Mexican Lasagna

1 pound ground beef or turkey
1 packet taco seasoning
2/3 cup water
1 can diced tomatoes with green chiles
4 flour tortillas
1 small container sour cream
2-3 cups shredded Mexican Cheese blend

Preheat oven to 375 degrees

Spray 2 quart square casserole with Pam, then spoon some of the juice from the tomatoes in the bottom to lightly cover it.

Brown ground beef. Add taco seasoning, water and 1/2 can tomatoes and mix.

Lay one tortilla on bottom of casserole dish and cover with 1/3 of the meat mixture. Spoon 4 dollops of sour cream over meat. Cover with shredded cheese.  Repeat twice.

Top with last tortilla, rest of tomatoes and cheese.

Cover and bake 45 minutes.  Serve with tortilla chips.

 Great warmed over.

Chicken Quesadillas

(first time I ever made them - noting what I did although I don't have exact ingredients)

1 package Tyson pre-cooked diced roasted chicken
1 package Taco bell fajita seasoning (or some kind of taco seasoning)
2 large tortillas
Pam spray
1-2 cups shredded Mexican cheese blend*

Preheat oven to 350

Prepare chicken according to package directions, except for that amount of chicken I only used half of the dry mix. Stir and warm on the stove.

Spray tortillas and place sprayed side down on baking sheet. Put half of chicken on each tortilla (on one side). I also spooned a little of the liquid over the chicken after putting it on the tortilla.

Sprinkle with cheese.

Bake @ 350 for about 15 minutes until cheese is melted and bubbly.

Cut into slices with a pizza cutter and serve with salsa and sour cream.

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*I actually didn't have any so I used some cheddar and a mozzarella/provolone mix

Quick Taco Pie

New recipe I tried last night. The only thing I didn't like about it was the crescent roll crust. I didn't like the sweet flavor it gave it. Next time, I think I will try just using a tortilla or two for the crust. Or maybe a premade pizza crust.

1 package taco seasoning mix
1 to 1.5 pounds ground chuck (I can never find 1 pound pkgs anymore)
1/2 cup water
1/3 cup sliced black olives (optional - didn't include; Husband doesn't like them)
1 (8 ounce) package refrigerated crescent rolls (see note above)
2 cups crushed Fritos corn chips
1 cup sour cream
2 cups shredded Mexican cheese blend (I used monterey jack & cheddar mix)

In a large fry pan, brown the ground chuck. Drain. Stir in seasoning mix, water, and olives. Simmer for 5 minutes.

Separate crescent dough into 8 triangles. Place triangles in an ungreased 10-inch pie pan (I used the Pampered Chef 9x9 square baker), pressing to form a crust. Sprinkle 1 cup corn chips over the bottom of crust. Spoon meat mixture over corn chips. Spread sour cream over meat mixture. Cover with cheese. Sprinkle remaining corn chips over the top.

Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.

Based on this recipe from allrecipes.com, with minor changes.

Supreme Soft Tacos

3 flour tortillas (taco size)
1 pkg. Louis Rich Grilled Chicken Strips
Pampered Chef Southwest Seasoning
Sour Cream
Sargento 4-Cheese Mexican Blend
Chunky salsa
Lettuce

Warm tortillas (I wrapped mine in foil and baked them at 350 for 10 minutes or so or you can do them in the microwave - see package).

Preheat medium skillet on medium high. Place chicken strips in skillet. Sprinkle with Pampered Chef seasoning. Stir and cook until heated through.

To make each taco, spread a little sour cream in the middle of the tortilla. Add 1/3 of the chicken. Then top with cheese, a little salsa, and a little lettuce. You will have experiment with how much of each to suit your own taste.

Taco Stuffed Pasta Shells

18 jumbo pasta shells, cooked & tossed with butter
1 1/4 lb. ground chuck
8-oz. cream cheese
1 tsp. salt
1 tsp. cayenne pepper
16-oz. taco sauce
4 oz. shredded Cheddar cheese
4 oz. shredded Monterey Jack cheese
1 cup sour cream
Green onions

Cook beef in large skillet over medium heat; drain. Reduce heat; add cream cheese, salt and cayenne pepper. Simmer 5 minutes. Stir. Fill shells with meat mixture and arrange in buttered 9x13 pan. Pour taco sauce over each shell. Cover with foil and bake for 15 minutes at 350. Uncover, top with cheeses, and bake uncovered 15 more minutes. Top with green onions and sour cream.

Salsa Chicken

4 boneless, skinless chicken breasts
1 jar Pace picante sauce
1-2 cups of shredded Sharp Cheddar cheese

Preheat oven to 375F.

Place chicken breasts in baking pan. Cover with salsa. Cover baking pan with aluminum foil and bake for 30 minutes. Remove foil, sprinkle cheese over the top and bake another 30 minutes.