Flashback Friday - Cinco de Mayo Dishes to help you Celebrate!

WELCOME TO FLASHBACK FRIDAY!

So glad you joined us today...sharing some top notch recipes from the past....Enjoy!!

HAPPY CINCO DE MAYO!!! 

Easy...with a layer of sour cream and 2 layers of tortilla chips, your family is sure to fall in love with this easy and delicious dish. 

Easy Taco Pie

Yes, they're not really TACOS, but this is a family favorite my kids still enjoy with their families!  Quick, easy and it serves a crowd.  Fabulous dish! We've served it to company many times! 

Creamy Tacos

These are so worth the time to make. Impressive and Irresistible! 

Can't go wrong with the addition of cream cheese!!!

Creamy Cheesey Chicken Enchiladas

The perfect side dish for any Mexican main dish...easy to make and very tasty! 

Mexican Rice

5 Delicious Dishes for Cinco De Mayo {Blast from the Past}

HAPPY CINCO DE MAYO!! 

(is just around the corner) 

Easy and Terrific...a crescent roll crust makes this tasty dish a breeze to make.
SO family-friendly! 

Easy Taco Pie

Such a simple recipe...begin with frozen chicken if need be. Put everything in the slow cooker and let it do the work for you...Top with cheese and chips...

Slow Cooker Chicken Enchilada Soup

A Baker family favorite for over 40 years. Not really tacos...but 
oh so good.  Just open cans and heat...add cheese and melt..
serve over chips. Makes enough to feed a crowd too. 

Creamy Tacos

Kinda like 'fried ice cream' only without the mess..make ahead and freeze until ready to serve.  This is fabulos-o! 

Crispy Ice Cream Squares

A simple side dish, perfect alongside any Mexican dish...delish! 

Mexican Rice

Easy Taco Pie & Weekend Potluck #123

HELLO & WELCOME TO WEEKEND POTLUCK!
So happy you've joined us! 

AND...



I wanted to share this awesome dish before the weather heats up and you don't want to turn your oven on.  Crust: Crescent rolls  Filling: Seasoned taco meat, sour cream & cheese..Topping: Crushed Tortilla Chips... 
Your family will totally love this dish - and you!! 

Easy Taco Pie

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

1000 Island Tangy Pork Chops by With a Blast

Recipes that caught our attention ~

Brick Chicken by Noshing with the Nolands

Brownie Batter Ice Cream by Cookin' Mimi

And, a personal favorite ~

Chocolate Fudge Cookies  by Living the Gourmet

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

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An InLinkz Link-up

Mexican Rice

We enjoy a lot of Mexican food at our house, so I was tickled to come across this lovely recipe from my good friend, Kim at Sunflower Supper Club. 

(They eat lots of Mexican at their house too). Please stop by and tell her I said hello. While you're there, check out this lovely recipe with 'full flavor' spice measurements. 

I changed it up a bit by using brown rice (needs to be cooked longer) and didn't add the full amount of spices.  Hubby commented he liked it and I really did too. 

Trust you will as well! 

Be sure to check out a couple of my favorite Mexican dishes below the recipe. 

MEXICAN RICE 

1 Tb. olive oil
1 Tb. butter

1/2 c. chopped onion 
2 c. long grain rice (not instant)

(I used brown...)
2 cloves minced garlic (1 teaspoon)
2 - 3 tsp. chili powder
1/2 tsp. cumin (or more)
1 tsp. kosher salt
1/2  tsp. freshly ground black pepper
1 (15 ozs) can (petite) diced tomatoes, undrained
3 c. chicken broth

cilantro for garnish if desired 

Add olive oil and butter to a large skillet over medium heat. Add the onion and rice; saute for a few minutes until lightly browned; stirring often. 

Add the spices (garlic, chili powder, cumin, salt & pepper) and cook for another minute. 

         Place tomatoes in 2 c. measuring cup; add water to make 2 cups. 

Add tomato mixture along with chicken broth to the pan. 

Bring to a boil. Cover and reduce heat to low (you want it to gently bubble;) cook for 20 minutes, until liquid is absorbed. (If using brown rice instead of white, you may need to add a little more water toward the end of cooking time.) Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

Top with fresh cilantro. 

This rice would be a great side for 

Easy Taco Pie

or Creamy Chicken Enchilada Casserole

Creamy Tacos {Family Favorite}

This fabulous dish has been a family favorite for a long time. When we lived in Texas in the early 80's, one of my coworkers (teacher at a Christian school) made this for our family. 

I cannot begin to tell you HOW MANY other folks enjoy this recipe too.  Personally, it's one of my most popular. EVER.  It's laughable how many times I've been told that others have enjoyed this dish...again!! 

I know...it doesn't LOOK like a taco.  I didn't give the dish its name...it just gives you the taste of tacos. *-*...only CREAMY. 

I've been given a hard time because of their name...TACOS.  I guess they are more like a NACHO...but this is the name given to me the very first time we tasted them, so call them what you'd like...just don't forget to call me to come eat them when they're ready! 

This is GREAT to serve to company and it makes a lot. 

It's so simple too - you just brown some burger, open a few cans, heat it all up, melt some cheese in it, then pour in some whipping cream.

That's right - whipping cream. 

Eat it over tortilla chips and you've got a winner!  I'm happy to say all my children enjoy this in their own homes now. 

I can hardly believe I've never posted about this before, but I can't say 
that any more.  *-*

You can use regular canned diced tomatoes if you don't want the 'zip' from the rotel tomatoes.  If your family doesn't care for beans, use the chili without beans and only one can of beans. (You could even mash them some and 'hide' them in the rest of the YUM!) 

CREAMY TACOS 

1 lb. ground beef, browned and drained

2 (16 ozs each) cans chili (or red) beans

1 (16 ozs.) can chili with beans (hot if preferred)

1 (12 ozs) can rotel tomatoes, drained (or regular diced tomatoes)

1 # Velveeta cheese, chunked into smaller pieces

1/2 pint whipping cream, unwhipped

tortilla chips

chopped lettuce & tomato

sour cream

salsa 

In large pot, add the beans, chili and tomatoes to browned beef.  Heat until it begins to boil.  Add cheese; heat and stir until melted.  Pour in cream; keep warm, but don't boil.  Place chips on serving plates; pour creamy tacos over chips and top with choice of toppings. 

Yield: 8 - 10 servings 

Linked to Totally Tasty Tuesday
  Whatcha Whipped up Wednesday
Tasty Creations
Weekend Potluck
 Scrumptious Sunday
Mix it up Monday
Foodie Friends Friday
GBP Roundup- Favorite Casseroles
Meal Plan Monday

Creamy Chicken Enchilada Casserole

I love anything Mexican...and everything easy too, so I knew when I saw this yummy recipe at Tonya's 4 little Fergusons I was definitely going to try it. 

I LOVE Tonya's recipes, and have tasted them first-hand!  When I visited the Ferguson family last summer I was excited to not only taste her food creations, but get to cook a meal for them too. 

What a precious family that I have grown to love dearly!!

OK...nuff of the mush...on to the recipe. 

I tweaked it just a tad to use what I had on hand...I'll share those changes in the ingredient list. 

This recipe serves 12 so it's great for a large family.  I cut the recipe in half and it was perfect for a couple of meals for the two of us. 

          CREAMY CHICKEN ENCHILADA CASSEROLE 

1/2 c. onion, diced 

2 Tb. butter

2 cans cream of chicken soup

1 - 16 oz. sour cream (lite, but not fat free, or Greek Yogurt)

3 c. shredded cheese, divided

(I love using 2% fiesta blend) 

1 sm. can green chilies

(I used white corn & black beans salsa -

it won't 'pack the punch' the green chilies do though)

2 - 4 ozs. cans mushrooms, 1 drained

10 large tortillas (I use low carb)

3 cups cooked & diced chicken

Preheat oven to 350. Coat 9" X 13" pan with cooking spray.

In a large skillet, sautee onion in butter until tender. Mix all ingredients except tortillas & 1 cup cheese. Warm mixture until cheese is melted. Meanwhile, cut each tortilla in 4 pieces using a pizza cutter. Spread a small layer of cream mixture on the bottom of prepared pan, followed by a layer of tortillas. (they will overlap slightly) Repeat, ending with plenty of the cream mixture. Top with 1 c. cheese; Bake for 15-20 minutes. Serve with chips and salsa. 

Yield: 12 servings

Creamy Cheesy Chicken Enchiladas

I love anything, and just about everything, Mexican.

It's my most favorite ethnic foods.

Except I do NOT care for hot spicy Mexican...this dish is perfect. 

When I saw this yummy easy recipe from my good friend Kim at 
Sunflower Supper Club, I didn't have to think twice...I printed it and was making it just a couple of days later. 

IT HAS CREAM CHEESE...PEOPLE!

I am NOT going to pass by any recipe with cream cheese.  And I went crazy when I read that Kim's grocery store had had a sale on Philadelphia (not store brand!) cream cheese for $1 each!  YOU'VE GOTTA BE KIDDING!  I haven't seen it that price for years...

Anyway, enough of the ranting...

I have a yummy recipe in my cookbook for chicken enchiladas, but I'm always up for a change, and I wasn't at all disappointed in this terrific dish. 

This recipe is easy to cut in half...as I did...because there are only 2 of us.
The only real change I made was that it calls for a 28 ozs. can of green chile enchilada sauce.  Cutting the recipe in half, I only used a 10 ozs. can and it was perfect for us. 

Give it a try...and just try to keep your family from shouting
OLE`!!!!!!!!!

CREAMY CHEESY CHICKEN ENCHILADAS

2 lbs. boneless skinless chicken breasts, seasoned with salt and pepper, baked and diced into bite-sized pieces 
3 Tb. butter
1 medium onion, diced (about 3/4 cup)
2 cloves of garlic, minced (1 tsp)
3 Tb. flour
1 - 10 ozs. can rotel, undrained
1 - 28 ozs can green chile enchilada sauce
1 - 8 ozs. pkg. cream cheese, softened and cut into bite-sized pieces
(or cut into bite-sized pieces, and then softened=)
1 tsp. cumin
1/4 tsp. ground red pepper, optional
1/4 c. chopped cilantro (more for garnish) if desired
2 c. shredded cheese
(we like the 2% reduced fat fiesta blend)
10 - 12  8" flour tortillas
(I used low-carb) 
sour cream for garnish

Preheat oven to 350*. Spray large (lasagna sized pan) with cooking spray.

Melt the 3 Tb. butter in dutch oven over medium heat. Add onion and saute about 3 - 4 minutes until soft. Add garlic and saute another minute or two, until fragrant.  Add flour and mix; continue cooking for about 2 more minutes. 

Add rotel, enchilada sauce, cumin and ground red pepper.  Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and add cream cheese and cilantro. Stir until cream cheese is melted. 

Place the cooked and diced chicken in a medium sized bowl and add 1 c. (4 ozs) shredded cheese and 1 c. cream cheese enchilada sauce. Mix well.

Put 1-1/2 c. cream cheese mixture in bottom of a prepared dish. If needed, wrap tortillas in paper towel and microwave about 30 - 45 seconds to soften. 

Divide chicken mixture evenly between tortillas (about a heaping 1/2 c. each) and roll up. Place seam side down in dish. 

Cover with remaining cream cheese sauce and top with remaining shredded cheese.

Bake about 35 - 40 minutes or until hot and bubbly.  Garnish with additional cilantro if desired.  We enjoyed sour cream on ours too. 

Linked at Mix it up Monday
          Melt in Your Mouth Monday
       Foodie Friends Friday
          Whatcha Whipped up Wednesday
Meal Plan Monday

Easy Taco Pie

This is a deliciously simple recipe that I just love! It's quick, very tasty, and I love MEXICAN the best! It's another awesome recipe found at 4 little Fergusons.
That Tonya tends to feed me well.  {heehee}

EASY TACO PIE 

1 - 8 ozs. can crescent rolls

1 lb. (lean) ground beef

1 - 1 oz. package taco seasoning

3 c. Doritos, crushed, divided 

1 c. sour cream

1-½ c. shredded Mexican cheese

(we love 2% fiesta blend)

Preheat oven to 375F.

Set out crescent rolls..

(so they'll spread out easier)

Brown hamburger on the stove with taco seasoning. Cook over medium high heat until the meat is browned.  Drain any grease.

Spread crescent rolls in a pie plate to form a crust, covering the bottom of the dish and going up the sides with the dough. (place roll points in middle and flat edges toward the outside). Place a layer of crushed Doritos as the bottom layer, adding them until the crescent dough is nicely covered (make sure to reserve some for the top layer). Add all of the meat, then layer on sour cream and  cheese. Top with more crushed Doritos. Bake for 20 minutes or until crust is golden and cheese is melted. Let set for 5 minutes before cutting.

Serves 8.

Reheats best in the oven on a stone or in the pie plate 

Linked to Whatcha Whipped Up Wednesday
         Wonderful Food Wednesday
Foodie Friends Friday
Weekend Potluck

{Slow-Cooker} Chicken Enchilada Soup

Oh my Goodness Blogging Amigos!

If you fancy Mexican food in any way, shape or form, you're going to love this recipe.

IT'S DELICIOU-OSO!!!

(you know what I mean!=)

I made it the same day I saw it because I couldn't wait to try it.  Tiffany at Eat at Home shares MMMMMarvelous recipes and I am pleased with every one I try.  I pinned this and know it has been repinned many times.

This recipe serves 12, and since there are only 2 of us, I cut it in half.

It calls for 1 can of cream style corn, and I still added the whole thing, and we thought it was MUY BIEN!!!!

If you family doesn't care for the zip of green chilies, just substitute with regular tomatoes. Or use one can of fire-roasted tomatoes if you prefer.  This delicious soup will take the chill off on a cold winter's day.

It's really wonderful. Great to serve with a sandwich or salad, or maybe even nachos?

CHICKEN ENCHILADA SOUP

1 1/2 – 2 lbs. chicken tenders or diced chicken, uncooked

1 red bell pepper, diced, optional 

1/2 large onion, diced

2 cans black beans, drained and rinsed

2 cans tomatoes with diced green chilies

1 can cream style corn

1 cup frozen corn

2 cans (10.75 ozs. each) cream of chicken soup

1 or 2 (about 11 ozs. each) cans enchilada sauce 
(your choice of flavors - red or green)

3 cups milk

pepper jack or monterey jack cheese, shredded, for garnish 

Place chicken in bottom of the slow cooker. (Tiffany used frozen chicken and did not thaw it first).  

Add all other ingredients except chicken soup, enchilada sauce and milk.  Stir the last 3 ingredients together and pour over others in slow cooker.

Cook on high for 4-5 hours or low for 7-8 hours.

Top with shredded pepper jack cheese and serve with tortilla chips.

​

Linked to Recipe of the Week
Feature Friday
Whatcha Crockin Wednesday

Crockpot Taco Soup

I was seriously considering keeping this recipe in my drafts until January...when I will revert back to more 'healthy eating' recipes, but since it's a special day....I'm surrendering it now....)

TODAY IS LARK'S BIRTHDAY! And this is her recipe, so it is the perfect time to share! Please visit her blog or Facebook Page and wish her a very special day.  She's one very amazing woman and I'm so blessed to call her Friend!

SPARKY LARKY!!

I've learned I can always trust Lark's Country Heart's recipes...my co-blogger and buddy from Country Cooks Across America

We think a lot alike...have often made the same dish on the same day, not having a clue what the other was doing on the other side of the country!

We are definitely Sisters of the Heart...and Tummy too!

So when I came across this recipe, I knew I would have to make it, and naturally, I loved it too.

I proved myself to be right that time!

With so much to do this time of the year, this is the perfect dish to put in the crockpot and let it do the work for you while you decorate or shop.  

Though this really doesn't need to be cooked in the crockpot.  You can do it on top of the stove if you prefer.

But...both Lark and I like how the beans soften, and the flavors blend.  Not to mention...it's great to come home at the end of a busy day and have the kitchen smelling like YUM! and ready for you!

Especially when there's so many other things to do this month!

Do hope you'll try this. It's good for you. Because of all the fiber, it's good for anyone trying to eat healthier.

So make it now...and then you can make it again in the new year!

CROCKPOT TACO SOUP

1 lb. extra lean ground beef - browned and seasoned

with salt, pepper, garlic - whatever you choose

1 med. onion, finely diced

1 (16 ozs) can fat free refried beans

1 (16 ozs) can ranch style beans

1 (16 ozs) can small red kidney beans, drained and rinsed

1 (16 ozs) can pinto beans, drained

2 (16 ozs) cans of diced tomatoes

1 (15 ozs) can kernel corn, drained

1 (8 ozs) can tomato sauce

1 (10 ozs) can rotel tomatoes

1 (4 ozs) can diced green chilies, optional

1 pkg. taco seasoning mix

1 pkg. ranch dressing mix

1 c. water

Transfer seasoned meat to crockpot. Add remaining ingredients.  Stir well and set on low; cook 3 - 4 hours.

Serve with fat free sour cream and baked tortilla chips.

MUY BIEN!!!!

Linked to Melt in Your Mouth Monday
Recipe of the Week
Feature Friday
Meet Penny - Beans & Rice

Burrito El Grande Made Over

HA CHA CHANYA!

(A favorite saying of my father who spent time doing

missionary work in Haiti and New Mexico)

I was so excited to try this wonderful recipe from Kraft Foods

Maybe I was just really hungry the evening I made these, but

I couldn't believe how awesome they were.

We each had 1-1/2 and I woofed down my 1/2 before

we sat down for dinner! 

OHHHH SOOO TASTY!

Give this a try - it goes together quickly and easily.

By using the X-tra lean ground beef, 2% cheese,

whole wheat tortillas and light sour cream, you

save 330 calories & 16 grs. fat per burrito!

We will definitely be having this again soon.

BURRITOS EL GRANDE MADE OVER

1/2 lb. extra-lean ground beef

1 (16 oz) can kidney beans, rinsed

(I used black beans)

3/4 c. thick 'n' chunky salsa

1/2 c. mexican style 2% shredded cheese

6 whole wheat tortillas (10 inch), warmed

1/2 c. reduced fat or light sour cream

1-1/2 c. shredded (romaine) lettuce

3 tomatoes (1 lb.), chopped

Brown meat in large skillet on medium-high heat.  Stir in beans and salsa; cook 3 minutes or until heated through, stirring occasionally. Remove from heat; stir in cheese.

(I added cheese to each burrito...doesn't really matter, I'm just sayin)

Spoon meat mixture down centers of tortillas; top with remaining ingredients.  Fold in opposite sides of each tortilla, then roll up burrito style.

Take a big bite & enjoy!!!! This would be great along side one of those

soup recipes I shared last week.

Nutritional info:

Cals. each: 340; Total fat: 10 gr; Saturated fat: 3.5 gr.

Cholesterol: 35 mg. Sodium: 790 mg.

Carbohydrate: 46 gr. Dietary Fiber: 9 gr. Protein: 21 gr.

Linked to Mandy's Totally Tasty Tuesdays

Feature Friday