Impossibly Easy Taco Pie

Ingredients:
1 lb beef
1 medium onion chopped (1/2 cup)
1 package (1oz) Old El Paso taco seasoning mix
1 can (4.5 oz) Old El Paso Chopped green chilies, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick mix
1/2 cup shredded Cheddar or Monterey Jack cheese (3 oz)
3/4 cup chopped tomato
1 1/2 cup shredded lettuce

Directions:

Heat oven to 400ºF. Spray 9” glass pie plate with cooking spray.

Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.

Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.

Bake about 25 minutes.

Top with cheese and tomato. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Serve with tomato and lettuce.

 

Cowboy Bread

Ingredients

2/3 cup shortening
2 1/2 cups flour
1/2 teaspoon salt
2 cups brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Preparation 

Combine shortening, flour, salt, and sugar.
Mix until crumbly.
Reserve 1/2 cup to sprinkle over batter.
Combine leavening and spices and add to larger amount of crumbly mixture.
Add eggs and buttermilk and mix well.
Pour batter into greased 9x13 inch oblong pan.
Sprinkle with reserved crumbly mixture and additional cinnamon.
Bake in 375 degree oven 25-30 minutes

Papa Johns Garlic Dipping Sauce

Ingredients:

1/4 Cup Margarine (stick or other)
1/2 Tablespoon Garlic Powder
Pinch of Salt (very small)

Directions:

Melt Margarine in the microwave

Add salt and powder

Mix and Enjoy!

King Ranch Chicken

Ingredients:

3 cups chopped cooked chicken
1 onion, chopped
1 green or red bell pepper, diced (remove seeds/stems)
1 can (10.75 oz) condensed cream of chicken soup
1 can (10.75 oz) condensed cream of mushroom soup
1 cup chicken broth
1 can (10 oz) Ro-Tel diced tomatoes with green chiles, drained
1 teaspoon chili powder
1/2 teaspoon garlic salt
12 soft corn tortillas (6 inch), torn into 1-inch pieces
3 cups shredded Cheddar Jack cheese
cooking spray

Directions:
Heat oven to 350°F. 

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together chicken, veggies, soups, tomatoes, chili powder and garlic salt.

Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice, ending with the cheese.

Bake uncovered 32 to 35 minutes or until bubbly.

Broccoli Cheddar Chicken Braid Recipe

Ingredients
•2 cans Pillsbury Original Crescent Rolls
•2 cups chicken chunks, cooked
•2 cups cheddar cheese
•2 cups broccoli, frozen, steamed and chopped
•½ cup light mayonnaise
•1 egg yolk
•fresh rosemary


Instructions
1.Preheat oven to 375 degrees F
2.On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.
3.Press each of the seams to form a single layer of dough.
4.In a large bowl, combine chicken, cheese, broccoli and mayonnaise
5.Spread mixture over the center of the croissant dough evenly to create a log.
6.Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.
7.Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.
8.Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.
9.Bake for 28 – 30 minutes until golden brown

Three Cheese Chicken Penne

Ingredients
•1 (12 oz.) pkg. penne pasta
•1/2 (6 oz.) pkg. fresh spinach leaves
•2 lbs. boneless skinless chicken breasts, cut into bite-size pieces
•2 tsp. dried basil leaves
•1 (26.5 oz. ) jar spaghetti sauce
•1 (14.5 oz.) can diced tomatoes, drained
•4 oz. (1/2 of an 8 oz. pkg) cream cheese, cubed
•2 C. Mozzarella cheese, divided
•1/4 C. Parmesan cheese

Directions
Preheat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 minute.

Cook and stir chicken and basil in a large nonstick skillet on medium-high heat until chicken is cooked through. Add sauce and tomatoes; bring to a boil. Simmer. Stir in creaml cheese.

Drain pasta and spinach; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into a 9 x 13 inch baking pan. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes more.

Pizza Chicken

INGREDIENTS
•1/2 cup Italian-seasoned bread crumbs
•1/4 cup grated Parmesan cheese
•1 teaspoon salt
•1 teaspoon ground black pepper
•1/2 cup all-purpose flour
•1 egg
•1 tablespoon lemon juice
•2 skinless, boneless chicken breast halves
•1/2 cup pizza sauce, divided
•1/2 cup shredded mozzarella cheese, divided
•4 slices pepperoni, or to taste – divided

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). 
2. Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl. 
3. Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish. 
4. Bake in the preheated oven until chicken is heated through and crumbs are golden, about 20 minutes. 
5. Spoon 2 tablespoons pizza sauce onto each chicken breast, sprinkle each with half the mozzarella cheese, and top each with half the pepperoni slices. 
6. Bake until chicken is no longer pink inside and the juices run clear, about 10 more minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).