricia
Can you believe we are half way through the month of July? Maybe it’s just me and life has been so busy that time is going faster than I can keep up with. Summer is in it’s rare form here in MN. It’s been so hot here I can’t even stand to go outside. And normally I wouldn’t complain because I dislike winter more than I dislike 99 degrees with hot sticky humidity that prevents you from going outside. In fact I feel like I’ve been stuck inside through the seasons.
I haven’t made many summer meals at all. We’ve grilled some chicken or brats and burgers, but nothing really to be writing about. Why? Well because I forget to put something on my feet when I go on the deck and I burn them because it’s scolding hot. A bit over dramatic? I think not. It has been hot hot hot here.
So I sit in my house with the air going and turning on the oven to make dinner and desserts because it’s better than going outside to sweat the moment the air hits my face.
I love things that you can create to be mini anything. Mini pies, mini cakes, why…mini pot pies of course!! These were really easy to make. I think next time I may use cut up chicken and frozen corn and beans to add to the rolls instead of the soup. Not that the soup was bad in it, I just felt like there wasn’t much to the inside of my mini pie. I loved the flavor of the bread. Using the Italian dressing with the olive oil spray on top added a burst of flavor.
Both of the kids ask what’s for dinner when they wake up in the morning. And I do believe they do so just so they can say “gross”, I’m not eating that. At times I will let them make a sandwich instead of having what I make. But today I decided this is nothing they can’t try. They WILL like it. And I was right. Brooklyn ate four mini pot pies and Caleb ate three of them. Gross huh…kids…..
Comfort food in July..
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1 can (19 oz) Progresso® Traditional chicken noodle soup
- 1 to 2 tablespoons butter (I used olive oil cooking spray)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 cup shredded mozzarella cheese (1 oz)
- 1 Heat oven to 375°F. Lightly spray 8 (2 1/4×1 1/4-inch) muffin cups with nonstick cooking spray. Separate dough into 8 biscuits; separate each biscuit into 2 layers. Place 8 biscuit halves in sprayed muffin cups, pressing to cover bottom and sides.
- 2 Drain soup; store in tightly covered container in refrigerator or freezer for later use. Spoon drained soup evenly into biscuit-lined cups. Place remaining biscuit halves over soup; gently seal each biscuit.
- 3 Spread biscuit tops with butter (I used olive oil spray). Sprinkle with Italian seasoning and garlic powder. Top each with 1/2 tablespoon cheese.
- 4 Bake at 375°F. for 15 to 18 minutes or until edges are golden brown. To remove from pan, run knife around edge of pies.
Patricia – Two Girls Cooking 😉
Craig has been asking for home made chocolate chip cookies for about a week. Well that week has gone by and I am not finding time to get enough things around the house done, let alone bake home made cookies. Yes, we have to eat dinner every night so if I’ve made something new, I’ll blog it. But cookies from scratch with work, three kids, baseball every night, it’s just not happening. But I did go to the store and buy the Pillsbury Reece’s Peanut Butter pre-made cookies!!! And I’ve had this recipe sitting up on my computer browser for about a week or more so I thought, huh, I’ll use those cookies to make the bars I’ve wanted. I could have said that I made them, but that would be lying. And since lying is my biggest pet peeve, I decided that it wouldn’t be a good idea.
While cooking the Lasagna Rolls for dinner tonight, I started with these bars. I had an hour and a half before we had to leave for baseball. I was cutting it short. But right before we had to walk out the door, I got to pull them out of the oven. Mr. Craig said that he wouldn’t cut the bars before I got home (he knew they were going to be blogged). Well as soon as I walked in the door, he tells me that he tried to cut a piece and it started to fall apart!! So I’m not the only impatient one when it comes to having to wait for the sweet treats.
1 package (8 oz) cream cheese, softened (I used 1/3 fat free)
- 1/2 cup sugar
- 1 egg
- 1/2 cup coconut, if desired
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies (I grabbed the Reece’s Peanut Butter cup)
- 1 Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
- 2 In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
- 3 Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
Super easy to make. If you have the time and a good recipe for chocolate chip cookies, then by all means, make them from scratch. Until I can find a way to work changes in life around, I’ll be making some partial home made desserts (it’s ok to use some store bought things to make life easier!!).
Have a great rest of your week. I hope yours isn’t as busy as ours is here!! (Next month comes soccer and football).
Patricia – Two Girls Cooking 😉
It’s been so hot for over a week it’s hard to even go outside (in MN anyways). And maybe I’m just not the 99 degree without the heat index type of girl. I do prefer to be inside where it’s cool. Just taking out the garbage and feeling the heat in the garage made me want to faint. Ok, so that may be a bit extreme, but it is dang hot. And when it’s too hot, I don’t feel like even going on the deck to lean over a hot grill.
So today I opted for a comfort type of food and turned on the oven. Yep, even with the air going in here it’s much better than going outside. We love sloppy joes. So when I did a little search online I found a casserole. This was pretty good if I do say so myself. The recipe calls for a can of sloppy joe mix but I made mine home made.
What you need:
- 1 lb lean ground turkey
- 1 can (15.5 oz) original sloppy joe sauce (to make it home made add this to the ground turkey after cooked through – 1/3 cup tomato sauce, 1/3 cup of BBQ sauce, 1/3 cup water, chili powder, cumin, dash of hot sauce, dash of Worcestershire sauce, 2 cloves fresh garlic – minced)
- 1 can Pillsbury® refrigerated original breadsticks
- 1/2 cup shredded Cheddar cheese (2 oz) (I used mozzarella)
- How to make:
- 1 Heat oven to 375°F. In 12-inch nonstick skillet, mix ground turkey and sloppy joe sauce or make your own sauce. Heat to boiling over medium-high heat, stirring occasionally.
- 2 Meanwhile, unroll dough; separate into 12 breadsticks. Cut each into 4 pieces, about 1 1/2 inches long.
- 3 Pour turkey mixture into ungreased 12×8-inch or 11×7-inch (2-quart) glass baking dish. Place dough pieces in single layer over beef mixture.
- 4 Bake uncovered 13 minutes. Sprinkle with cheese; bake about 2 minutes longer or until cheese is melted.
As I said, this is really a fall comfort food, but this weather we are having has been too much for me to go outside and deal with! I break a sweat just looking out there now!
Enjoy the rest of your week.
Patricia – Two Girls Cooking 🙂
I do believe I found my favorite pie! I always say I’m not much of a “sweets” eater, and I’m not for the most part. I can take it or leave it. But I’ve also said I don’t have to worry so much about what to make with desserts or treats because it’ll get eaten (usually).
This will so not even come close to be a “good for you” sort of pie. I did use fat free cream cheese and there are fresh strawberries. But the marshmallow cream is what does it. It added THE best flavor to this pie by far.
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 packages (8 oz each) cream cheese, softened
1 jar (13 oz) marshmallow creme
4 cups sliced fresh strawberries
1 container (12 to 14 oz) strawberry pie glaze
1 Heat oven to 450°F. Make 1 pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.
2 Unroll remaining pie crust on work surface. With desired cookie cutters, cut shapes from crust. Place on ungreased cookie sheet; bake 6 to 8 minutes or until light brown. Cool.
3 In medium bowl, beat cream cheese with electric mixer on high speed until light and fluffy. Stir in marshmallow creme. In large bowl, mix strawberries and pie glaze. Reserve 1 cup strawberry mixture; set aside. Spoon about 1/3 of the marshmallow mixture into pie crust; top with remaining strawberry mixture, and the remaining 2/3 marshmallow mixture. Top with 1 cup reserved strawbery mixture. Arrange cut outs over filling. Cover; refrigerate at least 8 hours or until set but not firm. Store covered in refrigerator.
**This strawberry pie recipe by Joyce Gaddie of Clinton, Tennessee, won 1st Place at the Pillsbury Refrigerated Pie Crust Pie Baking Championship, 2009 Tennessee Valley Fair.
Garnish with three miniature marshmallows on top of each slice, if desired.
So the waiting part. Yeah, not so good with that. I let it sit for….oh two hours. I had to take my pictures first and then cut a piece. When the directions say wait for 8 hours, it does need to wait for 8 hours. However, I didn’t mind one bit that it wasn’t set when I ate it. I decided then that this was my favorite pie!!!
Loved, loved, loved it.
Patricia – Two Girls Cooking 😉