Taco-Stuffed Crescent Pockets

Ingredients

• 1 lb lean (at least 80%) ground turkey (or ground beef)
• 2 heaping tablespoons Taco Seasoning Mix
• 1/2 cup thick & chunky salsa
• 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
• 1/2 cup Mexican cheese blend, shredded

Directions

• Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa.
• Separate dough into 4 rectangles on ungreased cookie sheet. Firmly press perforations to seal.
• Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese.
• Fold short sides of dough up over filling, meeting in center; pinch edges to seal, leaving center open.
• Bake 13 to 17 minutes or until golden brown.

Source

• https://www.pillsbury.com/recipes/taco-stuffed-crescent-pockets/bcb79ae1-75f5-47e3-a5df-3ed727264a38

Bulk Everything But the Elote Seasoning 🌽 (4x)

Ingredients

• 64 g corn flour (or finely ground cornmeal)
• 48 g cane sugar
• 72 g sea salt
• 32 g grated Parmesan cheese (dry, shelf-stable)
• 10 g chipotle powder
• 10 g chile powder
• 6 g cumin powder
• 2 g dried cilantro
• 4 g citric acid (optional)

Instructions

• Combine all ingredients in a large bowl.
• Whisk or stir thoroughly to blend evenly.
• Transfer into clean, dry spice jars or airtight containers.
• Store at room temperature (or refrigerate if using fresh Parmesan).
• Shake well before each use.

Notes

• Total batch: ~250 g 

Usage Suggestions

• Sprinkle on corn, popcorn, grilled veggies, tacos, or eggs.
• Mix into mayo, sour cream, or Greek yogurt for a dip.
• Add butter + lime + this seasoning to corn on the cob for quick elote flavor.

Turkey Enchilada Casserole

Ingredients

• 4 - 8 flour tortillas (8 inch)
• 1 lb lean (at least 80%) ground turkey
• 1 can (10 oz) mild red enchilada sauce
• 1 jar (16 oz) black bean and corn salsa
• 2 cups shredded Mexican four-cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Fold tortillas in half and place folded-side-down in dish; set aside.
4. In 10-inch nonstick skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink; drain.
5. In the same pan, add 1/4 cup enchilada sauce, 2/3 cup black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
6. Divide meat mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
7. Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
8. Bake 40 to 45 minutes or until hot and bubbly.

Notes

• Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.
• Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.
• Want to go meatless? Substitute 1 lb meatless veggie crumbles for the ground beef in this recipe.
• To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.

Source
https://www.pillsbury.com/recipes/5-ingredient-beef-enchilada-casserole/dde5a588-c427-4d09-b18c-83d064032550

Cheesy Southwest Chicken and Rice Casserole

Ingredients

• 1 cup uncooked long-grain white rice or wild rice
• 1/2 can (15 oz) black beans, drained, rinsed
• 1/2 can (15 oz) red kidney beans, drained, rinsed
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup chicken or veggie broth (from 32-oz carton)
• 1 package boneless skinless chicken thighs OR boneless skinless chicken breasts
• 1 can (19 oz) red enchilada sauce
• 1 cup shredded Cheddar cheese (4 oz)

Directions

1. Heat oven to 375°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Layer rice, black beans, chili powder, garlic powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
4. Bake 50 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
5. Stir rice and beans around the pieces of chicken.
6. Sprinkle cheese over chicken. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Notes
- Serve with romaine + red onion + corn + lemon juice and sour cream
- Try using 1 can (19 oz) green chile enchilada sauce for a flavor twist.
- Jazz it up with a squeeze of lime, a sprinkle of fresh cilantro, diced avocado and taco sauce.

Source
https://www.pillsbury.com/recipes/cheesy-southwest-chicken-and-rice-casserole/648fbf0d-61d6-4403-8abc-26591602c57d

Roasted Cauliflower Tacos

Ingredients

• 1 - 2 small heads cauliflower
• 2-4 Tbsp avocado or olive oil 
• 1 packet of low sodium taco seasoning

Directions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
2. De-stem and rough chop cauliflower
3. Place into a colander and rinse
4. Turn out into a large mixing bowl
5. top with oil and seasoning
6. mix to coat all florets
7. turn out onto the prepped baking sheet
8. roast for 25 min
9. use a scissor to cut florets down into bit sized pieces

Notes

• Serve on flour tortillas with sour cream, avocado mash, pickled red onion and cheese

Beef Tortilla Taco Casserole

Ingredients

• 1 lb lean (at least 80%) 
• 1 package (1 oz)  taco seasoning mix
• 2/3 cup water
• 1 red bell pepper, cut into 1-inch strips
• 2 3/4 cups salsa
• 1 can (12 oz) whole kernel sweet corn
• 6 flour tortillas (6 inch)
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
4. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
5. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
6. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.

Notes
To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.

To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.

To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.

Source
https://www.pillsbury.com/recipes/beef-tortilla-taco-casserole/ac129c37-e2ad-4a1e-9f34-02f54945ec52

Chicken Enchiladas

Ingredients

• 2 cups shredded cooked chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 1 can (4.5 oz) chopped green chile sauce
• 1 cup sour cream or plain Greek yogurt
• 1 package flour tortillas for burritos (8 tortillas; 8 inch)

Steps

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. In medium bowl, mix chicken, Monterey Jack cheese, 1/2 of the green chile sauce and sour cream.
4. Spread about 2 teaspoons of the mix on each tortilla.
5. Roll up tortillas; arrange, seam side down, in baking dish.
6. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. 
7. Optional: Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
8. Bake 20 - 25 minutes or until hot.
9. If desired, remove foil during last 5 minutes of baking time.
10. If desired, serve with lettuce, tomato, avocado and additional sour cream.

Source
https://www.pillsbury.com/recipes/chile-chicken-enchiladas/1281b32c-f1d4-43b7-bd33-9b61ea55cbf6

Green Chile Chicken or Turkey Enchiladas

Ingredients

• rotisserie chicken or cooked turkey breast, shredded
• 1 small can of Green Chile Sauce
• shredded cheese
• 1 small white onion, diced and sauteed
• 4 flour tortillas
• fresh pico de gallo
• 2 Tbs vegetable oil

Directions

1. Preheat oven to 350º
2. In a bowl combine shredded turkey or chicken with 1/2 of the greek yogurt, cooked onion, shredded cheese and green chile sauce.
3. Heat 2 tablespoons of oil in a skillet over medium-high heat.
4. Fry tortillas (one at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
5. Add filling to each tortilla. Roll up each tortilla and place seam side down in a greased baking pan.
6. Top with remaining green chile sauce and shredded cheese.
7. Bake in pre-heated oven for 20 minutes or until heated through. 
8. (optional) Garnish with chopped green onions and cilantro.

Notes
- serves 2
- serve with rice and corn
- swap with other ingredients on hand

Source
Elisha's brain

Grilled Tequila Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup extra-virgin olive oil
• 1/4 cup tequila
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 limes
• Kosher salt and freshly ground black pepper

Directions

1. Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper.
2. Seal the bag and squish it all together.
3. Refrigerate for 30 minutes or up to 2 hours.
4. Heat a grill or grill pan over medium-high heat.
5. Remove the chicken from the bag, shaking off any excess marinade.
6. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side.
7. Remove and let rest on a plate.
8. When just cool enough to handle, shred the chicken with a fork.

To Freeze

Place whole, grilled chicken breasts flat in a freezer bag or air tight Ziploc container and place in the freezer.

Source
http://www.foodnetwork.com/recipes/ree-drummond/grilled-chicken-tacos-with-strawberry-salsa.html

Strawberry Salsa

Ingredients

• 1 quart strawberries, diced
• 1 medium red onion, very finely diced
• 1 red bell pepper, seeded and very finely diced
• 1 jalapeno, seeded and minced (include some seeds for spice)
• 1/2 bunch fresh cilantro, chopped

Directions

1. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish.
2. Add some salt and the juice of 1 of the limes.
3. Mix it all together, cover and refrigerate

Source
http://www.foodnetwork.com/recipes/ree-drummond/grilled-chicken-tacos-with-strawberry-salsa.html

Homemade Margarita Mix

Ingredients

• 1/2 cup sugar
• 1 cup water
• 1 cup lime juice (about 10 limes)

Directions

1. Squeeze the lime juice into a bowl or measuring cup.
2. Heat the water and sugar in a saucepan over medium heat until the sugar has dissolved.
3. Let the mixture cool a bit before adding in the lime juice, mix together, and pour into a bottle.
4. Refrigerate the mix for up to two weeks. 

Notes
To make a margarita with this, just mix 1 shot of tequila, half a shot of triple sec and some ice. It's super simple! Don't forget to salt your rim.

Source
http://www.abeautifulmess.com/2015/10/homemade-margarita-mix.html

Baked Honey Lime Chicken Taquitos

Ingredients

• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• ½ teaspoon garlic powder
• 4 boneless, skinless chicken breasts, cooked and shredded
• 12-15 medium size flour tortillas
• 2 cups shredded Monterrey jack or Mexican blend cheese
• 1 cup green enchilada sauce
• ½ cup sour cream or plain greek yogurt

Directions

1. In a medium mixing bowl, whisk together honey, lime juice, chili powder and garlic powder. Add shredded chicken to the mixing bowl and let it marinate in the fridge for at least a ½ hour, but preferably a half day or so.
2. Preheat oven to 400 degrees F. Spread chicken mixture evenly between flour tortillas, top with cheese and roll up tightly, placing seam side down on a baking sheet. Spray the tops of the taquitos with nonstick cooking spray (or brush with a little vegetable oil). Bake for 15-20 minutes or until tortillas are golden brown.
3. Whisk together enchilada sauce and sour cream and serve with taquitos.

Notes
Recipe type: Main Dish
Prep time:  40 mins
Cook time:  20 mins
Total time:  1 hour
Serves: 5

Source
http://www.sixsistersstuff.com/2014/06/baked-honey-lime-chicken-taquitos-recipe.html

Taco Stuffed Shells

Ingredients
10 oz uncooked jumbo pasta shells, cooked, drained
1/2 medium white onion, diced
1 1/2 lb lean (at least 80%) ground beef
1 pouch (8 oz) Old El Paso™ roasted tomato Mexican cooking sauce
1/2 teaspoon salt
1 1/4 cups diced tomatoes
2 1/2 cups shredded Mexican cheese blend (10 oz)
1/4 cup chopped fresh cilantro

Instructions

1. Heat oven to 350°F. Cook and drain pasta shells as directed on box.
2. Meanwhile, in 12-inch skillet, cook onion and beef over medium-high heat 5 minutes, stirring occasionally, until thoroughly cooked. 
3. Drain.
4. Add cooking sauce and salt; mix well to combine. Add 1/2 cup of the tomatoes and 1/2 cup of the cheese; stir well.
5. Using about 1 heaping tablespoon beef mixture in each, fill cooked pasta shells; place in ungreased 13x9-inch (3-quart) glass baking dish.
6.  Sprinkle remaining 3/4 cup tomatoes and chopped cilantro over filled shells. 
7. Top evenly with remaining 2 cups cheese.
8. Bake 15 minutes or until cheese is melted.

Notes

Source
http://www.pillsbury.com/everyday-eats/dinner-tonight/tacos-mexican/taco-stuffed-pasta-shells-how-to