A Good Staple Meal

I love this meal because its made from our typical cabinet staples and its cheap too!

Sante Fe Wraps


1lb of ground beef
can of diced tomatoes
1 tbspoon of taco seasoning
1 can corn
1 pkg of cream cheese- cut up
6 8 in tortillas

Brown meat.  Drain and add tomatoes and taco seasoning.  Bring to a boil; reduce heat.  Simmer, uncovered, for 5 minutes.  Stir in corn and cheese; stir until cheese melts.  Spoon into tortilla and roll up or fold.  Serve with lettuce, cheese, salsa, guacamole and/or chips!


Found it on the Del Monte website and made into my own!

Friends, Corn and Black Bean Salsa

The other day, my friend Ashley and I invaded Sharon's house for a photo shoot!  Sharon takes wonderful photos and she asked us to come over so that she could get some shots of our baby's hands and feet.  The morning turned into more of a photo shoot of cute baby bums and cloth diapers, but we had fun!

Sharon is such a wonderful host and had some wonderful assortment of healthy snacks!  I was so impressed!  She had a wonderful salsa out to eat with healthy chips (as she called them).  It looked so yummy!  By the time I went and looked at the snacks, it was close to lunch so I just grabbed a few carrots and a cracker, but I went home and told Hubbie about the salsa and decided to make it soon!

Well, I am such a foodie, I couldn't think of anything else that week, food wise, and had Hubbie get the ingredients for me that very night!  I finally made the salsa yesterday and man! it doesn't disappoint!

CORN AND BLACK BEAN SALSA

• 1 can white corn (drained)
• 1 can Rotel tomatoes (do not drain)
• 1 can diced tomatoes (drained)
• 1 can black beans (drained)
• 1 bunch of fresh cilantro…finely chopped
• Mix everything together in a bowl and let chill for a couple hours.  This salsa will keep in refrigerator for a few days.
  

I made cheese quesadillas and served them with sour cream, guacaomole and this salsa.  What yummy and cheap lunch!  

And since Sharon suggested marinating chicken breasts in this, that is exactly what I did for Sunday's lunch.  While I was getting the boy's breakfast, I got out the crockpot, sprayed it with PAM and then put a small amount of the salsa in the bottom of the pot.  Then I placed 4 small chicken breasts on top on the salsa.  I then poured a little bit more on top of the chicken breasts with the remainder of the liquid from the storage container.  I set on HIGH so that it would be ready in 4 hrs.  

Once we got home, I shredded the chicken breasts.  I took tortillas and we made burritos with some of the shredded chicken/salsa mixture, sour cream and cheese.  I wished that I had had some green peppers and onions.  It would have been so yummy in the burritos!  We ate these burritos with the other half of our yummy Wholly Guacamole and the remainder of the corn/black bean salsa!  

Thanks Sharon!  

Laura Peitz's Taco Cups

One day a few months ago while I was waiting in the doctor's office I saw a recipe in a magazine.  I memorized it and about a month ago, we tested it out.  The whole family loved it.  We used Pillsbury Whole Wheat biscuits and added black beans and it was yummy!


Laura Peitz's Taco Cups 

Ingredients

1/2 pound ground beef

2 tablespoons taco seasoning

1 can refrigerated flaky butter biscuits (Pillsbury® 12-ounces)

1/2 cup plus 2 tablespoons sharp Cheddar cheese, shredded Sargento

Salsa

Sour Cream

Cooking Directions

Preheat oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray.

In a large skillet, cook beef over medium-high heat until browned and crumbly; drain. Add taco seasoning to browned meat; stirring well to combine.

Place one biscuit into each of 10 cups of prepared muffin pan, patting biscuit dough gently up side of cup.

Spoon meat mixture on top of biscuit dough. Top with cheese. Bake for 10 to 12 minutes, or until golden brown. Serve with salsa and sour cream.

Taco Casserole

1 lb. ground beef
1 pkg. taco seasoning & water
1 jar salsa (16 oz)
8 (6-7 in.) tortillas
2 cups (8 oz) Co-Jack Cheese, shredded
Optional:
1 green onion
4 cups shredded lettuce
1/2 cup sour cream

Preheat oven to 350. Spray bottom and sides of baking dish with veg. oil.
Brown ground beef and drain. Add taco seasoning and amount of water on package directions. Cook according to pkg. directions. Remove from heat. Stir in 1 cup salsa. Arrange 4 tortillas in bottom & up sides of dish (overlapping). Spoon mix mixture evenly over tortillas. Sprinkle with a cup of cheese. Slice onion & sprinkle half of the onion over cheese. Top with remaining 4 tortillas, overlapping slightly. Press tortillas down over filling. Spread remaining salsa over tortillas. Sprinkle with remaining cheese & onion. Bake 30 minutes.
Serve alone or (optional) over shredded lettuce, topped with sour cream.