Taco Bake

 
TACO BAKE

Ingredients:
1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend

Directions:
Brown and crumble ground beef. Drain excess grease.
Add in taco seasoning and water (following directions on back of seasoning packet).
Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso.
Give it a good stir until thoroughly combined.
Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray.
Layer the bottom of the pan with a flour tortilla.
Now add about 1/3 of the ground beef taco filling on the the first layer.
Then add 1/3 of the shredded cheese.
Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese.
Bake at 350F degrees for about 15-20 minutes.
Until cheese is melted and edges are slightly golden brown.
Allow to cool for a couple of minutes.
Then slice and serve.
I like mine with some sour cream and diced tomatoes on top.

Mini Meatloafs

Make meatloaf in a muffin pan- it cooks in 15 minutes! (Thank you Rachel Ray)

Ingredients
1 2/3 to 1 3/4 pounds ground sirloin
1 medium onion, cut into chunks
2 ribs celery from the heart of the stalk, cut into 2-inch pieces
1 green bell pepper
1 large egg plus a splash of milk, beaten
1 cup plain bread crumbs
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil

Directions Preheat oven to 450 degrees F.
Put ground beef into a big bowl.
Put onion and celery into a food processor.
Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl.
Cut the pepper into a few pieces and add to the food processor.
Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl.
Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl.
Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce.
Pour half the sauce mixture into the bowl with the meatloaf mix.
Mix the meatloaf together with your hands.
Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil.
Use an ice cream scoop to help you fill meat into a each tin.
Top each meat loaf with a spoonful of extra sauce.
Bake about 20 minutes.
Cut open 1 muffin to test that the middle is cooked through