Mexican Beef Salad

INGREDIENTS:

1 lb. lean ground beef
1/2 cup chopped onion
1 pkg. taco seasoning mix
1-16 oz. can kidney beans, drained
1-8oz. can tomato sauce

1-1/2 cups crushed Tostido chips
2 cups shredded lettuce
1 cup tomatoes, coarsely chopped
1 cup shredded sharp cheddar cheese
Salsa
Sour cream
Jalapeno peppers (optional)

DIRECTIONS:

Brown beef and onion with taco seasoning. Stir in beans and tomato sauce. Cook for 10 - 15 minutes on simmer, stirring occasionally.

Place in layers on each plate in the following order:

• corn chips
• lettuce
• tomatoes
• meat mixture
• cheese
• salsa
• sour cream
• jalapenos

Posted by Debi

Make Ahead Chimichangas

Here is my version of Chimichangas that you can make ahead and put in the freezer. I wrap each one in foil and put in a freezer bag. When its time to make them just remove however many you need and place on a cookie sheet to bake without having to thaw.

Chimichangas

1lb of ground beef

1 can of refried beans

1 jar (16 oz.) of salsa

1 envelope of taco seasoning

16 oz. of shredded cheese (Monterey Jack or whatever you would prefer)

16 flour tortillas

Brown your meat, then combine the next four ingredients including cheese in the skillet. Stir to combine. Place the meat mixture in a tortilla then fold the sides in first before rolling it so its like a burrito. (I use 2 small cookie scoops per tortilla) Wrap in small piece of foil and place in freezer bag.

When ready to cook place foil packet directly from the freezer on to your baking sheet. Bake at 375 degrees for about 45 minutes until heated through and a little crispy. Another way to prepare is to thaw, unwrap and fry in a small layer of oil.

Enjoy!

Posted By Taraleigh

Bananas Foster Chimichangas

INGREDIENTS

• 3/4 cup butter
• 9 firm bananas. sliced
• 1-1/2 cups brown sugar
• 1/4 cup and 2 tablespoons spiced rum
• 6 (10 inch) flour tortillas
• 3 cups vegetable oil for frying

*****

DIRECTIONS

1. In a large skillet over medium heat, melt butter . Stir in bananas and sugar, and stir until sugar is dissolved. Pour in rum and cook 1 to 2 minutes more. Spoon half the banana mixture onto each flour tortilla, and roll up, tucking in the ends, like a burrito.
2. In a large skillet, heat the vegetable oil over medium-high heat. Fry chimichangas until golden. Drain on paper towels. Serve warm.

OH MY GOSH! This was awesome & I didn't even make it as chimichangas. I made the banana sauce and served it warm over vanilla ice cream. As an accompaniment, I made cinnamon crisps by cutting flour tortillas into triangles, spraying them with butter and dipping them in cinnamon/sugar. Then, I baked them for about 5 minutes at 400 degrees. I made this for our Dinner Club and it was a hit!

Serves 12

Chicken And Sour Cream Burritos

If you come to my house for dinner one night, expect to have these burritos served with spanish rice and refried beans..YUM. Anyone who has ever tried them just loves 'em. The recipe looks long but is very simple. Also, you will definitely want to do step 5...the topping is what really makes the dish.

My family has given it 5 stars.

Difficulty: Easy
Prep Time: 20
Cook Time: 20
Yield: 10 servings (1 burrito each)

Chicken Filling:
3 cups cooked, shredded, boneless, skinless chicken breast
1/2 cup cooked chopped onion
1-1/4-ounce package taco seasoning

Sauce:
10-3/4-oz. can cream of chicken soup
1 cup nonfat sour cream
4-ounce can chopped green chilies


Enchiladas:
10 large flour tortillas
1 cup shredded mozzarella cheese

Topping:
1 cup shredded mozzarella cheese
2 cups shredded lettuce
1/2 cup chopped tomato
1/4 cup chopped red onion

1. In a large skillet, combine chicken, onion, and taco seasoning mix. Add water according to package directions, and simmer according to directions on taco seasoning packet.

2. Preheat oven to 350. In a medium bowl, stir together all ingredients for sauce. Place 1/3 of sauce mixture in bottom of 13" x 9" pan; set aside.

3. Assemble burritos by dividing chicken mixture and 1 cup mozzarella cheese evenly among tortillas; roll tortillas, and place on sauce in pan.

4. Pour remaining sauce mixture over burritos. Top with 1 cup mozzarella cheese. Bake for 20 minutes or until heated through. If made ahead and refrigerated, bake an additional 10 minutes.

5. Combine lettuce, tomato and onion. Place on top of burritos.

Recipe from: Around the World Meals in Minutes