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Beef Taco Skillet

Pinit

 
This Mexican themed recipe is a very flexible meal that can be altered depending on what you have on hand. Depending on your taste buds, you can spice this recipe up or keep it relatively tame – it’s up to you! We love to serve this with tortilla chips and eat it like a Mexican chili.

Beef Taco Skillet

Adapted from Campbell’s Kitchen

Recipe Ingredients:

  • 1 pound ground beef (we use lean 93/7 ground beef)
  • 3/4 cup salsa
  • 1/4 cup water
  • 3 flour tortillas (12 inch) or 6 of the 6 inch tortillas
  • 1 can tomato soup OR vegetable beef soup (OR another variety of your choice!)
  • 1/2 cup shredded cheese (cheddar, Mexican-blend, pepper jack, whatever you like!)
  • Seasoning and/or hot sauce (optional)

Yum! I told you there was a lot of flexibility here depending on your taste! The original recipe uses 1 can condensed tomato soup, but I happened to have vegetable beef soup on hand and it worked very well. I’m sure there are other varieties that would work  with this dish also.

Another great thing about this recipe is that you could add some veggies to it if you wanted. Perhaps you have some left over tomato or green pepper that you could chop up and cook with the beef. Or maybe you really want to spice it up and add some diced jalapeno peppers. Don’t be afraid to add your own flare!

Recipe Directions:

First, heat a large skillet over medium-high heat and brown your ground beef, stirring often, until there is no pink left.

While your meat is browning, cut your tortillas into approximately 1-inch pieces.

If you didn’t use lean ground beef, you will probably need to drain the meat to pour off the fat. Just drain the meat in a colander and immediately return the beef to the skillet, which should still be on medium-high heat. Add the salsa, water, soup, and tortillas.

At this point you could add some hot sauce or any other herbs, spices, or seasoning you’d like. I stirred in 2 teaspoons of chopped cilantro and about a tablespoon of fajita seasoning to the skillet to give ours a little oomph! Heat everything in the skillet to a boil, stirring occasionally. Let the mixture boil for about 10-15 seconds, then reduce the heat to low and let the mixture simmer for about 5 minutes, still stirring occasionally. Then add the half cup of cheese to the mixture.

After you let the cheese melt, it’s ready to serve!

Pinit

 
We give this dish 4 out of 5 herbs. We love it’s simplicity and flexibility, and that we are able to spice it up to our liking! Another great thing about this meal is that everything was cooked in one skillet, so cleanup is a breeze!

 

Beef Taco Skillet
Author: Mrs. Herb
Ingredients
  • 1 pound ground beef (we use lean 93/7 ground beef)
  • 3/4 cup salsa
  • 1/4 cup water
  • 3 flour tortillas (12 inch) or 6 of the 6 inch tortillas
  • 1 can tomato soup OR vegetable beef soup (OR another variety of your choice!)
  • 1/2 cup shredded cheese (cheddar, Mexican-blend, pepper jack, whatever you like!)
  • Seasoning and/or hot sauce (optional)
Instructions
  1. First, heat a large skillet over medium-high heat and brown your ground beef, stirring often, until there is no pink left.
  2. While your meat is browning, cut your tortillas into approximately 1-inch pieces.
  3. Drain the meat in a colander and immediately return the beef to the skillet, which should still be on medium-high heat.
  4. Add the salsa, water, soup, and tortillas.
  5. At this point, add hot sauce or any other herbs, spices, or seasoning you’d like. Heat everything in the skillet to a boil, stirring occasionally. Let the mixture boil for about 10-15 seconds, then reduce the heat to low and let the mixture simmer for about 5 minutes, still stirring occasionally.
  6. Add the half cup of cheese to the mixture. After you let the cheese melt, it’s ready to serve!

 

Breaded Ranch Chicken

Breaded ranch chicken tenders recipe

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This recipe is a family favorite of ours that we took from a church cookbook. It’s a very simple and inexpensive main dish. There are several ways that you can tweak it depending on the ingredients you have on hand with great results (notice all the ‘OR’s in the recipe!).

Breaded Ranch Chicken

Recipe Ingredients:

  • 4 chicken breasts, halved, OR 8-12 chicken breast tenders
  • 1 packet dry ranch OR 1 packet dry Italian seasoning
  • 3/4 cup crushed corn flakes OR crushed crackers OR breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup melted butter or margarine OR olive oil for a healthier alternative

I told you this recipe is really flexible!

Recipe Directions:

First, preheat your oven to 350 degrees and grease your 9×13 baking dish or casserole.

Mix together your crushed corn flakes, the dry ranch, and the Parmesan cheese.

Next, trim your chicken breast halves (or tenders).

Melt the butter in a bowl. Take each chicken tender and dip it in the melted butter (or olive oil), then roll it around in the cornflake mixture and place them in your baking dish.

Bake for 45-55 minutes.

Enjoy!

Breaded ranch chicken tenders recipe

Pinit

We give this recipe 4.5 out of 5 herbs overall. It is delicious and simple, can be tweaked very easily, and can be paired with any number of wonderful side dishes. Also, though there are no children in our family, I imagine this would be a very kid friendly recipe!

Breaded Ranch Chicken
Author: Mrs. Herb
Ingredients
  • 4 chicken breasts, halved, OR 8-12 chicken breast tenders
  • 1 packet dry ranch OR 1 packet dry Italian seasoning
  • 3/4 cup crushed corn flakes OR crushed crackers OR breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup melted butter or margarine OR olive oil for a healthier alternative
Instructions
  1. Preheat your oven to 350 degrees and grease a 9×13 baking dish or casserole.
  2. Mix together your crushed corn flakes, the dry ranch, and the Parmesan cheese.
  3. Trim your chicken breast halves (or tenders).
  4. Melt the butter in a bowl.
  5. Take each chicken tender and dip it in the melted butter (or olive oil), then roll it around in the cornflake mixture and place them in your baking dish.
  6. Bake for 45-55 minutes.

 

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