Dish 46 - Chicken Ranch Tacos

Chicken Ranch Tacos

Prep Time: 25min; Total Time: 25min; Serves: 5 (2 tacos each)

Ingredients:
1 box Stand & Stuff taco shells (10 shells)
3 cups cut up deli rotisserie chicken
1 packet taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomato, chopped
1 cup shredded Mozzarella cheese
1/4 cup sliced green onions
Chunky salsa
Avocado
Sour Cream

Method:

1. Heat oven to 325oF. Heat taco shells in oven as directed on box.
2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on high 2-3 minutes or until hot. Stir in ranch dressing.
3. Spoon warm chicken mixture into heated taco shells. Top with remaining ingredients to desired taste.
   

Recipe Source: Betty Crocker

Dish 30 - Southwest Chicken Skillet

Southwest Chicken Skillet

Prep Time: 30min; Total Time: 30min; Serves: 4

Ingredients:
1 Tbsp olive oil
1 1/4 pounds chicken breast fillets, cut into 1in pieces
500gm mixed frozen vegetables
1 can red kidney beans
1 cup salsa
2 flour tortillas, cut into 2x1in strips
1 cup shredded mozzarella cheese

Method:

1. In 10in fry pan, heat oil over medium-high heat. Cook chicken in oil 3-4 minutes, stirring occasionally, until no longer pink in centre.
2. Stir in vegetables, beans and salsa; reduce heat to medium. Cover and cook 6-8 minutes, stirring occasionally, until vegetables are crsip-tender.
3. Sprinkle with tortilla strips and cheese. Cover and cook about 2 minutes or until cheese is melted.
   

Note: Next time I make this, I would put the fry pan under a grill after step 3, to help the cheese melt and make a more appealing golden colour, which would also crisp up some of the tortilla strips.

Recipe Source: Based on Betty Crocker's Recipe

Dish 23 - Ground BGeef Fajita Taco Salad

Ground Beef Fajita Taco Salad

Makes 6; Prep Time: 30min; Total Time: 30 min

Ingredients:

Creamy Guacamole Dressing:
1 medium ripe avocado, pitted, peeled and cut into chunks
1/4 cup sour cream
3 Tbsp milk
2 Tbsp lime juice
2 Tbsp chopped fresh coriander
2 Tbsp olive oil
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp ground red pepper (cayenne)
Salad:
2 tsp olive oil
2 medium bell peppers, cut into bite-size strips
1 medium onion, cut into thin wedges
1 lb lean beef mince
1 pkt taco seasoning mix
2/3 cup water
6 cups torn romaine lettuce
1 medium tomato, chopped
1 cup shredded mozzarella cheese
2 cups crushed tortilla chips

Method:

1. In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.
2. In nonstick fry pan, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender. Remove vegetables from fry pan; set aside.
   
3. In same fry pan, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Ad taco seasoning mix and water; heat as directed on package.
4. Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese and chips. Serve with dressing.
   

Recipe Source: Based on Betty Crocker's recipe

Dish 21 - Coriander & Lime Steak Fajitas

Coriander & Lime Steak Fajitas
Serves 4; Prep Time: 20min + 2hr marinating; Cooking Time: 15 min

Ingredients:

1/4 cup olive oil
1 Tbsp lime juice
1/2 tsp ground cumin
1/8 tsp red chilli pepper flakes
1 Tbsp roughly chopped coriander
500g oyster blade steak, trimmed of excess fat and pounded to 1/2cm thin
Salt & pepper
8 small flour tortillas
1 tsp + 1 Tbsp olive oil, extra
1 medium brown onion, thinly sliced
2 red capsicum, thinly sliced
2 garlic cloves, finely chopped

Method:

1. Mix 1/4 cup oil, lime juice, cumin, chilli pepper flakes and chopped coriander in medium mixing bowl. Place steak in a large non-reactive baking dish and sprinkle both sides with salt and pepper. Drizzle marinade over steak, cover with plastic and refrigerate for 2 hours.
2. Remove steak from refrigerator and transfer to a cutting board. Cut steak into 1/2cm strips on an angle.
3. Preheat oven to 180oC. Wrap stacked flour tortillas in foil and heat in oven for 10 to 15 minutes or until hot.
4. While the tortillas are warming, place large saute pan over high heat and add 1 tsp oil.
5. When pan begins to smoke, add beef and cook for 3-4 minutes, stirring occasionally, until nicely browned. Remove steak from pan and transfer to a plate.
6. Return same pan to heat and add 1 Tbsp oil. Add onions, capsicum and garlic, and cook 2-3 minutes or until onions have caramelised a bit and capsicum has softened. Season to taste with salt and pepper.
7. Add beef back to pan and toss to combine.
8. Remove tortillas from oven and place covered on large plate.
9. To make fajitas, divide the steak mixture between each tortilla and serve.
   

Serving Suggestion: Top each fajita with a little sour cream and garnish with extra coriander leaves.

Recipe Source: Coles locals supermarket catalogue

Dish 20 - Taco Soup

Taco Soup

Ingredients:

2 lbs browned ground beef
1 can crushed tomatoes
4 cans of beans (any variety - I used 3 cans kidney and 1 can cannallini beans)
1 pkt taco seasoning
1 chopped onion
1 can corn
Tortilla chips, for serving
Shredded cheese, for serving
Sour cream, for serving

Method:

1. Combine all ingredients in the crock pot/slow cooker and cook on low 5 hours until everything is hot and well blended. In regards to the beans, I drained 2 cans and kept the juice in the remaining 2. It's up to you if you drain the beans - the less you drain, the more liquid your soup will be. Mine turned out to be a consistency more like stew/chilli.
2. Serve with tortilla chips. shredded cheese and sour cream.
   

Recipe Source: Crock Pot Girls Facebook page with a couple amendments for Aussie conversion

Dish 11 - Grilled Salsa Burgers

Grilled Salsa Burgers

Prep Time: 30min; Total: 30min; Makes: 6

Ingredients:

1.5 lb lean ground beef
1/2 cup salsa
1/4 cup plain bread crumbs
3/4 cup shredded hot pepper Monterey Jack cheese (I used Colby as we don't have jack cheese in Aust)
6 burger buns, split, toasted
6 tomato slices
6 avocado slices
6 Tbsp sour cream

Method:

1. Heat gas or charcoal grill. In medium bowl, mix beef, salsa and bread crumbs. Shape mixture into 12 (4-inch) patties, 1/4 inch thick). Sprinkle rounded tablespoon cheese in centre of 6 patties, spreading slightly. Top with remaining patties; press edges together firmly to seal.
2. Place patties on grill over medium heat. Cover grill; cook 11-13 minutes, turning once, until meat thermometer inserted in centre of patties reads 160oF.
3. Place burgers on bottom halves of buns. Top each with tomato and avocado slice and 1 tablespoon sour cream. If desired, top with additional salsa. Cover with top halves of buns.
   

Recipe Source: Betty Crocker

Dish 8 - Grandma Ellie's Taco Salad

Grandma Ellie's Taco Salad

Serves 4

Ingredients:

1 1/2 lb ground beef
1 small chopped onion
1/4 tsp salt
1 can kidney beans, drained
1 head lettuce, chopped
4 tomatoes, quartered
4 oz cheddar cheese, grated
1 large bag Doritos, crushed
1 cup Thousand Island Dressing
1 small bottle mild taco sauce
1 avocado, chopped


Method:

1. Put beef in skillet and brown.
2. Add onion and salt.
3. Drain fat.
4. Add kidney beans.
5. Simmer for 5 minutes and cool.
6. Mix together the lettuce, tomatoes, cheese and Doritos.
7. Add to meat, just before serving.
8. In a small bowl, place serving of mixture with dressing, sauce and avocado.
   

Notes: Another really easy meal to make. When I was cooking the meat and not adding any seasoning, except salt, I thought that it might be a little bland, but with all the ingredients together, it's actually a good combination of flavour. I might try and put some cumin, or taco seasoning in the meat mix next time, but trying to decide if it would then have too much flavouring. I guess I can only experiment and see!

Recipe Source: Grandma Ellie's Recipe Tin

Dish 5 - Chicken Burritos

Chicken Burritos

Makes: 14; Prep Time: 20min; Cook Time: 40min

Ingredients:

1 Tbsp vegetable oil
1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 1/2 cups water
2 tsp lime juice
1 cup salsa
1 pkt Continental Oriental Fried Rice
1 425gm can Old El Paso Mexe Beans
200gm frozen corn, thawed
2 x 125gm cans diced capsicum, drained
14 flour tortillas
Sour cream

Method:

1. In fry pan, heat oil over medium heat. Add chicken; cook 8-10 minutes, stirring occasionally, until chicken is no longer pink in centre.
2. Stir in water, lime juice, salsa and contents of fried rice mix, until blended. Stir in beans, corn and capsicum; heat to boiling. Reduce heat; cover and simmer 20-25 minutes or until rice is tender.
3. Meanwhile, heat tortillas as directed on package.
4. Spoon slightly less than 1 cup chicken mixture down centre of each warm tortilla. Top with sour cream. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
   

Recipe Source: Based on Betty Crocker's recipe, but modified for Australian products available

Dish 2 - Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Serves: 4; Prep Time: 30 min; Total Time: 1hr 10min

Ingredients:
1 Tbsp olive oil
1/2 large onion
2 cloves garlic, finely chopped
2 cups chicken stock
3 Tbsp plain flour
1/2 tsp ground cumin
Pinch pepper
1/2 cup sour cream
2 cups shredded cooked chicken breast
1 cup frozen corn, thawed
1 cup mozzarella
1 cup green capsicum, finely chopped
1/4 cup chopped fresh coriander
8 flour tortillas
1 medium tomato, chopped
4 spring onions, sliced

Method:

1. Preheat oven to 180oC. Spray 13x9in glass baking dish with cooking spray.
2. In fry pan, heat oil over medium heat. Add onion and garlic; cook 3-4 minutes, stirring occasionally, until onion is tender. In medium bowl, stir stock, flour, cumin and pepper with whisk until blended. Slowly add to hot mixture in fry pan, stirring constantly. Cook and stir 5-6 minutes, until mixture boils and thickens slightly. Remove from heat. Stir in sour cream until well blended.
3. In another medium bowl, mix chicken, corn, 1/2 cup of the cheese, capsicum, coriander and 1/2 the sauce. Place 2 tortillas at a time on microwavable plate; cover with paper towel. Microwave on high 30 seconds, until softened. Spoon 1/3 chicken mixture down centre of each warm tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
4. Bake 30-35 minutes or until sauce is bubbly. Remove from oven and uncover. Sprinkle with remaining cheese. Let stand 5 minutes before serving. Just before serving, top with tomato and spring onions.
5. The original recipe suggested serving it with salsa, but Big Spring and I agreed that the dish didn't really need the salsa.
   

Recipe Sources: Betty Crocker, with some slight ingredient changes by me.