Slow Cooker Taco Soup

My cousin Jeanna is my artistic and fashionista cousin. She helps people design their homes and I wish she was helping me to do so. Why can’t you have a piece of software that shows you what all the things you picked will look like together with your furniture in my new home?

When Jeanna married her husband Jon a few years ago, I jokingly said, “I guess you can’t join this family unless your name starts with a ‘J’.” You see, all my cousins in the Bourek side’s names start with the letter J – Jenny (aka Jen or Jennifer now), Jill, Jeanna, Jodi, and Jackson. Did I mention I also have an aunt Joyce and an uncle Jerry? Little did I know, my then boyfriend Jeremiah would become my husband.

Slow Cooker Taco Soup by Jon and Jeanna Moore
IMG_0112
1 lb. group beef, cooked
1 onion, chopped
1 – 16 oz. can chili beans with liquid
1 – 15 oz. can kidney beans with liquid
1 – 15 oz. can whole kernel corn
1 – 8 oz. can tomato sauce
2 c. water
2 – 14 oz. cans diced tomatoes
1 – 4 oz. can diced green chili peppers
1 package of taco seasoning

Place beef, onion, chili beans, kidney beans, corn, tomatoes, tomato sauce, water, green peppers, and taco seasoning in Crockpot. Cook on low for 8 hours. Pair with tortilla chips for a crunchy finish.

Notes:

  • Jeremiah and I use no salted canned goods and tortilla chip from the health food section. This left our dish a little bland. We topped our soup with a little cheese and fresh cilantro. I think also cooking the meat with the taco seasoning could have made it more flavorful.
  • I also wondered about maybe adding some black beans to the dish.

 

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Turkey Taco

Recently, a group was using our kitchen at work to teach a nutritious cooking class for daycare providers. The group leader invited me to sample some of their recipe. I really liked this tasty taco. It wasn’t too spicy and extra healthy with beans and sweet potatoes. Jeremiah and I used tortillas high in fiber so one taco really filled us up. We also served it with fresh guacamole and homemade tortilla chips.

Turkey TacoTurkey Tacos by John Haddock
1 lb. lean ground turkey
1 can white beans, drained
1 sweet potato, zucchini, or carrot grated
1 can low sodium diced tomatoes
1 T. chili powder
1 tsp. garlic powder
1 tsp. dried oregano
½ tsp. salt
½ tsp. pepper

Cook ground turkey over a medium heat. Add beans, veggies, and seasoning. Cook on medium for 20 minutes. Serve in a tortilla shell. Top with shredded cheese and any desired toppings (tomatoes, lettuce, guacamole, salsa, or sour cream).

Chicken Enchilaldas

I saw this recipe in a Betty Crocker email and it looked so good I couldn’t wait to try it. During my excursion to Sam’s Club, I picked up a rotisserie chicken. It was so flavorful and juicy I wasn’t sure I would have any left for this recipe. To my surprise, the rotisserie chicken has a lot of meat on it so I had plenty for this recipe. Plus, I was planning on halving it since I didn’t want to eat six meals out of it. One of the reasons I wanted to make this recipe was because I was surprised that two enchiladas only had 280 calories. Perhaps that should have been a clue had little meat would end up in each tortilla, as well as a lack of sauce/cheese. Let me tell you 1/4 cup of cheese spread over six tortillas puts only about six pieces on each one. Although this recipe was fine, I would suggest perhaps cutting the tortilla to six but keeping the rest the ingredient amounts the same. If you only eat one, it will be about the same maybe even a little better from cutting the amount of tortilla. Plus, you might want to put a little sauce in the bottom of the dish to help prevent sticking of the shells.

100_0897Creamy Key Lime Chicken Enchiladas by Betty Crocker.com
2 1/2 c. rotisserie chicken
1 medium onion (1/2 c.)
1 can (4.5 oz.) diced jalapeño peppers
1 can enchilada  sauce (mild, medium, or hot)
1 container of lime Greek yogurt

1/2 c. fresh cilantro
1/2 fresh squeezed lime
12 flour tortilla shells
1/2 c. reduced fat Mexican Cheddar Cheese

Pre-heat oven to 350°F. Spray 13×9-glass baking dish with cooking spray. In a skillet, cook onion, chiles and chicken over medium-high heat for about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 c. of the cilantro, and the lime juice. Stir in 1/2 c. of the enchilada sauce. Fill each tortilla with 1/4 c. chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese. Bake about 30 minutes or until cheese is melted. Sprinkle remaining cilantro over enchiladas and serve. This recipe serves six.

 Nutrition Facts: 1 Serving (2 tortillas) – calories 280 (70 from fat), 7 g. fat (2.5 saturated fat), 55 mg cholesterol, 740 sodium, 30g. carbs, 3 g. fiber, 4 g. sugar, 23 g. protein.

Mexican Casserole

My sister was telling me a story about how she heard on the news that the Dorito Loco Taco increased sales at Taco Bell by 435%. Talk about taco crazy. But let’s be honest, who doesn’t love Doritos. Do I buy like I did when I was a kid? No, not really. But when I saw this recipe for a Doritos Casserole, I knew I wanted to make it.

This recipe is from my Perfect 10 Cookbook. Author Debbie Kraft said she first tried it at her sister-in-law’s house. Debbie refused to leave until she had a copy of the recipe. I hope you enjoy it as well.

Doritos Casserole by Diane Krumm

1 lb. ground beef
1/2 c. onion
1 package of taco seasoning
1/2 tsp. salt
1 can of Cheedar Cheese soup
1 can of Cream of Mushroom soup
1 c. milk
1 can Ro-Tel tomatoes
1 medium bag of Nacho Doritos, crushed
1 1/2 c. Cheddar Cheese, grated

Brown hamburger with onions. Drain off grease. Add taco seasoning and salt. In a seperate bowl, combine soups, milk, and tomatoes and mix well. Grease a 2 qt. casserole dish. Layer Doritos, meat, and soup. Repeat one more time. Bake at 350 degrees for 30 minutes. Remove from over and sprinkle with cheese. Bake another 10-15 minutes til cheese is melted. If desired, garnish with sour cream and ripe olives.

Recipe modications:

  • I didn’t have onions so I made it without.
  • I was also out of Ro-Tel so I substituted diced tomatoes.
  • I wasn’t sure what a medium bag of Doritos was so I used have a super bag (from Sam’s Club). I think you might also be able to use Baked Doritos.
  • The soup mixture is pretty soupy. I think you can use Fat-Free or Reduced Sodium soups without messing up the recipe thickness.
  • I used skim milk and fat free shredded cheddar cheese.

Pinwheels

For my friend and co-worker Denise’s baby shower, our Executive Director made some great Mexican food. I asked her for the recipe for her tortilla bites because I couldn’t stop munching on them. I hope you also enjoy these fun little snacks.

Pinwheels by Lori Maris
5 – 10″ flour tortillas
parsley to garnish
1 (8 oz.) sour cream
1 (8 oz.) cream cheese
1 (4 oz.) chopped olives
1 (4 oz.) diced green chilies
1 c. fine grated cheddar
1/2 c. green onions, chopped
1/4 tsp. garlic powder

Mix togther by hand, divide filling over totillas – spread to edges. Roll-up. Cover with Saran Wrap. Refridgerate for two hours. Slice into 1/2 inch thick slices. Make 50 slices.