Recipes…

I’ve had a few requests for the recipes from my Freezer Cooking Day, so I thought I’d share some of them.  I’ll be back with the others soon.
Taco Roll-Ups 1-pound ground beef
1 packet taco seasoning
Mexican Cheese
2 cans crescents
Brown ground beef and drain the fat.  Follow the directions on the taco seasoning packet.  Once it’s cooled down, but still warm, add in the Mexican cheese.  Allow this mixture to cool completely.  Preheat oven to 350-degrees.  Spread the taco mixture onto 4 triangle pieces (you can usually just leave them pieced together, but be sure to press the edges so it’s sealed).  Roll it up and slice into about 12 pieces (that’s about how many I’m able to make with one 4-piece section).  Continue until you’ve used all of your taco mixture.  Bake at 350 until golden brown.  ENJOY! 
Chicken & Broccoli Roll-Ups 2 cans of chicken (you can always use cooked chicken, too)
1 bag broccoli cuts, chopped
8-oz cream cheese, softened
1 packet dry Ranch dressing
Combine everything together and follow the directions for the taco roll-ups.  ENJOY! 
Baked Chimichangas 1-pound ground beef
1 can black beans, drained and rinsed
1 package Mexican Rice, cooked
1 packet taco seasoning
Mexican cheese
Large flour tortillas
Olive oil
Brown ground beef and drain.  Follow directions on taco packet.  Add black beans and Mexican Rice.  Once the mixture has cooled, but is still warm, add in Mexican cheese.  Preheat oven to 400-degrees.  Brush your baking sheet with olive oil (I use Pampered Chef stoneware, but I still do this).  Heat up the flour tortillas until they are soft.  Place beef, bean, and rice mixture on tortilla and roll up (be sure to fold both ends in so nothing leaks out).  Continue until you’ve used up all of the mixture.  Brush a little olive oil on each rolled up tortilla (helps with crisping).  Bake at 400-degrees for 15-17 minutes.  I’ve been flipping mine halfway through the cooking time to keep one side from browning/crisping too much.  ENJOY! 
Fiesta Taco Soup 2-pounds ground beef
2 cans diced tomatoes w/green chiles
2 cans diced tomatoes
1 can chopped green chiles
1 can mexi-corn
1 can white corn
1 can black beans, rinsed and drained
1 can light red kidney beans
1 can kidney beans
1 packet taco seasoning
1 packet dry Ranch dressing
Brown ground beef, and drain off excess fat.  Add all of the other ingredients, stir, and cook as long as you want.  The longer it cooks, the more the flavors will meld and marry.  Serve with tortilla chips and any other “Mexican” toppings (sour cream, cheese, green onions, etc).  This makes a HUGE pot, and it freezes well.  ENJOY! 
Okay, that’s it for now.  I’ll be back with the other recipes soon!  Enjoy and happy COOKING!