I snagged this recipe from the Land o Lakes website. That’s right people I actually found a decent recipe off of a commercial brand’s website. I am willing to try my hand at anything inspired by jalapeño poppers. How could a recipe involving creamy, cheesy, spicy goodness go wrong?
These rolled tacos are amazing. There is really no other way to describe them. Their crispy baked shell add the perfect texture to a creamy filling. I went crazy with the jalapeños because we like spicy food so if you are not a big fan of heat I suggest using half of what this recipe calls for. These tacos are perfect for weeknights when time is tight as it doesn’t take very long to make. We finished with quite a few left overs, but keep in mind that only two of us were eating these. That said, if you have a larger family with older children you may want to double the recipe and stock your freezer with left overs. These are large rolled tacos, not your small 6 inch rolled street tacos. One of these with a side dish is more than enough to fill you up for dinner.
Makes: 10 rolled tacos Calories: 295 per rolled taco Time: 45 minutes
- 4 tbsp butter, divided
- 2 tsp minced garlic
- 1 1/2 cups cooked chicken, chopped
- 1/4 cup of milk, I used 2%
- 1 (8oz) package of cream cheese
- 1 (12oz) jar jalapeños, drained and chopped finely
- 1 cup shredded mild cheddar cheese
- 10 flour tortillas
- Melt 2 tbsp of butter in a large pan. Add garlic and cook until fragrant (about 30 seconds). Add cooked chicken, milk, cream cheese and jalapeños. Mix together until the cream cheese is soft and all ingredients are well mixed.
- Turn off heat and stir in cheddar cheese.
- Preheat your oven to 400 degrees Fahrenheit.
- Spread a thin layer of the chicken mixture over one half of each tortilla and roll it up tightly. Place each rolled taco on a baking sheet with the seam side down.
- Melt the remaining 2 tbsp of butter and brush a little over each taco.
- Bake for 7 minutes and remove from the oven to flip the tacos. Bake for an additional 7 minutes.
- Remove from the oven and let cool for a minute or two before serving.
- Serve with your favorite side dish and enjoy!
*Photo is an original belonging to me
*Recipe adapted from http://www.landolakes.com
I have seen these recipes floating around on pintrest for a while but I’ve been too skeptical to give them a try. Our neighbors, Ryan and Laura, are fellow foodies and we often share samples of what we are cooking. They gave us a sample of their zucchini boats a few weeks ago and it totally fueled this recipe. I was blown away by the flavor and heartiness of their boats. A bit later I bucked up and gave this taco variation a try. This is a safe place to start in the world of zucchini boats because you can add toppings and customize it to your tastes. We floated some Ghost Scream Hot Sauce (a gift from Ryan) that really kicked these babies up a notch. The recipe in general isn’t overwhelmingly “squash-y.” Instead it is a fresh addition to the classic taco flavor. I’m very excited to experiment with these and am looking to try out a sausage or lentil zucchini boat recipe in the near future. Massive thanks to Ryan and Laura for giving me the confidence to try this recipe! I also want to note that this recipe is adapted from http://www.willcookforsmiles.com
Makes: 8 boats Calories: 350 Time: 5o minutes
- 4 Large Zucchini
- 1 lb ground beef
- 1 yellow onion, chopped
- 2 large Roma tomatoes, chopped
- 2 large jalapeno, chopped (if you like it hot include the seeds)
- 1 tbsp canola oil
- 1 packet of reduced sodium taco seasoning
- Salt and pepper to taste
- 1 cup shredded pepper jack cheese
- (optional toppings we used) rotel tomatoes, hot sauce
- Preheat the oven to 350 degrees Fahrenheit
- Cut the zucchini in half lengthwise. To keep stability of the zucchini boat on your baking pan cut a little sliver out of the green flesh on the bottom side so that the zucchini will lay flat. With a spoon scoop out the seeded middle part. Set the boats aside.
- In a large pan heat oil and saute the onion, tomato and jalapeno for about a minute
- Add the ground beef and crumble as you cook. When it is about half way done add the taco seasoning. Add salt and pepper to taste
- Stuff each zucchini boat with this beef mixture and place them on a greased baking pan. Bake for about 25 minutes.
- Remove from the oven and top with pepper jack cheese. Continue to bake them until cheese is melted.
- Remove from the oven once more and top with your favorite toppings.
- Serve and enjoy!
*Photo is an original belonging to me
*Original recipe adapted from http://www.willcookforsmiles.com
Perry is normally the one on breakfast duty when we want more than cereal and toaster waffles, but when he isn’t around I sometimes venture into the kitchen to try new breakfast items with Chance. Chance has recently taken to eating ground beef tacos so I thought I might be able to get him to eat eggs if I made them “taco-style.” We hit the jackpot here people! The first time I made these Chance scarfed down two and asked for two more. We usually have a surplus of eggs in our fridge which is super convenient so just to be stocked I keep tortillas and taco seasoning on hand too. These are super easy to make, and you can even get your little ones involved with the assembly of toppings. Chance provided the rating for these, which he gave 5 stars.
Chance: “Mom where are the little brown pieces?”
Me: “Those are only in the tacos you have for dinner these are breakfast tacos so they are a little different.”
Chance takes a little bite.
Me: “What do you think?”
Chance: “Mom! This is licious’!” (he stuffs both tacos in his mouth) “Can I have more?”
Makes: 4 tacos Calories: 152/ 2 tacos Time: 15 minutes
- 4 small corn tortillas, we get “super soft white corn tortillas” because they have no cholesterol
- 2 tbsp canola oil, you could use vegetable too but we use canola that has no cholesterol
- 2 eggs, beaten (yes, I know eggs are crap for cholesterol)
- 1/2 tsp reduced sodium taco seasoning
- various taco toppings such as cheese, cilantro, sauce, salsa etc… (bear in mind this will add extra calories if you’re counting calories)
- Heat a small skillet over medium-high heat. Add canola oil
- When the oil is hot add the tortillas one at a time and cook for about 30-45 seconds on both sides. Set aside. *NOTE: I usually set a piece of paper towel between the tortillas once they come out of the pan in order to mop up excess oil.*
- After all the tortillas are cooked dispose of any excess oil that may be left in the pan (do not rinse). Pour the beaten eggs into the same pan and scramble until cooked.
- Once the eggs are cooked through sprinkle the taco seasoning over them and shuffle the eggs around the pan until the seasoning is evenly distributed.
- Scoop the eggs onto each of the tortillas and top with your favorite taco extras.
*Photo and recipe are originals of my own. Please feel free to share this recipe but if you post it on another blog please give credit where it is due.
I’m always weary of recipes that come straight from big corporations marketing theirs and others’ products. This recipe, however was pleasantly AMAZING and took me for quite a surprise. The flavor was perfectly spicy and paired wonderfully with the cornbread topping. I also loved how easy this recipe was. It is definitely an on-the-go weeknight recipe packed with flavor. Perry gave five stars and here is why:
“This dinner reminds me of the Mexican inspired casseroles my mom used to make when I was a kid. It has lots and lots of flavor and I couldn’t stop spooning more from the dish after my second helping. The best part of this dish is the cornbread topping. It balances out the spice and genuinely gives a great tamale flavor. All in all this recipe is an honest five stars.”
Serves: 6 Calories: 515/serving Time: 40 minutes
- 1 lb ground beef
- 1 packet of taco seasoning
- 2 cans of whole kernel corn, drain
- 1 (16 oz) jar of Pace picante salsa
- 1 cup of shredded cheddar cheese
- 1 box (8oz) jiffy cornbread mix, prepared
- Heat oven to 375 degrees
- Cook beef over medium high heat until browned. Pour off extra fat.
- Stir in taco seasoning, corn, salsa, and cheese. Spoon this mixture into a 3 quart baking dish.
- Prepare corn bread batter and pour over beef/corn mixture.
- Bake for 20 minutes or until cornbread topping is cooked through.
- Dish and enjoy!
*Photo is an original belonging to me
**Original recipe can be found at http://www.campbellskitchen.com
I have the greatest neighbors. We frequently share tastes of what we are making for dinner with each other and share recipes. Recently they shared a stuffed bell pepper with me and I cannot even describe how delicious it was. It reminded me of how often I used to make stuffed bell peppers when Perry and I first got married and put me in the mood to give it another go. I didn’t want to make my traditional beef and cranberry peppers because we ate them so much I doubt I’ll ever make them again haha! I found this recipe on Betty Crocker’s website and I absolutely thrilled with how they came out. Perry gave these 5 stars and here is why:
“I used to love when Kelsey made stuffed peppers because they were tasty and I had leftovers for lunch three days after she made them. This recipe exceeded my expectations. I thought they might be overdone with taco flavor taking away from the actual pepper, but it was quite the opposite and I hope Kels will make these more often. Stuffed bell peppers are one of my favorites and she nailed it with this recipe. If you work and like to take home cooked lunches, like I do, you will like this recipe. I had lunch for two days and we also got two dinners out of it.”
Serves: 8 Calories: 340 Time: 40 mins
- 4 medium sized bell peppers, cut in half lengthwise and seeded (We used red and yellow)
- 1 lb. lean ground beef
- 1 small onion, chopped
- l pkg taco seasoning (I used chicken taco seasoning b/c I like the taste better)
- 2 (15.5 ox) cans of kidney beans, drained and rinsed
- 1 can of fire roasted diced tomatoes
- 1/2 cup of shredded cheddar or mexican mix cheese.
- OPTIONAL: Taco toppings such as sour cream, chopped tomato, guac, etc.
- Heat oven to 350. In a large saucepan bring 6 cups of water to a boil. Add bell pepper halves and boil until softened, approximately 5 minutes. Drain and set aside.
- In a large skillet cook meat and onion over medium high heat until the meat is cooked through. Drain and stir in taco seasoning, kidney beans, and tomato sauce. Heat until boiling. Reduce heat to a simmer for 5 minutes stirring occasionally.
- In and 8-inch glass baking dish arrange the pepper halves and spoon taco mixture into each one.
- Top with cheese and bake for 10-12 minutes until peppers are tender and cheese is melted.
- Top with optional fixings and serve
*Original recipe belongs to Bettycrocker.com
**Photo is an original belonging to me
I was in the mood for something different when I found this recipe. I’ve had it for a few months now and finally had the guts to give it a go. I don’t know what took me so long to try it but I really wish I would have made these sooner. This recipe is a “makeover” from an item on the Applebee’s appetizer menu. They are meant to be a starter but I figured since 4 of them are a serving it would suffice for dinner. It was the perfect amount of food and at 191 calories per serving I could not resist. There is a lot of flavor in these little guys so don’t overdo it with the BBQ sauce on the chicken. Also at least double the recipe because it only makes 8 wontons. You’ll want leftovers. Perry gave this 5 stars and these were his comments:
“At first I was not sure how I felt about a wonton wrapper taking the form of a taco shell. I’ve had all different kinds of tacos before and this just seemed too out there to me. Kelsey convinced me to give one a try and without hesitation I have it 5 stars. 4 of these was enough to satisfy me with a side salad so if you are on a diet these tacos should be your good friend. I liked that Kelsey did not use ground chicken like we usually do for our tacos because it made them seem more hearty. I am looking forward to having these for dinner again soon”
Makes 2.5 servings Calories: 191 per serving
- 8 small square wonton wrappers
- 4oz cooked skinless lean chicken breasts, trimmed and diced
- 2 tbsp BBQ sauce (to keep this low cal stick to a sauce with around 45 cals/2tbsp serving.
- 3/4 cup of dry coleslaw mix
- 2 tbsp low fat sesame ginger salad dressing.
- 2tbsp chopped cilantro
1.) Preheat your oven to 400
2.) Spray the inside walls of a deep baking pan with nonstick spray. Drape the wonton wrappers over the pans walls in a diagonal manner making triangle shaped shells. Bake 3-4 minutes until just crispy enough to keep shape. Remove pan and let cool
3.) Cook up your diced chicken
4.) Combine chicken with BBQ sauce. Mix well and set aside
5.) In a microwave safe bowl combine coleslaw, salad dressing and cilantro. Mix and microwave for 45 seconds. Set aside.
6.) Spray a baking sheet with nonstick spray. Carefully remove wonton shells from the pan and fill each one with a spoonful of chicken and coleslaw mix. Lay the filled wontons on their sides on the baking sheet.
7.) LIGHTLY spray the upward facing sides of the shells with cooking spray and bake for about 5 minutes until warm and crunchy.
*Original recipe belongs to http://www.hungry-girl.com/newsletters/raw/1552
**Photo is an original taken by me