Taco Bell Mexican Pizza Copycat Recipe

 

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Beef Enchiladas

Sauce:

2-3 tablespoons of oil.

2 tablespoons of All Purpose Flour

1 28 oz. can Enchilada Red Sauce

2 Cups Chicken Broth

Salt & Pepper to taste

Cilantro (Optional)

Meat:

1 -1/2 lb Ground beef, turkey, deer meat (your choice)

1 medium onion (chopped)

Salt to taste

Tortillas:

10-12 whole corn tortillas (We prefer flour)

Oil

Items needed to put together:

2-3 cups of shredded cheese

1/2 cup black olives

1 small can of mild chilis

Directions:

The Sauce:

In Saucepan, add oil and flour to make a roux. Whisk togeteher. Heat until thickened but don't burn. Pour in chicken broth, enchilada sauce, salt, Pepper and cilantro (Optional). Bring to a boil. Reduce heat and simmer around 20-30 minutes stirring every so often.

The Meat:

Brown the onions and meat in a skillet. Drain. 

Tortillas:

Heat oil in small skillet over medium heat. One at a time, heat through but not crisp maybe 15-20 seconds each turning.  Remove and drain on paper towels.



Putting together:

Pour sauce in to bottom of baking dish.

Dip each tortilla in to sauce. Add meat and cheese and mild chilis. Roll up, seam side down. Place in to baking dish in to sauce. Fill up baking dish. Sprinkle with cheese covering enchiladas. Add any meat or chilis on top along with sliced black olives.

Bake in a 350 preheated oven for 20-25 minutes or until bubbly hot and cheese melted.

Enjoy!!!

Y'all go cook something!!!

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The Best Nachos

The Best Nachos

I started out with tostado chips. 

(Walmart has the best chips for $2.00!)

Place in bottom of pan.

Then basically you layer whatever you want.

I had some leftover taco meat so that was my next layer!

On top of that I put a layer of shredded cheese!

Then I used drained &rinsed

black beans and yellow corn.

I added a few spices such as chili powder and

coriander, cumin, salt and pepper.

Then, I added baby tomatoes, cilantro, black olives and more cheese. 

Really you can add anything that you like.

Preheat oven 350.

Bake 7-10 minutes

Serve with avocado, salsa and sour cream!

Serve hot!

Absolutely delicious!

Enjoy!

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Old Bay Shrimp Burritos

Old Bay Shrimp Burritos

You can also find this recipe on Pinterest!

That's where I found it!

It is delicious!

Assembling Burrito

4 Lg. flour tortillas, warmed

1 c. cooked long grain white rice

1 c. cooked black beans, rinsed and drained

3/4 c shredded Mexican cheese

1 c. shredded lettuce

1 c. Pico de Gallo, drained

1 avocado, thinly sliced

2 tbsp. chopped chives, plus more for serving

Make AIOLI:

Whisk together Mayo, Sriracha, lime juice, Old Bay and 1 tsp. water. Season with Salt, if desired.

***************

Make shrim filling. In a large skillet over medium high heat, add oil, onion, bell pepper, and garlic.

Cook, stirring occasionally, until lightly golden, about 2 minutes. Stir in shrimp, cumin, and paprika. 

Season with salt and pepper. Cook, stirring occasionally, until 

opaque and just cooked through, about 4 minutes.

***************

Assemble burritos: Lay a tortilla on a serving plate.  Add 1/4 cup each of the rice and beans. Top with 1/4 cup each of the rice and beans.  Top with 1/4 each of the shrim filling, cheese, lettuce, pico and avocado slices.  Sprinkle with chives and drizzle with AIOLI. Roll burrito tightly and repeat with remaining tortillas and ingredients.

******************

Slice each burrito in half and serve with more AIOLI, Old Bay and chives if desired.

I hope you enjoy this as much as we did. 

I served this with tortilla chips & Salsa Verde!

I will be making this again.

************

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Mandy's Mexican Dip

1 can refried beans...
1 container premise guacamole (or make your own)
16 ounce Sour Cream
1 pack of taco seasoning (or make your own)
1 1/2 Cups shredded cheese
1/2 cup green onion
1/2 cup chopped tomato
1 can black olives

In a medium bowl stir together taco seasoning and sour cream and set aside.
Spread your beans on a platter or bowl.
Layer guacamole on top of beans.
Spoon sour cream mixture over guacamole.
Sprinkle cheese, green onion, tomatoes & black olives over mixture.
Serve with tortilla chips!

Mexican Cornbread

Mexican Cornbread

1 1/2 c. corn meal
1 can cream corn
2 sm. onions, (diced)
2 eggs
1 c. buttermilk
1/2 bell pepper (diced)
1 jalapeno pepper (diced) remove seed
1/2 c. corn oil
1 tsp. salt
1 tbsp. sugar
1/2 tsp. soda
1 c. grated cheese

Combine all dry ingredients then add all but cheese. Preheat oven to 400 degrees. Put 1 1/2 tablespoon of oil in skillet and heat in oven. Pour half of mixture in heated skillet then put grated cheese on top. Pour rest of mixture over top of cheese. Bake in oven for 1 hour.

Maranda's Taco Soup

1 lb. Ground Turkey

1 Pack of Taco Seasoning

1 Pack of Ranch Dressing mix

1 Can of Rotel Tomatoes

1 Can of Diced Tomatoes

1 Can of Black Beans

1 Can of Pinto Beans

1 Can of Chili Beans

Brown meat and add in seasonings. Add the rest and simmer for 30 minutes. Serve over chips and top with cheese and sour cream. You also can serve this in a bowl as a soup.

It is wonderful!

Chicken Enchiladas

Yummy....Mom's Banana Pudding!

We have had so many birthdays in the family lately, we decided to all put a dinner together at my house to celebrate. Everyone brought something.
Our Menu was:
Chicken Enchiladas
Refried Beans
Spanish Rice
Chips & Salsa
My Moms banana pudding ( I added a picture for you)
Fresh Fruit
We had a wonderful time! My grandchildren have a Nintendo Wii. That was so much fun. The games are so realistic. I tried the bowling and loved it. I hope you enjoy my chicken enchilada recipe.
Chicken Enchiladas
Ingredients:
10 Flour Tortillas
2 cans Mild Enchilada Sauce
Lg. Bag Shredded Mexican Cheese
1 1b. boneless cooked Chicken
2 cans Cream of chicken soup
1 lg. container of Sour Cream
Fresh Ground Pepper
Mix sour cream and soup together and set aside.
Pour enchilada sauce onto a cookie sheet. Take your flour tortillas one at a time and coat both sides with sauce. Put approx. 1 tbsp. of shredded cooked chicken inside of tortilla. Add 1 big tbsp. of soup/sour cream mixture and add a pinch of cheese. Roll up and put into baking pan. After filling pan, pour any leftover soup mixture and enchilada sauce on top of rolled tortillas. Sprinkle with cheese & freshly ground pepper. Bake 400 degrees for 25 minutes or until heated through.
* I made a lot of enchiladas for a big family so just adjust recipe as needed.
Interesting Hint: Did you know if you don't have cream of chicken soup but do have chicken noodle soup, you can just zap it in the blender and magic.....you have cream of chicken soup!

Buttery Corn With Lime & Chili

Ingredients:

4 ears fresh corngrilled
1 tablespoon butter melted
1 tablespoon lime juice fresh is best- I use half of a lime
1 teaspoon salt

TOPPINGS
lime wedges

chili powder
parmesan cheese
salt
pepper
Grill corn over med heat turning to cook all sides and char a few of the kernels.
Combine lime juice, salt, butter and in 1/4 cup water. Baste over corn at the end of the grilling time. Remove from grill to covered dish. Pour remaining sauce over corn.
Sprinkle the salt & pepper over the corn.
Cover and remove from heat.
Let stand for 5 minutes before serving.
Serve with any of the toppings listed. I LOVE it with lots of lime & chili powder with parmesan cheese & lots of salt! I served this with soft tacos made with ground turkey meat.
Hope you enjoy it!

Maranda's Taco Soup/Salad

Our daughter Maranda came over and brought this soup Saturday night to share with us. It was so good. She also brought avocados and made guacamole. We really enjoyed her visit. We watched some home movies and enjoyed this soup together.

2 pounds ground beef ( We use ground turkey)

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can rotel tomatoes with chiles

1 (1-ounce) package ranch salad dressing mix

1 package of taco seasoning mix

Corn chips

Sour cream, for garnish

Grated cheese for garnish

Brown the ground beef or turkey; drain the excess fat, then transfer the browned meat to a slow cooker or a stockpot. Add the beans, corn, tomatoes, taco seasoning mix and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them or serve like a taco salad. Top with sour cream & cheese & guacamole.

I have never made this, but it was great. Maranda said it is so simple to make. We enjoyed the leftovers tonight. It was so delicious! Thank you Maranda!