Cheesy Enchilada stack! CHEESY ENCHILADA STACK1 lb. Lean ground beef2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)6 (8 inch) flour tortillas1 (8 oz) bag Shredded Cheddar Cheese1 (16 oz) can refried beans (or you can make your own, check out my mom’s recipe for her famous homemade refried beans!)2 (4 oz) cans diced gr
Busy Mama Bird: Yummy Crunchwrap Supremes Ingredients (for a basic Crunchwrap Supreme): •Large (burrito size) tortilla shells •Small tostada shells (or as FB,HK used, tortilla chips) •Queso sauce •Pre-cooked taco meat (I obviously used beef) •Shredded lettuce •Shredded cheese •Sour cream Other options could include, but are certainly not limited to: •Taco Sauce •Jalapenos •Bell or banana peppers •Black or refried beans •Olives •Tomatoes (which are actually in Taco Bell's version)
Southwest chicken, Chicken tenderloins-cut into small squares, 2 cups instant rice, 1 taco seasoning, 1 can rotel, grated cheese. Cook chicken in skillet. Add 1 1/2 cups water, taco seasoning and rotel. Heat to boiling. Add 2 cups instant rice. Stir, remove from heat and cover. Once water is absorbed, stir and top with cheese. Let cheese melt and voila!! Dinners served! Eat with tostitos, tortillas or by itself!
This dish has so many things going for it, that there wasn't much chance it would be a FAIL, First of all....it's TACOS! I honestly don't think I've ever met anyone that doesn't like tacos in one form or another. It's quick and easy to make. It's got a "Make Your Own" aspect to it...which always makes me happy. AND...it's gluten-free! Oh yeah...and it's delicious.