Cast Iron Oven Beef Stew

This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen.

Ingredients

• 2 1/2 pounds beef stew meat, cut into chunks
• 6 carrots, chopped
• 3 medium onions, quartered
• 5 medium potatoes, quartered
• One 10-ounce package frozen peas
• 2 bay leaves
• 2 beef bouillon cubes
• 1 tablespoon sugar
• 1 tablespoon salt

Taco Casserole

Ingredients

• 1 pound ground beef
• 1 package taco seasoning mix
• ¾ cup salsa
• 1 cup  tortilla chips, whole or broken up
• 1 cup  Mexican cheese, shredded
• sour cream ( optional)

Directions

Preheat oven to 350 degrees F.  Spray cooking spray on bottom of a 2-quart casserole dish; set aside.
In a skillet, cook ground beef, Add taco seasoning mix  and add
 salsa set aside.
Bake, uncovered, for 30 minutes or until cheese has melted.
*Serve each piece with a spoonful  of sour cream ( Optional )

Taco Crescent Ring

Heat oven to 375°F

1lb ground beef 

1 package (1 oz) taco seasoning mix
1/2 cup water

1 cup shredded Cheddar cheese (4 oz)

2cans (8 oz each) Pillsbury refrigerated crescent  rolls

1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
2. Stir in taco seasoning mix,  water. Simmer 3 to 4 minutes or until slightly thickened the add cheese.
3. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun

4. Spoon beef mixture on the half of each triangle closest to center of ring. Sprinkle with more cheese.

5. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

6. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

You can serve with shredded lettuce, sliced tomato and sour cream.

 my husband and I enjoyed it a lot
    will make it again😊👍

Baked Chicken Chimichangas

I saw these over at Pinterest and Just had to blog it. I love Chimichangas, but cant eat fried food, so when i saw baked I knew I would make these.

~~ HAPPY COOKING ~~ HAPPY EATING ~~
 ü 

Ingredients


Pam
1 small onion, diced
1 cup salsa
3/4 tsp. ground cumin
1/2 tsp. Chili Powder
1 1/2 tsp. dried oregano
1 sm can green chilis, chopped (optional)
2 1/2 cups shredded cooked chicken breasts ( or beef)
6 (8-10") flour tortillas
1 cup shredded Cheddar cheese ( or Mexican mix)

Directions

In large saucepan, saute onion for 5 mins.Then add Salsa, cumin, chili powder, oregano to pan and shredded chicken. Mix together and saute for 3 mins.
Let cool.
Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks.

Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
Bake at 425° for 8 minutes; turn and bake 5 more minutes.

Remove picks; Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Grilled Chicken or Steak Fajitas

I love fajitas, and cooking the meat and veggies on grill makes it all the more tastier!! Serve with Mexican Rice .  Happy Grilling! ENJOY  ü 

INGREDIENTS
1 pound boneless skinless chicken breasts, cut into strips OR          beef sirloin steak cut in strips
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 medium onion, cut into thin wedges
1/2 cup barbecue Sauce (I used bottled BBQ sauce , Sweet Baby Rays) 
8  Flour Tortillas, warmed
1 cup shredded cheese ( mexican )
1/2 cup sour cream



DIRECTIONS


Preheat grill to medium-high heat.
Place Chicken on skewers.
Poke holes in heavy duty aluminum foil and place veggies on it and place on grill along side chicken skewers
Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.
Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.










Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.
ENJOY!