Creamy Taco Spiral Bake

Ingredients

100 grams ground beef

100 grams Pasta Spirals

1/2 Cheese

1 packet Taco mix

1 cup sour cream

1 Cup Mayonnaise

1/2 Cup Corn

Instructions

1. Put pasta in a pot of boiling water cook to instructions drain

2. Put Oven on 180

3. Brown mince

4. use half a cup of water and mix taco seasoning into water, pour into mince simmer for a few moments

5. put pasta/mince mixture/ sour cream/ mayonnaise/ corn into a casserole dish

6. sprinkle cheese on top

7. cook in oven for 15 minutes

Serve

Taco Casserole

Ingredients

500g rump, blade or chuck steak cubed
1 large onion, diced
1 (425g) tin tomatoes
1 cup sliced mushrooms
1 teaspoon garlic
1 tin tomato tin of water
1 Cup of Beef Stock
1 packet taco seasoning
1 (400g) tin red kidney beans, well drained and rinsed

Instructions

1. Dice steak into about 1.5cm cubes and place in slow cooker.
2. Add to slow cooker the onions, tomatoes, mushrooms, garlic, Worcestershire sauce, water, stock powder and taco seasoning.
3. Turn on to low and cook for 6 hours
4. Add the kidney beans 15 minutes before serving; any sooner and they will turn too mush.
5. Serve with rice, corn chips and sour cream.

Slow Cooker Taco Soup

picture from here (will update when I remember to take a photo of my own)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it)

2 cups salsa

1 flour tortilla

1 Cup fresh or frozen corn

1/2 Cup grated tasty cheese

1 Can Tomato Sauce

1 Cup Beef Stock

1 teaspoon garlic

1 Can diced Tomato's

optional: 1 can chili/kidney beans (I left it out of mine because I'm not a big fan of either.)

Instructions

1. In a large skillet, cook ground beef over medium heat until no longer pink; drain

2. Tear tortilla into strips

3. Place ground beef, enchilada sauce, salsa, corn, tomato sauce, beef stock , garlic and diced tomato's in the Slow Cooker, place tortilla strips on top and cook on low for 8 hours or high for five hours

4. Place into bowls and sprinkle cheese on top

Serve

Comments: I made this in a batch with some of the mince I used with the Enchilada Casserole. I ended up making three extra servings of this soup and my plan is to have it for lunch this week (including one meal) It's yummy and filling and I actually had someone turn it on for me when they got up in the morning so it was wonderful smell to wake up to as well, which was why I had it on high for a little under five hours. Next time if I have any I might throw in some sour cream as well.

Linked at Mouthwatering Monday

Enchilada Casserole

(Adapted From TasteofHome.com picture from there as well will be updated when I remember to take photos of my meals before diving in!)

Ingredients

300 Grams ground beef

1 can enchilada/taco sauce (my store only had taco sauce but it was perfect with it

1 cup salsa

2 flour tortillas

1 Cup fresh or frozen corn

2 Cups grated tasty cheese

1/2 Cup Sour Cream

Instructions

1. Preheat oven to 180C or 350F

2. In a large skillet, cook ground beef over medium heat until no longer pink; drain. Stir in taco sauce and salsa. Set aside

3. Place one tortilla in a circler oven proof dish, layer mince sauce on top and then then corn.

4. Place the other tortilla on top of the beef/corn mixture. Spread sour cream on top of tortilla sprinkle cheese.

5. Bake in oven for 20 mintues

Serve

I really wish I could think to take pictures of this yummy dish. Because it was seriously yummy and I have enough for two leftover dishes, which I'm already looking forward to (and I had two servings of this for tea tonight!) -this recipe has roughly four servings in it. Mainly because of the fact when I make a casserole I make for leftovers

Cheese and Corn Quesadilla

Ingredients

1/2 Cup of Frozen Corn

3 Teaspoons Sweet Soy Sauce

1 Tortilla

1/2 Cup Grated Cheese

Preparation

1. In a small bowl combine the corn and soy sauce and mix until corn is coated, then put in the microwave and heat for 25 seconds

2. Place half of the grated cheese on half of the tortilla

3. Place corn mixture on top of the grated cheese

4. Put remaining cheese on top of the corn

5. Fold the other half of Tortilla (the part without the ingredients on) over and place Quesadilla on Sandwich press

6. Cook until cheese is melted and the tortilla is brown

Serve

Taco Noodles

Ingredients
200 grams of Udon Noodles
Taco Packet Mix
Sour Cream (Optional)
Cheese (Optional)
1/2 Cup Frozen Peas
1/2 Cup Frozen Sweet Corn Kernels
2 teaspoons Salsa
1 teaspoon of Crushed Garlic

Preparation
1. Boil 3/4 cup water, mix Taco Packet Mix in until it is fully dissolved
2. Poor into pot add Udon Noodles, also add half a cup of water (or until noodles are fully covered), peas and corn Boil.
3. While Noodles are cooking combine Salsa and Garlic in a separate bowl.
4. Once Noodles are boiled drain, and toss the Noodles with Salsa and Garlic
5. Top with Sour Cream and Cheese

Serve

Comments

I made this recipe off the top of my head, mainly because I wanted to try something new with Udon Noodles and I have to say it tasted yummy. I'm quite happy with how this turned out

Hamburger Quesadillas

Quesadilla

1 Hamburger Pattie

1 Tortilla

1/2 Cup of Cheese

1 teaspoon of Mexican Spread.

Preparation

1. Heat up Tortilla in microwave for 20 secs

2. Spread Mexican Spread over Tortilla, sprinkle 1/2 of cheese over half of the tortilla

3. Cook Meat Pattie on sandwich press/grill/skillet in own fat

4. Chop up Meat Pattie into slices

5. Place on half of Tortilla

6. Sprinkle remaining cheese on top of the Meat

7. Fold the other half of Tortilla (the part without the ingredients on) over and place Quesadilla on Sandwich press

8. Cook until cheese is melted and the tortilla is brown

Serve.

Mexican Spread

Ingredients

2 teaspoons of Sour Cream

2 teaspoons of Salsa

1 teaspoon of crushed garlic

Preparation

Mix all three ingredients together. Store in a jar in the fridge until needed

Comments:

I love Quesadillas, they're so easy to make and a great alliterative to toasted sandwiches and I also love Tortillas mainly because unlike normal bread- it doesn't go moldy as quickly and they can be used for a lot of things