Saturday, November 12, 2016

Baked Spicy Chicken Tacos

Adapted from:

1 tablespoon of olive oil
3 chicken breast, cooked and shredded
1 packet of taco seasoning
1/2 cup of onion, diced
1 can rotel
Stand n' Stuff taco shells
1/2 can refried beans
Monterey jack cheese, enough to melt on top of tacos
**any toppings you may want...jalapenos, cilantro, lettuce, tomatoes, sour cream, salsa, etc.**

Preheat oven to 400 degrees.

Heat olive oil over medium heat in a medium skillet.

Add onion to skillet and cook for 2-3 minutes or until onion is translucent and fragrant.

Stir in the chicken, taco seasoning and rotel.  Stir to combine fully.  Reduce to simmer and allow to cook for 5-8 minutes, until liquid is fully gone.

Place taco shells in the baking dish, standing up.  Spoon 1 tablespoon of beans in the bottom of the taco shell.  Top with the chicken mixture, almost to the top of each shell.

Sprinkle each shell generously with shredded cheese.

Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from oven and add toppings.


Saturday, November 05, 2016

My Favorite Broccoli & Rice Casserole

This is THE BEST Broccoli and Rice Casserole!  I love the spice from the Rotel!

2 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 stick of butter
1 can of rotel, undrained
1 jar of Cheez Whiz
1 package of frozen broccoli florets
salt and pepper, to taste

Heave oven to 350 degrees.  Mix all ingredients together.  Bake until hot through and edges are brownish.  About 30-45 minutes.