Taco Burgers

Oh you guys.  It is so HOT! I lost my swimsuit, I need to get another one, my kids pool is calling me and.....it is just so HOT!  Anyway, I digress....

Taco burgers are a family favorite for the Simmermans.  These date way back and when I made homemade taco seasoning I decided to surprise my husband with taco burgers for dinner.  Neither of us are big on sloppy joes, but taco burgers man, they are an entirely different ballgame.

I don't think there is a lot of explaining that needs to happen.  Just remember for anyone who doesn't care for the "burger" aspect, at least make this taco meat because seriously, it is amazing.  And you can keep a few taco shells on hand for the anti burger people.  Top it with whatever you like, we are lettuce, cheese and a thick slice of tomato kind of family but you do you!

I did 2 lbs of meat because what is better than taco burgers or tacos for dinner?  The same thing for lunch the next day!

2 lbs ground beef
1 can of diced tomatoes with green chilies
3-4 T homemade taco seasoning (2 pkgs of the store bought stuff)
1/2 cup water

Brown your hamburger as you normally would.  Drain off any excess fat and place back in the pot.  Add in the rest of the ingredients, stir to combine and let simmer about 3-5 minutes.

OH the flavor!

See how easy it is?  Make sure not to skip draining off the fat, nobody wants a soggy burger.  The water will just loosen it up a bit so no worries there.

Now toast your bun or don't, I do NOT toast it for this.  Make sure your lettuce is shredded.  It tastes better.  Stop looking at me like THAT.  It does!  Dive in.  Over and over!

ENJOY!

Taco Chicken Fingers

 Happy winter evening!  I want to discuss something with you......  happy accidents.  Yes, yes, they do happen from time to time.  Ironically 1 week after I made this recipe for the second time, I was in an UNhappy car accident with my daughter in law.  Four hours in the ER was not my idea of a good time.  I digress....

I was over at my son and daughter in laws house watching my littles when this accident happened.  The happy one, that is.  I was told there was chicken in the fridge that needed used, I found some chips and decided to make chicken fingers.  They were fabulous.  I used minimal ingredients, and they were awesome dipped in some queso.  My littles are all about dipping!  The next time I made this, I tossed in a packet of taco seasoning, just to see how it would taste.  Holy taco chicken batman.  Delish!  If you don't groove on the store bought packets feel free to use your own homemade.

This is so kid friendly, get them in the kitchen with you!  It is fun, good, and if you make it into nugget shaped pieces you could use it for an appetizer or just make nuggets for eating!

2 cups corn chips, crushed into crumbs (should have 2 cups after crushed)
1 packet taco seasoning
3 lbs boneless skinless chicken breasts cut into strips or use tenderloins
1 stick of butter, melted (1/2 cup)

Preheat your oven to 400 degrees F.  In one bowl combine corn chip crumbs and taco seasoning, in the other melt 1 stick of butter.

Line baking sheet with foil.  Dip the chicken strips in the butter, and then coat in the crumbs.  Make sure to press crumbs into the chicken well!  Place on your baking sheet until all of the chicken is coated!

Bake for 20-25 minutes until chicken is completely done, and the outside is crispy!  Make sure not to over cook!

I served these with salsa for dipping.  OMGOSH, delicious!

ENJOY!

Just For 2 - Chicken Taco Soup

3 INGREDIENTS!  Seriously!  I KNOW!

Ok guys, I have one more amazing recipe using Dei Fratelli products!  I got some fantastic salsa and when I thought about what I wanted to do with it, I thought, "SOUP".  I usually DO think soup to be honest.  I love soup.  You all know this but sometimes I just need to say it, loud and proud!

I had started this "Just for 2" series a few months back.  I have neglected it, but at the same time, was kind of waiting for the right idea to come along.  Since I am a soup freak, I thought it would only be right to have a soup be the next recipe in the serious.  This is a 3 ingredient recipe as I previously mentioned.  Budge friendly AND easy.  I know my parents who are "empty nesters" love having meals just for the two of them.  My mom has forgotten what it is like to cook for two, and they forget about leftovers, and end up throwing things out.  This should be a great solution!

This can easily be doubled or tripled for a larger batch.  Just double or triple the ingredients! HA!

You will need:
2-3 cups cubed (small cubes) chicken (cooked or uncooked, you can cook it in the soup or cook it before)
1-2 cups chicken stock
16 oz jar of Dei Fratelli Black Bean w/Corn Salsa
1 tsp cumin
1 tsp. garlic powder
salt and pepper to taste

In a medium combine all 3 ingredients. Cover and simmer for 15 minutes (longer if you use large chunks of chicken).  Top with sour cream and some shredded cheese and you have a great light lunch or supper, OR starter!  Don't neglect these items, as they just increase the goodness when stirred into the soup!

Didn't I tell you it was easy?  And talk about healthy!  Ok, minus the sour cream and cheese but c'mon!

Your "it aint easy bein' easy" Chefwannabe

PS,  You COULD bring this soup to a boil, add 1/4 cup rice and enjoy it that way too!

Fiesta Taco Dip

Hola!  Again, I have to stop there.  It is the limit of my Spanish writing abilities.  Does this recipe even qualify as Spanish?  I doubt it. 

I am a fan of Mexican food in general.  I like authentic Mexican food but I got to tell ya, and I am not ashamed, I am a bigger lover of Americanized Mexican food.  Does that make sense?  Does it make me a horrible person?   Like I said, I love authenticity in food, especially Italian food, I DEMAND it, usually.  Mexican food, not so much.  However, give me a good dip, a fat burrito, maybe even some loaded nachos and  a sombrero, and I can rock it! 

Wait, did I actually forget to say a corona with lime?!?  I am failing..........fast!

Regardless, this recipe is awesome, and it is a recipe from my bestie, Mel.  She used to bring this to my house for parties, or make it on long nights when we would stay up talkin' girl stuff and devour a boatload of this stuff!   This is an easy dip, no bake, no fuss, just a few ingredients and it will please a crowd for sure! Grab a back of tortilla chips and you are out the door!  Here is the recipe..

1 8oz pkg softened cream cheese
1 8oz jar of taco SAUCE 
1-2 cups shredded cheddar cheese (fine shred)
2 roma tomatoes, diced
1 4oz can of green chili's
1/2 cup black olives (optional)
1/2 cup green bell pepper, diced (optional)

In a bowl combine cream cheese and taco sauce with your hand mixer.  Mix until creamy and light.  Spread mixture into approximately a 9x9 baking dish or casserole.  I used a round, you can use round or square.  Now cover the top with your grated cheese and refrigerate 30 minutes.  Sprinkle the rest of your toppings on top.  I like to put the green chili's on the outside in a ring to just make it prettier.  I did not use olives and green peppers on mine but those toppings are optional.  Refrigerate until ready to serve. 

I would not make this WAY ahead or you risk the tomatoes going mushy in the refrigerator.  I loathe mushy tomatoes!!  OR, as I did tonight, just put the cheese on top and save the rest of the toppings until just before you serve.  I need one for Tuesday so that is what I did as well. 


Enjoy this easy, yummy dip!!

Your "I love pickys" Chefwannabe

FIESTADA- School Lunch Series

I think I did it!!  My first attempt to recreate one of my childhood favorites, along with Carrie David who posted that they were her favorite school lunch!

I do believe the hamburger, and I use the word loosely, that was on it was so fine, so of course mine wasn't quite as fine.  I remember there being only a little meat and cheese.  I decided against using a pre-made crust when I saw the price at the store I was at.  I always make my own dough but, instead got a box of the Jiffy kind for convenience.  This whole recipe was convenience items so, no turning your nose up at my choices for ingredients.  I felt it was my mission to achieve the right taste, regardless of the ingredients and I want everyone who wants to recreate these to be able to do so quickly,  and with ingredients available to them! 

So, this being said, my crust consistency isn't perfect as far as the original Fiestada but the flavor is so near perfect, I wanted to DIE with my first bite.  It was awesome!  I could have browned off my hamburger and then zip zapped it in my processor to make it a more fine consistency but opted out of that to save on dishes.  Hey I feel lazy today, leave me alone! Although I did not even try to obtain the original shape, I don't think in the grand scheme of things you will mind after you taste these delicioso little Mexican pizza's!   

So Carrie, here is what you will need to get your Fiestada going!

                                                                  Fiestada

1 box Jiffy Pizza Crust Mix (prepared according to package direction)
1/8 - 1/4 tsp cumin
1/2 cup pizza sauce
1 cup ground hamburger (flavored)
1 packet taco seasoning mix
1 1/4 cup mild cheddar cheese
a pinch of salt

Sprinkle seasoning packet on hamburger, brown and drain.  Prepare 2 small pizza crusts from dough that you made earlier.  I flip over a large cookie sheet, spray with nonstick spray and put my crusts on top.  Bake at 450 degrees for 3 minutes and remove from oven.  Prepare sauce by putting 1/2 cup of sauce into a bowl, add in cumin and salt and combine.  Split between both pizza's and spread to cover.  Sprinkle top with hamburger and cheese.  

 

Bake at 450 for 10-12 minutes or until crust is done and cheese is melted!  


You know you can't resist making these.  If you went to Ord Elementary, or Ord Jr Sr High, you are required to try them!!  The taste is so close to perfect, I couldn't believe it!  Go ahead, obsess over the shape of yours, I obsess over enough, so I will leave that to you! 

Make sure to let me know how yours turn out!  Leave a picture on the Facebook wall even!

Your "caliente" chefwannabe
Chris