Taco Dip & a confession

SARAH - taco dip final

Taco Dip

I have a confession to make.. I am more concerned about what we will be eating at the super bowl then who wins. And since I am being totally honest I also have to admit that I do not even know which teams are playing in it. Somehow sitting in front of the T.V. watching men throw a ball around isn’t my idea of fun. I would much rather spend my time in the kitchen cooking something delicious for everyone to enjoy. So that’s what I do, cook.

When it is time to eat, we call the men, who usually come running out to the kitchen like a pack of wild dogs. They load their plates and head back into the living room to eat and scream at the T.V. My mom and I usually sit at the dining room table drinking coffee and flipping through magazines. And that is what a super bowl Sunday normally  looks like in our family.

This year we are having a bunch of appetizers and this taco dip will more than likely be present. This dip is easy to make with minimal clean up, you really can’t go wrong serving this. Bursting with flavor, this dip is loaded with taco meat and cheese. My brother also informed me that he wants my Buckin Bronco Nachos to be present on Super bowl Sunday… I had better load up on the nacho chips!

What does a super bowl Sunday look like at your house? Is there a lot of food? Do you scream at the T.V.?  I would love to hear how you spend your super bowl Sunday! =)

taco dip


Taco Chili

taco chili


Ingredients:

1 (64 oz) bottle of v8 juice

1 pound ground beef

1 packet taco seasoning ( I use mild)

1 (15.5 oz) can light kidney beans

1 (15.5 oz) can black beans

1 (15.5 oz) can corn

1 tablespoon tomato paste

1 table spoon peanut butter – optional ( I know what you are thinking, peanut butter??!! Yes, peanut butter! My mom has always made her chili this way, and now, that’s how I do it too. The peanut butter just helps to thicken the chili . It also leaves this little hint of flavor that your guests can’t quit figure out, but makes them say, yum! )

Toppings- Shredded cheddar cheese, sour cream, tortilla strips, chives.

Directions-

Brown beef in a medium/large dutch oven over medium high heat. I like to season my beef with a little salt, pepper, and garlic powder as it is cooking. Once the beef is browned, throw kidney beans, black beans, and corn in with the beef and cook for a few minutes until the beans and corn soften a little ( about 3-5 minutes). Turn heat down to medium/low and add v8 juice, taco seasoning, tomato paste and peanut butter, stir together. If the peanut butter scares you, just add a little more tomato paste to help thicken the chili, about 1/2 a tablespoon or so. Turn heat back up to medium high and bring chili to a boil, once chili starts to boil set heat on medium and let chili simmer for 30-45 minutes or until chili has thickened and beans are soft, stirring occasionally. Serve in a bowl and load it up with cheese, sour cream, tortilla strips and chives! yum!

No Fuss Chicken Taco’s

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This recipe is a result of needing a major trip to the grocery store. I was actually surprised by how good it turned out!

 

** I want you all to know that I often throw frozen chicken into the crock pot, but these days there is a lot of controversy over whether or not it is safe to do so. Please do your own research before doing this. If it is not something you feel comfortable with then you will just have to cook your rice separately and add it at the end and of course if the chicken has been thawed that will affect the cooking time. What are your thoughts on cooking frozen chicken in the crock pot? YES or NO?

 

Ingredients:

2 pounds of boneless skinless chicken tenders

2 cups salsa

2 cups water

1 – 8 oz – box Mexican rice, uncooked (not instant, I used Goya)

1/2 cup shredded cheddar or shredded Mexican blend Cheese ( plus some to use as a topping for taco’s)

soft taco shells, or tortilla shells

lettuce, sour cream, and any other taco topping you may like.

 

Directions:

Defrost chicken just enough that it comes out of the pack easily. Through chicken, uncooked rice, salsa and water into the crock pot, cook on low for about 2 1/2 to 3 hours, or until chicken is fully cooked and rice is tender. Once everything is cooked sprinkle about 1/2 cup of shredded cheese on the top, put lid on crock pot and wait for cheese to melt. Once cheese is melted you can either shred the chicken with forks or you can just leave them whole ( I left them whole), make up your tacos and enjoy. 🙂

 

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