Taco Tortilla Bowl--from Amy

I made this and served it in the tortilla bowls (I made 5 bowls), which was really good. We had leftovers so we ate it just on normal tortillas the second time. I also used fresh tomatoes instead of canned ones.


1 T Oil
1 medium red or greem bell pepper, sliced
1 small onion, sliced
1 package taco spices and seasonings
1 can (14.5 oz) diced tomatoes, undrained
1 can (14.5 oz) black beans, drained
2 cups shredded cooked chicken or turkey
1/2 cup water
2 cups hot cooked rice
4 burrito size flour tortillas

Heat oil over medium-high heat and cook pepper and onion, stirring occasionally, until tender. Stir in next 5 ingredients. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, 3 minutes. Stir in rice; heat through.

Meanwhile, spray both sides of each torilla with nonstick cooking spray and press into oven-safe bowls to form bowl shape. Bake at 425, 10 minutes or until edges are golden. Let cool 3 minutes. Remove tortillas from bowls and cool completely.

Serve rice mixture in tortilla bowls with your favorite taco toppings, such as shredded cheese, lettuce, guacamole and sour cream.

2 new recipes that David and the kids both liked!

Vegetable Beef Skillet:

1 lb ground beef
1 Cup chopped onion
1 can beef broth
1 1/2 cups of bow tie pasta
1/2 Cup water
1 tsp. Italian seasoning
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 Cup chopped sweet yellow pepper
1 Cup chopped zucchini
2 Cups chopped tomatoes
1 Cup shredded cheddar cheese

- In a large skillet, cook beef and onion until meet is no longer pink; drain. Stir in broth, pasta, water, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

-Add yellow pepper and zucchini; cover and cook 2-4 minutes longer or until pasta and vegetables are tender, stirring occasionally. Stir in tomatoes; sprinkle with cheese.


Zippy BLT Wraps

3 Tbsp mayonnaise
4 tsp. salsa
4 tortillas, room temperature
1/4 tsp. garlic powder
dash each salt and pepper
12 slices of bacon
4 lettuce leaves
1 large tomato
1/2 medium ripe avocado, peeled and sliced

-Cook bacon. Spread mayonnaise and salsa down the center of each tortilla. Sprinkle with garlic powder, salt, and pepper. Top with bacon strips, lettuce, tomato, and avocado. Roll up tightly.

Chicken Pizza

INGREDIENTS

• 2 skinless, boneless chicken breast halves (I've used canned chicken too).
  
• 1 (10 ounce) can refrigerated pizza crust (and I've used precooked crust)
  
• 1/2 cup Ranch-style salad dressing
• 1 cup shredded mozzarella cheese
• 1 cup shredded Cheddar cheese
• 1 cup chopped tomatoes
• 1/4 cup chopped green onions
• (I've added sliced olives too)
  

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
2. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
3. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
4. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.