Taco Wreath

This recipe was inspired by Spice Gals version. Click here to see their version CHUCK full of yumminess!!

INGREDIENTS

1 roll Pillsbury crescent rolls ( 8 count)
1/2 lb ground beef, turkey or pork
2 tbs. olive oil
taco seasoning
1 cup cheese (I used shredded mozzarella and provolone)
1/4 cup queso fresco
parmesan cheese for dusting
1 egg for brushing tops with

DIRECTIONS

1. Pre-heat the oven to 375 degrees F.
2. Heat olive oil in skillet over medium high heat and brown meat through.
3. Add taco seasoning and a little water and let evaporate
4. Line a cookie sheet with foil and spray with non stick cooking spray
5. Line up crescent rolls in a circle pattern creating a wreath, placing the wide end toward the middle. You will overlap the edges and press to connect them.
6. Add shredded cheese mixture across the wreath without a break for each roll, just keep it going in circle fashion
7. Next add meat in the same manner, also spreading meat up the crescent roll toward the thin end
8. Top with a little of the queso fresco.
9. Fold the narrow end of the crescent roll toward the center of the wreath until all are done. I connected them together, you can tuck them under each roll too.
10. Brush top with egg and dust with parmesan cheese
11. Bake for 15-18 minutes (mine took 18)
12. Remove from oven and immediately top with remaining queso fresco and let sit for 2-3 minutes.
13. Top with sour cream, hot sauce, sliced olives and avocado!

Related articles

• Taco Braid (sweetheatchefs.com)
• Taco Roll-Ups (spoonful.com)

BBQ Beef Cups

This is a quick and easy dinner or appetizer for the family or the family get together, it would be great for a party too. You could halve the biscuits and use mini muffin tins!!

My kids are always helping in the kitchen, and this is a great way to get them in there where they can do little damage if something goes wrong. I have 1 kid roll the biscuits and 1 scoop the meat mixture in the muffin tins. They are happy as clams!

This dish comes out as a nice savory dense biscuit, when you bite into it you get a sweet tangy bite on the tongue. After 2 biscuits, the kids have full bellies!

In about 30-40 minutes you are done with the entire meal (except clean up) but the kids can do that while you put your feet up and relax with a glass of wine! After all, all you had was a itty bitty muffin for dinner 😀

Can you believe my grandma sent me this recipe??!! LOVE YOU GRANDMA!!!

INGREDIENTS:

2 tubes (10 oz.) Pillsbury buttermilk biscuits 
1.5 lb lean ground beef or ground turkey
1/2 lb thin lean cut bacon
3/4 cup ketchup
5 tbsp brown sugar pressed firmly into spoon
2 tbsp cider vinegar
1 tsp chili powder
4 oz sharp cheddar cheese + 1 tsp per cup

DIRECTIONS:

Roll each biscuit into a flat circle twice its normal size and place in greased muffin tins and set aside.

In a skillet brown ground beef or turkey. When done set aside.

Cook bacon until crispy. Drain on paper towels and cut into bite sized pieces. Combine with reserved meat.

In a medium-sized bowl combine; ketchup, brown sugar, cider vinegar, and chili powder. Stir until well combined.

Add meat mixture to BBQ sauce mixture and stir well.

Add 2-3 tbsp of mixture to each biscuit and top with 1 tsp cheese.

Bake in 375 degree F. oven for 15-18 minutes.

You might also like:

Rosemary & Garlic Infused Oil (sweetheatchefs)

Browned Butter Strawberry Eggnog Pancakes (sweetheatchefs)

Stuffed Poblano Pepper (sweetheatchefs)

Walking Tacos

Adapted from the Picky Palate, a great site that helped me get through prepping for my camping trip not only on food ideas, but camping with a toddler ACK! So after our camping trip I now know these walking tacos are terrific. Making sure to make what you can at home first really makes the prepping at the camp site easy peasy! This version is for at home eating, if you want the actual camping version click here.

INGREDIENTS

2 Tablespoons extra virgin olive oil
2 shallots, chopped
2 orange bell peppers, diced
4 cloves fresh garlic, minced
2.5 lb lean ground turkey
Pinch of kosher salt and black pepper
1 can organic tomato sauce
1 can diced tomatoes and green chilis
1 cup of your favorite salsa
2 cans of beans, drained. I used black and red kidney
1 can black olives sliced
3 Tablespoons chili powder
1.5 Tablespoon ground cumin
1 Tablespoon hot sauce
Juice from 1 lime
1/2 cup fresh chopped cilantro
1/4 cup masa harina
water for masa harina
6 Bags or cans of Fritos chips
1 bag shredded cheddar cheese, mexican blend
Sour cream
Jalapenos and/or green onions
1 lime cut in wedges

DIRECTIONS

1. Heat oil in a large pot or dutch oven over medium heat.
2. Saute onion, garlic and peppers for 5 minutes or until softened.
3. Add ground turkey, salt and pepper. Cook until browned.
4. Pour in tomato sauce, tomatoes, salsa, and stir to combine.
5. Add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper as needed.
6. In a small bowl add masa harina and water mixing with a whisk until a thin consistency. 
7. Add masa mixture to meat and stir to combine.
8. Add chopped cilantro and reduce heat to low to simmer until ready to serve.
9. Place frito chips on plate and add chili, cheese, squeeze lime over top, dollop the sour cream, add sliced jalapenos and cilantro and dig in! Perfect for game day with a COLD ONE!!

Cooking is a messy job and always remember….

DON’T WEAR WHITE SHIRTS when preparing tomato based sauces!!!

 

These walking tacos are part of the Foodie Friends Friday page!

Walking Tacos, Camping Style

No one wants to spend their time camping making food. The easier the better, with less mess and little prep. These walking tacos are just the thing every time! I will never go camping without taking these with us. Make sure you do all the prep work ahead of time at home, you will be so happy you did.

This version was adapted from the Picky Palate, a great site that helped me get through prepping for our camping trip not only with food ideas, but camping with a toddler (ACK!)   This recipe is for camping, if you want the at home version click here. Yes you can make this on game day at home and eat tacos on the couch without the mess!

INGREDIENTS

2 Tablespoons extra virgin olive oil
2 shallots, chopped
2 orange bell peppers, diced
4 cloves fresh garlic, minced
2.5 lb lean ground turkey
Pinch of kosher salt and black pepper
1 can organic tomato sauce
1 can diced tomatoes and green chilis
1 cup of your favorite salsa
2 cans of beans, drained. I used black and red kidney
1 can black olives sliced
3 Tablespoons chili powder
1.5 Tablespoon ground cumin
1 Tablespoon hot sauce
Juice from 1 lime
1/2 cup fresh chopped cilantro
1/4 cup masa harina
water for masa harina
6 Bags or cans of Fritos chips
1 bag shredded cheddar cheese, mexican blend
Sour cream
Jalapenos and/or green onions
1 lime cut in wedges

DIRECTIONS

1. The day before camping get this made and put in a ziplock baggie, you will have a much funner and easy time cooking dinner. It takes about 5 minutes to get everything together at the camp ground!
2. Heat oil in a large pot or dutch oven over medium heat.
3. Saute onion, garlic and peppers for 5 minutes or until softened.
4. Add ground turkey, salt and pepper. Cook until browned.
5. Pour in tomato sauce, tomatoes, salsa, and stir to combine.
6. Add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper as needed.
7. In a small bowl add masa harina and water mixing with a whisk until a thin consistency such as pancake batter.
8. Add masa mixture to meat and stir to combine.
9. Add chopped cilantro and reduce heat to low and simmer for about 30-40 minutes.
10. Take off stove and let cool. Once cool place in ziplock baggie and refrigerate until ready to serve.
11. when you are ready to serve, place chili in pot and heat up to desired temperature.
12. Open bag of fritos or can and add cheese. If using the can fritos close can with lid and shake until cheese starts to melt. If using the bag, stir the cheese until it starts to melt.
13. Next add the lime juice, dollop on sour cream, sliced jalapenos or green onion and top with cilantro and dig in!
14. All you have for clean up is the pan you reheated the chili in!

TO MAKE AT HOME:

Could these legumes be any prettier? I could eat them just like this with a spoon! such a nutritional food for us, especially kids to help fill their bellies!

WHEN YOU GET TO THE CAMPSITE AND ARE READY TO EAT:

Camping stove with 2 pots of chili mixture, 1 without beans on left 1 with beans on right

I was lucky enough to find these cool cans of fritos. They were a little TOO full, so we pulled some chips out before adding the taco mixture. These cans rock because you can put a lid on and shake up the ingredients, or if your kids are fanatics about bugs, they can close it while they take a drink or whatever so nothing accidentally makes its way into the food 😀

Chili/Taco mixture added into frito cans

I ALWAYS say…DON’T FORGET MY LIME!!!

Lovely cilantro and sour cream to top it all off

Shake Shake Shake…

Here is proof it is GOOD!