Taco (shepherd's pie) Meatloaf

Here is a recipe that is adaptable as to ingredients and prepares easily in an RV with minimal clean-up or sink/counter room necessary. Please note - the light in here wasn't great so they look twice as dark as they really are. Ooops. 

Taco (shepherd's pie) Meatloaf

Ingredients

* About 1.3 to 1.5 lbs of lean ground beef
* 1 pkg of taco seasoning (I used McCormick)
* 2 large eggs
* 1/2 lb grated sharp cheddar cheese
* 1 small bunch of green onions (finely chopped)
* 1 pepper (red or green) cored and finely chopped
* 2 Roma (or other small) tomatoes, chopped
* about 1 tbsp butter

Prep

1. Place butter, onion and pepper in microwave safe bowl and let heat in microwave for about 10 min. on high to saute
2. Remove bowl from microwave and add the rest of the ingredients, mixing thoroughly with your hands.
3. Grease 1 large or 2 med loaf pans (I used foil for easier clean-up afterward). Divide mixture in pans (or put in large pan) pressing down gently.

Bake in preheated oven at 350 for 30 min, pour out excess liquid carefully (not quite set yet) then raise heat to 375 for an extra 15 min or so. I have a convection/ countertop oven so always bake/cook things 15 degrees lower than directed. I large meatloaf would probably be 375 degrees for a hour or so.

Note: I was going to top with mashed potatoes sprinkled with cheese (hence the Shepherd's Pie title) for the last 10-15 min (after draining) to make a taco shepherd's pie but since I didn't get potatoes in my food order we will have rice on the side. Also sorry about that dang dark photo! Best I could do for now :)

Turkey Lettuce Wrap Tacos

This was a recipe that came from our HealthTracks program at work. We enjoyed this so much that we will definitely have it again for dinner. I upped the amount of salsa because I didn't care to put green chili's in (there were chili peppers in my home-made salsa, so it seemed redundant). Here, with modifications is the recipe for you to try:

Turkey Lettuce Wrap Tacos

This recipe makes approximately 6 servings.

Ingredients

• 1 lb lean ground turkey
• 1 1/2 c salsa
• 1 tbsp taco seasoning (we like it a bit spicy)
• 1 (15 oz) can corn, drained
• 1 (15 ox) can black beans, rinsed and drained
• 1 head lettuce or tortillas
• Toppings: Low fat sour cream or plain Greek yogurt, with additional salsa and lo-fat Mexican Mix shredded cheese (sliced black olives optional)

Preparation

1.  Spray a large skillet with non-stick cooking spray. Add turkey meat, browning slightly. Add salsa and taco seasoning, stirring to combine and breaking turkey while cooking until turkey is browned and no pink spots remain (approximately 10 minutes).
2. Remove from heat and add beans and corn, stirring to combine.
3. To make lettuce wraps: Cut off the stem (or base) of the lettuce head. Cut in half long ways. Peel off individual leaves and wash and pat dry. Scoop 1/2 c of meat mixture into lettuce wraps and top with low fat Greek Yogurt of low fat sour cream and additional salsa (plus black olives and cheese, if desired).

*This mixture freezes very well in individual portions to put on tortillas for a quick and easy lunch.

Taco Tortilla "Lasagna"

Taco Tortilla "Lasagna"

I made this dish for the first time last night, using a bit of ingenuity and improvisation, and once he tasted it, Mike said this is better than a "Taco Tortilla Lasagna," and so the recipe name was crowned.  I was lucky to be able to use some home-made tortillas that a friend gave me from a trip to New Mexico, and that certainly added to the flavor, but the whole thing blended extremely well and tasted delicious. Here's the recipe for anyone who loves Mexican food with a twist:

Ingredients

• 6 flour tortillas (8 inch or so in diameter)
• 3/4 lb lean ground beef
• 1/2  16 oz. jar taco sauce
• 1/2 pkg taco seasoning 
• 1/2  24 oz. jar medium salsa
• 6 oz low fat refried beans (1/2 can)
• 1 lb grated sharp cheddar cheese
• reduced fat sour cream (if desired)
• 3 green onions, chopped

Preparation

1. Spray a baking sheet with cooking spray. Preheat oven to 400 degrees.
2. Brown ground beef in approximately 1 tbsp oil until no pink shows. Drain, Mix with half the taco sauce and the package of taco seasoning. Simmer until blended and slightly thickened (about 5 minutes). Remove from heat.
3. Place 1 tortilla on prepared pan. Top with half the beef mixture and 1/4 of the grated cheese.
4. Spread refried beans on another tortilla and place it on top of the first tortilla to add to the stack. Top with 1/2 the salsa and 1.4 of the grated cheese.
5. Place tortilla on top and repeat step 3
6. Repeat step 4 with a 4th tortilla.
7. Place the final tortilla on top. Spread with remaining taco sauce, sprinkle with the rest of the cheese and top with the chopped green onions. 
8. Place in preheated oven and bake for approximately 30 minutes, until the tortillas are slightly crisp and the fillings are melted and thoroughly heated.                         
9.  Let rest for 5 minutes. Slice into wedges and serve with reduced fat sour cream, if desired.

MEXICO: Enfrijoladas

All I can say again is "yum." Experiment with the cheeses you use, experiment with different meats and veggies. However you choose to serve it, this dish is delicious!

Enfrijoladas

Ingredients

·         1 1/4 Pounds Ground Beef Or Pork

·         3 Medium Onion — chopped and divided

·         2 Tablespoons Cilantro — finely chopped

·         2 Medium Jalapeno — roasted and chopped

·         Salt And Pepper — to taste

·         8 Corn Tortillas

·         Oil — for frying

·         3 Cups Refried Beans

·         12 Ounces Sharp Cheddar Cheese — grated (or Mexican cheese blend)

·         2/3 Cup Sour Cream

·         Salsa — to taste

·         Lettuce

Directions

1.     Brown meat and 2 onions. Drain grease.

2.     Add cilantro, jalapenos, salt and pepper. Set aside.

3.     Heat tortillas in a bit of oil to soften.

4.     Roll tortillas around meat mixture and place in bottom of casserole. Top with an even layer of beans. Then cover with cheese.

5.     Bake at 400 degrees until cheese is melted and ingredients are heated through. Serve topped with sour cream, remaining onion, lettuce and salsa.

Note: Vegetarian variation would be to omit meat and dip each tortilla in mild red chili sauce, roll around a bit of chopped onion, cilantro and jalapenos and follow directions as above.

Serves 4

Beef & Pepper Tortilla Bundles

This is more than just ground beef and peppers, but it sure tastes great in the tortillas. Perfect for those days that you just don't feel like fussing and go rooting around the fridge and cupboard to see what's there. I've found that since moving here, the flour tortilla has become my "bread of choice" when preparing meals. Simple, versatile and tasty, it's earned a place as a staple in our cupboard.


Beef & Pepper Tortilla Bundles (aka Burritos)

This is the more traditional fold than we give our bundles, but it gives the general idea, so here goes!


Ingredients

• 1 lb ground beef or turkey OR chicken or beef fajita-style strips (halved) 
• 1 Green, yellow and red peppers, washed, cored and cut in strips
• 1/2 Sweet onion, peeled and sliced thin
• 1 pkg fajita or taco seasoning mix
• 1/2 c water
• 1 tbsp canola oil
• 8 - 12 flour tortillas - approximately 2 per person
• salsa, sour cream

Brown ground meat or strips in oil (in large saucepan) until no pink shows. Drain. Chop peppers and onions (as directed) and add to meat, stir-frying until just softened. Add water and taco/fajita seasoning and cook briefly until most of the liquid is absorbed (5-10 minutes). Let sit, covered, on stove while you prepare the tortillas.

Heat tortillas (wrapped in paper towel) in the microwave for about 45 seconds, until warm and pliable. Place on plates and pile mixture on the middle - about 1/4-1/2 c per tortilla. Place 2 tbsp salsa inside if you prefer, or you can use it as a dip or topping. Fold in at the sides, then fold in from top and bottom to the middle to form an envelope. Flip to have seam underneath. Top with sour cream, salsa (if desired) and/or chopped green onions, as you like. Good served with a side of refried beans, guacamole and canned Mexican corn.

Note: We prefer this dish with the salsa inside the bundles, to give more flavor to the filling.