Taco pizza

1 teaspoon Active Dry Yeast

1-½ cup Warm Water

4 cups All-purpose Flour

1 teaspoon Kosher Salt

⅓ cups Olive Oil

1 can (14 Ounce) Black Beans

1 teaspoon Taco Seasoning (prepared, Or Make Your Own)

4 whole Corn Tortillas, Sliced Into Thin Strips

½ cups Canola Oil, For Frying

1 cup Grated Sharp Cheddar

1 cup Grated Monterey Jack Cheese

1 head Green Leaf Lettuce, Sliced/shredded Thin

2 whole Ripe Tomatoes, Diced

½ cups Cilantro Leaves

¼ cups Sour Cream

3 Tablespoons Hot Sauce (more To Taste)

Make the pizza dough: Mix yeast with warm water and set aside for 8 to 10 minutes. Mix flour, salt, and olive oil in a mixing bowl. With speed on low, drizzle in yeast/water mixture. Allow to mix until totally combined. Cover bowl with a towel and set bowl in a warm, draft-free place. Allow to rise for 1 to 2 hours.
Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans. Set aside.
In a small skillet, heat canola oil over medium heat. When hot enough to fry, drop in the tortilla strips in batches, frying quickly and removing from oil with a fork when crisp–about 30 to 45 seconds per batch. Transfer to a paper towel-lined plate. Set aside.
Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.
Remove half the pizza dough from the bowl. Place remaining half in a large plastic bag and refrigerate, saving for another use. With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.
Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.
Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.
Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.

Mini Taco Cups

• 4-5 large 10-inch flour tortillas, white or wheat
• 1 pound lean ground beef or turkey
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 (8 ounce) can tomato sauce
• 1-2 cups shredded cheddar or Monterey jack cheese (or a combination)
• Taco toppings like lettuce, tomatoes, sour cream, olives, etc.

Directions

1. Preheat the oven to 375 degrees F.
2. Lightly grease two muffin tins. Cut 4-inch circles (using a cookie cutter or a round shape, like a lid, you can cut around with a knife or kitchen shears) from the tortillas. You'll need about 16. Microwave the cut tortillas for about 10-15 seconds until pliable. Nestle one tortilla in each muffin tin, pressing the tortilla into the bottom and corners of the tin. Set aside.
3. In a large nonstick skillet, cook the ground beef or turkey, salt and pepper over medium heat, breaking up the meat into small pieces, until cooked through 5-8 minutes. Drain any excess grease. Stir in the chili powder, cumin and tomato sauce. Bring the mixture to a simmer and cook for 3-5 minutes.
4. Scoop a spoonful of meat and sauce into each tortilla cup. Top with a sprinkle of cheese. Bake for 10-12 minutes until the tortillas are lightly golden around the edge and the filling is hot and bubbly. Carefully remove the cups from the muffin tin and serve with any taco toppings of your choice.

Navajo tacos

12 Rhodes Texas™ Rolls, thawed & risen (the equivalent of 18 regular Rhodes dinner rolls)
vegetable oil for frying
1/2 pound ground beef
4 green onions, finely chopped
1/2 cup picante sauce or salsa
1 clove garlic, minced
2 cups canned pinto beans
1 cup grated cheddar cheese
1 cup shredded lettuce
2 medium tomatoes, chopped
1 medium onion, chopped
sour cream, if desired
Flatten each roll to a 6-inch circle. Fry in vegetable oil at 375°F until golden brown, turning over once (about 30 seconds). Drain on paper towels.
Fry ground beef, drain off fat. Add onion and fry until onions are clear.
Add salsa, minced garlic and beans; heat through. Do not over cook.
Spoon desired amount over warm fried dough. Top with grated cheese, lettuce, tomatoes, and green onion. If desired, add more salsa and sour cream.

skillet lasagna

1/2 lb ground turkey (I never use a whole pkg from costco so I always have a bit left over)
dried onion, italian seasoning
1/2 onion diced
4-5 cloves garlic minced
1 1/2 lbs ripe tomatos diced (about 9 med tomatoes)
2 carrots, shredded
1 small zucchini, shredded
about 4 T. pesto
2 big handfuls of spinach chopped
4-5 cloves garlic minced
1 cup cottage cheese
3 T. parm cheese
dried parsley
mozzarella cheese
salt and pepper
about 5 uncooked lasagna noodles
splash of cream

In a large skillet (that has a lid with it) brown the turkey with 2 cloves garlic, salt and pepper, a dash of italian seasoning, dried oinon. Remove the meat. in same skillet add the onion and rest of garlic. Saute until soft. add tomatoes, carrots and zuchini. add 2 T. Pesto, salt and pepper, dried onion italian seasoning. Cook for about 5 min until it becomes sauce like. Pour into bowl.d down to low/ med low.

Combine cottage cheese, parm, parsley, mozzerella, salt, pepper, and 2 T. pesto.
on medium low-low heat, In same skillet, add one cup of the sauce. break up 2 or 3 of the noodles in big pieces and lay over sauce. sprinkle half of the meat over. dollop half of the cottage cheese mix. sprinkle half of the spinach over the cottage. then add some mozerella. layer all over again. with the last cup of sauce, mix a splash of cream. pour over the top, and sprinkle the top with mozerella and parm. Simmer for 25 min with lid on.

Laceys Spicey beef stuff

1 lb hamburger, browned

onion

garlic

1 can cream of mushroom

1 can Rotelli

1 can sharp chedder spread

noodles

Cook and serve over noodles

Skillet Lasagna

1 lb ground beef

1 small onion

1 clove garlic

1 1/2 C diced tomatoes, undrained

1 1/4 C water

1 8 oz. can tomatoe sauce

1 TBS dried parsley flakes

1 tsp dried basil leaves

1 tsp dried oregano leaves

1 tsp salt

2 1/2 C pasta, uncooked

1 C cottage cheese

1/4 C parmesan cheese

Brown beef with onion and garlic, drain.  Add tomatoes, water, tomatoe sauce, parsley, basil, oregano, and salt.  Stir in uncooked pasta.  Bring to a boil; stirring occasionally.  Reduce heat, cover, simmer for 20 min or until pasta is tender.  Stir in cottage cheese.  Cover with cheese and basil.  Cook and cover 5 min.

Homestyle Meatloaf

¾ cup ketchup, divided

½ cup quick oats
¼ cup minced fresh onion
2 T chopped fresh parsley
1 T brown sugar
¼ tsp salt
¼ tsp pepper

2 large egg whites, lightly beaten

1 ½ lbs ground beef

Preheat oven to 350. Combine ½ cup ketchup, oats, and next 6 ingredients (oats through egg whites) in a large bowl. Add meat; stir until just blended. Shape meat mixture into a 8 by 4 inch loaf on a broiler pan coated with cooking spray. Brush ¼ c up ketchup over meatloaf. Bake at 350 for 1 hour and 10 minutes. (We use my mom’s topping instead of just ketchup. Cover with ¼ cup ketchup, ¼ cup brown sugar and 1 tsp mustard)

American Lasagna

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes, and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley, and 1-teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Overnight Mexican Lasagna

ground beef

1 C tomatoes

1 C zucchini

1/2 C finely chopped onions

1 can black beans, drained

1 can enchilada sauce

1 container of sour cream (8 oz)

1 tsp taco seasoning

8 tortillas

shredded chedder cheese

-Cook ground beef.  In medium bowl add tomatoes, zucchini, onions and beef.  Reserve 1/3 C enchilada sauce-set aside.  In another bowl, mix remaining enchilada sauce, sour cream, and taco seasoning.  Spoon 2 TBS enchilada sauce mixture in bottom of baking dish.  Arrange tortilla halves over sauce.  Spoon half of bean mixture over tortillas.  Sprinkle with cheese.  Spoon remaining enchilada sauce mixture over cheese.  Repeat layers, reserving 1/2 C cheese for top.  Top with reserved enchilada sauce.  Cover with foil.  Regrigerate at least 8 hours overnight.  Heat oven to 375*.  Bake for 30-35 minutes covered then 5 minutes uncovered.