Taco Ring

This is another great recipe from Allen's family!
Serves: 2-4

1 tube Crescent Rolls

1/2 lb Ground Beef

1/2 packet Taco Seasoning

1/3 cup water

1/2 cup cheese

Toppings of your choice

1. Preheat your oven to 375.

2. In a skillet, brown your beef. After the beef is browned, add in your taco seasoning and you water. Mix together well and then bring to a boil. After it comes to a boil, reduce it to a simmer (uncovered) for about 10 minutes.

3. While your beef is simmering, open the tube of cresent rolls and lay the pieces in a cirlce on your pizza stone or cookie pan. Make it look like this:

If you are making a double batch then make your outer circle larger and instead of having 1 piece in the center, have 3 in a circle.

4. Once your beef finishes simmering, add in the cheese and stir around until fully melted.

5. Use your ice cream scooper and scoop out some beef and put it on each piece (on the wide section of the crescent roll). After you do that roll up the skinny side up around the beef like so:

6. After you do this for every section stick it in the oven and bake for 10-12 minutes. When it comes out of the oven it should look something like this:7. To serve it cut off a couple sections and put it on your plate. Dress it with whatever topping you like. (eg. cheese, hot sauce, lettuce, sour cream, guacamole, ranch...)

Mexican Rice

Ingredients needed to make this recipe:

1 tablespoon of oil
1 cup of Long grain rice
Chopped Onions (may use dehydrated if you want)
8 oz can of Tomato Sauce
Water
1 "heaping" tablespoon of Knorr Suiza Chicken Flavor Buillon

1. In a 2-cup measuring cup pour your 8 oz can of tomato sauce. Fill the rest of the measuring cup full of water. Pour in your "heaping" tablespoon of the knorr seasoning. (When I say heaping, I sure mean heaping)
Mix the seasoning in your liquid mixture and then pour it all into a pot. Bring this to a boil.
2. While you are waiting for your liquids to boil, get out a pan and heat up your oil. Pour in your rice and start to brown the rice. Before the rice is browned, add your onion and cook until clear. (If you are using dehydrated onions, make sure they are hydrated by this point) Once the rice is browned, pour it into the pot with the liquids.
3. Let it boil for just a minute and then stir. Cover the pot and reduce to a simmer for 20-30 minutes. Then stir.
**If your rice is still not as soft for your liking, just add a little bit more water to the pot and cover it back up and let it simmer for a little bit longer.

Chicken Enchiladas

2 Chicken Breasts
TONS of Grated Cheese
1 19oz Can of Old El Paso Enchilada Sauce
1 14oz Can of Chicken Broth
2 Tablespoons Butter
2-3 Tablespoons of Flour
Small Corn Tortillas

Yieds: 7-10 enchiladas

1. Boil your chicken in water until fully cooked. I always find that it takes about 30 minutes depending on the size of the breasts. Shred up the chicken with a fork and set aside.

2. To make your sauce, start by melting 2 tablespoons of butter (1/4 cube) in a large pan and then add in flour into the melted butter. Add the flour a little bit at a time stirring constantly until it all comes together and is really thick. Pour in your chicken broth and keep beating it really hard with a fork or whisk until it all thickens (if there is any chunks, keep beating it until they go away). Stir in your can of enchilada sauce (I like the mild kind). Bring the sauce to a boil and then turn down the temperature till it cools enough to handle.

3. While your sauce is cooling down, put your shredded chicken into a pan along with a little bit of the enchilada sauce. Mix it all around and season your chicken with seasoning salt, garlic, and pepper. I like to add the sauce into my chicken to give more flavor to the chicken.

4. Spray your casserole dish and pour a little bit of sauce on the bottom. Preheat the oven to 350.

5. Take a tortilla and let it soak in the pot with the sauce for just a moment to soften the tortilla. Take it out of the sauce and put it in your casserole dish. Put a little bit of the chicken in a line in the center of the tortilla and then lots of cheese. Wrap it up! Continue this step until you run out of chicken or sauce. Pour a little bit of the remaining sauce on the top of the enchiladas and sprinkle a little bit more cheese. Cover with foil and stick it in the oven for about 20-30 minutes.

Oh how I love these. They are so yummy! I always serve then with my mexican rice and some beans. You can find the rice recipe in the rice section. Delicious!

Navajo Tacos

Step #1:
1 1/2 Cups Milk
1/2 Cups Sugar
2 Teaspoons Salt
1/2 Cups Butter


2 Tablespoons Yeast
1/2 Cups Warm Water
2 Eggs
6 to 7 Cups Flour

Scald together Step #1 and add half flour to cooled Step #1 mixture. Mix yeast with water, add eggs and mix. Add remaining flour. Knead until smooth. Let rise to double bulk (approx 2 hours). When ready pinch of a bit of dough and roll flat. Deep fry until golden brown in hot oil. Garnish with anything of your choice. Example: Chili, Beans, Lettuce, Cheese, Sour Cream, Tomatoes, Hot Sauce....

I love this recipe. It is so yummy and the bread is like a delicious sweet bread. You can even make this dough and fry it into scones and put honey butter and cinnamon on it. Mmmmm....