Navajo Tacos

Start to Finish: 20 minutes

Ingredients:   

Fry Bread:

2-1/2 cups flour
1 Tbsp powdered milk
1 Tbsp baking powder
2 tsp salt
1/4 cup shortening
3/4 cup very warm water

Toppings:

Refried beans
Ground beef (cooked)
Salsa
Guacamole
Sour cream
Lettuce
Tomatoes
Shredded cheese
Green onions
Onion

Directions:

1. Mix flour, powdered milk,baking powder, and salt together. Cut in shortening. Gradually add 3/4 cup water and stir with a fork until dough clings together. Put dough on lightly floured board. Knead until smooth, 2-3 minutes. Shape each portion of dough into a ball then pat out on a floured board into a 6-7 inch round. In a large pan heat 3/4 inch salad oil to 375 degrees F (or deep fry at 375 degrees F). Only turning once, cook each round of dough until puffy and golden brown. 

2. Top with your choice of toppings and serve.

Notes: This is really good. We use it as an alternative to tacos occasionally and it is a quick, easy, and delicious meal to make when company comes over.

Variations: You can pick and choose your own toppings.

Servings: 8

Estimated Price: $6.50

Source: Simply the Best
Nutrition Facts per serving: 307 cal., 10.2 g total fat (5.1 g sat. fat), 597 mg sodium, 40.4 g carbo., 14 g pro. Daily Values: 8% vit. A, 10% vit. C, 37% calcium, 14% iron

Burritos

Start to Finish: 6 hours

Ingredients:
1 lb ground beef, cooked and drained
2 cans (16 oz each) refried beans
1 envelope taco seasoning
1 can (8 oz) tomato sauce
1/2 cup water
flour tortillas

Directions:
1) Combine all ingredients except tortillas in a greased 3-1/2 to 5-quart slow cooker. Cover and cook on low heat 6-10 hours. Spread hot bean mixture on flour tortillas. Fill with favorite burrito toppings (corn, tomatoes, green onions, cheese, guacamole, onion, salsa, etc.). Fold and enjoy.

Servings: 4-6

Notes: A good alternative to tacos. Damien suggested we do this at my parents for weekly taco Sunday. Great flavor.

Estimated Price: $7.50

Source: 101 Things to Do With a Slow Cooker
Nutrition Facts per serving: 344 cal., 7.4 g total fat (2.7 g sat. fat), 79 mg chol., 711 mg sodium, 36.2g carbo., 10.1 g fiber, 33.1 g pro. Daily Values: 3% vit. A, 20% vit. C, 9% calcium, 32% iron

Crockpot Tamale Pie

Start to Finish: 4-5 hours

Ingredients:
1 pound lean ground beef
1-1/2 cup of milk
1 pkg chili seasoning mix
1 (14.5) can diced tomatoes
1 (12 to 16) ounce can whole kernel corn, drained
1 small can sliced ripe olives, drained
1-1/2 cups grated Mexican blend of cheeses
3/4 cup yellow corn meal
1 egg, beaten
1 tsp seasoned salt

Directions:
In a skillet, brown beef until crumbly; drain well. In a large bowl mix corn meal, milk, egg. Add drained ground beef, dry chili seasoning mix, seasoned salt, and tomatoes, corn, and olives. Pour into slow cooker. Cover and cook on high for 3-1/2 to 4-1/2 hours. Sprinkle cheese over top. Cover and cook for 5 to 10 minutes longer.

Servings: 6

Notes: This was delicious. The girls really liked it and we ate it as a meal, but later used it as a snack dip as well.

Variations: Like I said, you can use it as a dip. Just get some tortilla chips and enjoy!

Estimated Price: $9.00

Nutrition Facts per serving: 346 cal., 16 g total fat (8 g sat. fat), 140 mg chol., 1035 mg sodium, 25 g carbo., 3 g fiber, 35 g pro. Daily Values: 24% vit. A, 15% vit. C, 29% calcium, 27% iron

Creamy Chicken Enchiladas

Start to Finish: 1 hour 20 minutes

Ingredients:
3 whole chicken breasts
3 cans cream of chicken soup
2 cups sour cream
1 can of diced chilies (4 oz)
2 cups Mexican style shredded cheese
10 flour tortillas

Directions:
Cut chicken into bite sized pieces. Cook chicken and let cool. In large mixing bowl combine 2 cans of soup, chilies, 1 cup of sour cream, 1 cup of cheese, and chicken. Scoop mixture into flour tortillas and roll up. Combine remaining can of soup and sour cream. Spread evenly across the top of the enchiladas. Sprinkle enchiladas with remaining cheese. Bake at 350 degrees F for 45-60 minutes.

Servings: 5

Notes: This is great. Easy to make and tastes great. The chilies add a lot of flavor! My mom makes this for company lunches on request because an employee that used to work there made them all the time and they love it.

Variations: My mom uses canned chicken. It is more expensive, but saves on time.

Estimated Price: $7.00

Nutrition Facts per serving: 739 cal., 27 g total fat (10 g sat. fat), 102 mg chol., 2430 mg sodium, 90 g carbo., 33 g pro. Daily Values: 23% vit. A, 9% vit. C, 25% calcium, 1% iron

Bean and Cheese Burritos

Start to Finish: 25 minutes

Ingredients:
6 to 8 flour tortillas (7-8 inch)
1 cup chopped onion (1 large)
1 tablespoon cooking oil
1 can refried beans (16 ounces)
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/3 bottle salsa
Dairy sour cream (optional)
Guacamole (optional)

Directions:
1) Stack tortillas and wrap tightly in foil. Heat in a 350 degree F oven for 10 minutes to soften.
2) Meanwhile, for filling, in a skillet cook onion in hot oil until tender; add refried beans. Cook and stir until heated through. Spoon about 1/4 cup of the filling onto each tortilla just below center and to within 1 inch of the edge. Divide cheese among tortillas. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in over filling. Roll up from the bottom. Place on a baking sheet. Bake in a 350 degree F oven about 10 minutes or until heated through. To serve, top with lettuce and salsa and, if desired, sour cream and guacamole.

Servings: 3-4

Notes: Like most cooking, this tastes much better than the store bought burritos. Very quick and easy to make.

Variations: They are burritos so you can add hot sauce, tomatoes, chicken, beef, really whatever you want inside.

Estimated Price: $6.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 542 cal., 24 g total fat (11 g sat. fat), 52 mg chol., 991 mg sodium, 20 g carbo., 10 g fiber, 23 g pro. Daily Values: 31% vit. A, 31% vit. C, 41% calcium, 28% iron

Burrito Casserole (or Burrito Truc)

In French, when you can't think of a name for something you call it a truc (rhymes with nuke). A lot like we do in the U.S. to call something a dohickey or a thing-a-me-bob. This recipe is a really simple one that we just threw together a number of years ago and loved it. It rates on the same level of easiness as making toast or peanut butter and jam sandwich.

Start to finish: 35 - 45 minutes

Ingredients:

1 (10 pack) pkg. frozen burritos

1 ctn. sour cream

1 jar salsa

Cheddar cheese

Directions:

Place burritos in a casserole dish. Spread sour cream over burritos. Pour salsa over sour cream. Grate cheddar cheese and sprinkle over top. Bake at 350 degrees until cheese is bubbly, about 45 minutes. Use as little or as much of the ingredients as you want.

Servings: 5-6

Notes: We make this meal a lot. It is quick and tastes good. The kids love it!

Variations: We use about 1 cup sour cream, 1-2 cups salsa, and 1-2 cups cheddar cheese. Just enough to spread each ingredient over the top.

Estimated Price: $7.00

Cookbook: Simply the Best Recipes (FW 5th and 8th Ward Church Cookbook)

Nutrition Facts per serving: Calories 440, 23 g total fat (10.5 g saturated fat), 50 mg chol., 1135 mg sodium, 39 g carbo., 2 g fiber, 17 g pro. Daily Values: 14% Vit. A, 3% Vit. C, 26% calcium, 15% iron