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Spicy

Crock-Pot Taco Chicken

This is a great set-it-and-forget-it recipe that is another terrific option for Taco Tuesday.

Ingredients

  • 1 pgk taco seasoning
  • 2 lb boneless, skinless chicken breasts
  • 1 jar salsa

Directions

  • Dump all ingredients in Crock-Pot
  • Stir and cook on high for 4-6 hours or low for 6-8 hours
  • Shred with fork
  • Use in tacos and salads, and enjoy!
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Enchilasagna

I believe this family recipe came from a church cookbook. It never fails and is a great option for mixing up Taco Tuesday.

Ingredients

  • 1.5 lb ground beef or turkey
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 2-3 cloves fresh garlic, minced
  • Salt, pepper and chili powder to taste
  • 1 pkg flour tortillas
  • 1 jar salsa
  • 1 (8 oz) can tomato sauce
  • 2 cups shredded Monterrey Jack cheese

Directions

  • Preheat oven to 350°
  • Over medium high heat, brown beef with chopped vegetables (drain if needed)
  • Add salt, pepper and chili powder to taste; remove from heat and stir in 1 cup of cheese into hot meat mixture
  • Coat 9″ x 12″ baking dish with cooking spray
  • place 2 heaping Tbsp meat mixture in tortilla; roll up and place in baking dish with seam at bottom
  • Repeat until pan is full
  • Mix salsa with tomato sauce and pour over tortillas
  • Top with remaining cheese
  • Bake uncovered 30 minutes until sauce is bubbly and cheese has browned lightly

Buffalo Chicken Garbage Bread

I’m a sucker for anything buffalo chicken, and this Food.com recipe doesn’t disappoint.

Ingredients

  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tsp olive oil
  • 1 pizza dough (store bought and let it sit out for 20 minutes)
  • 8 oz shredded mozzarella cheese
  • 4 oz shredded cheddar cheese
  • 1/2 cup Frank’s Hot Sauce, divided (or more to taste)
  • 1/3 cup Ranch dressing

Directions

  • Preheat oven to 425°
  • Cut chicken into cubes and season with salt and pepper
  • Heat oil in skillet over medium-high heat and add chicken when hot; cook completely then add 1/4 cup hot sauce
  • Stir to coat chicken and let simmer 1-2 minutes; take chicken off heat and let cool
  • On floured surface, spread pizza dough in long rectangle
  • Mix Ranch dressing with remaining hot sauce and spread across dough
  • Add chicken and top with cheeses
  • Roll up dough like a pinwheel and tuck ends
  • Place on greased baking sheet and bake 20-25 minutes

Chili

Chili

This chili is based on my mom’s recipe (spiced up a tad) and I’ve been making it for years. It’s the perfect go-to for afternoons of watching football or cold weather.

Ingredients

  • 1 lb ground beef
  • 2-3 stalks celery, diced
  • 1 medium onion, diced
  • 2 Tbsp Olive Oil
  • 1 clove garlic, minced
  • 15 oz can tomato sauce
  • 15 oz can crushed tomatoes
  • 14.5 oz diced tomatoes
  • 6 oz tomato paste
  • 1 Tbsp chili powder
  • 1 tsp cayenne pepper (optional)
  • 1 tsp sugar
  • 16 oz can kidney beans, drained
  • 15 oz can black beans, drained
  • Cheese and/or sour cream for garnish

Directions

  • Heat oil in pan; saute celery, onions and garlic in oil over medium high heat until tender
  • Add beef to pan and brown; drain excess fat if needed
  • Add tomato sauce, diced tomatoes, crushed tomatoes, tomato paste and spices. Stir to combine and bring to a boil
  • Reduce heat to low, cover and simmer for at least an hour
  • Add kidney beans and black beans. Recover and simmer at least 20 minutes.
  • Top with cheese and sour cream (optional)

 

Taco Dip

Taco Dip

This is an easy but delicious appetizer. Reminds me of a Mexican Parfait, which means it has to be good. As Donkey wisely says in Shrek, “Parfait’s gotta be the most delicious thing on the whole damn planet!”

Ingredients

  • 16 oz sour cream
  • 1 package taco seasoning
  • 1 can refried beans
  • 1 jar salsa
  • 8 oz cheese, shredded (cheddar, colby jack or whatever you prefer)
  • Tomatoes and green onion for garnish

Directions

  • Stir together sour cream and taco seasoning
  • Spread the refried beans across the bottom of a casserole dish
  • Spread the sour cream mixture on top of the beans
  • Pour salsa on top of sour cream layer and spread to even
  • Top with cheese
  • Dice tomato and green onion; sprinkle over top as garnish
  • Serve with tortilla chips

Spicy Ranch Oyster Crackers

Spicy Ranch Oyster Crackers

This addictive snack is an amalgamation of several different oyster cracker recipes in an effort to spice things up.

Ingredients

  • 2 bags oyster crackers
  • 1/2 cup vegetable oil
  • 1 packet Ranch dressing mix
  • 1 Tbsp red pepper flakes*
  • 2 tsp chili powder*
  • 1 tsp cayenne pepper*

*Adjust spices to taste

Directions

  • Preheat oven to 225°
  • Pour oil into measuring cup. Add Ranch dressing mix and spices. Stir well.
  • Put oyster crackers in a bowl or large plastic bag. Pour oil mixture over the crackers; stir well or shake bag to mix until uniformly covered.
  • Spread oyster crackers on a baking sheet in an even layer.
  • Bake for 15 minutes.

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