Happy Spring everyone! It has been way too long since I last
posted. I had to take an impromptu break from blogging because life got crazy. Like
really crazy. Adulting is so hard. Things haven’t quite settled back down yet,
but I’m going to try my best to at least post once a month.
Since our schedule has been so jam packed lately, I’ve really had to dial back my cooking. Don’t get me wrong, I’m still cooking. I’ve just really simplified my approach to cooking. Time is of the essence, so I’ve been trying to cook things that don’t monopolize my entire day. As much as I would love to spend my entire weekend cooking and meal prepping, I’ve had to prioritize other things above cooking for the time being.
As a result, I’m falling back on fail proof, time saving recipes that I love! They don’t cut back on flavor, but they do cut back on time and that is a huge plus. Remember that Zesty Taco Seasoning recipe I shared? I use that handy dandy seasoning in my Taco Pie. This recipe is so easy because almost all of the ingredients are pre-made. For the pie crust, I just use a store bought pre-made pie crust you can pick up from the refrigerated aisle of the grocery store. I use canned enchilada sauce and refried beans, so that cuts back on time. And my homemade taco seasoning is just sitting in my pantry on standby, so the only thing that needs to be prepared is the ground beef. I love this Taco Pie because it’s a nice alternative to taco night. It’s so easy to prepare and makes for good leftovers. You can top your pie with lettuce, tomatoes, green onions, black olives, salsa or sour cream.
To make the taco meat, brown 1 lb of ground beef over medium to high heat. You can also substitute ground turkey or ground chicken. Add 3 tbsp of taco seasoning and ½ cup of water to the taco meat. Stir and bring to a boil for 2 minutes, then turn heat down to low and simmer for 15 minutes.
Spray a pie dish with cooking spray. Lay the pie crust in the pie dish, press gently into the dish and poke holes into the bottom of the crust with a fork. Bake the pie crust at 450 degrees F for 8 minutes and then remove from the oven. Reduce the oven temperature to 375 degrees F.
Spoon the refried beans into the bottom of the baked pie crust. Top the refried beans layer with the cooked taco meat. Pour the enchilada sauce over top of the taco meat. Finally, top the pie with 2 cups of shredded cheese of your choice. I like cheddar or a Mexican blend. Return the pie into the 375-degree oven for 25 to 30 minutes until beans are warm and the cheese is melted. Remove from the oven and let it cool for 5 to 10 minutes before cutting into the pie.
Top pie with any desired toppings, such as lettuce, tomato, sour cream, green onions or salsa.
Happy new year everyone! It’s already been a super busy
start to the year, but I’m feeling very positive and optimistic about 2019. In
the new year, I’m focusing on spending more time doing things I love, which
also includes cooking things that I love. Mexican food is hands down my
favorite type of food. I love dining at authentic Mexican restaurants. Let’s be
honest, queso is life.
I also love cooking Mexican inspired dishes at home. We probably eat some sort of Mexican food at least once a week. That being said, I always have taco seasoning on hand in my kitchen. When I was in college, I used to just buy the taco seasoning packets and taco kits. Now that I’m older and wiser, I’ve learned it’s a lot healthier and cost effective to make taco seasoning in bulk using spices from your pantry. Another reason I like making my own taco seasoning is because I have more control over the flavor of the taco seasoning.
This Zesty Taco Seasoning is perfect to stash away in the
pantry for taco night. And beyond tacos, you can use this for burritos,
enchiladas, burgers, chilis and in soups like my Slow
Cooker Chicken Verde and White Bean Soup. You can easily store this seasoning
in a pretty mason jar or a tightly sealed Tupper Ware container. I highly
recommend making a batch of this taco seasoning! Having this seasoning on hand in
my pantry is so convenient and allows me to whip up tacos in a pinch. “Taco bout”
a win win. See what I did there?
Measure the spices and dump into a mason jar or tightly sealed Tupper Ware container. Seal with lid and shake to mix all the spices together.
To make tacos, brown 1 lb of taco meat over medium to high heat. You can use ground turkey, ground beef or ground chicken. Add 3 tbsp of taco seasoning and ½ cup of water to the taco meat. Stir and bring to a boil for 2 minutes, then turn heat down to low and simmer for 15 minutes.
The uses of this seasoning are endless! Add 2-3 tbsp of seasoning to soups, chilis, burgers and chicken for a meal that is packed with flavor.
After having the flu and strep throat back-to-back, I’ve finally returned to the kitchen and I’m ready to spice things up…literally! I have a delicious recipe that is going to spice up your Taco Tuesday.
Being sick is the worst! I was sick for about two weeks and I’m so ready to get back into the world and be a productive member of society. Don’t get me wrong, the first day or two of resting and catching up on TV was okay, but after a while you can only watch so many episodes of The Andy Griffith Show. All is well now and I’m making a slow, but steady recovery.
I’m so happy to finally be back in a routine. I started my new job this week and I’m so excited to be meeting new people and learning new things. This week is busy, so I’m trying to cook super easy dishes like these Buffalo Chicken Tacos. I love anything buffalo flavored and will use just about any excuse to incorporate buffalo sauce into a recipe. These tacos are so yummy and so easy! For this recipe, I use a lean ground turkey or ground chicken, which is a healthier alternative to ground beef. I also garnish these tacos with a creamy blue cheese sour cream. Are you ready to spice things up? Let’s get started!
Prep your veggies, dicing two stalks of celery, mincing 1 clove of garlic and slicing the green onions.
In a skillet on medium-high heat, drizzle 1 tsp of olive oil and add 1 lb of ground turkey or ground chicken. Add in the celery. Cook the meat all the way through and until it's no longer pink in color.
Add in the minced garlic and sauté the garlic for 1-2 minutes.
Reduce the heat to low. Pour in ¾ cup of buffalo sauce and add in green onions. Mix and then let the meat mixture simmer for 5 minutes on low.
While your meat is simmering, prepare the blue cheese sour cream. In a bowl, combine ½ cup of sour cream and ¼ cup of blue cheese crumbles. Stir in salt and pepper to taste
Warm up your taco shells. I used crunchy shells, but you can use soft flour tortillas or soft corn tortillas.
Lastly, assemble your tacos and garnish with toppings of your choice. Lettuce, tomato, green onions, cheese and of course the yummy blue cheese sour cream. Enjoy!
